Mediterranean White Bean Skillet

This Mediterranean White Bean Skillet combines creamy white beans, spinach, sun-dried tomatoes, feta, walnuts and orzo for an easy, hearty lunch.

Mediterranean White Bean Skillet

Some of our favorite weekend lunches are the ones that don't really feel like a traditional lunch at all.

My husband and I love putting together this kind of meal when we're home on the weekend. Something easy to pull together, full of good things, and substantial enough to keep us satisfied until dinner without feeling overly heavy.

It reminds me of the way a mezze plate or a casual charcuterie board comes together. A little bit of this, something salty, something fresh, something crunchy—and suddenly you have a lunch that feels much more interesting than a sandwich.

That's the idea behind this Mediterranean White Bean Skillet.

The white beans are the star, with spinach, sun-dried tomatoes, feta and toasted walnuts scattered throughout. There's also a little orzo tucked into the mixture, but don't think of this as a pasta dish. The orzo is really there to give the skillet a little body and texture while the beans remain the heart of the meal.

It's hearty, savory, colorful and surprisingly easy to pull together. And if you happen to have some warm crusty bread nearby, spooning a little of the skillet onto it is pretty wonderful, too.

This is exactly the kind of lunch I want more of around here—and one of the recipes I'm building into my Mediterranean Lunch Plates collection.

Ingredients

• Olive oil
• Red onion
• Fresh garlic
• Orzo
• Sun-dried tomatoes
• Low-sodium chicken broth
• Cannellini beans
• Fresh lemon
• Dried oregano
• Baby spinach
• Feta cheese
• Fresh basil
• Walnuts
• Italian country bread, optional

Ingredient Spotlight: Cannellini Beans

Cannellini beans are one of my favorite pantry staples for easy meals like this. They're creamy and tender while still holding their shape, making them perfect alongside the orzo. Using canned beans means this skillet comes together quickly—just drain, rinse and add them right to the pan.

Equipment

• Large Skillet: You'll want plenty of surface area so all those beans, greens and other ingredients have room to come together.
• Wooden Spoon or Spatula: Perfect for gently stirring everything without breaking up the beans.
• Small Skillet or Pan: Useful if you're toasting the walnuts separately.

Let's Make It Together

Start by softening the diced red onion in olive oil. Once it's tender, add the garlic and give it just about 30 seconds—long enough to become fragrant without letting it brown.

Next comes the orzo and sun-dried tomatoes. Give them a minute in the skillet so the orzo gets lightly toasted. This little step adds another layer of flavor.

Pour in the chicken broth and add the cannellini beans, lemon juice, salt and oregano. Bring everything to a boil, then reduce the heat, cover and let it gently simmer until the orzo is al dente.

You don't want the skillet completely dry. Leave a little of that flavorful broth behind so the beans and orzo stay moist and almost saucy.

Finally, stir in the spinach. It only takes about a minute to wilt. Remove the skillet from the heat, then finish everything with feta, fresh basil, walnuts and that bright hit of lemon zest.

Toast some slices of Italian country bread and dinner—or in our case, lunch—is served.

Perfecting the Cooking Process

The key to this skillet is texture. You want the white beans to stay intact and creamy, the spinach to be tender, the sun-dried tomatoes to remain little bursts of concentrated flavor, and the walnuts to retain their crunch. Add the feta and walnuts toward the end so they keep their distinct textures instead of disappearing into the skillet.

Add Your Touch

Change up the beans: Cannellini, Great Northern or another creamy white bean can work beautifully.

Add more vegetables: A handful of roasted red peppers or sautéed zucchini would fit naturally with the Mediterranean flavors.

Switch the nuts: Toasted pine nuts or almonds would give you a different kind of crunch.

Make it extra bright: A squeeze of fresh lemon just before serving would bring a lovely fresh finish.

Set the Mood

Meals taste even better when the table feels inviting.  Here are a few simple ways to set the mood for this recipe.

I love lunches like this because they don't require much planning to feel special.

A skillet full of creamy white beans, tender spinach, sun-dried tomatoes, salty feta and crunchy walnuts feels generous and satisfying without being fussy. Add some warm bread alongside it, and suddenly lunch has that relaxed mezze-plate feeling we love so much.

This is the kind of meal I can put together on a weekend.  One we can sit down and enjoy slowly and know it will carry us comfortably to dinner.

And that's really what I'm looking for with my Mediterranean Lunch Plates—simple combinations of good ingredients that feel a little bit special but still fit naturally into everyday life.

If you enjoy this type of meal you may enjoy some of my other dishes:

• Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

• 5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

• Caramelized Zucchini with Whipped Feta, Pistachios & Mint

Before You Start

Is this a pasta dish?
Not really! There's a little orzo in the skillet, but the white beans are the star. The orzo adds body and texture rather than turning this into a traditional pasta dish.

What kind of white beans should I use?
Cannellini beans are a great choice because they are creamy but still hold their shape. Great Northern beans are another good option.

Can I serve this with bread?
Absolutely. In fact, warm slightly toasted crusty bread is one of my favorite ways to enjoy it. Spoon the bean mixture right onto the bread for a hearty, Mediterranean-inspired bite.

Why is there still some liquid in the skillet when it's done?
That's intentional. The skillet should remain moist and spoonable rather than dry. The orzo will continue absorbing a little liquid as it sits.

Can I make this with another green?
Yes. Baby kale or chopped Swiss chard can work in place of spinach. They may need a little extra cooking time to become tender.

Can I use another type of nut?
Yes. Toasted almonds or pine nuts would both work nicely in place of the walnuts.

Southern Skillet Cornbread: Buttery, Golden, & Irresistible

Southern Skillet Cornbread: Buttery, Golden & Irresistible – A Classic Cast Iron Recipe for the Perfect Crunch!

Southern Skillet Cornbread: Buttery, Golden, & Irresistible

There’s nothing quite like the aroma of Southern Skillet Cornbread fresh from the oven—golden brown, crispy around the edges, and perfectly tender inside. This classic buttermilk cornbread recipe is baked in a cast iron skillet, which creates that irresistible crunchy crust while keeping the inside soft and fluffy. Whether you’re serving it alongside a hearty bowl of chili, barbecue, or simply slathering it with honey butter, this homemade cornbread is the ultimate comfort food.

In the South, cornbread is more than just a side—it’s a tradition. What makes this recipe even better? It’s incredibly easy to make and requires just a handful of pantry staples like cornmeal, all-purpose flour, baking powder, and butter. Plus, with just a couple of eggs and a splash of buttermilk, you can create the most delicious cornbread in under 30 minutes. Whether you’re an experienced baker or a beginner, this recipe is foolproof and guaranteed to impress.

Not only is it a breeze to prepare, but this Southern Skillet Cornbread pairs wonderfully with so many dishes. Serve it with a steaming bowl of spicy chili, alongside smoky barbecue, or enjoy a slice with a dollop of honey butter for a truly Southern experience. You can also enjoy it with a savory breakfast spread—think scrambled eggs and bacon—or even as a tasty snack with a cup of tea.

Ready to make the best skillet cornbread you’ve ever had? Let’s get started!

Enjoy!

What Ingredients do I need?

Dry Ingredients:

• Cornmeal
• All-purpose flour
• Sugar
• Baking powder
• Baking soda
• Salt

Wet Ingredients:

• Eggs
• Buttermilk
• Butter (for both melting and the skillet)

Substitutions and Variations

Substitutions

• How to Make Buttermilk Substitute:  Start with the amount of milk called for in the recipe (in this case, 1 1/2 cups).  Stir in 1 tablespoon of lemon juice for every cup of milk.  Allow the mixture to sit for about 5 minutes. The milk will slightly curdle and thicken, mimicking the texture and tanginess of buttermilk.  After 5 minutes, you can use this mixture just like you would buttermilk in the recipe.

Variations

• Cheddar and Jalapeño Skillet Cornbread:  Add shredded sharp cheddar cheese and diced jalapeños to the batter for a cheesy, spicy cornbread with a kick. This version is perfect for pairing with chili or BBQ

• Bacon and Scallion Cornbread:  For a savory, smoky flavor, add crispy crumbled bacon and chopped scallions to the batter. This variation is great for a breakfast side or as a flavorful addition to any meal.

Kitchen Tips and Notes

• Preheat Your Skillet:  Preheating your cast iron skillet in the oven is key to achieving that crispy crust. This ensures the batter sizzles when it hits the hot skillet, creating that golden, crunchy exterior.

• Don’t Overmix the Batter:  The beauty of cornbread is in its slightly lumpy texture. Mix the batter until just combined. Overmixing can make the cornbread dense and tough, so fold the ingredients gently.

• Let It Rest After Baking:  Once your cornbread comes out of the oven, let it cool for about 10 minutes before slicing. This helps the texture set and makes it easier to cut clean slices.

• Test for Doneness:  To check if your cornbread is fully baked, insert a toothpick or cake tester into the center. If it comes out clean, the cornbread is done. If there’s any wet batter, bake for an additional 5 minutes and check again.

• Storing Leftovers:  Cornbread can dry out quickly. Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cornbread in plastic wrap and foil and freeze for up to 3 months.

     EQUIPMENT YOU MAY NEED     

• Cast Iron Skillet:  Size 9 or 10-inch cast iron skillet works best for this recipe. It helps create that perfect crispy crust and even baking.
• Mixing Bowls:  Large Bowl: For mixing the dry ingredients and a Medium Bowl for combining the wet ingredients before adding them to the dry mix.
• Whisk:  to combine the dry ingredients and to blend the wet ingredients. 
• Dry and Liquid Measuring Cups and Spoons:  For measuring ingredients 
• Spatula or Wooden Spoon:  Use a spatula or wooden spoon to fold the wet and dry ingredients together. 
• Serrated Bread Knife:   A serrated bread knife works well to cut through the crust without squishing the cornbread.

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Southern Skillet Cornbread


serves 8



6 tablespoons melted, plus 2 tablespoons butter to melt in the skillet
1 cup cornmeal
3/4 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large lightly beaten eggs
1 1/2 cups buttermilk

Preheat the oven to 425º. Place a cast iron skillet in the oven to preheat along with the oven.  When preheated remove and place 2 Tablespoons of butter in the skillet to melt.

Meanwhile, in a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared skillet, it should sizzle.  

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the skillet from the oven and let it cool for 10 minutes before serving.

Easy Weeknight Dinners: Rustic Farro & Chicken Medley

Wholesome Comfort in Every Bite: A One-Pan Wonder with Rustic Flavors of Farro, Chicken, and Greens.

Rustic Farro & Chicken Medley

The Rustic Farro & Chicken Medley is a one-pan dish that combines hearty grains, tender chicken, earthy mushrooms, and vibrant Swiss chard for a meal that’s as wholesome as it is delicious. This skillet meal is a celebration of simple ingredients coming together to create something extraordinary. With the chewy texture of farro, the richness of sautéed vegetables, and the protein-packed goodness of chicken, every bite is a perfect balance of flavor and nourishment.  It’s also a fantastic way to repurpose leftovers—if you have cooked farro from your Garlic-Lemon Pork with Farro and Kale recipe, it’s the perfect base for this dish!  This clever use of leftovers makes this meal not only tasty but also incredibly convenient to whip up.

This dish is perfect for busy weeknights when you want a satisfying meal without the hassle. It’s equally impressive for casual gatherings with friends or family, thanks to its rustic charm and colorful presentation. Whether served straight from the skillet for a comforting dinner or prepped ahead for an easy weekday lunch, the Rustic Farro & Chicken Medley is sure to become a staple in your recipe rotation. Give it a try—you’ll love how simple and versatile this dish is to make, and your taste buds will thank you!

Enjoy!

What Ingredients do I need?

Protein

• boneless skinless chicken breasts

Vegetables

• carrots
• onion
• Baby Bella mushrooms (2 8oz pkgs)
• Swiss chard
• garlic

Grains

• Farro (2 cups cooked; buy uncooked if needed)

Pantry/Condiments

• Olive oil 
• White wine
• Chicken broth - Better than Bouillon is a good option here for flavor and it's easy to make 1/2 cup of broth.  

Spices/Seasonings

• Paprika 
• Dried thyme 
• Salt and pepper

Cheese

• Fresh grated Parmesan cheese 

Substitutions and Variations

Substitutions

• Grains:  Use quinoa, barley, brown rice, or Israeli couscous as a substitute.

• White wine:  Substitute with chicken broth, vegetable broth, or a splash of apple cider vinegar or lemon juice.

• Chicken broth:  Vegetable broth or water with a bouillon cube works well.

• Parmesan cheese: Use Pecorino Romano, Grana Padano, or a sprinkle of nutritional yeast for a dairy-free option.

Variations

• Mediterranean Twist:  Add sun-dried tomatoes, olives, and a sprinkle of feta cheese in place of Parmesan.  Use a pinch of oregano or Italian seasoning instead of thyme.

• Creamy Version:  Stir in 1/4 cup heavy cream or Greek yogurt at the end for a creamy texture.

• Vegetarian Option:  Skip the chicken and add chickpeas, tofu, or white beans for protein.  Use vegetable broth instead of chicken broth.

• Autumn Harvest:  Include diced sweet potatoes, or parsnips alongside the carrots.  Sprinkle with toasted pumpkin seeds for crunch.

• Asian-Inspired:  Swap the thyme for ginger and soy sauce, and add a drizzle of sesame oil.  Replace Parmesan with a sprinkle of toasted sesame seeds or scallions.

• Herbaceous Delight:  Add a mix of fresh herbs like parsley, dill, or basil at the end for a burst of freshness.

Kitchen Tips and Notes

Tips

• Cook Farro Ahead of Time or use leftovers:  If you don’t have leftover farro, cook it in advance and store it in the fridge.

• Even Cutting:  Dice the vegetables and chicken into uniform pieces for even cooking and better presentation.

Notes

• Meal Prep Friendly:  This skillet meal reheats beautifully, making it ideal for meal prep. Store leftovers in an airtight container for up to 3-4 days in the fridge.

• Versatility is Key:  This dish is incredibly adaptable. You can easily swap ingredients based on what you have available or to suit dietary preferences. It's a great way to use up leftover grains, vegetables, or proteins.

     Equipment You May Need     

• Sharp Knife – Essential for dicing vegetables, slicing mushrooms, and cutting chicken into bite-sized pieces.
• Cutting Board – Use a sturdy cutting board for prepping chicken and vegetables. Consider using separate boards for meat and produce.
• Serving Dish – If transferring the dish for serving, a shallow platter or wide bowl is great for presentation.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Measuring Cups & Spoons: For accurately measuring ingredients like broth, wine, and seasonings.
• Spoon:  A wooden spoon or heat-resistant silicone spatula works best for stirring and scraping the pan.
• Large Skillet or Sauté Pan - A heavy-bottomed, wide skillet is perfect for cooking everything in one pan. Non-stick or stainless steel works well.
• Farro - a great grain.  Make sure to get pearled farro which cooks faster.

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Rustic Farro & Chicken Medley

serves 4


2 tablespoons olive oil 

1 pound chicken breasts, cut into bite-sized pieces

1 teaspoon paprika 

1 clove garlic, minced 

1 large carrot, small diced
1/2 medium onion, diced
16 oz Baby Bella mushrooms, sliced
1/2 bunch Swiss chard, chopped (stems separated from leaves)

1/4 cup white wine
1/2 cup chicken broth
1/2 teaspoon dried thyme

2 cups cooked farro
Salt and pepper to taste
1/4 cup grated Parmesan cheese 

Cook the Chicken:  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Season the chicken pieces with salt, pepper, and paprika.  Stir fry the chicken for 4-5 minutes until golden brown, turning the chicken often until cooked through.   Add in the garlic and stir to coat, 30 seconds.   Remove chicken from the skillet and set aside.

Sauté the Vegetables:  In the same skillet, add the remaining olive oil if needed.  Sauté the onion and carrots, 3-4 minutes until softened.  Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.  Add is the Swiss chard leaves and cook, stirring until wilted.  Season with salt and pepper.  Add the white wine to the skillet and allow to cook down 1 minute.  Add in the chicken broth.

Return the chicken and any accumulated juices to the skillet, along with the cooked farro.  Sprinkle with dried thyme.  Cook for 2-3 minutes, heating up the ingredients and allowing the flavors to blend.  Add in the Parmesan cheese and stir to combine.   Adjust the seasoning with additional salt and pepper.  Serve directly from the skillet or serve in individual plates.

Easy Weeknight Skillet Meals: Southwestern Chicken Bowls

My Southwestern Chicken Bowls are an easy weeknight skillet meal that's perfect for a family dinner, and on the table in 30 minutes.

Southwestern Chicken Bowls

We eat a lot of "bowls" around here.  The method of stir frying is a quick way to get a nutritious meal on the table fast, and it doesn't only pertain to Asian flavors.  Today we are exploring the Southwest and bringing in some great bold, smokey, and earthy flavors used in the region.  These are foods blended from  Latin and native American influences.  Ingredients such as corn, beans, and squash (known as the three sisters), chilies, tomatoes, and limes bring out the flavors in full force.  Add in some chili lime seasoning and you have a meal bursting with flavor!

The protein I chose for this dish is chicken breasts, but you could use pork or beef if you would like.  The dish is served over some hot cooked rice and topped with buttery avocado.  All in 1 skillet and under 30 minutes served any day of the week.  The family will be asking for more.

Enjoy!

What Ingredients do I need?

• chicken breasts - boneless and skinless is the easiest

• chili lime seasoning -  I used Trader Joe's as it has a big lime punch.  Newman's Own is another good choice.

• canola oil

• zucchini

• yellow onion

• yellow bell pepper

• corn - use fresh corn on the cob if in season, otherwise frozen will be a good choice

• diced tomatoes with hatch chilies - I use a brand called HATCH and Rotel also make a blend with hatch chilies.  If you can't find this just by a regular Rotel with green chilies for great flavor.

• black beans

• fresh limes

Substitutions and Variations

• Change up the protein:  try chicken thighs, pork tenderloin, or sirloin steak.

• Beans: try pinto beans.

• Veggies:  summer squash, any color of bell pepper, and poblano peppers are all good in this dish. 

• Heat level:  you can amp up the heat level by buying tomatoes with hot chilies.

Kitchen Tips and Notes

• Prep your ingredients first: stir frys tend to go fast so you want all your ingredients ready when you start cooking.

• Cooking method:  stir fry your seasoned chicken first then remove from the pan.  Stir fry your veggies next.  Add in the items to be heated such as tomatoes and beans.  Bring the chicken back (along with any accumulated juices!) and heat through to finish the cooking process.

• Serving suggestions:  you can serve this as is for a low carb meal or serve over hot cooked rice, quinoa, couscous, or even mashed potatoes.

• Garnish:  for a little more zip add slices or cubes of avocado and don't forget a squeeze of lime juice over the top.

 

     More "Bowl" Recipes     

• Mojito Chicken Bowls

• Lighter Burrito Bowls

• Bruschetta Chicken Rice Bowls

• Greek Chicken Bowls

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Southwestern Chicken Bowls

serves 4

1 1/2 lbs. boneless skinless chicken breasts
2 - 3 teaspoons chili lime seasoning ( I used Trader Joe's)
2 Tablespoons canola oil
2 zucchini, halved and diced
1 medium yellow onion, small diced
2 yellow bell pepper, seeded and diced
2 ears of corn, cut off the cob (about 2 cups)
1 10 oz. can diced tomatoes with hatch chilies
1 14 oz can of black beans, drained and rinsed
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 limes, divided use

Optional:
cooked long grain white rice
avocado slices or cubes for topping

Cut the chicken breasts in to bit sized cubes.  Sprinkle the cubes with the chili lime seasoning and toss to coat all the chicken.  

Heat a large skillet over medium-high heat.  Add the canola oil and allow to get hot.  The oil is hot when it shimmers with ripples when tilting the skillet.  Add in the chicken and cook about 5-6 minutes stirring frequently (like a stir fry) until all sides are browned and chicken is cooked through.  Remove the chicken to a plate or a baking sheet and set aside.

To the skillet add in your zucchini, onion, bell pepper, and corn.  Cook for 5-7 minutes until the onion is translucent, the bell pepper is crisp tender, and the corn has a little char to it.  Add in the diced tomatoes and chilis (with their juices) and the black beans.   Add in the juice from 1/2 of a lime.  Season with salt and pepper.  Stir to blend everything.  Add the chicken and any accumulated juices back to the skillet and allow everything to heat through about 5 minutes.  Once done squirt the other 1/2 of the lime juice over the dish.

Cut the other lime in to quarters.  Serve in a bowl over cooked hot rice and top with avocado and add a wedge of lime.  

Spring Fling: Asparagus and Tomato Frittata

Asparagus and Tomato Frittata is my version of a classic Italian egg dish.  It's filled with tender spring vegetables and herbs and makes the perfect main entrée for a weekend breakfast or brunch!

Asparagus and Tomato Frittata

We are heading back to my Spring Fling series where I provide you with fresh food featuring spring fruits and produce.  Today we are talking breakfast and we are talking Asparagus!  Asparagus screams springtime and although they can be found year round they taste the best in Spring.  I'm a fan of the pencil sized slender spears because they are dainty and a little more tender.  This is such a versatile vegetable but today I'm using them in a breakfast dish.

Have you ever had a frittata?  They are the Italian version of a baked egg dish with fresh vegetables inside.  Similar to an omelet, but baked in the oven. My frittata is simple to make and cooks in 15 minutes in the oven.  It is filled with springtime tender asparagus, juicy tomatoes, sweet onion, and fresh dill and all made in one pan.  This will serve the whole family and is perfect for breakfast, brunch, or lunch.  

Enjoy!

What Ingredients do I need?

• butter
• yellow or sweet onion
• fresh asparagus
• eggs
• milk
• grape or cherry tomatoes
• fresh dill

Substitutions and Variations

• Change up the herbs or use a combination:  basil, oregano, thyme, or chives would be good.

• Double the recipe to serve a large family and use a 10 inch skillet

• Swap out the vegetables to your liking or add additional ones:  mushrooms, leeks, peas, spinach, arugula, or bell pepper.

• Add some cheese to the dish

• Add some bacon to the dish

Kitchen Tips and Notes

• I used an 8" cast iron skillet such as this one however, any oven proof skillet or even a pie pan will work well.

• Make sure to cook your vegetables prior to adding your eggs, unless they are fine raw. Items like onion, leeks, and mushrooms taste better when browned prior to adding them to the eggs.

• Because you are using the same skillet that you cooked your vegetables in you will notice that the eggs will start to cook and set around the edges as you are adding your final ingredients.  This is okay and expected.

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Asparagus and Tomato Frittata

serves 4 - Makes 1 8" round

1 Tablespoon unsalted butter
1/2 cup diced sweet or yellow onion
1/2 bunch of fresh asparagus, cut into 1/2" pieces
5 large eggs
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cups grape tomatoes, halved, divided
1 teaspoon fresh dill, chopped, divided
olive oil

Preheat oven to 400 degrees.

In an 8" cast iron skillet melt the butter over medium-high heat.  Add the onion and cook for 5 minutes, stirring frequently, until onion is translucent and starts to brown.  Add asparagus and cook for 2 minutes.  Remove skillet from heat.

In a medium bowl add the eggs, milk, salt and pepper, and 3/4 of a teaspoon of dill, reserving 1/4 teaspoon for the topping.  Whisk vigorously until well combined.  Add to the skillet with the onion and asparagus.  Add 1/2 cup of the chopped tomatoes to the egg mixture in the skillet, spreading them out evenly.  

Place in the oven and bake for 14-16 minutes until set on the top.  There may be some small wet spot on top and that is ok.  Remove from the oven and allow to cool 5-10 minutes before cutting. 

In a small bowl add the remaining tomatoes and dill and a drizzle of olive oil.  Mix to combine.  Top frittata with the tomato mixture.   Cut in to wedges and serve immediately.