Kids Can Make: Healthy Summer-Salad-Stuffed Popover

Name: Kids Can Make: Healthy Summer-Salad-Stuffed Popovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray with flour; 1 cup whole milk; 3/4 cup all-purpose flour; 3 large eggs, lightly beaten; 1 teaspoon pure vanilla extract; Kosher salt; 3 tablespoons unsalted butter, melted; 1/4 teaspoon baking powder; 1 1/2 cups grape tomatoes, quartered; 1/4 pound fresh mozzarella, cut into 1/2-inch cubes; 1/2 English cucumber, peeled and diced (about 1 cup); 1/2 cup loosely packed fresh basil leaves, chopped; 1/4 cup extra virgin olive oil; 2 tablespoons red wine or balsamic vinegar; Kosher salt and freshly ground black pepper

Servings: persons

Baking spray with flour
1 cup whole milk
3/4 cup all-purpose flour
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Kosher salt
3 tablespoons unsalted butter, melted
1/4 teaspoon baking powder
1 1/2 cups grape tomatoes, quartered
1/4 pound fresh mozzarella, cut into 1/2-inch cubes
1/2 English cucumber, peeled and diced (about 1 cup)
1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine or balsamic vinegar
Kosher salt and freshly ground black pepper

1
Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside.
2
For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined.
3
Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes.
4
Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each).
5
Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
6
For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl.
7
Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat.
8
Cover the bowl and refrigerate.
9
To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary.
10
Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture.
11
Serve immediately.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Baking spray with flour, 1 cup whole milk, 3/4 cup all-purpose flour, 3 large eggs, lightly beaten, and more.

Yes, Kids Can Make: Healthy Summer-Salad-Stuffed Popovers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kids Can Make: Healthy Summer-Salad-Stuffed Popovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions