15+ Healthy Mediterranean Recipes You Can Make at Home

If you’re craving the vibrant and wholesome flavors of Mediterranean cuisine but want to recreate the experience at home, you’re in the right place!

The Mediterranean diet is celebrated for its balance of fresh vegetables, whole grains, healthy fats, and lean proteins, offering a deliciously nutritious way to eat.

With influences from Greece, Italy, and surrounding regions, this style of cooking is as diverse as it is delightful, bringing together bold herbs, spices, and ingredients like olive oil, feta, tomatoes, and olives.

Inspired by the Mediterranean menu at Olive Garden, we’ve curated over 15 incredible recipes that highlight the best of this cuisine, from fresh salads and hearty pastas to flavorful main dishes and satisfying sides.

Whether you’re planning a big family gathering, a cozy dinner, or looking for new ideas for meal prep, these recipes have you covered.

Each dish is designed to be simple, using fresh ingredients to bring out authentic Mediterranean flavors.

With these recipes, you’ll be able to create an Olive Garden-inspired Mediterranean feast right in your own kitchen.

So, grab your ingredients and let’s dive into this delicious journey!

15+ Healthy Mediterranean Recipes You Can Make at Home

Mediterranean cuisine is a celebration of fresh, wholesome ingredients and flavorful spices that create meals both satisfying and nutritious.

With these 15+ recipes, you can easily bring the Mediterranean ambiance to your own dining table.

These dishes reflect the rich heritage of Mediterranean cooking, allowing you to enjoy everything from savory pasta dishes to light and refreshing salads, hearty proteins, and delectable sides.

By incorporating these recipes into your weekly rotation, you’ll experience the vibrant tastes and health benefits of Mediterranean cuisine.

Whether you’re an experienced home cook or just starting out, these recipes offer something for everyone. They’re easy to follow, customizable, and perfect for sharing with family and friends.

So, dive into these recipes, explore the Mediterranean flavors, and create a memorable dining experience that’s as satisfying as it is delicious.

Mediterranean Herb-Crusted Salmon with Olive & Lemon Salsa

This Mediterranean-inspired herb-crusted salmon brings together bright flavors of fresh herbs, juicy olives, and zesty lemon. It’s a fantastic dish that marries the rich taste of salmon with the vibrant, fresh ingredients that make Mediterranean cuisine so beloved. This recipe is light, flavorful, and easy to prepare, making it perfect for a satisfying weeknight dinner or a special meal to share with loved ones. Plus, it’s packed with healthy fats, protein, and antioxidants!

Ingredients

• For the Herb-Crusted Salmon:
  • 4 salmon fillets (about 6 oz each)
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
• For the Olive & Lemon Salsa:
  • 1 cup green and black olives, pitted and chopped
  • 1 small red onion, finely diced
  • 1 tbsp capers, drained and chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

1. Prepare the Salmon:
   • Preheat your oven to 400°F (200°C).
   • In a small bowl, mix the chopped herbs, minced garlic, salt, and pepper.
   • Rub the salmon fillets with olive oil, then coat each fillet with the herb mixture.
   • Place the salmon fillets on a baking sheet lined with parchment paper.
   • Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked to your desired level of doneness.
2. Make the Olive & Lemon Salsa:
   • In a medium bowl, combine the chopped olives, red onion, capers, lemon zest, lemon juice, and olive oil. Mix well.
   • Stir in the chopped parsley and season with salt and pepper to taste.
3. Serve:
   • Place the baked salmon fillets on plates and top each with a generous spoonful of the olive and lemon salsa.
   • Serve with a side of roasted vegetables or a simple Mediterranean salad.

This Mediterranean herb-crusted salmon with olive and lemon salsa is a feast for the senses. The fresh herbs bring out the rich flavors of the salmon, while the salsa adds a tangy, salty contrast that makes each bite a delight. This dish not only looks impressive but also provides a nutrient-packed meal that will leave you feeling satisfied and energized. Perfect for Mediterranean cuisine enthusiasts, it’s a dish you’ll want to make again and again!

Greek Olive & Feta Stuffed Peppers

This vibrant Greek-inspired dish combines sweet bell peppers with a delicious stuffing of olives, feta cheese, and aromatic herbs, creating a hearty vegetarian option that’s packed with Mediterranean flavors. These stuffed peppers are perfect for a healthy dinner or as a flavorful side dish, and they offer a delightful blend of textures and tastes.

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 cup cooked quinoa or couscous
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp pine nuts
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Prepare the Bell Peppers:
   • Preheat your oven to 375°F (190°C).
   • Slice the tops off the bell peppers and remove the seeds and membranes.
   • Place the peppers in a baking dish and drizzle the insides with a little olive oil.
2. Make the Stuffing:
   • In a large bowl, combine the cooked quinoa or couscous, crumbled feta cheese, chopped olives, sun-dried tomatoes, pine nuts, parsley, oregano, and minced garlic. Mix well.
   • Season the mixture with salt and pepper to taste.
3. Stuff the Peppers:
   • Spoon the filling mixture into each bell pepper until they are generously filled.
   • Drizzle a little olive oil over the tops and cover the baking dish with foil.
4. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
   • Remove the foil and bake for an additional 5-10 minutes to allow the tops to lightly brown.
5. Serve:
   • Let the peppers cool slightly before serving. Garnish with extra chopped parsley if desired.

These Greek olive and feta stuffed peppers are a delightful and satisfying dish that embodies the fresh, bold flavors of the Mediterranean. The combination of olives, feta, and herbs creates a savory, tangy stuffing that pairs beautifully with the sweetness of the bell peppers. This recipe is not only visually appealing but also full of nutritious ingredients, making it a perfect choice for a health-conscious Mediterranean-inspired meal.

Mediterranean Olive and Artichoke Pasta

This Mediterranean olive and artichoke pasta is a quick, flavorful meal that’s perfect for busy weeknights. Featuring olives, artichoke hearts, garlic, and fresh herbs, this pasta is bursting with Mediterranean flavors and can be on your table in under 30 minutes. It’s a satisfying vegetarian dish that’s both hearty and packed with nutrients, making it an ideal choice for a balanced meal.

Ingredients

• 12 oz pasta (such as penne, fusilli, or spaghetti)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup Kalamata olives, pitted and halved
• 1 cup artichoke hearts, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish (optional)

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Sauce:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the minced garlic and sauté until fragrant, about 1 minute.
   • Stir in the Kalamata olives, artichoke hearts, cherry tomatoes, and sun-dried tomatoes. Sauté for 3-4 minutes, allowing the flavors to meld.
3. Combine with Pasta:
   • Add the cooked pasta to the skillet and toss to coat in the olive and artichoke mixture.
   • Add the lemon zest, lemon juice, fresh basil, and parsley. Stir well.
   • Season with salt and pepper to taste.
4. Serve:
   • Divide the pasta among plates and top with grated Parmesan cheese if desired.
   • Garnish with extra basil or parsley for a fresh touch.

This Mediterranean olive and artichoke pasta is a beautiful blend of flavors and textures that is sure to become a household favorite. The salty olives and artichokes, combined with the tangy lemon and fresh herbs, create a dish that’s both light and comforting. It’s a fantastic option for when you’re craving Mediterranean cuisine but need something easy and quick to prepare. This pasta brings all the flavors of a Mediterranean vacation right to your kitchen!

Mediterranean Chickpea and Spinach Stew

This Mediterranean chickpea and spinach stew is a rich, hearty dish that’s full of bold flavors and nourishing ingredients. The creamy chickpeas, earthy spinach, and aromatic spices create a warm, satisfying meal perfect for a cozy evening. This vegetarian stew is packed with plant-based protein and fiber, making it a great option for those seeking a healthy, meatless meal that doesn’t compromise on flavor.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Crumbled feta cheese, for garnish (optional)

Instructions

1. Prepare the Stew Base:
   • In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
   • Add the garlic, cumin, coriander, and smoked paprika to the pot and cook for another 1-2 minutes, stirring frequently, until fragrant.
2. Add Chickpeas and Tomatoes:
   • Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to blend together.
3. Add Spinach:
   • Add the chopped spinach to the pot and stir until wilted, about 3-4 minutes.
   • Stir in the fresh lemon juice and season with salt and pepper to taste.
4. Serve:
   • Ladle the stew into bowls and garnish with fresh parsley and crumbled feta cheese, if desired.
   • Serve with warm pita bread or over couscous for a complete Mediterranean meal.

This Mediterranean chickpea and spinach stew is a delightful, plant-based dish that’s both comforting and nourishing. The blend of spices and fresh greens creates a rich, flavorful broth, while the chickpeas provide a satisfying texture. It’s a perfect option for those looking to enjoy Mediterranean flavors in a healthy, easy-to-make stew. Whether served on its own or with a side of bread, this dish is sure to become a go-to for quick weeknight meals.

Mediterranean Grilled Chicken with Tzatziki Sauce

This Mediterranean grilled chicken with tzatziki sauce is a flavorful, light dish that’s perfect for a healthy dinner. The marinated chicken, grilled to perfection, is complemented by a cool and creamy tzatziki sauce made from yogurt, cucumber, and fresh herbs. It’s a great dish to serve with a side of grilled vegetables or in a wrap for a fresh, satisfying meal.

Ingredients

• For the Chicken Marinade:
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper, to taste
• For the Tzatziki Sauce:
  • 1 cup Greek yogurt
  • 1/2 cucumber, finely grated
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions

1. Marinate the Chicken:
   • In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper.
   • Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Tzatziki Sauce:
   • In a medium bowl, combine the Greek yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper. Mix until smooth. Adjust seasoning to taste and set aside in the refrigerator.
3. Grill the Chicken:
   • Preheat a grill or grill pan to medium-high heat.
   • Remove the chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
   • Let the chicken rest for a few minutes before slicing.
4. Serve:
   • Serve the grilled chicken with a generous dollop of tzatziki sauce on top. Pair with a side of roasted vegetables, quinoa, or a Greek salad for a complete Mediterranean meal.

This Mediterranean grilled chicken with tzatziki sauce is the perfect balance of flavors—tender, juicy chicken with a cool, creamy sauce that brings a refreshing element to the dish. The chicken marinade infuses the meat with bright lemon and savory herbs, while the tzatziki provides a cooling contrast with the fresh cucumber and yogurt. This dish is not only quick and easy to prepare but also brings the fresh, vibrant flavors of the Mediterranean to your table. It’s a great option for a healthy weeknight dinner or for meal prepping.

Mediterranean Falafel with Hummus and Pita

Falafel is a beloved Mediterranean street food, and this recipe offers a homemade version that’s crispy on the outside and tender on the inside. Paired with creamy hummus and soft pita bread, it’s a complete meal that’s both satisfying and full of flavor. Perfect for vegetarians and anyone who loves Mediterranean cuisine, this dish is sure to impress.

Ingredients

• For the Falafel:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp baking powder
  • 3-4 tbsp flour (or chickpea flour for a gluten-free option)
  • Salt and pepper, to taste
  • Vegetable oil, for frying
• For the Hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • 1 clove garlic
  • Juice of 1 lemon
  • Salt, to taste
• To Serve:
  • Pita bread
  • Fresh vegetables (tomato, cucumber, lettuce)

Instructions

1. Make the Falafel Mix:
   • In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, baking powder, salt, and pepper. Pulse until the mixture is coarse but well-combined.
   • Add flour gradually until the mixture holds together when pressed. Let it rest in the refrigerator for at least 30 minutes.
2. Make the Hummus:
   • In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and salt. Blend until smooth, adding a bit of water if needed to achieve a creamy consistency. Set aside.
3. Fry the Falafel:
   • Heat vegetable oil in a deep pan over medium heat. Form the falafel mixture into small balls or patties.
   • Fry the falafel in batches, about 3-4 minutes per side, until golden brown and crispy. Remove from the oil and drain on paper towels.
4. Serve:
   • Serve the falafel with warm pita bread, a side of hummus, and fresh vegetables. You can also drizzle with olive oil or sprinkle with sesame seeds for extra flavor.

These Mediterranean falafels are a perfect combination of crispy, golden outside and soft, flavorful inside. Served with creamy hummus and warm pita bread, it’s a meal that’s both satisfying and healthy. This dish is a great vegetarian option, offering plenty of plant-based protein and fiber, while also being delicious and versatile. Whether served as a main course or as part of a Mediterranean mezze platter, this falafel recipe will quickly become a favorite in your culinary repertoire.

Mediterranean Shrimp Saganaki

Shrimp Saganaki is a popular Greek dish, featuring succulent shrimp cooked in a flavorful tomato sauce with feta cheese, olives, and fresh herbs. The dish is named after the traditional “saganaki” pan used to cook it, which gives it a rustic and satisfying charm. It’s a fantastic seafood dish that’s bursting with Mediterranean flavors, perfect for serving over pasta, with crusty bread, or alongside a refreshing salad.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup dry white wine
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. Cook the Shrimp:
   • In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes per side, until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
2. Make the Sauce:
   • In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes, until softened.
   • Stir in the crushed tomatoes, Kalamata olives, white wine, oregano, and red pepper flakes. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
3. Combine the Shrimp and Sauce:
   • Return the cooked shrimp to the skillet and stir gently to coat with the sauce. Sprinkle the crumbled feta cheese on top, then cover the skillet and let it simmer for another 2-3 minutes, until the cheese is melted and the flavors have melded together.
4. Serve:
   • Garnish with fresh parsley and serve hot with crusty bread, over pasta, or with a simple green salad.

Mediterranean Shrimp Saganaki is a flavorful and indulgent dish that combines tender shrimp, tangy feta cheese, and briny olives in a rich, savory tomato sauce. It’s a dish that offers a wonderful balance of textures and flavors—salty, sweet, creamy, and spicy. Whether served as an appetizer or as a main course, Shrimp Saganaki is sure to impress with its bold Mediterranean taste and vibrant colors.

Mediterranean Grilled Veggie Salad

This Mediterranean grilled veggie salad is a healthy and vibrant dish that showcases the best of fresh vegetables, grilled to perfection and tossed with a zesty lemon dressing. It’s an easy-to-make, hearty salad that can be served on its own or as a side dish to complement grilled meats or seafood. The smoky char from the grilled veggies pairs wonderfully with the tangy feta and fresh herbs, creating a satisfying, Mediterranean-inspired salad.

Ingredients

• 1 zucchini, sliced
• 1 eggplant, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, sliced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• 2 tbsp Kalamata olives, pitted and chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp red wine vinegar
• Juice of 1 lemon

Instructions

1. Grill the Vegetables:
   • Preheat a grill or grill pan to medium-high heat.
   • Toss the zucchini, eggplant, bell peppers, and onion in olive oil and season with salt and pepper.
   • Grill the vegetables for about 5-7 minutes per side, or until they are tender and have grill marks. Remove from the grill and set aside to cool slightly.
2. Prepare the Dressing:
   • In a small bowl, whisk together the red wine vinegar, lemon juice, and a pinch of salt and pepper. Drizzle in the olive oil while whisking to create an emulsion.
3. Assemble the Salad:
   • Once the grilled vegetables have cooled, cut them into bite-sized pieces. Place them in a large bowl and toss with the Kalamata olives, feta cheese, parsley, and basil.
   • Drizzle the dressing over the salad and toss to combine.
4. Serve:
   • Serve the salad at room temperature or chilled, as a side dish or a main for a light and healthy meal.

This Mediterranean grilled veggie salad is a simple yet flavorful dish that celebrates the natural sweetness of grilled vegetables. The tangy feta and olives add depth to the salad, while the fresh herbs bring brightness. It’s the perfect option for a light lunch, a side for dinner, or a picnic dish, offering a great balance of flavors that are a hallmark of Mediterranean cuisine.

Mediterranean Stuffed Eggplants

Stuffed eggplants are a popular dish in Mediterranean cooking, and this recipe brings together eggplant with a flavorful filling of ground lamb, tomatoes, herbs, and spices. Topped with a dollop of yogurt and a sprinkle of fresh parsley, these stuffed eggplants are a hearty and satisfying meal that embodies the rich flavors of the Mediterranean.

Ingredients

• 2 large eggplants
• 1 lb ground lamb (or beef, if preferred)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1/2 cup Kalamata olives, chopped
• 1/4 cup pine nuts
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/4 cup fresh parsley, chopped
• 1/2 cup Greek yogurt
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions

1. Prepare the Eggplants:
   • Preheat your oven to 375°F (190°C).
   • Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border around the skin. Chop the eggplant flesh and set aside.
   • Drizzle the eggplant halves with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast in the oven for 20-25 minutes, or until tender.
2. Make the Filling:
   • In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
   • Stir in the ground lamb and cook until browned, breaking it up with a spoon.
   • Add the chopped eggplant flesh, diced tomatoes, olives, pine nuts, cumin, cinnamon, oregano, salt, and pepper. Cook for another 5-7 minutes, until the tomatoes soften and the mixture is well combined.
3. Stuff the Eggplants:
   • Remove the roasted eggplant halves from the oven and spoon the filling into each half, packing it in tightly.
4. Bake and Serve:
   • Return the stuffed eggplants to the oven and bake for an additional 10 minutes to heat through and allow the flavors to meld.
   • Serve the stuffed eggplants with a dollop of Greek yogurt on top and a sprinkle of fresh parsley.

Mediterranean stuffed eggplants are a rich and satisfying dish that combines savory ground lamb with a blend of warm spices, salty olives, and pine nuts. The eggplants serve as a delicious vessel for the flavorful filling, while the yogurt adds a cool, creamy contrast. This dish is a wonderful example of Mediterranean comfort food, perfect for a dinner party or a cozy family meal. It’s an excellent choice for anyone looking for a hearty yet healthy dish that’s bursting with Mediterranean flair.

Mediterranean Quinoa Salad with Lemon Vinaigrette

This Mediterranean quinoa salad is a refreshing and nutrient-packed dish, ideal for a light lunch or as a side for grilled meats. The quinoa provides a hearty base, while the combination of fresh vegetables, olives, feta cheese, and a zesty lemon vinaigrette brings vibrant Mediterranean flavors to the table. This salad is also great for meal prep, as the flavors only improve after a day or two.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• For the Lemon Vinaigrette:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste

Instructions

1. Cook the Quinoa:
   • In a medium pot, combine the quinoa and water. Bring to a boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and fluff with a fork. Allow to cool.
2. Prepare the Salad:
   • In a large bowl, combine the cooled quinoa with the cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
3. Make the Vinaigrette:
   • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until well combined.
4. Assemble the Salad:
   • Drizzle the lemon vinaigrette over the salad and toss to combine. Adjust seasoning as needed.
5. Serve:
   • Serve immediately, or chill in the fridge for a couple of hours for the flavors to meld.

This Mediterranean quinoa salad with lemon vinaigrette is a vibrant, light dish full of fresh ingredients that combine for a satisfying meal. The nutty quinoa serves as a perfect base for the crunchy cucumber, juicy tomatoes, and briny olives, while the feta adds a creamy texture. The zesty lemon vinaigrette ties everything together, creating a refreshing and healthy option for lunch or a side dish. This versatile salad can be easily customized by adding more Mediterranean ingredients such as roasted red peppers, artichokes, or grilled chicken.

Mediterranean Baked Salmon with Olive Tapenade

This Mediterranean baked salmon is a flavorful and healthy dinner option that combines the richness of salmon with the savory punch of an olive tapenade. The tapenade, made with Kalamata olives, capers, garlic, and lemon, complements the delicate flavor of the fish and adds a burst of Mediterranean flair. This dish is not only delicious but also packed with omega-3s, making it a heart-healthy choice.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup Kalamata olives, pitted
• 2 tbsp capers
• 1 garlic clove
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp extra virgin olive oil (for tapenade)

Instructions

1. Prepare the Salmon:
   • Preheat the oven to 375°F (190°C).
   • Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with salt and pepper.
   • Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
2. Make the Olive Tapenade:
   • In a food processor, combine the Kalamata olives, capers, garlic, lemon juice, and parsley. Pulse until the mixture is finely chopped but still has some texture.
   • Drizzle in the extra virgin olive oil and pulse again to combine. Adjust seasoning to taste.
3. Serve:
   • Once the salmon is done, spoon the olive tapenade over the fillets and serve immediately.

Mediterranean baked salmon with olive tapenade is a simple yet flavorful dish that brings together the best of Mediterranean ingredients. The tapenade, with its briny olives and capers, adds a tangy richness that perfectly complements the tender salmon. This dish is a great option for a quick, healthy dinner, packed with heart-healthy fats and full of bold, fresh flavors. Serve it with roasted vegetables, a light salad, or couscous for a complete Mediterranean-inspired meal.

Mediterranean Chicken Shawarma

Chicken shawarma is a popular Mediterranean street food known for its aromatic, spiced chicken wrapped in warm pita bread. In this recipe, the chicken is marinated in a mix of yogurt, garlic, and a variety of spices before being grilled or roasted. Served with fresh vegetables, pickles, and a drizzle of tahini sauce, this dish is a delicious and satisfying way to enjoy Mediterranean flavors at home.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• Juice of 1 lemon
• Salt and pepper, to taste
• Pita bread, for serving
• Fresh vegetables (tomato, cucumber, onion), sliced
• For the Tahini Sauce:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 garlic clove, minced
  • Salt, to taste

Instructions

1. Marinate the Chicken:
   • In a bowl, combine the Greek yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, lemon juice, salt, and pepper. Mix well.
   • Add the chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
2. Cook the Chicken:
   • Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken thighs for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
   • Remove the chicken from the grill and let it rest for a few minutes before slicing into strips.
3. Make the Tahini Sauce:
   • In a small bowl, whisk together the tahini, lemon juice, water, garlic, and salt until smooth and creamy. If the sauce is too thick, add a little more water to reach your desired consistency.
4. Assemble the Shawarma:
   • Warm the pita bread and place some of the sliced chicken on top. Add fresh vegetables and drizzle with tahini sauce.
5. Serve:
   • Serve the chicken shawarma with additional toppings, such as pickled vegetables, for extra flavor.

Mediterranean chicken shawarma is a flavorful and aromatic dish that brings the taste of the streets of the Mediterranean to your home. The marinated chicken is tender and spiced just right, while the creamy tahini sauce adds richness. Whether served in pita bread or as part of a larger mezze platter, this dish is a fantastic option for a satisfying and healthy meal that’s full of bold Mediterranean flavors.

Mediterranean Hummus with Roasted Red Pepper

This Mediterranean hummus recipe is a twist on the classic version, featuring roasted red peppers blended into the creamy chickpea dip. The roasted peppers add a sweet and smoky flavor, which pairs perfectly with the rich tahini and olive oil. It’s the ideal dip for pita, vegetables, or as part of a Mediterranean mezze platter.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, roasted (or 1 jar of roasted red peppers)
• 2 tbsp tahini
• 2 tbsp olive oil, plus more for drizzling
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Pita bread or fresh veggies, for serving

Instructions

1. Prepare the Roasted Pepper:
   • If using a fresh red bell pepper, place it under a broiler or on a grill, turning it occasionally until the skin is blackened and blistered. Transfer to a bowl, cover with a cloth, and let it steam for 10 minutes. Peel off the skin and remove the seeds. If using jarred roasted red peppers, simply drain and set aside.
2. Make the Hummus:
   • In a food processor, combine the chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper.
   • Blend until smooth, scraping down the sides as necessary. If the hummus is too thick, add a little water or more olive oil to reach your desired consistency.
3. Serve:
   • Transfer the hummus to a bowl, drizzle with additional olive oil, and garnish with chopped parsley.
   • Serve with pita bread, crackers, or fresh veggies for dipping.

This Mediterranean hummus with roasted red pepper adds a smoky depth to the traditional chickpea dip, making it a flavorful and satisfying spread. The roasted red pepper’s sweetness balances the creamy tahini, creating a harmonious combination of textures and flavors. Whether you’re hosting a gathering or enjoying a snack, this hummus is a versatile and delicious addition to any Mediterranean-inspired meal.

Mediterranean Beef Kofta Kebabs

Beef kofta kebabs are a delicious Mediterranean dish made with seasoned ground beef, formed into skewers and grilled to perfection. The spices give the beef a rich and savory flavor, and when paired with a refreshing cucumber yogurt sauce, they make for a perfect dish that is full of flavor and satisfying.

Ingredients

• 1 lb ground beef (or lamb for more traditional flavor)
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• Skewers (if using wooden skewers, soak them in water for 30 minutes)

For the Cucumber Yogurt Sauce:

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

Instructions

1. Prepare the Kofta Mixture:
   • In a large bowl, combine the ground beef, grated onion, minced garlic, cumin, coriander, paprika, cinnamon, allspice, salt, and pepper. Mix well until all the spices are evenly distributed.
   • Add the fresh parsley and mint to the mixture, then divide the meat mixture into equal portions and mold each portion around a skewer to form the kebabs.
2. Cook the Koftas:
   • Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates.
   • Place the skewers on the grill and cook for about 4-5 minutes per side, until the koftas are cooked through and nicely browned.
3. Make the Cucumber Yogurt Sauce:
   • While the koftas cook, combine the Greek yogurt, grated cucumber, garlic, lemon juice, salt, and pepper in a bowl. Mix well and adjust seasoning to taste.
4. Serve:
   • Serve the kofta kebabs hot with the cucumber yogurt sauce on the side. These can be enjoyed with pita bread, a simple salad, or as part of a larger Mediterranean meal.

Mediterranean beef kofta kebabs are packed with bold spices and fresh herbs, making each bite flavorful and satisfying. The rich and savory meat is complemented by the cool, tangy cucumber yogurt sauce, which balances the spices perfectly. These kebabs are great for grilling outdoors, but can also be made indoors using a grill pan. They are versatile enough to be served as a main course or part of a mezze spread for a Mediterranean feast.

Mediterranean Stuffed Grape Leaves (Dolmas)

Dolmas are a traditional Mediterranean dish made by stuffing grape leaves with a flavorful mixture of rice, herbs, and spices. These bite-sized appetizers or snacks are perfect for serving as part of a mezze platter or as a light main course. The combination of tender grape leaves with the aromatic filling creates a deliciously unique dish full of Mediterranean flavors.

Ingredients

• 1 jar grape leaves in brine, drained and rinsed
• 1 cup long-grain rice, rinsed
• 1 small onion, finely chopped
• 1/4 cup pine nuts, toasted
• 1/4 cup currants or raisins (optional)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 cup olive oil, plus extra for drizzling
• 1 lemon, thinly sliced
• Salt and pepper, to taste
• 2 cups vegetable broth or water

Instructions

1. Prepare the Rice Filling:
   • In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
   • Stir in the rice, pine nuts, currants (if using), dill, parsley, cinnamon, allspice, salt, and pepper. Add 1 1/2 cups of the vegetable broth (or water) and bring to a simmer. Cover and cook on low heat for 10-12 minutes, or until the rice is almost fully cooked but still slightly firm. Remove from heat and let cool.
2. Stuff the Grape Leaves:
   • Lay one grape leaf flat on a clean surface, shiny side down. Place about 1-2 tbsp of the rice mixture near the base of the leaf. Fold in the sides and roll the leaf tightly to form a small cylinder. Repeat with the remaining grape leaves and rice mixture.
3. Cook the Dolmas:
   • Arrange the stuffed grape leaves in a large pot, layering them as you go. Place a few lemon slices on top and drizzle with olive oil. Add the remaining vegetable broth and bring to a gentle simmer. Cover and cook for 30-40 minutes, until the grape leaves are tender and the rice is fully cooked.
4. Serve:
   • Let the dolmas cool slightly before serving. Serve with extra lemon wedges for squeezing and a side of yogurt if desired.

Mediterranean stuffed grape leaves (dolmas) are a quintessential Mediterranean dish that combines the tanginess of grape leaves with a fragrant, spiced rice filling. They are a delightful addition to any Mediterranean meal and can be served warm or at room temperature. Dolmas offer a light and flavorful option for those seeking a healthy, vegetarian dish, and they make for a perfect appetizer or part of a larger mezze spread. Their unique taste and texture are sure to make them a hit with any guest.

Note: More recipes are coming soon!