30+ Irresistible Easter Mediterranean Dinner Recipes to Celebrate

Easter is a time to gather with family and friends, celebrate the season, and enjoy a delicious, hearty meal together.

If you’re looking to elevate your Easter dinner this year with something a little different, why not draw inspiration from the Mediterranean?

Known for its fresh ingredients, vibrant flavors, and healthy dishes, Mediterranean cuisine offers an array of options that are perfect for an Easter celebration.

Whether you’re hosting a large family gathering or preparing a small, intimate dinner, these Mediterranean-inspired recipes will surely impress your guests and create a memorable feast.

From lamb roasts to fresh salads, seafood dishes, and baked delights, we’ve curated a collection of over 30 Easter Mediterranean dinner recipes that will make your holiday table shine.

30+ Irresistible Easter Mediterranean Dinner Recipes to Celebrate

This Easter, treat your loved ones to something truly special with these 30+ Mediterranean dinner recipes.

Whether you opt for a tender lamb roast infused with aromatic herbs or a light and refreshing vegetable platter, the Mediterranean diet offers something for every palate.

These recipes are not only packed with flavor but also with healthy ingredients that will leave your guests feeling nourished and satisfied.

With fresh vegetables, lean proteins, and flavorful herbs and spices, Mediterranean cuisine is the perfect choice for a festive, wholesome Easter dinner.

Explore these recipes and bring a taste of the Mediterranean to your table this holiday season!

Lemon Herb Grilled Lamb Chops

Lamb chops are a staple of Mediterranean cuisine, and this lemon herb grilled lamb chop recipe brings a zesty, aromatic twist to your Easter dinner. Marinated in a mixture of fresh herbs, garlic, and tangy lemon juice, the lamb chops develop a rich flavor that’s perfect for a festive meal. Grilled to perfection, they are tender, juicy, and a true centerpiece for any Mediterranean-inspired Easter feast.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 lemon, juiced and zest grated
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp Dijon mustard (optional for a bit of tang)

Instructions:

1. In a bowl, combine the garlic, rosemary, thyme, lemon juice, lemon zest, olive oil, Dijon mustard (if using), salt, and pepper.
2. Add the lamb chops to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for more flavor.
3. Preheat your grill or grill pan to medium-high heat.
4. Grill the lamb chops for 4-5 minutes on each side, or until they reach your desired level of doneness (about 145°F for medium-rare).
5. Let the lamb chops rest for 5 minutes before serving.

These Lemon Herb Grilled Lamb Chops are a perfect Easter dinner dish, offering a balance of fresh flavors with a satisfying depth. The combination of zesty lemon, fragrant rosemary, and garlic enhances the lamb, while grilling ensures a tender, smoky finish. Pair it with a fresh Mediterranean salad or roasted vegetables for a complete meal that captures the essence of the Mediterranean Easter feast.

Mediterranean Stuffed Eggplant with Ground Lamb

A hearty and flavorful dish, Mediterranean Stuffed Eggplant with Ground Lamb features tender eggplant halves filled with a savory mix of ground lamb, tomatoes, onions, and Mediterranean spices. This dish is ideal for an Easter celebration, offering a comforting and flavorful vegetarian-friendly main course or side dish. The rich filling combined with the natural sweetness of roasted eggplant makes this a truly satisfying dish.

Ingredients:

• 2 medium eggplants
• 1 lb ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2-inch of the shell. Set the flesh aside.
3. Drizzle the eggplant halves with olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes, until tender.
4. While the eggplants are roasting, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
5. Add the ground lamb to the skillet and cook, breaking it apart with a spoon, until browned and cooked through.
6. Stir in the diced tomatoes, tomato paste, cumin, cinnamon, paprika, and salt and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
7. Stuff the roasted eggplant halves with the lamb mixture, packing it tightly.
8. Return the stuffed eggplants to the oven for another 10-15 minutes.
9. Sprinkle with fresh parsley and crumbled feta cheese before serving.

This Mediterranean Stuffed Eggplant with Ground Lamb is a versatile and flavorful dish that’s perfect for Easter dinner. The eggplant’s natural sweetness pairs beautifully with the savory lamb filling, while the mix of Mediterranean spices adds depth and warmth. Whether served as a main course or side dish, it embodies the essence of Mediterranean flavors in a way that’s both comforting and elegant.

Mediterranean Baked Sea Bass with Olive Tapenade

Mediterranean Baked Sea Bass with Olive Tapenade offers a light, flavorful, and health-conscious option for your Easter dinner. The sea bass is delicately baked with fresh herbs, while the tangy olive tapenade topping adds a burst of bold Mediterranean flavors. This dish is perfect for seafood lovers, combining the freshness of the sea with the rich, briny taste of olives, capers, and anchovies.

Ingredients:

• 2 whole sea bass (about 1.5 lbs each), gutted and scaled
• 2 tbsp olive oil
• 2 lemons, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 1/2 cup Kalamata olives, pitted
• 2 tbsp capers
• 2 anchovy fillets (optional)
• 1 tbsp red wine vinegar
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the sea bass with olive oil, garlic, salt, and pepper. Place lemon slices inside the cavity of each fish and sprinkle with chopped parsley.
3. Place the sea bass on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
4. While the fish bakes, prepare the tapenade by combining the Kalamata olives, capers, anchovies (if using), red wine vinegar, basil, and a bit of olive oil in a food processor. Pulse until finely chopped, creating a chunky paste.
5. Once the sea bass is cooked, remove it from the oven and spoon the olive tapenade generously over the top.
6. Serve immediately with additional lemon wedges.

Mediterranean Baked Sea Bass with Olive Tapenade is a simple yet sophisticated Easter dinner option that’s light but packed with vibrant Mediterranean flavors. The tender, flaky fish is complemented by the bold, tangy tapenade, making it a perfect balance of freshness and richness. This dish is a great way to bring the flavors of the Mediterranean to your Easter table, offering a healthy and indulgent experience all in one.

Greek Lemon Chicken with Roasted Potatoes

Greek Lemon Chicken with Roasted Potatoes is a classic Mediterranean dish that’s perfect for Easter dinner. The chicken is marinated in a bright and zesty lemon marinade, infused with garlic, oregano, and olive oil, creating a flavorful and juicy result. Paired with crispy roasted potatoes, this dish brings the perfect balance of tender chicken and comforting, golden potatoes, all seasoned with fresh herbs. It’s a crowd-pleaser that will leave everyone at the table satisfied.

Ingredients:

• 4 bone-in, skin-on chicken thighs or drumsticks
• 3 lemons, juiced and zested
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 medium potatoes, peeled and cut into wedges
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper. Mix well.
2. Place the chicken thighs in a resealable bag or shallow dish, and pour the marinade over the chicken. Seal and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat your oven to 400°F (200°C).
4. Arrange the potato wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25 minutes.
5. After 25 minutes, remove the potatoes and place the marinated chicken on the same baking sheet. Return the tray to the oven and roast for another 30-40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.
6. Garnish with fresh parsley and serve.

Greek Lemon Chicken with Roasted Potatoes offers the perfect blend of bright citrusy flavors and savory Mediterranean spices. The marinated chicken remains tender and juicy, while the roasted potatoes provide a crispy and flavorful side dish. This simple yet elegant meal will bring the flavors of Greece to your Easter table, making it a go-to recipe for a festive, Mediterranean-inspired dinner.

Mediterranean Stuffed Bell Peppers with Quinoa and Feta

Mediterranean Stuffed Bell Peppers with Quinoa and Feta offer a colorful and nutritious dish that’s perfect for Easter. These stuffed peppers are filled with a mixture of fluffy quinoa, fresh herbs, and tangy feta cheese, making them a satisfying and healthy main course or side dish. The combination of flavors, from the pepper’s sweetness to the salty feta and savory quinoa, creates a harmonious, Mediterranean-inspired meal that’s both light and filling.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, cooked
• 1/2 cup feta cheese, crumbled
• 1/2 cup Kalamata olives, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup tomato sauce (for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Heat olive oil in a skillet over medium heat and sauté the chopped onion and garlic until softened, about 5 minutes.
4. In a large bowl, combine the cooked quinoa, sautéed onions and garlic, chopped olives, crumbled feta, parsley, mint, oregano, salt, and pepper. Mix well.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. Place the stuffed peppers in a baking dish and drizzle with tomato sauce.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
8. Serve hot, garnished with extra fresh herbs if desired.

Mediterranean Stuffed Bell Peppers with Quinoa and Feta are a colorful and satisfying dish that makes a perfect addition to your Easter dinner. The combination of quinoa, feta, olives, and fresh herbs creates a filling, flavorful stuffing for the sweet bell peppers. This dish not only showcases the vibrant flavors of the Mediterranean but also offers a healthy, vegetarian-friendly option that will delight your guests.

Spanakopita (Greek Spinach Pie)

Spanakopita, or Greek spinach pie, is a traditional dish made with a flaky phyllo pastry filled with a delicious mixture of spinach, feta cheese, herbs, and eggs. This savory pie is a Mediterranean classic that’s both light and indulgent, making it perfect for an Easter gathering. The layers of crispy pastry combined with the creamy, tangy filling offer a satisfying contrast in texture and flavor that will leave everyone wanting more.

Ingredients:

• 1 lb fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1/2 lb feta cheese, crumbled
• 1/2 cup ricotta cheese (optional for creaminess)
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pack phyllo dough (about 20 sheets), thawed
• 1/4 cup olive oil or melted butter (for brushing)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large pan, cook the spinach over medium heat until wilted. If using fresh spinach, you may need to cook it in batches. Drain any excess moisture and let it cool.
3. Once the spinach has cooled, squeeze out any remaining liquid and transfer it to a large bowl. Add the feta, ricotta (if using), dill, parsley, eggs, salt, and pepper. Stir well to combine.
4. Brush a 9-inch pie dish or baking pan with olive oil or melted butter. Place a sheet of phyllo dough in the pan, brushing it with more oil or butter. Repeat this process, layering 6-7 sheets of phyllo.
5. Spoon the spinach mixture evenly over the phyllo dough.
6. Continue layering the remaining phyllo sheets over the spinach filling, brushing each sheet with oil or butter, until all sheets are used.
7. Tuck in the edges of the phyllo to seal the pie. Use a sharp knife to score the top of the pie into squares or wedges.
8. Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy.
9. Let the spanakopita cool for a few minutes before slicing and serving.

Spanakopita is a deliciously rich yet light dish that offers a perfect balance of savory flavors with a crisp, flaky crust. The combination of spinach, feta, and fresh herbs makes it a quintessential Mediterranean dish, and the phyllo pastry gives it the perfect texture contrast. This dish is ideal for serving at Easter, offering a comforting, vegetarian-friendly option that will appeal to everyone at the table. Whether enjoyed as a main dish or a side, spanakopita never fails to impress.

Mediterranean Lamb with Roasted Vegetables

Mediterranean Lamb with Roasted Vegetables is a tender, flavorful main course that’s perfect for an Easter feast. The lamb is marinated in a blend of garlic, rosemary, thyme, olive oil, and lemon juice, which infuses the meat with rich, earthy flavors. Paired with roasted vegetables like carrots, zucchini, and bell peppers, this dish offers a delightful balance of savory and sweet notes. It’s a one-pan meal that’s both easy to prepare and sure to impress your guests with its Mediterranean flair.

Ingredients:

• 2 lb lamb leg (bone-in or boneless)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• 3 carrots, peeled and cut into chunks
• 2 zucchinis, cut into half-moons
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon juice, lemon zest, salt, and pepper. Mix well.
3. Rub the marinade all over the lamb, ensuring it’s evenly coated. Cover and refrigerate for at least 2 hours, or overnight for enhanced flavor.
4. Arrange the chopped carrots, zucchinis, and bell peppers on a large baking sheet or roasting pan.
5. Place the marinated lamb on top of the vegetables.
6. Roast for about 45 minutes to 1 hour (depending on the size of your lamb), or until the lamb reaches your desired level of doneness (145°F for medium-rare).
7. Remove from the oven and let the lamb rest for 10 minutes before carving.
8. Serve the sliced lamb with the roasted vegetables, garnished with fresh parsley.

Mediterranean Lamb with Roasted Vegetables is an excellent choice for a festive Easter dinner. The lamb is beautifully tender, with a flavor that’s enhanced by the aromatic herbs and zesty lemon marinade. The roasted vegetables complement the meat perfectly, creating a hearty and well-rounded meal. This dish is sure to be a hit with your guests, offering a delicious taste of the Mediterranean that’s both comforting and sophisticated.

Grilled Salmon with Lemon and Dill

Grilled Salmon with Lemon and Dill is a fresh and light Mediterranean dish that’s perfect for Easter. The salmon is marinated in a simple yet flavorful mixture of lemon, garlic, and fresh dill, enhancing its natural taste. Grilled to perfection, the salmon is crispy on the outside while remaining tender and flaky inside. This dish pairs wonderfully with a light salad or Mediterranean couscous for a healthy and satisfying meal.
Ingredients:

• 4 salmon fillets, skin-on
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 2 tbsp fresh dill, chopped
• Salt and pepper, to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together olive oil, lemon juice, lemon zest, minced garlic, fresh dill, salt, and pepper.
3. Brush the salmon fillets with the marinade, ensuring both sides are well-coated. Let them marinate for about 15 minutes.
4. Place the salmon fillets skin-side down on the preheated grill. Cook for about 5-6 minutes on the first side, then flip and grill for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Remove the salmon from the grill and let it rest for a few minutes.
6. Serve the grilled salmon with lemon wedges and a side of fresh vegetables or couscous.

Grilled Salmon with Lemon and Dill is a beautifully simple yet flavorful dish that captures the essence of Mediterranean cuisine. The tangy lemon and fresh dill elevate the salmon’s natural richness, while the grilling method adds a smoky, crispy texture. It’s a light, healthy option that’s perfect for an Easter dinner, offering both elegance and ease. Pair it with a light salad or couscous for a balanced, refreshing meal.

Hummus and Pita Bread with Roasted Vegetables

Hummus and Pita Bread with Roasted Vegetables is a vibrant, Mediterranean-inspired appetizer or light main course that’s perfect for Easter. The creamy, rich hummus made from chickpeas, tahini, garlic, and lemon pairs beautifully with soft, warm pita bread. The addition of roasted vegetables like eggplant, zucchini, and cherry tomatoes creates a satisfying and colorful dish. It’s an easy, healthy, and flavorful option that offers a great balance of textures and tastes.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp olive oil, plus extra for drizzling
• 1 lemon, juiced
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1/2 tsp ground cumin
• 2 medium zucchinis, sliced
• 1 medium eggplant, cubed
• 1 cup cherry tomatoes, halved
• 4 pita breads, cut into wedges

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth and creamy. If the hummus is too thick, add a bit of water to reach your desired consistency.
3. Spread the hummus into a serving dish, drizzle with olive oil, and set aside.
4. On a baking sheet, toss the zucchini, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
5. While the vegetables roast, heat the pita wedges in the oven for 5-7 minutes, until warm and slightly crispy.
6. Serve the hummus with the roasted vegetables and warm pita wedges on the side.

Hummus and Pita Bread with Roasted Vegetables is a light, vibrant dish that brings together the best of Mediterranean flavors. The creamy hummus, paired with the roasted vegetables and warm pita, offers a variety of textures and tastes, from creamy and smooth to crispy and tender. This dish is perfect for Easter as an appetizer or as a lighter main course, offering a healthy and satisfying option that will please both vegetarians and meat-eaters alike.

Mediterranean Stuffed Chicken Breasts

Mediterranean Stuffed Chicken Breasts are a flavorful and sophisticated dish, perfect for an Easter dinner. Tender chicken breasts are stuffed with a savory mixture of spinach, feta cheese, garlic, and sun-dried tomatoes, creating a delightful contrast of flavors. The chicken is then seared to golden perfection and finished in the oven, ensuring it stays juicy and flavorful. This dish pairs beautifully with a side of roasted potatoes or a fresh Greek salad for a complete Mediterranean-inspired meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp fresh oregano, chopped
• 1 tbsp lemon juice
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in the crumbled feta, sun-dried tomatoes, oregano, salt, and pepper.
4. Stuff each chicken breast with the spinach and feta mixture, then secure with toothpicks.
5. Heat the skillet again over medium-high heat and sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown.
6. Transfer the chicken to a baking dish, pour chicken broth over the top, and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the toothpicks, drizzle with lemon juice, and serve hot.

Mediterranean Stuffed Chicken Breasts are a deliciously rich and flavorful dish, offering the perfect balance of savory cheese, tender chicken, and aromatic herbs. The spinach and feta stuffing brings a burst of freshness and Mediterranean flavors, while the golden sear on the chicken adds depth to the dish. Paired with a light side like a Greek salad or roasted vegetables, this dish is sure to become a new Easter favorite, delighting guests with its vibrant and comforting tastes.

Greek-Style Lamb Meatballs with Tzatziki Sauce

Greek-Style Lamb Meatballs with Tzatziki Sauce are a flavorful, aromatic dish that brings the essence of Mediterranean cuisine to your Easter table. The lamb meatballs are seasoned with garlic, herbs, and a hint of cinnamon, creating a juicy and flavorful bite. They are paired with a refreshing tzatziki sauce made from Greek yogurt, cucumber, garlic, and dill. This combination of rich lamb and cool tzatziki offers a perfect balance of flavors, making it an excellent appetizer or main dish.

Ingredients for Meatballs:

• 1 lb ground lamb
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 egg
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

Ingredients for Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the ground lamb, breadcrumbs, Parmesan cheese, garlic, oregano, cinnamon, egg, salt, and pepper. Mix until well-combined.
2. Roll the mixture into 1-inch meatballs.
3. Heat olive oil in a skillet over medium-high heat. Fry the meatballs in batches, cooking for 5-6 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
4. For the tzatziki sauce, combine the Greek yogurt, grated cucumber, dill, olive oil, garlic, lemon juice, salt, and pepper in a bowl. Stir until smooth and well-mixed.
5. Serve the meatballs warm with a side of tzatziki sauce for dipping.

Greek-Style Lamb Meatballs with Tzatziki Sauce are a flavorful and versatile Mediterranean dish that brings the perfect combination of rich, savory meatballs and creamy, tangy sauce. The lamb meatballs are incredibly tender, while the tzatziki sauce adds a cooling, refreshing contrast. This dish can be served as an appetizer, meze platter, or main course for Easter, offering a wonderful balance of bold flavors and light textures that guests will love.

Mediterranean Quinoa Salad with Lemon Vinaigrette

Mediterranean Quinoa Salad with Lemon Vinaigrette is a refreshing and vibrant dish that’s perfect for a lighter Easter dinner. Packed with nutritious quinoa, fresh vegetables, and Mediterranean ingredients like Kalamata olives, cherry tomatoes, and cucumbers, this salad is both colorful and full of flavor. The lemon vinaigrette ties everything together with a bright, tangy finish. This salad can be served as a side dish or a light main course for anyone seeking a healthy, plant-based option.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for 15-20 minutes, until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork.
2. Allow the quinoa to cool to room temperature or refrigerate to speed up the process.
3. In a large bowl, combine the cooled quinoa with cucumber, cherry tomatoes, olives, red onion, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Serve chilled or at room temperature.

Mediterranean Quinoa Salad with Lemon Vinaigrette is a light yet satisfying dish that captures the essence of Mediterranean flavors. The quinoa provides a hearty base, while the fresh vegetables and briny olives offer vibrant flavors and textures. The lemon vinaigrette adds a refreshing, zesty finish that ties everything together beautifully. This salad makes an excellent side dish for an Easter meal or can be enjoyed as a light, nutritious main course for a plant-based option. It’s easy to prepare, packed with nutrients, and sure to be a crowd-pleaser!

Mediterranean Baked Salmon with Olive Tapenade

Mediterranean Baked Salmon with Olive Tapenade combines the rich, flaky texture of salmon with the bold and savory flavors of a tangy olive tapenade. This dish is simple yet elegant, making it a perfect choice for Easter dinner. The salmon is baked with a drizzle of olive oil and lemon, then topped with a flavorful tapenade made from Kalamata olives, capers, garlic, and fresh herbs. The combination of fresh fish and the Mediterranean olive mixture creates a well-balanced and satisfying meal.

Ingredients for Baked Salmon:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Ingredients for Olive Tapenade:

• 1 cup Kalamata olives, pitted
• 2 tbsp capers
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and arrange lemon slices on top of the fillets.
3. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is baking, prepare the olive tapenade. In a food processor, combine the Kalamata olives, capers, garlic, parsley, oregano, olive oil, lemon juice, salt, and pepper. Pulse until the mixture forms a chunky paste.
5. Once the salmon is done, remove from the oven and top with the olive tapenade.
6. Garnish with fresh parsley and serve immediately.

Mediterranean Baked Salmon with Olive Tapenade is a sophisticated and flavor-packed dish that’s easy to prepare, yet impressive enough for an Easter feast. The richness of the salmon pairs perfectly with the briny, tangy tapenade, creating a harmonious blend of Mediterranean flavors. This dish is both healthy and indulgent, making it an ideal centerpiece for your Easter table, and its simplicity ensures it’s accessible to cooks of all levels.

Roasted Mediterranean Vegetable Platter

Roasted Mediterranean Vegetable Platter is a vibrant and hearty dish that showcases the best of Mediterranean produce. A variety of colorful vegetables, including bell peppers, zucchini, eggplant, and tomatoes, are roasted to tender perfection with a blend of olive oil, garlic, and aromatic herbs. This platter can serve as a side dish or a light main course, and it’s ideal for Easter when you want something healthy and bursting with flavors. The vegetables are naturally sweet and tender, with a delightful smokiness from roasting.

Ingredients:

• 2 bell peppers, sliced
• 2 zucchinis, sliced
• 1 medium eggplant, sliced
• 1 cup cherry tomatoes
• 1 red onion, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh oregano, chopped
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place all the vegetables in a large bowl. Add olive oil, garlic, thyme, oregano, salt, and pepper. Toss to coat evenly.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
5. Remove from the oven and transfer to a serving platter.
6. Garnish with fresh basil or parsley and serve warm.

Roasted Mediterranean Vegetable Platter is an easy-to-make yet flavorful side dish that will brighten up any Easter dinner. The vegetables’ natural sweetness is enhanced by the caramelization from roasting, and the fresh herbs add a fragrant finish. This dish is perfect for those looking for a healthy, plant-based option that is both satisfying and packed with flavor. Whether served as a side or a light main dish, it’s sure to be a hit with guests.

Mediterranean Lamb Shoulder Roast with Garlic and Rosemary

Mediterranean Lamb Shoulder Roast with Garlic and Rosemary is a show-stopping dish that is perfect for an Easter feast. The lamb shoulder is slow-roasted to tender perfection, infused with aromatic garlic, rosemary, and olive oil. The slow roasting process allows the lamb to absorb the herbs’ flavors while remaining juicy and succulent. Served with roasted vegetables or a fresh salad, this lamb roast is a savory, satisfying centerpiece for your holiday meal.

Ingredients:

• 1 lamb shoulder (about 3-4 lbs)
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 lemon, juiced
• Salt and pepper, to taste
• 1 cup dry white wine (optional)
• Fresh mint, for garnish

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, combine the garlic, olive oil, rosemary, thyme, lemon juice, salt, and pepper.
3. Rub the herb mixture all over the lamb shoulder, ensuring it is evenly coated.
4. Place the lamb in a roasting pan and cover with foil.
5. Roast in the preheated oven for 2.5 to 3 hours, basting occasionally with the juices. If using, add the white wine to the pan halfway through roasting.
6. Remove the foil during the last 30 minutes to allow the lamb to brown and become crispy on the outside.
7. Once the lamb is tender and cooked through, remove from the oven and let it rest for 10 minutes before slicing.
8. Garnish with fresh mint and serve with your choice of sides.

Mediterranean Lamb Shoulder Roast with Garlic and Rosemary is a luxurious and flavorful dish that is sure to impress your guests. The combination of tender lamb and aromatic herbs creates a deliciously rich and savory meal. The slow roasting ensures the meat stays juicy and flavorful, while the garlic and rosemary infuse the lamb with a Mediterranean essence. This roast is perfect for Easter, providing a delicious and festive main course that will leave everyone satisfied and wanting more.

Note: More recipes are coming soon!