Antipasto Salad

This colorful antipasto salad is hearty and full of zingy flavor, with lots of crunchy veggies, olives, artichokes, cheese, and Italian herbs. Here’s a salad that’s full of big Italian flavors: antipasto salad! This combo between a pasta salad and Italian antipasti is loaded with zingy flavor: briny olives, tangy artichokes, and roasted peppers, contrasted with crunchy veggies and chewy pasta. Load it with fresh basil and there’s so much going on, you might not be able to stop eating it! Alex and I served it with a trio of salads for a happy hour dinner, and it was ideal. It’s filling enough to stand in for a main dish, too. The best part: it’s highly customizable to the ingredients you love. Let’s get cooking! What is antipasto (or antipasti)? Antipasto is the first course of an Italian meal: like a starter or appetizer. Antipasto is the singular, and antipasti is the plural for more than one dish. For example: “We had a few delightful antipasti to start the meal.” Some typical antipasti you might enjoy in Italy: cured meats like prosciutto, olives, fancy cheeses, marinated vegetables, pepperoncini, and mushrooms. Ingredients in antipasto salad So then…what’s antipasto salad? Turns out […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This colorful antipasto salad is hearty and full of zingy flavor, with lots of crunchy veggies, olives, artichokes, cheese, and Italian herbs.

Antipasto salad

Here’s a salad that’s full of big Italian flavors: antipasto salad! This combo between a pasta salad and Italian antipasti is loaded with zingy flavor: briny olives, tangy artichokes, and roasted peppers, contrasted with crunchy veggies and chewy pasta. Load it with fresh basil and there’s so much going on, you might not be able to stop eating it! Alex and I served it with a trio of salads for a happy hour dinner, and it was ideal. It’s filling enough to stand in for a main dish, too. The best part: it’s highly customizable to the ingredients you love. Let’s get cooking!

What is antipasto (or antipasti)?

Antipasto is the first course of an Italian meal: like a starter or appetizer. Antipasto is the singular, and antipasti is the plural for more than one dish. For example: “We had a few delightful antipasti to start the meal.” Some typical antipasti you might enjoy in Italy: cured meats like prosciutto, olives, fancy cheeses, marinated vegetables, pepperoncini, and mushrooms.

Antipasto salad

Ingredients in antipasto salad

So then…what’s antipasto salad? Turns out it’s an American invention that simply mashes up lots of traditional antipasti ingredients together in one place. There’s not a strict definition of this salad: some people mix a bunch of antipasti together, others serve them as part of a green salad or pasta salad. For our spin, we decided to use pasta: so you could call it a sort of antipasto pasta salad!

This salad is highly customizable to whatever ingredients you love or have on hand. Ingredients commonly used in antipasto salad are:

  • Olives of any color
  • Artichoke hearts, marinaded if you can find them
  • Roasted red peppers
  • Pepperoncini
  • Cheese: mozzarella or provalone, marinaded fresh mozzarella if you can find it
  • Pasta
  • Cured meats like salami, prosciutto,
  • Veggies: tomatoes, red onion, romaine or chopped spinach, mushrooms
  • Herbs: Fresh basil, oregano, Italian seasonings
  • Pasta Traditional or gluten-free (legume pasta can work here)
Anti pasto salad

How to cook pasta to al dente

To get this antipasto salad just right, you’ve got to cook your pasta to al dente. What’s al dente? In Italian it means “to the bite” and means pasta that is still firm on the inside when cooked. The ideal al dente texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Here are our tips on how to cook pasta to al dente:

  • Boil the pasta in a large pot of salted boiling water.
  • While cooking, check pasta continually for doneness.
  • As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.

Dressing for antipasto salad

The dressing for this antipasto salad is a play on our Dijon Mustard Dressing! It’s got a touch more sweet to balance the tangy. We’ve also added Italian seasoning to the mix to amp those Italian flavors. You may even want to start using it for green salads! It’s quick and easy to whip up. Here’s all you’ll need for the dressing:

  • White wine vinegar
  • Dijon mustard
  • Maple syrup or sugar
  • Olive oil
Antipasto salad

A note on customizing the salt

For the kosher salt in this recipe, we’ve specified a range that you can customize (1/2 to 1 teaspoon). Why? Some of the ingredients here have varying salt quantities: like marinaded vs plain mozzarella or artichoke hearts, different types of olives, and so forth. Also if you decide to add meat to this recipe, you’d need less salt. Just add enough salt until the flavor pops!

More great salads to pair

There’s nothing better than a few salads to make a salad dinner in the summer, or to accessorize a happy hour meat and cheese platter! This is how we served this antipasto salad, and it was perfect for an evening with white wine spritzers and family. Here are some of the salads we’d recommend pairing:

This antipasto salad is…

Vegetarian. For gluten-free, use gluten-free or legume pasta. For vegan, try a similar salad: Italian Vegan Pasta Salad.

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Antipasto salad

*Best* Antipasto Salad


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This colorful antipasto salad is hearty and full of zingy flavor, with lots of crunchy veggies, olives, artichokes, cheese, and Italian herbs.


Ingredients

  • 1/2 pound spiral pasta
  • 1 cup cherry tomatoes
  • 1/4 medium red onion
  • 2 cups chopped romaine
  • 1/4 cup chopped fresh basil
  • 1 jarred roasted red pepper
  • 1 cup pitted olives (we used green and black)
  • 1 cup artichoke quarters (from a can: marinaded if you can find them)
  • 1/2 cup sliced pepperoncini
  • 8 ounces mozzarella (fresh or cubed, or marinaded if you can find it)*
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar or maple syrup
  • 6 tablespoons olive oil
  • 1/2 to 1 teaspoon kosher salt
  • 1 tablespoon Italian seasoning

Instructions

  1. Start a pot of well salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside).
  2. Slice the cherry tomatoes in half. Finely dice the red onion. Chop the romaine and fresh basil. Thinly slice the roasted red pepper.
  3. In a large bowl, add the cooked pasta with the chopped veggies, olives, artichoke quarters (drained) and pepperoncini (drained). Add the mozzarella, cutting it into cubes or pieces.
  4. In a small bowl, whisk the white wine vinegar, Dijon mustard, and sugar or maple syrup. Gradually whisk in the olive oil.
  5. Add the dressing to the bowl with the pasta and veggies, then add the salt and Italian seasoning. Stir to combine. Taste and add additional salt as desired.

Notes

*You can also add cured meats like salami or prosciutto.

  • Category: Salad
  • Method: Boiled
  • Cuisine: Italian

Keywords: Antipasto salad

More Italian inspired recipes

Love Italian inspired recipes? Us too. Here are some more favorites:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Tangy Lentil Salad with Dill & Pepperoncini

Some of my recipes start off with a strong concept or challenge, while others are designed to satisfy a craving. This lentil salad falls into the latter…

The post Tangy Lentil Salad with Dill & Pepperoncini appeared first on Cookie and Kate.

tangy lentil salad in blue bowl

Some of my recipes start off with a strong concept or challenge, while others are designed to satisfy a craving. This lentil salad falls into the latter camp. It’s exactly what I’ve been craving lately.

This salad is tangy, crisp-tender, a little spicy, and quite satisfying. The earthy lentils and carrots ground the more bold flavors, so they’re not too overwhelming.

tangy lentil salad ingredients

Dill, tahini and pepperoncini peppers aren’t everyone’s favorite ingredients, I know. I love them—the more, the better. If you’re not a fan, you’ll find some options to change up the recipe in the notes.

Better yet, try my Greek lentil salad with spinach and sun-dried tomatoes, or my lemony lentil and chickpea salad with mint. Those are both safer bets!

Continue to the recipe...

The post Tangy Lentil Salad with Dill & Pepperoncini appeared first on Cookie and Kate.

Perfect Italian Salad

This classic Italian salad is your soul mate side dish! It features crisp veggies, crunchy croutons, tangy pepperoncini, and a punchy homemade dressing. Here’s a great salad that’s simply perfection, in our books. Meet this Italian salad! It’s full of all the right flavors and textures: crisp lettuce, crunchy garlic croutons, and zingy pepperoncini. It’s covered in punchy, herby Italian vinaigrette that makes the flavors sing! And shaved Parmesan seals the deal. It can play sidekick to just about anything. It’s no secret: this salad is staunchly Italian-American, not a classic Italian recipe. But that’s what we love about it! What you need for the best Italian salad Perhaps you’ve had a salad like this at an Italian American restaurant (the nostalgia factor is one thing Alex and I love about it). Somehow all the components come together into perfect harmony. Here’s what you need to make the best Italian salad…or really, the best salad: Crisp greens: Use contrasting greens for variety: we like crunchy romaine and bright green butter lettuce. Tomato & red onion: The veggies bring color and crunch. Olives & pepperoncini: This is what brings that classic “Italian salad” vibe: tangy, briny, and zingy flavors. Do not […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This classic Italian salad is your soul mate side dish! It features crisp veggies, crunchy croutons, tangy pepperoncini, and a punchy homemade dressing.

Italian salad

Here’s a great salad that’s simply perfection, in our books. Meet this Italian salad! It’s full of all the right flavors and textures: crisp lettuce, crunchy garlic croutons, and zingy pepperoncini. It’s covered in punchy, herby Italian vinaigrette that makes the flavors sing! And shaved Parmesan seals the deal. It can play sidekick to just about anything. It’s no secret: this salad is staunchly Italian-American, not a classic Italian recipe. But that’s what we love about it!

What you need for the best Italian salad

Perhaps you’ve had a salad like this at an Italian American restaurant (the nostalgia factor is one thing Alex and I love about it). Somehow all the components come together into perfect harmony. Here’s what you need to make the best Italian salad…or really, the best salad:

  • Crisp greens: Use contrasting greens for variety: we like crunchy romaine and bright green butter lettuce.
  • Tomato & red onion: The veggies bring color and crunch.
  • Olives & pepperoncini: This is what brings that classic “Italian salad” vibe: tangy, briny, and zingy flavors. Do not omit!
  • Parmesan shavings (optional): Thick slices of Parmesan make a savory counterpoint; they’re easy to omit for a vegan salad.
  • Italian dressing: The dressing brings a punch that only homemade dressing can.
  • Garlic croutons: Crunchy, garlicky and totally worth the time to make!
Italian salad

Tricks for Italian salad dressing

A few tricks for the Italian salad dressing! This dressing is one of our favorites, and it comes together quickly. The only thing you need to know is how to get the perfect emulsion. Emulsion is when the olive oil and vinegar combine into a creamy liquid, versus separating into their separate parts. Here’s what to remember:

  • Use a medium sized bowl. Whisk in too small a bowl, and you won’t be able to get the whisking motion large enough to get an emulsion.
  • Pour the oil in 1 tablespoon at a time. Drizzle in the oil gradually and whisk vigorously before adding more. This makes it combine perfectly!
Italian Dressing Recipe

Why make homemade croutons?

Not everyone has time for homemade croutons. But they only take a few minutes of hands on time, and take this Italian salad to the next level! It’s a great way to use up bread that’s starting to get stale. All you’ll need is 15 minutes to bake (and the oven preheat time). The garlic flavor and the massive crunch is absolutely worth the time. Another reason to make homemade? They have no preservatives, and they don’t overdo it on the salt.

You can also make the croutons in advance. Just store them in a sealed container at room temperature until serving. They last for about 1 week, but are best when fresh. You can absolutely omit for a gluten-free salad and it still tastes great.

Italian salad

Ways to serve Italian salad

This Italian salad is perfect with Mediterranean or Italian-style foods like pizza and pasta. You can even make it into a main dish! Here’s what we recommend:

This Italian salad recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, omit the Parmesan cheese. For gluten-free, omit the croutons.

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Italian salad

Perfect Italian Salad


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.63 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

This classic Italian salad is your soul mate side dish! It features crisp veggies, crunchy croutons, tangy pepperoncini, and a punchy homemade dressing.


Ingredients

  • 1/2 recipe Homemade Croutons (or use purchased or omit for gluten-free)
  • 1 recipe Homemade Italian Dressing
  • 1 Romaine heart (3 cups)
  • 5 cups butter lettuce
  • 1 handful sliced red onion
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup sliced black olives (or halved olives)
  • 1/2 cup jarred sliced pepperoncini
  • 1/4 cup large Parmesan shavings (omit for vegan)

Instructions

  1. Make the homemade croutons (or make them in advance). 
  2. Make the Italian dressing.
  3. Chop romaine and lettuce. Thinly slice the red onion. Slice the tomatoes in half. 
  4. Place the greens in bowls, then top with the vegetables, olives, pepperoncini, Parmesan shavings, and croutons, then drizzle with dressing. Or, you can place them all together in a large serving bowl and toss with the dressing. (If making in advance, refrigerate the components separately and keep the croutons at room temperature. Bring the dressing to room temperature before serving.)

  • Category: Salad
  • Method: Raw
  • Cuisine: Italian American

Keywords: Italian salad

More perfect green salads

There are so many tasty green salads to try! Here are some favorites:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Eggplant Pizza

Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese. Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!) Wait…eggplant pizza? Here at A Couple Cooks, we don’t shortcut on our pizzas. Our Italian-style Margherita Pizza recipe is our pride and joy, honed over 10 years of studying Italian pizza. But! That doesn’t mean we don’t enjoy a quick and easy alternative. This healthy eggplant pizza is a spin on a recipe we made years ago from someone you might not expect…Julia Child! Yes, Julia Child, master of French cooking, has a recipe for eggplant pizza in one of her cookbooks. Except she called it something fancy and French! Alex and I made […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.

Eggplant Pizza

Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!)

Wait…eggplant pizza?

Here at A Couple Cooks, we don’t shortcut on our pizzas. Our Italian-style Margherita Pizza recipe is our pride and joy, honed over 10 years of studying Italian pizza. But! That doesn’t mean we don’t enjoy a quick and easy alternative. This healthy eggplant pizza is a spin on a recipe we made years ago from someone you might not expect…Julia Child!

Yes, Julia Child, master of French cooking, has a recipe for eggplant pizza in one of her cookbooks. Except she called it something fancy and French! Alex and I made these as an appetizer for a meal years ago when we were first learning to cook, so they’ll always hold a place in our hearts.

How to make eggplant pizza: an overview

Here’s the basic concept behind eggplant pizza, or: pizza with a roasted eggplant crust! The main steps are as follows (or jump right to the recipe):

  • Roast the eggplant. Slice an eggplant into rounds and then roast it for 15 to 20 minutes at 400 degrees Fahrenheit. The texture you want is tender, but something that still holds its shape: so you can eat it with your hands!
  • Top with pizza sauce & toppings. Add pizza sauce (our homemade sauce is epic!) and top with cheese. In Julia’s pizza she puts fresh basil under the cheese, which makes for a nice fresh flavor.
  • Broil and serve! Then you’ll broil the pizza until the cheese is melted and golden brown. And that’s it: perfect eggplant pizza!
Eggplant pizza

Look for a uniform-sized eggplant.

One tip for eggplant pizza: look for a globe eggplant that’s as uniform in size all the way down as possible. Many globe eggplants have a thin neck and get very large at the bottom. This means that when you slice them, you get lots of small circles and then massive circles.

Finding a uniformly sized eggplant helps so that all your pizzas are closer to the same size. Of course, this doesn’t affect the flavor. So it’s not it’s not required, just a helpful hint!

Try our homemade pizza sauce…it’s a must!

Of course, you can use storebought pizza sauce for this eggplant pizza. But! We highly recommend trying our Easy Pizza Sauce at least once because, here’s the thing. It takes just 5 minutes to make in a blender. And when you take a taste of a spoonful, you will never go back! Every time we make it, I taste it and say: “Wow, that really is the best pizza sauce.” Give it a try and let us know if you agree. (Fire roasted tomatoes are the key.)

Eggplant pizza

Variations on eggplant pizza toppings

You can add any toppings you like to this healthy eggplant pizza! While we love them topped simply with cheese and fresh basil, here are a few more ideas:

  1. Pesto and fresh tomatoes. See Pesto Pizza.
  2. Peppers, onions and arugula. See Best Healthy Pizza.
  3. Spinach and artichokes. See Spinach Artichoke Pizza
  4. Olives, spinach & sundried tomatoes. See Mediterranean Pizza
  5. Avocado, peppers, and goat cheese. See Veggie & Avocado Pizza
Eggplant pizza on baking sheet

A great gluten-free pizza option!

This eggplant pizza is a perfect gluten-free pizza option! It’s difficult to find a great gluten-free pizza dough, and nice to have a different option for gluten-free and keto diets. Of course, we like this pizza in its own right: so it works for people of all diets.

What to serve with eggplant pizza

You can serve this eggplant pizza as an appetizer, and it feeds about 4 to 6 people. Or try it as a main dish! We’d recommend doubling the recipe below for 4, and then serving with some hearty sides. How to make this eggplant pizza into a meal? Here are a few things we’d pair with it:

This eggplant pizza recipe is…

Vegetarian and gluten-free.

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Eggplant Pizza

Easy Eggplant Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 to 3 as a main; 4 to 6 as an appetizer
  • Diet: Vegetarian

Description

Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.


Ingredients

  • 2 pounds globe eggplant*
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 cup Easy Pizza Sauce
  • 1/2 cup mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Kosher salt, to season

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Slice the eggplant into 3/4 inch thick slices. Brush both sides with 2 tablespoons olive oil. Sprinkle the tops liberally kosher salt (about 1/4 teaspoon total) and the dried oregano.
  3. Place the eggplant on a baking sheet and bake for 15 to 20 minutes, until tender but still holding their shape.
  4. While the eggplant roasts, make the pizza sauce.
  5. Top the eggplant with a thin layer of the pizza sauce, then add the chopped basil, divided between the rounds. Sprinkle with mozzarella cheese and Parmesan cheese, divided between the rounds, and sprinkle the tops with a little more kosher salt.
  6. Broil the eggplant until the cheese is melted and lightly browned, about 3 to 5 minutes, rotating the pan as necessary for even cooking (alternatively, you can bake the pizzas until the cheese melts). Top with more fresh basil and serve.

Notes

*This recipe is easy to double to feed 4 as a main dish. If you can, try to find eggplant that is a uniform size all the way down the eggplant (eggplant that has a very large bulb at the end makes for more variation in pizza size). 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

More eggplant recipes

Love eggplant? Us too. Here are a few more tasty eggplant recipes:

  • Eggplant Caponata Eggplant and Mediterranean vegetables make a tangy, garlicky Italian appetizer that’s perfect spread over crusty bread.
  • Roasted Eggplant Pasta Flavor-packed with zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Perfect Roasted Eggplant Here’s how to make the BEST roasted eggplant! Baking until it’s tender makes for unreal flavor.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Gaby’s Roasted Beets and Labneh

Would you look at those colors?! This roasted beet side dish is the prettiest recipe I’ve made in a long time, and the leftovers look like an…

The post Gaby’s Roasted Beets and Labneh appeared first on Cookie and Kate.

roasted beet salad recipe with herbs yogurt

Would you look at those colors?! This roasted beet side dish is the prettiest recipe I’ve made in a long time, and the leftovers look like an abstract Easter basket.

This recipe comes from a new cookbook called Eat What You Want by Gaby Dalkin. You may know Gaby from her blog, What’s Gaby Cooking. I love Gaby’s fresh, California-style cooking and boundless enthusiasm for all things food-related!

eat what you want cookbook with beets

The funny thing is that I’ve never met Gaby in person, but I feel like I know her after watching her on Instagram over the years. We share an affinity for fresh herbs and flaky sea salt, and I turn to her blog and cookbook for inspiration often. When she offered to send me a copy of her cookbook, I said yes, of course.

Her newest book features “125 recipes for real life” and I had a hard time choosing just one to share with you. I’ve been on a beet kick lately, so beets won the draw. This recipe also gave me an excuse to make Gaby’s go-to basil vinaigrette, which I’ve been meaning to try for ages.

This dish features roasted beets over thick yogurt (I used Siggi’s “skyr” instead of labneh), with fresh basil vinaigrette, avocado wedges, and a heavy sprinkling of fresh herbs. Even my husband, who’s not a fan of beets, went back for more.

Continue to the recipe...

Classic Falafel

Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and fried to crispy perfection—with a baked variation, too. Once you’ve had really good falafel, you crave it. This fried chickpea fritter is stuff dreams are made of, stuffed into a flatbread with cool cucumber or tangy tahini sauce. You get the crunch of the fried outside, the soft herby interior, and the sauces that run down your chin and stick to your fingers. Homemade falafel is not quick and easy; it’s a masterpiece that tastes just like your favorite restaurant. Here’s what you need to know about how to make falafel at home! How to make falafel: an overview! This recipe is years in the making, like our margherita pizza and sourdough bread. Alex and I have done extensive research and learned from the masters to create this best classic falafel recipe. This recipe is a process, designed to honor the falafel you get at your favorite Middle Eastern restaurant (not replace it!). This is your chance to back out if you’re looking for an easy dinner recipe! Go to our Falafel Salad, Raw Falafel Bowls, or Falafel Burger: they’re easier and have similar […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and fried to crispy perfection—with a baked variation, too.

Falafel

Once you’ve had really good falafel, you crave it. This fried chickpea fritter is stuff dreams are made of, stuffed into a flatbread with cool cucumber or tangy tahini sauce. You get the crunch of the fried outside, the soft herby interior, and the sauces that run down your chin and stick to your fingers. Homemade falafel is not quick and easy; it’s a masterpiece that tastes just like your favorite restaurant. Here’s what you need to know about how to make falafel at home!

How to make falafel: an overview!

This recipe is years in the making, like our margherita pizza and sourdough bread. Alex and I have done extensive research and learned from the masters to create this best classic falafel recipe. This recipe is a process, designed to honor the falafel you get at your favorite Middle Eastern restaurant (not replace it!).

This is your chance to back out if you’re looking for an easy dinner recipe! Go to our Falafel Salad, Raw Falafel Bowls, or Falafel Burger: they’re easier and have similar flavors. Consider yourself warned! Now: here’s the basic outline of what you’re getting yourself into with homemade falafel:

Soak the chickpeasOvernight (or at least 6 hours)
Make dough and rest it5 minutes active, 20 to 30 minutes hands off
Form the falafel5 to 10 minutes active
Fry the falafel10 minutes active
Falafel sandwich

Equipment you need

You’ll need just a few things to make authentic falafel at home! Here’s what you’ll need:

  • Large food processor: This is essential because it’s what breaks down the dried soaked chickpeas. A blender or small processor just won’t do. (Definitely not a knife!)
  • Food thermometer (optional): It’s nice to have a thermometer to check the temperature of the oil you’re frying in.

Authentic falafel uses dried chickpeas

Authentic falafel uses dried chickpeas. Do not even consider using canned chickpeas or cooked chickpeas in this recipe! Say it with me: I will use DRIED chickpeas! The classic texture that’s fluffy on the inside and crispy on the outside comes from using dried chickpeas.

Soak these dried chickpeas overnight, or at least 6 hours. This means you’ll have to think ahead. Soaking the chickpeas softens them to a texture where they can be blended into balls. You’ll notice they double in size after soaking. Soaking overnight: that’s inconvenient! you might think. But authentic falafel is not about convenience at all. It’s about pure, delicious flavor. And that’s worth waiting for.

Authentic falafel

Here’s the texture that the dough should be!

The key to perfect falafel is the consistency of the dough. Blend it too much and the balls will be too dense. Blend it too little and the’ll fall apart when frying.

When you process the chickpeas with the herbs and spices, you’ll want a blended and uniform dough. The best way to explain this is by looking at it. Below is what your dough should look like when you’re done blending:

Falafel dough consistency

Forming the falafel: it’s not like cookie dough!

Another place where you might trip up: falafel dough feels crumbly and wet. It’s not at all like cookie dough! There’s no gluten or binder, so it doesn’t stick together in the way you’d expect. That’s exactly what you want here.

Chill the dough for 20 to 30 minutes to help it become easier to form. Then form it into balls the size of a ping pong. Pat it firmly so it comes together, but don’t squeeze it so hard that it crumbles. Don’t worry, you’ll get the hang of it once you do a few!

How to form falafel

How to fry falafel (most authentic method)

Phew, you’ve made it to the frying step! When fried correctly, the falafel only pick up a bit of the oil. Because falafel are plant-based and healthier than a meat alternative, we still count it as a healthy (ish) recipe! Here are some tips on how to fry falafel:

  • Use a food thermometer if you have one. This can help you get to the perfect oil temperature (350 to 375 degrees Fahrenheit).
  • This method uses 3/4″ of oil in a pan. It’s not deep frying, but it’s legit frying. If that scares you, go to the alternate methods below.
  • Take precautions around hot oil. The pan we used for frying was non-stick, so the oil didn’t bubble at all. Don’t be surprised: it might not look hot, but it is! Take necessary precautions (that is, don’t let your kiddos near it, etc)
  • Drop in balls carefully, then fry until brown and crispy. With the correct oil temperature, the falafel come out crispy, not oily.
How to fry falafel

Alternate method 1: Skillet fried falafel

If frying scares you, try skillet frying instead! The main difference here is that it uses 6 tablespoons of oil instead of 3/4 inch. It’s more like sauteing each surface than frying. This method is nice if you don’t have a food thermometer. Here’s what to know about this method:

  • It makes disc shapes, not balls. Because you’ll only be cooking two sides, you’ll have to flatten the balls into discs. If you want the authentic ball shape, you’ll need to use the main frying method.
  • Continue to cover the bottom of the pan with oil for each new batch.

Alternate method 2: Baked falafel

Baked falafel is not a traditional way to make it. The flavor and texture are not quite the same. But if you prefer not frying, this is your method! Here’s what to know about baked falafel:

  • It doesn’t get nearly as crispy as the fried method, as you might guess. But it’s still tasty!
  • It makes disc shapes, not balls. You can only get two sides browned in the oven method, so you’ll have to flatten the balls into discs just like skillet frying. They look a little less authentic but they still taste good!
Falafel in pita

Ways to serve falafel

Got those beautiful, crispy balls? Good! Here’s the best part: serving it! You can serve falafel as an appetizer with a dip. Or, we think the best way is in a falafel sandwich. (One of Alex and my top food experiences of all time is the falafel at L’As du Falafel in Paris. Transcendental!) Here are our best falafel sauces and accompaniments:

  • Cucumber Sauce or Tzatziki: This Quick Cucumber Sauce is easy to whip up while you’re waiting for the dough to chill. Or try the even more authentic tzatziki, made ahead.
  • Tahini Sauce: Lemon Tahini Sauce is creamy and tangy, another traditional option.
  • Cilantro Sauce: Falafel can also be served with a green cilantro sauce like Creamy Cilantro Sauce (vegan) or Creamy Cilantro Dressing.
  • Flatbread: Often it’s served in a pita pocket, but we think best way is wrapped in a soft flatbread. Try our Easy Flatbread Recipe if you’re really looking to impress! Also add crunchy veggies like lettuce, tomato and red onion.
  • Other ideas: Hummus makes a nice contrast. Harissa is good too; our best restaurant falafel featured this as part of the messy sandwich.
Best falafel in pita bread

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Falafel

Classic Falafel (Restaurant-Style!)


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 24 falafel
  • Diet: Vegan

Description

Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and crisp fried to perfection—with a baked variation, too.


Ingredients

  • 1 cup dried chickpeas (not cooked or canned)
  • 2 medium garlic cloves
  • 1/2 medium red onion
  • 1 cup packed cilantro leaves and tender stems
  • 1/2 cup packed flat leaf parsley leaves and tender stems (or substitute more cilantro)
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • Fresh ground black pepper
  • Neutral oil (like canola or vegetable), for frying
  • To serve as a sandwich: quick cucumber sauce or tahini sauceflatbread (try ours!) or pita bread, tomato, romaine lettuce, and red onion

Instructions

  1. Soak the chickpeas (overnight, or 6 hours): Add the chickpeas in a covered container and cover with several inches of water and soak overnight or at least 6 hours at room temperature. Drain them in a strainer and shake dry before using.
  2. Make the dough and refrigerate (30 minutes): Peel the garlic. Peel and roughly chop the red onion.  Add the garlic, red onion, cilantro and parsley to a food processor and process 10 to 15 seconds until minced, scraping the sides as necessary. Add the chickpeas, cumin, coriander, baking powder, kosher salt and a few grinds of black pepper. Process for 10 seconds, stop to scrape the sides, then process more until a dough forms. It should be the texture in the photos above (check to make sure before proceeding!). Transfer to a bowl and refrigerate 20 to 30 minutes.
  3. Heat the oil*: Add 3/4” of oil to a frying pan and heat over medium high heat until oil is 350 to 375 degrees Fahrenheit. This takes about 8-10 minutes over medium high heat. (Make sure to take safety precautions when using hot oil.)
  4. Form the falafel (5 to 10 minutes): Meanwhile, press the dough into 24 to 28 balls about the size of a ping pong ball, around 1 1/2 tablespoons each, and place them on a baking sheet. Falafel dough is very crumbly, so it doesn’t stick together like a normal dough and it takes a little pressing to stay together. Don’t worry: this is just what you want for good falafel! (If the dough is really having problems sticking together, throw it back in the food processor and pulse a few more times.)
  5. Fry the falafel (8 minutes): When the oil is hot, fry one batch (about 12) of the falafel by dropping the balls gently into the oil with your fingers, keeping them as far apart as possible. Cook 1 minute, then flip with chopsticks and cook another 2 to 3 minutes until browned on all sides. Transfer to a towel lined baking sheet or plate. Repeat with the second batch.
  6. Serve: Serve with quick cucumber sauce or tahini sauce, or as part of a falafel sandwich.

Notes

*Alternate option 1: Skillet fry the falafel: Shape the dough into balls then flatten them into discs, about 2 inches in diameter and just under 1/2-inch thick. Heat 6 tablespoons neutral oil in a skillet or frying pan. Place a crumb from a falafel disk in the oil, and once it starts to sizzle, the oil is ready. Fry about 8 falafel at a time, for 2 to 3 minutes on each side, until they are lightly browned all over, flipping with chopsticks. Transfer the cooked falafel to a plate. Add a bit more oil to keep the bottom of the skillet covered for the next batch.

*Alternate option 2: Bake the falafel: Preheat the oven to 400 degrees Fahrenheit. Shape the falafel into discs as noted above. Place the discs on a parchment paper lined baking sheet. Brush the tops with olive oil. Bake for 15 minutes, then flip and bake for 15 minutes, until golden brown.

  • Category: Main Dish or Appetizer
  • Method: Fried
  • Cuisine: Mediterranean

Keywords: Falafel, Authentic Falafel, Best Falafel, How to Make Falafel, Falafel Sandwich

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Flatbread Recipe

This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal. Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do! About this flatbread There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.

Easy flatbread recipe

Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do!

About this flatbread

There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or Vegan Naan.

Flatbread recipe

How to make flatbread: an overview!

Here’s the basic outline of what you’re getting yourself into with making flatbread. The process takes just 45 minutes to prep and 15 minutes to cook. The total hands-on time is about 30 minutes. In 1 hour, you’ll have deliciously soft flatbread!

Mix the dough5 minutes active
Form & rest dough5 minutes active, 30 minutes hands off
Roll dough5 minutes active
Cook flatbread15 minutes active

Cook it in a skillet or grill pan!

Flatbread is easy to mix up, and only requires a 30 minute “proof” or rest time. Compared to other bread recipes that require shaping and multiple proofs, it’s a breeze! There’s also no bake time. All you need to do is cook each piece in a skillet for about 2 minutes. It’s nice to have 2 people for this task (and it’s more fun!), but you can do it by yourself too.

How to get the grill marks like the flatbread in the photo the photo? We used a grill pan: it looks like a skillet but has ridges that make the lovely grill marks. You can also make this Greek pita bread in a skillet: then it will have more browned organic cooking spots like naan.

Flatbread

Ways to serve flatbread

How to serve this Greek pita bread style flatbread? There are a myriad of ways: here are our favorites!

How to store flatbread (and reheat it)

This homemade flatbread is nice because it stays good for about 3 days at room temperature, and the texture holds up well if stored correctly. Here’s what you need to know:

  • Room temperature storage (3 days): Place the flatbread in a sealed bag or container, and it stays good for 3 days. It gets dryer as days go by, so we suggest reheating it so it’s more pliable.
  • Reheating instructions: To reheat the flatbread, place it in a 350 degree oven for a few minutes until warmed and soft. Or if you want a quick fix, tear it in half and place it in a toaster.
  • Frozen (3 months): Or, you can freeze it! Let it cool to room temperature, then place it into a sealed bag or container.
Easy flatbread recipe

This flatbread recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Easy flatbread recipe

Easy Flatbread Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 6
  • Diet: Vegan

Description

This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.


Ingredients

  • 2 1/2 cups (312 grams) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • 3/4 cup water

Instructions

  1. Make the dough (5 minutes): In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil and water, and stir until the dough comes together. If it is dry, add a bit more water; if it is very sticky, add a sprinkle more flour. On a lightly floured counter, knead for about 30 seconds to 1 minute until all of the flour is incorporated and a dough ball forms.
  2. Form and rest the dough (35 minutes): Flatten the dough into a disc. Cut it into 8 equal pieces and form it into balls. Cover the dough with a damp tea towel and rest for 30 minutes.
  3. Roll the dough (5 minutes): Once the dough has rested, on a clean, lightly floured countertop, roll each dough into a thin circle, about 8” across.
  4. Cook the flatbreads (10 to 15 minutes): Heat a large skillet, griddle, or grill pan over medium-high heat. Brush the pan lightly with olive oil and add one of the pieces of dough and cook until the bottom is golden and browned in spots, about 1 minute. Then turn and cook another 1 minute on the other side. Wrap it in a clean towel. Repeat with the remaining 5 flatbreads, adding each to the towel afterwards (this will steam them and keep them warm and supple).
  5. Storage: store in a well-sealed bag or container up to 3 days (or freeze for a few months wrapped in foil in a sealed bag or container). Before eating leftover flatbread, reheat it in a toaster or a 350 degree oven until warm and pliable.

  • Category: Bread
  • Method: Skillet
  • Cuisine: Bread

Keywords: Flatbread, Flatbread Recipe, Easy Flatbread

More bread recipes

There’s nothing quite like homemade bread! Here are a few more recipes to try:

  • Easy No Knead Bread This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners!
  • Easy Homemade Bread This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more! Or try the Vegan Bread variation.
  • Best Homemade Cornbread This cornbread is a quick bread that’s lightly sweet and perfectly moist. Try the Vegan Cornbread too!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pasta e Ceci (Italian Chickpea Soup)

This iconic Italian pasta and chickpea soup, pasta e ceci, is as easy as it is delicious! This flavor-filled stew makes a cozy vegetarian lunch or dinner. Pasta e ceci is a traditional Italian “pasta and chickpea soup,” and how we’ve gone this long without making it on the regular is beyond me! Alex and I have devoted years to learning Italian classics, honing the perfect margherita pizza and cacio e pepe. So we’re thrilled to unveil this recipe! This stew is full of big Italian flavors: intense vibrant tomato, leafy Tuscan kale, and a creamy broth made with Parmesan rind. Swimming in it all are the chickpeas and pasta of the soup’s title, making it hearty and filling. It’s a stunner and joins our other Italian soup favorites tortellini soup, ribollita and minestrone. How to make it? Andiamo! What’s in pasta e ceci? There are hundreds of ways to make pasta e ceci, just like American potato salad and coleslaw. This Italian stew is traditionally served in Rome on Tuesdays and Fridays, according to their unofficial weekly meal schedule. You’ll see it scrawled on restaurant blackboards as the daily special. Of course, every outfit makes it differently, depending on […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This iconic Italian pasta and chickpea soup, pasta e ceci, is as easy as it is delicious! This flavor-filled stew makes a cozy vegetarian lunch or dinner.

Pasta e Ceci Soup

Pasta e ceci is a traditional Italian “pasta and chickpea soup,” and how we’ve gone this long without making it on the regular is beyond me! Alex and I have devoted years to learning Italian classics, honing the perfect margherita pizza and cacio e pepe. So we’re thrilled to unveil this recipe! This stew is full of big Italian flavors: intense vibrant tomato, leafy Tuscan kale, and a creamy broth made with Parmesan rind. Swimming in it all are the chickpeas and pasta of the soup’s title, making it hearty and filling. It’s a stunner and joins our other Italian soup favorites tortellini soup, ribollita and minestrone. How to make it? Andiamo!

What’s in pasta e ceci?

There are hundreds of ways to make pasta e ceci, just like American potato salad and coleslaw. This Italian stew is traditionally served in Rome on Tuesdays and Fridays, according to their unofficial weekly meal schedule. You’ll see it scrawled on restaurant blackboards as the daily special. Of course, every outfit makes it differently, depending on the week and what’s on hand.

The only real constant in pasta e ceci is the pasta and chickpeas. The broth is often tomato-based but doesn’t have to be, and sometimes it contains anchovies. The pasta can be round or tubes or roughly cut squares. Really, anything goes here! Here’s what we chose to use in our pasta e ceci:

  • Onion, garlic, & Tuscan kale
  • Canned fire roasted tomatoes & tomato paste
  • Olive oil
  • Vegetable broth
  • Chickpeas
  • Pasta: any type of short cut (we used rigatoni)
  • Fresh basil
  • Spices: Dried oregano, thyme, red pepper flakes
  • Parmesan rind
Pasta e Ceci Soup

Fire roasted tomatoes have the best flavor

You’ll notice that we often call for fire roasted tomatoes in our Italian recipes, most notably our best pizza sauce. And there used in this pasta e ceci soup. Why? You can absolutely taste the difference. Fire roasted canned tomatoes have a sweet flavor right out of the can. So you don’t have to spend hours simmering your soup! It tastes great right away.

There are lots of brands of fire roasted tomatoes out there. If you can’t find them: just buy the best quality canned tomatoes you can find!

Pasta e Ceci Soup

Why to add a Parmesan rind to soup!

This pasta e ceci is the first of our Italian soup recipes where we’ve called for a Parmesan rind. First off: what’s a Parmesan rind? It’s the actual rind off a block of Parmesan cheese. Buy it in the store in a block, and once you open it it’s good for about 6 weeks. Once you’ve shaved off all you can, you’re left with a hard rind of cheese.

The Italians are always inventing great ways to use up things, like stale bread in ribollita (bread soup) or panzanella (bread salad). So of course they had the idea to throw a Parmesan rind into soup! Simmering a soup with a Parmesan rind makes for a rich and creamy broth. The amount of flavor from simmering a dried up rind is incredible!

Substitute for a Parmesan rind in soup

If you don’t have a Parmesan rind laying around (which we often don’t!), here’s a substitute: add grated or shredded Parmesan cheese right to the soup broth. The only drawback with this method is that you’ll have some stringy Parmesan cheese stuck to the bottom of the soup pot after simmering. It’s to be expected: simply discard it when serving.

Italian chickpea soup

What to serve with pasta e ceci

Once you’ve simmered up a pot of this pasta e ceci, you’ll be amazed at the tangy, creamy and herby flavor of the broth! The pasta soaks up the broth too, making it more like dumplings than al dente pasta. It’s truly an Italian masterpiece. Here a few ideas for serving to make for the perfect vegetarian Italian meal:

Italian pasta and chickpea stew

More Italian soup recipes

Italian-style soups are bursting with flavor and so satisfying! They’re one of our favorite ways to make a filling vegetarian or vegan dinner. Here are some of our best Italian soup recipes:

This pasta e ceci recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

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Pasta e Ceci Soup

Pasta e Ceci (Italian Chickpea Soup)


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.88 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This iconic Italian pasta and chickpea soup, pasta e ceci, is as easy as it is delicious! This flavor-filled stew makes a cozy vegetarian lunch or dinner.


Ingredients

  • 1 medium onion
  • 4 garlic cloves
  • 1 bunch Tuscan kale (also called Lacinato or dinosaur kale, or cavolo nero)
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 quart vegetable broth
  • 28-ounce can crushed fire roasted tomatoes
  • ½ cup chopped basil leaves, plus additional for serving if desired
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 teaspoon each dried oregano and dried thyme
  • 2 pinches red pepper flakes
  • Parmesan rind  or 1/4 cup grated Parmesan cheese* (omit for vegan)
  • 1 teaspoon kosher salt
  • 3/4 cup short pasta (gluten-free or legume pasta: we used rigatoni)
  • For the garnish: Grated Parmesan or Pecorino Romano cheese

Instructions

  1. Peel and small dice the onion. Mince the garlic. Chop the kale into bite-sized pieces.
  2. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 to 6 minutes until the onions are just translucent. Add the garlic and tomato paste and saute for 1 minute.
  3. Add the vegetable broth, tomatoes and juices, chopped basil, drained and rinsed chickpeas, oregano, thyme, red pepper flakes, Parmesan rind (or grated Parmesan) and kosher salt. Bring it to a simmer, then cook 10 minutes on medium low.
  4. Add the pasta and kale and cook until pasta is just al dente, about 8 to 10 minutes.
  5. Taste and add fresh ground black pepper and more kosher salt to taste. Remove the Parmesan rind. If desired, garnish with torn basil leaves and Parmesan cheese shavings. The soup will continue to thicken as it cools.

Notes

*If you use Parmesan cheese instead of a Parmesan rind, you may end up with some stringy cheese stuck to the bottom of the pot. That’s ok: just discard it when serving!

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Pasta e Ceci

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Eggplant Caponata

Caponata is an Italian appetizer that’s bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread. Here’s a new appetizer that we’re head over heels with: caponata! What’s caponata, you ask? This Sicilian specialty is an appetizer and a side dish, essentially a sweet and sour ratatouille with cooked eggplant, tomatoes and onion. It’s often spread on crusty bread as an appetizer or antipasti (as the Italians would say). It’s so full of tangy, garlicky flavor that once you’ve taken one bite, you’ll likely want to devour the entire serving dish. So hold onto your hats! Here’s how to make Italian caponata…and then how to serve it like the Italians do. What’s in caponata? Caponata is a classic Italian eggplant dish. And like any classic dish (like potato salad or coleslaw), there are endless variations on how to make it. Alex and I researched to make sure this version has all the classic elements: and we’ve customized a bit to our personal tastes! Here’s what’s in our version of caponata: Eggplant (and it doesn’t need to be drained! see below) Red pepper, red onion and celery Garlic Canned tomatoes Olive oil Balsamic vinegar […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Caponata is an Italian appetizer that’s bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread.

Caponata

Here’s a new appetizer that we’re head over heels with: caponata! What’s caponata, you ask? This Sicilian specialty is an appetizer and a side dish, essentially a sweet and sour ratatouille with cooked eggplant, tomatoes and onion. It’s often spread on crusty bread as an appetizer or antipasti (as the Italians would say). It’s so full of tangy, garlicky flavor that once you’ve taken one bite, you’ll likely want to devour the entire serving dish. So hold onto your hats! Here’s how to make Italian caponata…and then how to serve it like the Italians do.

What’s in caponata?

Caponata is a classic Italian eggplant dish. And like any classic dish (like potato salad or coleslaw), there are endless variations on how to make it. Alex and I researched to make sure this version has all the classic elements: and we’ve customized a bit to our personal tastes! Here’s what’s in our version of caponata:

  • Eggplant (and it doesn’t need to be drained! see below)
  • Red pepper, red onion and celery
  • Garlic
  • Canned tomatoes
  • Olive oil
  • Balsamic vinegar and sugar to balance tangy and sweet
  • Capers to add briny, salty flavor
  • Fresh basil and pine nuts, to garnish
Caponata (Eggplant Dish)

Some other additions you’ll see in some versions: green olives to add even more briny flavor, and golden raisins to add more sweet. We nixed both in flavor of a straightforward, classic caponata: but you can certainly add them if you’d like! (I’d love to add the golden raisins, but Alex is less of a salty-sweet person than I am!)

No need to salt and drain the eggplant!

If you’ve cooked with eggplant before, you’ll know: many eggplant recipes call for letting it drain with salt on it for 1 hour to extract some of the bitterness from the eggplant. If you’re like us, you’ve probably wondered: is this extra step really necessary?

We did some research, and guess what? It’s not really necessary in this day and age. Per Epicurious, salting eggplant used to be conventional practice with eggplants years ago because they were more bitter. Today’s eggplants are bred to be less bitter, so there’s no need to salt them. Look: we saved you an hour!

Eggplant caponata

Toasted pine nuts = icing on the cake!

Pine nuts are traditional for topping caponata. They’re an Italian nut that, believe it or not, does come from pine trees! Because it’s so time consuming to harvest and the trees grow only in certain regions, pine nuts can be pricey. But! They’re absolutely worth it for the nutty, uniquely Italian flavor they provide. If you can’t find them, you can omit entirely (or see these substitutes).

If you do use them, follow this advice: Toast the pine nuts before you use them! Toasting the nuts on the stove or in the oven brings out their flavor in a big way: almost like using salt to bring out the flavor in a recipe! They’re not nearly as good without toasting. You’ve been warned!

Eggplant caponata

Capers enhance the salty flavor

If you’ve never cooked with capers, now’s the time! What are they? Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them in Italian and Mediterranean recipes. They bring a tangy, briny and salty flavor to any dish.

Capers are served pickled, so you’ll find them in jars near the olives at the grocery story. If you pick up a joar, also try them in our Salmon with Capers, Roasted Eggplant Pasta, and Paprika Goat Cheese Spread.

Ways to serve caponata: as an appetizer or side! (Or a meal.)

Once you’ve made up a batch of caponata, now’s the fun part. Eating it! There are lots of ways to eat caponata, but probably the most common is using it to top crusty bread. Since it’s Italian in heritage, it works well with Mediterranean-style meals. Here are a few ways that we’d serve it:

  • On crusty bread or baguette slices. If you’re the baking type, try our Homemade Baguette.
  • On crostini. You can also make crunchy Crostini, essentially crackers made out of baguette, which makes more of a showy presentation.
  • On a cheese board or appetizer spread. It’s nice for an antipasto spread because it’s a rare plant-based Italian appetizer option.
  • As a side to baked or grilled fish. It would make a great side to our Salmon with Capers.
  • As a side to pasta. Try alongside Cacio e Pepe, Easy Creamy Gnocchi, or Vegan Fettuccine Alfredo.
  • In grilled cheese. Throw some in the middle of a grilled cheese sandwich and you’ve got a heavenly treat.
  • As a meal. Alex and I have split a bottle of wine with baguette, caponata, and some cheese or seasoned white beans. Perfect appetizer dinner!
Eggplant caponata

This caponata recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Caponata

Eggplant Caponata


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 as an appetizer
  • Diet: Vegan

Description

Caponata is an Italian appetizer bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread. 


Ingredients

  • 1 1/2 pounds eggplant (2 medium)
  • 1 celery rib
  • 1 medium red onion
  • 1/2 red bell pepper
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 14-ounce can crushed fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons capers, drained
  • 1/2 teaspoon kosher salt
  • Basil, for garnish
  • Toasted pine nuts, for garnish (optional)

Instructions

  1. Cut the eggplant into small cubes, about 1/2 inch by 1/2 inch. Dice the celery. Slice the red onion. Dice the red bell pepper. Mince the garlic.
  2. In a Dutch oven or large saute pan, heat the olive oil over medium heat.
  3. Add the eggplant, celery, red pepper and red onion and cook for 10 minutes, stirring occasionally. Add the garlic and cook 3 to 5 minutes until the eggplant and onions are browned and softened.
  4. Add the crushed tomatoes, balsamic vinegar, sugar, red pepper flakes, capers, and salt. Cover and simmer on low for 10 minutes, stirring once, until very tender. Taste and add another pinch or two of salt. Serve warm, garnished with chopped basil and toasted pine nuts. Or, chill for up to 1 day and serve cold or at room temperature (the flavors taste even better after refrigerating). 

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Caponata, Caponata Recipe

More with eggplant!

Eggplant is an underrated vegetable, in our opinion! Here are some more great recipes for eating it:

  • Perfect Roasted Eggplant Here’s how to make the BEST roasted eggplant! Baking until it’s tender makes for unreal flavor.
  • Roasted Eggplant Pasta This eggplant pasta is flavor-packed with roasted eggplant & zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Eggplant Sandwich with Tomato & Pesto This Mediterranean tomato and grilled eggplant sandwich with basil pesto is seriously flavorful. It was inspired by a trip to Italy!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Broiled Shrimp

Broiled shrimp is one of the best ways to cook it! It’s easy and comes out juicy and perfectly seasoned. Add breading for an irresistible crunch! Just when we have our favorite way to cook shrimp…along comes another one! And this Broiled Shrimp is out of this world good. When we made it, I couldn’t stop declaring my praises for it. “Wow!” kept slipping out of my mouth, and I immediately texted my best friend and mom to share the recipe. That’s when you know it’s a keeper. This broiled shrimp is tender, juicy, and so fast to cook. You don’t even need to preheat the oven! It’s perfectly seasoned with garlic and lemon. Make it with or without a breadcrumb coating, which adds the perfect crunch. You’ve got to try this one! How to make broiled shrimp: some tips! This broiled shrimp is so quick and easy, it’s become our new go-to method (that and our stovetop Ssimp). The nice thing about this broiled shrimp vs our baked shrimp is that you don’t even have to wait for the oven to preheat. Just throw it in and cook for 3 to 5 minutes. It’s so easy, it barely requires […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Broiled shrimp is one of the best ways to cook it! It’s easy and comes out juicy and perfectly seasoned. Add breading for an irresistible crunch!

Broiled shrimp

Just when we have our favorite way to cook shrimp…along comes another one! And this Broiled Shrimp is out of this world good. When we made it, I couldn’t stop declaring my praises for it. “Wow!” kept slipping out of my mouth, and I immediately texted my best friend and mom to share the recipe. That’s when you know it’s a keeper. This broiled shrimp is tender, juicy, and so fast to cook. You don’t even need to preheat the oven! It’s perfectly seasoned with garlic and lemon. Make it with or without a breadcrumb coating, which adds the perfect crunch. You’ve got to try this one!

How to make broiled shrimp: some tips!

This broiled shrimp is so quick and easy, it’s become our new go-to method (that and our stovetop Ssimp). The nice thing about this broiled shrimp vs our baked shrimp is that you don’t even have to wait for the oven to preheat. Just throw it in and cook for 3 to 5 minutes. It’s so easy, it barely requires thought. Here are the basic steps:

  • Use any type of shrimp. Frozen or fresh works! Tail on looks nice, but not required if you don’t like the extra step.
  • Broil for 3 to 5 minutes, until opaque! It will vary based on the shrimp size, so make sure to keep an eye on it.
  • Rotate the pan for even cooking. Some broilers can be uneven (ours is!), so rotating the pan helps the shrimp to become evenly browned.
Broiled shrimp

Breadcrumb topping is optional (but so tasty!)

This broiled shrimp recipe is over-the-top good with the breadcrumb topping! It makes for the perfect crispy crunch and nuanced flavor. But it’s absolutely as delicious without the coating. It makes the recipe easier and gluten-free as well.

If you do use the breadcrumb topping, here are a few notes about the breadcrumbs:

  • Use homemade if at all possible. We followed the How to Make Breadcrumbs recipe, which results in beautifully fresh, crunchy crumbs. We also added the Italian seasonings that are listed in the recipe, but no salt. Homemade breadcrumbs are much more delicious than store bought, so we’d highly recommend this option.
  • If using store bought, try to find plain or those without salt. Try to find plain breadcrumbs. That means there’s no added salt!
  • Or, adjust salt in the recipe accordingly. If all you can find is store bought breadcrumbs with salt, adjust the salt in the recipe. We’d suggest adding about half the specified salt.
Breadcrumbs

Seasoning variations for broiled shrimp

This broiled shrimp recipe is Mediterranean in style: it uses lemon, garlic, oregano, onion powder, and lemon for the seasonings. It comes out so delicious we’ll probably always make this version! But if you’d like to vary the vibe of this broiled shrimp, go for it! Here are some ideas:

  • Feta crumbles. Omit the breadcrumbs. Top with feta for a Mediterranean or Greek-style vibe.
  • Cilantro lime. Switch out oregano for cumin and lemon juice for lime. (See also Cilantro Lime Shrimp.)
  • Curry powder or curry paste. Heighten the flavors by stirring in curry powder or curry paste to taste (skip the oregano).
Broiled shrimp

How to thaw frozen shrimp

You can use either frozen or fresh shrimp for this broiled shrimp: either it just as good! In fact, sometimes frozen shrimp can be even fresher, if it’s frozen right when it’s caught. The only hard part about frozen shrimp is…you have to make time to thaw it! Here are a few options depending on when you think of it:

  • Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The shrimp should be defrosted in about 15 minutes.
Broiled shrimp

What to serve with broiled shrimp

There are so many things to accessorize with this tasty broiled shrimp to make it a meal! Here are a few of our favorite sides to go with shrimp:

This broiled shrimp recipe is…

Pescatarian and gluten-free (without the breadcrumbs, which is just as good!). Gluten-free breadcrumbs are also easy to find.

Print
Broiled shrimp

Perfect Broiled Shrimp (Fast & Easy!)


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Diet: Low Calorie

Description

Broiled shrimp is one of the best ways to cook it! It’s easy and comes out juicy and perfectly seasoned. Add breading for an irresistible crunch!


Ingredients

  • 1 pound large shrimp, deveined (tail on or off)
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt*
  • 1/2 cup breadcrumbs (optional; homemade* or plain purchased breadcrumbs)
  • Lemon wedges
  • Chopped parsley or cilantro, for garnish

Instructions

  1. Preheat the broiler.
  2. If frozen, thaw the shrimp.
  3. Pat the shrimp dry.
  4. Mince the garlic. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt*. Toss until fully combined. If using breadcrumbs, add them and toss until all shrimp are coated.
  5. Place the shrimp on a baking sheet in an even layer. (You can add a few additional pinches of breadcrumbs if there were places where they did not stick to the shrimp.) Place the baking sheet in the oven and bake until juicy and opaque, about 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
  6. Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.

Notes

*Homemade breadcrumbs are the best, if possible! Make sure the breadcrumbs have a fine texture so they stick to the shrimp. If you’re using purchased breadcrumbs, make sure they are plain with no added salt. If they are salted, adjust the salt quantity in the recipe to use less (start with half). Note that nutrition info below is without breadcrumbs.

  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Seafood

Keywords: Broiled shrimp

More best shrimp recipes!

Shrimp is a great healthy meal choice if you eat seafood. Here are some of our favorite healthy shrimp recipes:

  • Garlic Butter Shrimp HUGE flavor in under 10 minutes! A fast and easy dinner for weeknights or entertaining, it will become your go-to.
  • Shrimp and Broccoli Soy sauce and rice vinegar flavor this shrimp and broccoli, which comes together in minutes! Serve with rice or over noodles.
  • Coconut Shrimp Curry Tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes