Greek Salad Stuffed Waffle

This Greek-inspired waffle is stuffed with kale, feta cheese, sun-dried tomatoes, slivered almonds in a savory waffle.


Savory Buttermilk Batter 

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ tsp salt
  • 1 tsp chives
  • ½ cup buttermilk
  • ½ cup water
  • ¼ stick melted, unsalted butter

Greek Salad

  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 clove minced garlic
  • 1 ½ cups baby kale
  • ½ cup finely-diced sun-dried tomatoes
  • ½ cup crumbled feta cheese
  • salt and pepper to taste
  • 2 tbsp unsalted butter
  • 1 tsp dried oregano
  • ½ cup slivered almonds or pine nuts


Savory Buttermilk Batter

  1. Sift together the flour, baking powder, salt, and chives in a bowl.
  2. Pour buttermilk and water over the dry ingredients and very gently stir until halfway combined.
  3. Pour in the melted butter and continue mixing very gently until combined.

Greek Salad

  1. Preheat the stuffed waffle iron on medium low until the handles on the top, bottom pan, center pan are hot to the touch.
  2. Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes. Remove nuts from skillet.
  3. In the same skillet, heat olive oil. Add the onion and cook until softened, 3-4 minutes.
  4. Add garlic and cook until fragrant, about one minute.
  5. Reduce heat to medium low and add kale and stir until wilted, about 2-3 minutes.
  6. Transfer to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper.
  7. Melt the butter and add oregano. Toss to combine kale mix.
  8. For cooking instructions, follow the product instruction manual.

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