29+ Healthy & Easy Summer Mediterranean Recipes You’ll Love

When the sun is shining and the temperatures start to rise, the Mediterranean way of eating becomes more than a healthy choice—it becomes a lifestyle.

With its vibrant vegetables, lean proteins, fresh herbs, and generous drizzles of olive oil, Mediterranean cuisine is tailor-made for summer.

Whether you’re planning a laid-back family dinner, a weekend cookout, or a breezy al fresco lunch, these 29+ Summer Mediterranean recipes will keep your meals deliciously fresh, light, and satisfying.

From bright salads and chilled dips to grilled meats, seafood, and plant-forward mains, this roundup offers something for everyone.

You’ll discover classics like Greek salad and spanakopita, plus some unexpected twists like grilled shrimp skewers, honey-drizzled baked feta, and refreshing tabbouleh.

Whether you’re a fan of Greek, Turkish, Italian, Lebanese, or Moroccan flavors—or all of the above—you’re about to fall in love with these sun-soaked dishes.

29+ Healthy & Easy Summer Mediterranean Recipes You’ll Love

There’s something undeniably magical about Mediterranean cooking in the summertime—it’s colorful, nourishing, and always bursting with flavor.

These 29+ summer Mediterranean recipes prove that healthy and hearty can go hand in hand.

With ingredients that are simple and seasonal, and methods that are often quick and fuss-free, you can spend less time in the kitchen and more time soaking up the sunshine.

Whether you’re grilling for a crowd, meal-prepping for the week, or simply craving something light and wholesome, this recipe collection is here to inspire you all summer long.

Grilled Eggplant with Herbed Yogurt Sauce

This dish captures the essence of Mediterranean simplicity—smoky grilled eggplant paired with a cooling, tangy yogurt sauce. Perfect as an appetizer, side, or light main dish, it’s bursting with flavor and incredibly easy to prepare.

Whether you’re hosting a summer gathering or just want something nourishing and satisfying, this recipe offers a balance of charred vegetables and bright herbs that feels indulgent yet healthy.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• Olive oil
• Salt and pepper
• 1 cup Greek yogurt
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• Zest of 1 lemon

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for about 4–5 minutes per side, until nicely charred and tender.
4. In a bowl, mix Greek yogurt, garlic, lemon juice, dill, mint, and lemon zest. Add a pinch of salt to taste.
5. Serve grilled eggplant slices warm or at room temperature with a generous dollop of the herbed yogurt sauce.

This dish proves that a few fresh ingredients can create a truly memorable meal.

The richness of the eggplant contrasts beautifully with the brightness of the yogurt sauce, making every bite taste like summer on the Mediterranean coast.

Tomato & Olive Chickpea Salad

A vibrant, protein-packed salad that brings together juicy tomatoes, briny olives, and hearty chickpeas.

This Mediterranean salad is not just colorful and refreshing but also perfect for picnics, potlucks, or a quick weekday lunch. It highlights summer produce and comes together in under 15 minutes, with no cooking required.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• ¼ red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove, finely grated
• ¼ teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, olives, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
3. Pour dressing over the salad and toss to combine.
4. Let sit for 10 minutes before serving to allow flavors to meld.
5. Garnish with fresh basil or parsley.

This salad is a celebration of summer textures and tastes. It’s light yet filling, tangy and savory, and always a crowd-pleaser.

Make a big batch and enjoy it over a few days—it only gets better with time.

Lemon Herb Grilled Chicken with Tzatziki

Lean, juicy grilled chicken is marinated in lemon, garlic, and fresh herbs for the ultimate Mediterranean flavor bomb.

Paired with cool, creamy tzatziki sauce, this dish is ideal for warm evenings when you want something grilled but still light. It’s incredibly versatile and pairs well with flatbreads, salads, or grilled veggies.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice of 2 lemons
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh oregano (or 1 tbsp dried)
• 1 tablespoon chopped fresh rosemary
• Salt and pepper to taste

For the Tzatziki:

• 1 cup Greek yogurt
• ½ cucumber, grated and squeezed to remove excess moisture
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt to taste

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, garlic, oregano, rosemary, salt, and pepper.
2. Place chicken breasts in a resealable bag or shallow dish and pour marinade over them. Let marinate in the fridge for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high. Grill chicken for 5–6 minutes per side or until cooked through.
4. While the chicken cooks, mix all tzatziki ingredients in a bowl. Chill until ready to use.
5. Serve grilled chicken with a side of tzatziki and a squeeze of fresh lemon.

This dish is a go-to for healthy summer eating. The citrus-herb marinade infuses the chicken with vibrant flavor, while the tzatziki adds a cool, creamy finish.

It’s clean, satisfying, and feels like something you’d enjoy at a seaside taverna.

Fattoush Salad

Fattoush is a refreshing and zesty Lebanese salad that features crispy pieces of toasted pita bread mixed with fresh vegetables and a tangy dressing.

Perfect for a summer lunch or as a side dish, this salad is a wonderful way to incorporate seasonal produce like tomatoes, cucumbers, and radishes, all brightened by the distinct flavor of sumac. It’s light, crunchy, and bursting with flavor.

Ingredients:

• 2 pita bread rounds
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 radish, thinly sliced
• ½ red onion, thinly sliced
• 1 cup mixed lettuce, torn into pieces
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground sumac
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Cut pita bread into small triangles and bake for 8–10 minutes until golden and crispy.
2. In a large bowl, combine tomatoes, cucumber, radish, red onion, lettuce, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper to create the dressing.
4. Toss the salad with the dressing just before serving, then sprinkle with the crispy pita pieces.

Fattoush is the epitome of summer freshness with a delightful crunch.

The combination of tangy sumac and lemon, alongside the crispy pita, gives this salad a satisfying texture and bold flavors that feel bright and energizing.

Seafood Paella

Paella, the iconic Spanish dish, combines seafood, vegetables, and saffron-infused rice for a colorful and hearty meal.

While the classic paella uses a variety of proteins, this seafood version showcases shrimp, mussels, and clams, bringing a taste of the Mediterranean coast right to your kitchen. It’s an impressive dish perfect for a dinner party or a special family meal.

Ingredients:

• 1 ½ cups Arborio or short-grain rice
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric (or saffron threads)
• 2 cups fish or vegetable broth
• ½ cup white wine
• 12 large shrimp, peeled and deveined
• 12 mussels, scrubbed and debearded
• 8-10 clams, scrubbed
• 1 cup peas
• Salt and pepper to taste
• Fresh lemon wedges, for garnish
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet or paella pan over medium heat. Add the onion and bell pepper, cooking until soft, about 5 minutes.
2. Add garlic, paprika, turmeric (or saffron), and rice. Stir to coat the rice with the spices.
3. Pour in the broth and wine, bring to a simmer, then cover and cook for 10–12 minutes.
4. Add the shrimp, mussels, clams, and peas. Cover and cook for an additional 5-7 minutes, until the seafood is cooked and the shellfish have opened.
5. Season with salt and pepper, then remove from heat and let sit for a few minutes before serving.
6. Garnish with fresh parsley and lemon wedges.

Seafood paella brings the coastal flavors of the Mediterranean to your plate, creating a feast for the senses with its delicate seafood, savory rice, and aromatic spices.

It’s a vibrant, comforting dish that feels like a celebration, ideal for summer nights with friends and family.

Greek Stuffed Peppers

Stuffed peppers are a Mediterranean classic, and this Greek-inspired version is filled with a mixture of couscous, feta, olives, and fresh herbs.

These peppers are not only visually stunning but also provide a perfect balance of savory flavors and textures. Serve them as a main course or alongside grilled meats for a complete Mediterranean meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup couscous
• 1 cup crumbled feta cheese
• ½ cup Kalamata olives, pitted and chopped
• 1 small red onion, finely chopped
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. Cook couscous according to package instructions, then fluff with a fork.
3. In a large bowl, combine the couscous, feta, olives, onion, olive oil, oregano, garlic powder, salt, and pepper. Mix until well combined.
4. Stuff the peppers with the couscous mixture, pressing down gently to pack them in.
5. Cover the baking dish with foil and bake for 25-30 minutes until the peppers are tender.
6. Garnish with fresh parsley before serving.

These Greek stuffed peppers are a wonderfully flavorful and filling dish that combines all the flavors of the Mediterranean in one bite.

The couscous provides a light yet satisfying base, while the salty feta and olives bring richness and depth to the dish. They’re perfect for a light dinner or as a side to grilled meats.

Shakshuka with Feta and Olives

Shakshuka is a popular Mediterranean and Middle Eastern dish, traditionally served for breakfast or brunch, but it’s delicious at any time of day.

This version is made even more flavorful with the addition of feta cheese and Kalamata olives, offering a rich, tangy contrast to the spiced tomato base. It’s easy to make and perfect for a laid-back summer morning or a light dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 4 large eggs
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, and cook until softened, about 5-7 minutes.
2. Add garlic and cook for another 1 minute, until fragrant.
3. Stir in the crushed tomatoes, cumin, paprika, coriander, salt, and pepper. Simmer for 10 minutes, until the sauce thickens slightly.
4. Use a spoon to make little wells in the sauce, and crack an egg into each well. Cover the skillet and cook for 5-7 minutes until the eggs are cooked to your liking.
5. Sprinkle with olives, feta, and fresh parsley before serving.

Shakshuka with feta and olives is a comforting, flavorful dish that will brighten your summer mornings. The creamy feta adds richness, while the olives provide a salty, briny contrast.

This dish is best served with warm pita or crusty bread to scoop up all the delicious sauce!

Mediterranean Hummus Platter

A vibrant, shareable appetizer that’s perfect for any gathering or picnic, this Mediterranean hummus platter features a variety of colorful vegetables, pita bread, and a selection of toppings to elevate your hummus experience.

This recipe is all about customization, so feel free to add your favorite fresh veggies and dips to make it your own.

Ingredients:

• 1 cup hummus (store-bought or homemade)
• 1 cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1 bell pepper, sliced
• 1 small red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 1 tablespoon extra virgin olive oil
• Fresh parsley, chopped, for garnish
• 4-6 pita bread rounds, cut into wedges
• A few fresh lemon wedges

Instructions:

1. Arrange the hummus in the center of a large serving platter.
2. Around the hummus, arrange the cucumber, tomatoes, bell pepper, onion, olives, and feta cheese in a colorful, attractive pattern.
3. Drizzle the hummus with olive oil and garnish with fresh parsley and lemon wedges.
4. Serve with pita wedges on the side for dipping.

This Mediterranean hummus platter is a great way to enjoy the fresh flavors of summer, all in one bite.

The creamy hummus, crunchy veggies, and briny olives combine beautifully with the tangy feta, creating a delightful, healthy snack that everyone will love. It’s perfect for sharing at a picnic or casual get-together.

Zucchini and Feta Fritters

These zucchini and feta fritters are a perfect light meal or appetizer for the summer. With their crispy exterior and soft, savory interior, they are packed with the fresh flavors of Mediterranean ingredients.

Paired with a simple yogurt sauce, they make for a delightful dish that’s both satisfying and refreshing.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/2 cup flour
• 1 large egg
• 1/4 teaspoon black pepper
• Olive oil for frying

For the yogurt sauce:

• 1/2 cup Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. Heat olive oil in a pan over medium heat, and sauté the onion and garlic until softened, about 3 minutes. Remove from heat and let cool slightly.
3. In a large bowl, combine the zucchini, sautéed onion and garlic, feta, dill, flour, egg, salt, and pepper. Stir until everything is well mixed.
4. Heat a few tablespoons of olive oil in a large skillet over medium heat. Scoop spoonfuls of the zucchini mixture into the skillet and flatten them slightly to form fritters. Cook for 3–4 minutes per side, until golden brown and crispy.
5. For the yogurt sauce, simply whisk together the Greek yogurt, lemon juice, olive oil, salt, and pepper.
6. Serve the fritters warm with the yogurt sauce on the side.

Zucchini and feta fritters are a wonderful way to enjoy the abundance of summer squash in a Mediterranean-inspired dish.

The crispy exterior gives way to a tender, savory filling, and the yogurt sauce adds a tangy, creamy element that takes these fritters to the next level. It’s a light and satisfying dish that can be served as a snack, appetizer, or light meal.

Grilled Sardines with Lemon and Herbs

Grilled sardines are a Mediterranean delicacy, perfect for a summer evening by the sea. Simple yet full of flavor, these sardines are enhanced by the bright notes of lemon, garlic, and fresh herbs.

This dish is ideal for grilling season and can be served with a side of fresh salad or warm, crusty bread to soak up the juices.

Ingredients:

• 8 fresh sardines, cleaned and gutted
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, parsley, thyme, salt, and pepper.
3. Rub the sardines with the olive oil and herb mixture, making sure they’re well coated.
4. Grill the sardines for 2–3 minutes on each side until the skin is crispy and the fish is cooked through.
5. Serve immediately, garnished with extra lemon wedges and fresh herbs.

Grilled sardines are a delicious and healthy way to enjoy seafood, especially in summer when you want something light and satisfying.

The smoky, charred flavor from the grill pairs beautifully with the citrusy and herby marinade. This dish is simple, yet the fresh ingredients make it shine.

Caprese Salad with Balsamic Glaze

A Caprese salad is a classic Italian dish that celebrates the beauty of ripe tomatoes, creamy mozzarella, fresh basil, and a drizzle of balsamic glaze.

It’s the ultimate summer dish, combining simple ingredients to create an explosion of flavor. This recipe is perfect for a light appetizer or a side dish to complement any Mediterranean meal.

Ingredients:

• 3 large ripe tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices on a serving platter, alternating between the two.
2. Tuck fresh basil leaves between the tomato and mozzarella slices.
3. In a small saucepan, bring balsamic vinegar to a simmer over medium heat and cook for 5–7 minutes until it thickens into a syrupy consistency.
4. Drizzle the balsamic reduction over the tomatoes, mozzarella, and basil.
5. Finish with a drizzle of olive oil, and season with salt and pepper.

This Caprese salad is a wonderful way to enjoy the flavors of summer.

The sweetness of the tomatoes, the creaminess of the mozzarella, and the aromatic basil all come together, while the balsamic glaze adds a touch of tangy richness. It’s fresh, vibrant, and simply delicious.

Lemon and Olive Oil Cake

This light and refreshing Mediterranean-inspired cake is made with olive oil, which gives it a delicate richness, while the lemon provides a zesty, citrusy kick.

Perfect for a summer afternoon tea or as a light dessert after dinner, this cake is easy to make and incredibly moist.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1 cup granulated sugar
• 2 large eggs
• Zest and juice of 2 lemons
• 1/2 teaspoon vanilla extract
• 1/2 cup whole milk

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the olive oil and sugar together until smooth. Add eggs, one at a time, beating well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
6. Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
8. Once the cake has cooled, drizzle the glaze over the top and serve.

This lemon and olive oil cake is a delightful treat that brings together the Mediterranean flavors of olive oil and fresh lemon.

It’s moist, fragrant, and just sweet enough, making it the perfect light dessert to enjoy on a warm summer day. The glaze adds a sweet, tangy finish that elevates the cake even more.

Grilled Vegetable and Halloumi Skewers

These grilled vegetable and halloumi skewers are a perfect summer BBQ dish.

Halloumi, the firm and slightly salty cheese, holds up beautifully on the grill and pairs wonderfully with charred vegetables like bell peppers, zucchini, and onions. It’s a simple and tasty way to bring the Mediterranean grilling tradition to life.

Ingredients:

• 1 block halloumi cheese, cut into 1-inch cubes
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 8-10 cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine olive oil, oregano, garlic powder, salt, and pepper.
3. Thread halloumi cubes, zucchini, bell pepper, onion, and cherry tomatoes onto skewers, alternating between vegetables and cheese.
4. Brush the skewers with the olive oil mixture.
5. Grill the skewers for 3-4 minutes per side until the vegetables are tender and the halloumi is golden and slightly charred.
6. Serve with fresh lemon wedges for squeezing.

These grilled vegetable and halloumi skewers are the perfect blend of smoky, salty, and savory flavors. The halloumi cheese adds a satisfying bite, while the vegetables bring freshness and crunch.

They’re great for a BBQ or a casual dinner with a Mediterranean flair.

Crispy Falafel with Tahini Sauce

Falafel is a beloved Mediterranean street food made from chickpeas and herbs, fried until crispy on the outside and tender on the inside.

Paired with a creamy tahini sauce, these little bites are bursting with flavor and are perfect for a light lunch or dinner. They’re also ideal for serving as an appetizer or for filling pita sandwiches.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 onion, roughly chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• 4 tablespoons flour
• Salt and pepper to taste
• Vegetable oil for frying

For the tahini sauce:

• 1/2 cup tahini
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2-3 tablespoons water
• Salt to taste

Instructions:

1. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper. Pulse until the mixture comes together but still has some texture.
2. Refrigerate the mixture for at least 1 hour to help it firm up.
3. Shape the mixture into small balls or patties, about the size of a golf ball.
4. Heat vegetable oil in a deep skillet over medium-high heat. Fry the falafel in batches for about 3-4 minutes per side, until golden and crispy.
5. In a small bowl, whisk together tahini, lemon juice, garlic, water, and salt until smooth.
6. Serve the falafel hot with tahini sauce on the side.

Crispy falafel with tahini sauce is a Mediterranean favorite, full of bold flavors and textures.

The crispy exterior and soft interior of the falafel, paired with the creamy, nutty tahini sauce, make for a satisfying dish that’s perfect on its own or as part of a mezze platter.

Greek Lemon Chicken Soup (Avgolemono)

Avgolemono is a classic Greek soup made with chicken, rice, and a silky egg-lemon sauce. It’s a comforting, flavorful dish that is both light and filling, perfect for a cool summer evening or as a warm lunch.

The lemon provides a refreshing tang, while the egg gives the soup a rich, creamy texture.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup rice (or orzo)
• 3 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh dill, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chicken broth, shredded chicken, and rice (or orzo) to the pot. Bring to a simmer and cook until the rice is tender, about 15 minutes.
3. In a separate bowl, whisk the eggs and lemon juice together until smooth.
4. Slowly ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
5. Gradually pour the egg-lemon mixture back into the soup while stirring continuously. Continue to cook the soup on low heat for 3–4 minutes, ensuring it doesn’t come to a boil (to prevent curdling).
6. Season with salt and pepper, and garnish with fresh dill before serving.

Avgolemono is a comforting and unique Greek soup that perfectly balances the richness of the egg with the zesty lemon flavor.

It’s an ideal dish for those looking for a light yet hearty meal with Mediterranean flair.

Tomato and Cucumber Tabbouleh Salad

This fresh, vibrant tabbouleh salad is a Mediterranean classic that’s light, healthy, and bursting with flavor.

With the crispness of cucumbers, the sweetness of tomatoes, and the freshness of parsley, it’s a perfect side dish or light meal on warm summer days. Tabbouleh is often served as part of a mezze spread or alongside grilled meats.

Ingredients:

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1 cup cucumber, diced
• 1 cup tomatoes, diced
• 1/4 cup red onion, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, place the bulgur wheat and pour the boiling water over it. Cover and let it sit for 10-15 minutes, or until the bulgur absorbs the water and softens. Fluff with a fork to separate the grains.
2. Add the parsley, mint, cucumber, tomatoes, and onion to the bulgur.
3. Drizzle with olive oil and lemon juice, and toss to combine.
4. Season with salt and pepper to taste, and refrigerate for 30 minutes before serving for the flavors to meld.

This tabbouleh salad is light, refreshing, and full of Mediterranean zest.

The bulgur gives the salad a hearty base, while the fresh herbs and vegetables provide a burst of freshness. It’s perfect as a side dish, or you can enjoy it as a main on its own.

Lamb Kofta with Tzatziki Sauce

Lamb kofta is a popular Mediterranean dish that features spiced ground lamb shaped into skewers and grilled to perfection.

The savory, herby koftas are paired with a refreshing, creamy tzatziki sauce, making for a flavorful and satisfying meal. These koftas are great served with pita, rice, or a simple salad.

Ingredients:

• 1 lb ground lamb
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

For the tzatziki sauce:

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

Instructions:

1. In a large bowl, mix together the ground lamb, onion, garlic, cumin, coriander, paprika, cinnamon, cloves, salt, and pepper.
2. Shape the mixture into small, elongated meatballs or thread onto skewers.
3. Preheat the grill to medium-high heat and cook the koftas for 4-5 minutes per side until browned and cooked through.
4. For the tzatziki, combine the Greek yogurt, cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper in a bowl.
5. Serve the lamb koftas with the tzatziki sauce and garnish with fresh parsley.

These lamb koftas are packed with spices that give them rich, savory flavor, while the cool tzatziki sauce balances the heat perfectly.

They’re ideal for grilling season and make a great main dish for a Mediterranean feast.

Baked Feta with Honey and Thyme

This simple but delicious Mediterranean appetizer features feta cheese baked until soft and creamy, then drizzled with honey and sprinkled with fresh thyme.

The contrast between the salty feta, sweet honey, and aromatic thyme makes for a mouthwatering combination that’s perfect for serving as an appetizer or a side dish.

Ingredients:

• 1 block feta cheese (about 8 oz)
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil
• Fresh cracked black pepper to taste
• Fresh bread or crackers for serving

Instructions:

1. Preheat your oven to 350°F (175°C). Place the block of feta cheese in a small baking dish.
2. Drizzle olive oil over the feta and bake for 15–20 minutes, or until the feta is soft and golden at the edges.
3. Remove the feta from the oven and drizzle with honey.
4. Sprinkle with fresh thyme leaves and cracked black pepper.
5. Serve with warm bread or crackers for dipping.

Baked feta with honey and thyme is a delightful Mediterranean appetizer that combines creamy, salty, and sweet flavors.

The honey caramelizes slightly in the oven, creating a perfect contrast with the tangy feta. It’s an elegant and simple dish that’s sure to impress.

Chickpea and Spinach Stew

This hearty yet light Mediterranean chickpea and spinach stew is a perfect summer dish that’s both satisfying and healthy.

With the earthy flavors of chickpeas, the richness of olive oil, and the freshness of spinach, this dish is simple to prepare and packed with nutrition. It’s ideal for a warm evening or as part of a larger spread.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 4 cups fresh spinach, roughly chopped
• 1 cup vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5-7 minutes.
2. Add the cumin, paprika, and turmeric, and cook for 1 minute, stirring constantly to bloom the spices.
3. Stir in the chickpeas, spinach, vegetable broth, and diced tomatoes. Bring to a simmer and cook for 10–15 minutes until the spinach is tender and the stew has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve with fresh lemon wedges to squeeze over the stew before eating.

This chickpea and spinach stew is a beautiful balance of savory and fresh flavors.

The spinach adds a green, vibrant element, while the chickpeas make the stew hearty and filling. It’s a light, nutritious dish that can be enjoyed on its own or with crusty bread to dip in the flavorful broth.

Grilled Eggplant with Tahini Dressing

Grilled eggplant is a classic Mediterranean vegetable, and when paired with a creamy, tangy tahini dressing, it becomes a show-stopping dish.

This recipe makes a great side dish or a light vegetarian main. The smoky flavor of the grilled eggplant, combined with the rich, nutty tahini, creates a delightful contrast of textures and flavors.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the tahini dressing:

• 1/2 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1-2 tablespoons water (to thin out the sauce)
• Salt to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, cumin, smoked paprika, salt, and pepper. Brush both sides of the eggplant slices with this mixture.
3. Grill the eggplant slices for 4-5 minutes per side until tender and slightly charred.
4. While the eggplant is grilling, whisk together tahini, lemon juice, garlic, olive oil, water, and salt in a small bowl to make the dressing. Adjust the water to get the desired consistency.
5. Once the eggplant is grilled, arrange it on a platter and drizzle generously with the tahini dressing.

Grilled eggplant with tahini dressing is a rich and smoky dish that’s perfect for summer.

The combination of tender grilled eggplant and creamy tahini offers a perfect balance of textures, and the smoky spices elevate the overall flavor. It’s a great addition to any Mediterranean-inspired meal.

Mediterranean Orzo Salad with Roasted Vegetables

This Mediterranean orzo salad is colorful, refreshing, and full of Mediterranean flavors.

Roasted vegetables like zucchini, bell peppers, and cherry tomatoes combine with orzo pasta to create a vibrant, satisfying dish that’s perfect for a summer lunch or picnic. The lemony dressing ties it all together with a fresh, zesty kick.

Ingredients:

• 1 1/2 cups orzo pasta
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh basil, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the zucchini, bell pepper, and cherry tomatoes on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, or until the vegetables are tender and lightly caramelized.
2. While the vegetables are roasting, cook the orzo according to package instructions. Drain and let cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked orzo, roasted vegetables, olives, feta, and fresh basil.
5. Drizzle the dressing over the salad and toss to combine.

This Mediterranean orzo salad with roasted vegetables is a perfect combination of lightness and heartiness. The roasted veggies add a caramelized sweetness, and the feta and olives provide saltiness and tang.

It’s a wonderful dish for a summer gathering or meal prep, and it’s great served cold or at room temperature.

Mediterranean Grilled Shrimp Skewers

These Mediterranean grilled shrimp skewers are packed with fresh flavors from the sea, complemented by the citrusy zest of lemon and the richness of olive oil.

The marinade, made with garlic, herbs, and a hint of spice, brings out the natural sweetness of the shrimp. Perfect for a summer BBQ or a light, flavorful dinner!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15-30 minutes.
3. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through.
5. Garnish with fresh parsley and serve immediately.

These grilled shrimp skewers are a light and flavorful option for a Mediterranean-inspired meal.

The bright lemon and garlic marinade gives the shrimp a tangy and aromatic flavor, while the grilling adds a wonderful smoky element. Serve with a fresh salad or over a bed of couscous for a complete dish.

Spanakopita (Greek Spinach Pie)

Spanakopita is a traditional Greek pastry made with layers of crispy phyllo dough filled with a savory mixture of spinach, feta cheese, and herbs.

This flaky, golden pie is perfect for a summer meal, whether served as a main dish or as part of a mezze platter. It’s comforting and flavorful, yet light enough for warm weather.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 lb fresh spinach, chopped (or 2 packages frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• 1/4 cup melted butter or olive oil for brushing

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the spinach and cook until wilted (if using fresh) or until any excess moisture evaporates (if using frozen). Season with salt and pepper.
3. Remove from heat and let cool slightly. Stir in the feta, ricotta, eggs, and dill until well combined.
4. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
5. Lay one sheet of phyllo dough in the baking dish and brush with melted butter or olive oil. Repeat with 5-6 more sheets, brushing each one with butter, until you have a solid base layer.
6. Spoon the spinach mixture evenly over the phyllo dough.
7. Cover the filling with additional layers of phyllo dough, brushing each sheet with butter, until all dough is used.
8. Bake for 40-45 minutes, or until golden and crispy. Let cool for 10 minutes before serving.

Spanakopita is a deliciously crispy and savory pie that embodies the flavors of the Mediterranean.

The combination of spinach, feta, and ricotta offers a perfect balance of creamy and fresh flavors, while the buttery, flaky phyllo dough provides a satisfying crunch. It’s great served warm or at room temperature.

Greek Salad with Grilled Chicken

A Greek salad with grilled chicken combines the freshness of a classic Greek salad with the added protein of grilled chicken.

This salad is filled with crisp cucumbers, ripe tomatoes, Kalamata olives, and creamy feta cheese, all tossed in a tangy olive oil and lemon dressing. The addition of grilled chicken makes it a complete and satisfying meal for a summer lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cucumber, sliced
• 2 large tomatoes, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil (for the dressing)
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil, and sprinkle with oregano, garlic powder, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
3. In a large bowl, combine the cucumber, tomatoes, red onion, olives, and feta cheese.
4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper for the dressing.
5. Toss the salad with the dressing, and top with sliced grilled chicken.
6. Serve immediately, garnished with extra feta if desired.

This Greek salad with grilled chicken is refreshing, flavorful, and balanced.

The grilled chicken adds a satisfying protein component, while the classic ingredients like feta, olives, and tomatoes keep the salad light and vibrant. It’s a perfect Mediterranean-inspired meal for a warm day.