25 Flavorful Mediterranean Recipes for Your Next Cookout

Summer is the perfect time for cookouts. The sun is shining, the days are long, and friends and family gather to share great food. This year, give your cookout a fresh, healthy, and exciting twist with Mediterranean flavors.

This collection has 25 amazing recipes that are perfect for grilling and sharing. You will find juicy grilled meats, fresh seafood, vibrant salads, delicious dips, and even a special dessert.

Each recipe brings the bright, sunny tastes of the Mediterranean to your backyard. Let us fire up the grill and get started!

25 Must-Try Mediterranean Cookout Recipes

From the grill to the salad bowl, here is your complete menu for a memorable summer gathering.

Grilled Main Dishes

These protein-packed recipes are full of marinades, spices, and sauces that make them incredibly juicy and flavorful.

Recipe 1: Mediterranean Grilled Chicken Kabobs with Spicy Tahini

Tender, marinated chicken pieces grilled on skewers and served with a creamy, spicy tahini sauce.

Ready in: 35 minutes (plus 2 hours to marinate)
Serves: 6 people

What you need for the kabobs:

• 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 4 garlic cloves, minced
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper
• 2 bell peppers (any color), cut into chunks
• 1 red onion, cut into chunks

What you need for the spicy tahini sauce:

• 1/2 cup tahini paste
• 1/4 cup lemon juice
• 1/4 cup water (plus more as needed)
• 1 garlic clove, minced
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon crushed red pepper flakes (or more to taste)
• Salt to taste

How to make it:

1. Marinate the chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight.
2. Make the sauce: While the chicken marinates, make the tahini sauce. In a medium bowl, whisk together the tahini and lemon juice. It will thicken. Slowly whisk in the water until you reach a creamy, pourable consistency. Stir in the garlic, maple syrup, red pepper flakes, and salt. Set aside.
3. Skewer and grill: If using wooden skewers, soak them in water for 30 minutes. Preheat your grill to medium-high heat (about 400°F). Thread the marinated chicken alternately with bell pepper and onion chunks onto the skewers.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F) and has nice grill marks.
5. Serve the hot kabobs drizzled generously with the spicy tahini sauce.

Why everyone loves it: The marinade gives the chicken amazing flavor, and the cool, spicy tahini sauce is the perfect creamy complement.

Recipe 2: Souvlaki Beef Kabobs

Classic Greek beef skewers marinated in lemon, oregano, and garlic.

Ready in: 30 minutes (plus 1 hour to marinate)
Serves: 4 people

What you need:

• 1.5 lbs sirloin steak, cut into 1.5-inch cubes
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper
• 1 red onion, cut into chunks
• 1 green bell pepper, cut into chunks

How to make it:

1. In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the beef cubes and toss to coat. Marinate for 1-4 hours in the refrigerator.
2. Soak wooden skewers in water for 30 minutes. Preheat grill to high heat.
3. Thread the beef cubes onto skewers, alternating with onion and bell pepper chunks.
4. Grill for 8-10 minutes for medium-rare, turning occasionally, or until desired doneness is reached.
5. Serve with tzatziki sauce and warm pita bread.

Why everyone loves it: The simple, tangy marinade is a timeless Greek combination that makes the beef incredibly flavorful and tender.

Recipe 3: Chicken Gyros with Feta Sauce

Spiced, grilled chicken sliced and served in pita with a creamy, tangy feta sauce.

Ready in: 40 minutes (plus 1 hour to marinate)
Serves: 6 people

What you need for the chicken:

• 2 lbs boneless, skinless chicken thighs
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper

What you need for the feta sauce:

• 4 oz feta cheese, crumbled
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 2 tablespoons fresh dill, chopped

For serving:

• 6 pita breads, warmed
• Sliced tomatoes, onions, and lettuce

How to make it:

1. Marinate chicken: Whisk together all marinade ingredients. Add chicken, coat well, and marinate for 1-4 hours.
2. Make sauce: Blend or mash all feta sauce ingredients until relatively smooth. Refrigerate.
3. Grill chicken: Preheat grill to medium-high. Grill chicken for 6-8 minutes per side until cooked through. Let rest, then slice thinly.
4. Assemble gyros in warm pita with chicken, feta sauce, and fresh vegetables.

Why everyone loves it: It is a handheld feast bursting with flavor. The cool feta sauce balances the warm, spiced chicken perfectly.

Recipe 4: Grilled Kofta Kebabs

Spiced ground meat kebabs, a Middle Eastern street food favorite.

Ready in: 25 minutes
Serves: 4-5 people (makes about 10 kebabs)

What you need:

• 1.5 lbs ground lamb or beef (or a mix)
• 1 small onion, grated
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to make it:

1. In a large bowl, combine all ingredients. Use your hands to mix gently but thoroughly.
2. Divide mixture into 10 portions. Mold each portion around a skewer into a long, sausage-like shape, about 1-inch thick.
3. Preheat grill to medium-high. Lightly oil grates.
4. Grill kofta for 10-12 minutes, turning every few minutes, until evenly browned and cooked through.
5. Serve with pita, hummus, and chopped salad.

Why everyone loves it: The blend of warm spices and fresh herbs is irresistible and perfect for a crowd.

Recipe 5: Grilled Lamb Chops with Tomato Mint Quinoa

Quick-cooking, elegant lamb chops served over a fresh, herby quinoa salad.

Ready in: 30 minutes
Serves: 4 people

What you need for the lamb:

• 8 lamb loin chops (about 2 lbs)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and black pepper

What you need for the quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or broth
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper

How to make it:

1. Cook quinoa according to package directions. Fluff and let cool slightly, then toss with tomatoes, herbs, lemon juice, olive oil, salt, and pepper.
2. Rub lamb chops with olive oil, garlic, rosemary, salt, and pepper.
3. Preheat grill to high. Grill chops for 3-4 minutes per side for medium-rare.
4. Let chops rest for 5 minutes. Serve over the tomato mint quinoa.

Why everyone loves it: Lamb chops feel fancy but cook in minutes. The light, citrusy quinoa is a refreshing and healthy base.

Recipe 6: Mediterranean Grilled Chicken with Dill Greek Yogurt Sauce

Simple marinated chicken thighs grilled to perfection.

Ready in: 30 minutes (plus 1 hour to marinate)
Serves: 6 people

What you need for the chicken:

• 2 lbs boneless, skinless chicken thighs
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper

What you need for the dill sauce:

• 1 cup full-fat Greek yogurt
• 1/2 cup fresh dill, finely chopped
• 1 small garlic clove, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt to taste

How to make it:

1. Marinate chicken in combined marinade ingredients for at least 1 hour.
2. Mix all sauce ingredients in a small bowl. Refrigerate.
3. Preheat grill to medium-high. Grill chicken for 6-8 minutes per side until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes, then slice. Serve drizzled with the dill yogurt sauce.

Why everyone loves it: Chicken thighs stay incredibly juicy on the grill. The dill sauce is light, creamy, and perfectly tangy.

Recipe 7: Grilled Tuna with Yogurt Sauce

Meaty tuna steaks with a cool, cucumber-yogurt sauce.

Ready in: 20 minutes
Serves: 4 people

What you need:

• 4 tuna steaks (about 6 oz each), 1-inch thick
• 2 tablespoons olive oil
• Zest of 1 lemon
• Salt and pepper
• For the sauce: 1 cup Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 1 tablespoon lemon juice, 1 tablespoon fresh dill, 1 small garlic clove (minced), salt.

How to make it:

1. Pat tuna dry. Rub with olive oil, lemon zest, salt, and pepper.
2. Mix all sauce ingredients in a bowl. Chill.
3. Preheat grill to high. Grill tuna for 2-3 minutes per side for rare/medium-rare, or until desired doneness.
4. Serve tuna steaks immediately with a dollop of the cool yogurt sauce.

Why everyone loves it: It is a light, protein-packed option that feels elegant. The sauce is similar to tzatziki and is incredibly refreshing.

Recipe 8: Grilled Shrimp with Roasted Garlic Cilantro Sauce

Jumbo shrimp with a quick char, served with a vibrant, creamy green sauce.

Ready in: 20 minutes
Serves: 4 people

What you need for the shrimp:

• 1.5 lbs jumbo shrimp (16/20 count), peeled and deveined, tails on
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Salt and pepper

What you need for the sauce:

• 1 cup packed fresh cilantro
• 1/2 cup plain Greek yogurt
• 2 cloves roasted garlic (or 1 raw clove)
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt to taste

How to make it:

1. Toss shrimp with olive oil, minced garlic, lemon zest, salt, and pepper.
2. In a food processor, blend all sauce ingredients until smooth.
3. Preheat grill to high. Thread shrimp onto skewers (if using wooden, soak first). Grill for 2-3 minutes per side until pink and opaque.
4. Serve with the cilantro sauce for dipping.

Why everyone loves it: Shrimp cook in minutes. The bright green cilantro sauce is fresh, tangy, and unforgettable.

Recipe 9: Grilled Swordfish with Mediterranean Cumin Spice Rub

Meaty swordfish steaks with a simple, flavorful dry rub.

Ready in: 15 minutes
Serves: 4 people

What you need:

• 4 swordfish steaks (about 6 oz each), 1-inch thick
• 2 tablespoons olive oil
• For the spice rub: 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
• Lemon wedges for serving

How to make it:

1. Pat swordfish dry. Brush with oil. Mix spice rub and sprinkle evenly over both sides, pressing to adhere.
2. Preheat grill to medium-high. Clean and oil grates well.
3. Grill swordfish for 4-5 minutes per side, without moving, until opaque and firm.
4. Serve immediately with fresh lemon wedges.

Why everyone loves it: Swordfish is sturdy and holds up beautifully on the grill. The cumin rub is warm, smoky, and restaurant-quality.

Vibrant Salads & Sides

Recipe 10: Greek Pasta Salad

A crowd-pleasing classic with all the flavors of a Greek salad.

Ready in: 30 minutes
Serves: 10 people

What you need:

• 1 lb short pasta
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 green bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives, halved
• 8 oz block feta cheese, cubed
• For the dressing: 2/3 cup olive oil, 1/4 cup red wine vinegar, 2 tsp dried oregano, 1 garlic clove (minced), 1 tsp Dijon mustard, salt and pepper.

How to make it:

1. Cook pasta, drain, rinse with cold water, and cool completely.
2. In a large bowl, combine pasta and all chopped vegetables, olives, and feta.
3. Shake dressing ingredients in a jar until combined. Pour over salad and toss.
4. Chill for 1 hour before serving for best flavor.

Why everyone loves it: It is familiar yet special, tangy, salty, and perfect for feeding a crowd.

Recipe 11: Sundried Tomato Pasta Salad

A rich, savory pasta salad with the intense flavor of sundried tomatoes.

Ready in: 25 minutes
Serves: 8 people

What you need:

• 1 lb fusilli or penne pasta
• 1 cup oil-packed sundried tomatoes, drained and chopped (reserve 2 tbsp oil)
• 1 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/4 cup olive oil (plus reserved tomato oil)
• 2 tbsp lemon juice
• Salt and black pepper

How to make it:

1. Cook pasta, drain, and cool.
2. In a large bowl, combine cooled pasta, sundried tomatoes, basil, Parmesan, and pine nuts.
3. In a small bowl, whisk together the reserved tomato oil, 1/4 cup olive oil, lemon juice, garlic, salt, and pepper.
4. Pour dressing over pasta salad and toss well to combine. Serve at room temperature.

Why everyone loves it: It is packed with umami flavor from the sundried tomatoes and Parmesan. The pine nuts add a delightful crunch.

Recipe 12: Israeli Couscous Salad with Chickpeas, Artichokes & Vegetables

A hearty, satisfying pasta salad with Mediterranean flavors.

Ready in: 25 minutes
Serves: 8 people

What you need:

• 1.5 cups Israeli (pearl) couscous
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 jar (12 oz) marinated artichoke hearts, drained and chopped
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, halved
• 1/2 cup fresh parsley, chopped
• For the dressing: 1/3 cup olive oil, 3 tbsp lemon juice, 1 garlic clove (minced), 1 tsp dried oregano, salt and pepper.

How to make it:

1. Cook couscous according to package directions. Fluff and let cool.
2. In a large bowl, combine cooled couscous with all remaining salad ingredients.
3. Shake dressing ingredients in a jar. Pour over salad and toss to combine.

Why everyone loves it: Israeli couscous has a wonderful chewy texture. This salad is a complete meal that holds up beautifully at a cookout.

Recipe 13: Best Traditional Tabouli Salad

A parsley-heavy Lebanese salad that is the definition of fresh.

Ready in: 30 minutes (plus soaking)
Serves: 6 people

What you need:

• 1/2 cup fine bulgur wheat
• 1 cup boiling water
• 3 large bunches flat-leaf parsley (about 4 cups finely chopped)
• 1/2 cup fresh mint, finely chopped
• 4 green onions, finely chopped
• 3 ripe tomatoes, seeds removed, finely diced
• For the dressing: 1/3 cup extra virgin olive oil, Juice of 2 large lemons, 1 teaspoon salt, 1/2 teaspoon black pepper.

How to make it:

1. Soak bulgur in boiling water for 20 minutes. Drain any excess water and cool.
2. Finely chop parsley, mint, and green onions.
3. In a large bowl, combine cooled bulgur, chopped herbs, green onions, and tomatoes.
4. Whisk dressing and pour over salad. Toss very well. Let sit 15 minutes before serving.

Why everyone loves it: It is incredibly refreshing, healthy, and cleanses the palate.

Recipe 14: Green Goddess Quinoa Tabouli

A gluten-free, protein-packed twist on tabouli using quinoa.

Ready in: 30 minutes
Serves: 6 people

What you need:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups fresh parsley, finely chopped
• 1 cup fresh mint, finely chopped
• 1 English cucumber, finely diced
• 1 cup cherry tomatoes, quartered
• 4 green onions, sliced
• For the dressing: 1/3 cup olive oil, 3 tbsp lemon juice, 1 avocado, 1 garlic clove, salt and pepper.

How to make it:

1. Cook quinoa according to package directions. Fluff and cool.
2. In a large bowl, combine cooled quinoa, parsley, mint, cucumber, tomatoes, and green onions.
3. In a blender, combine dressing ingredients until smooth and creamy.
4. Pour dressing over salad and toss gently to combine.

Why everyone loves it: The avocado in the dressing makes it creamy and rich, while keeping it vegan and super nutritious.

Recipe 15: Greek Wedge Salad

A fun, shareable take on the classic wedge, with Greek flavors.

Ready in: 15 minutes
Serves: 4 people

What you need:

• 1 large head iceberg lettuce, cut into 4 wedges
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cucumber, sliced
• 1 cup Kalamata olives
• 4 oz feta cheese, crumbled
• For the dressing: 1/2 cup Greek yogurt, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp dried oregano, 1 small garlic clove (minced), salt and pepper.

How to make it:

1. Place one lettuce wedge on each plate.
2. Top each wedge generously with tomatoes, onion, cucumber, olives, and feta.
3. Whisk all dressing ingredients together. Drizzle generously over each salad wedge.

Why everyone loves it: It is crunchy, cool, and visually impressive. The yogurt dressing is a lighter alternative to classic blue cheese.

Recipe 16: Bulgur Wheat Greek Salad

A hearty grain salad combining the textures of bulgur and classic Greek salad ingredients.

Ready in: 30 minutes
Serves: 6 people

What you need:

• 1 cup medium-grind bulgur wheat
• 2 cups boiling water
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 green bell pepper, diced
• 1/2 red onion, diced
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, halved
• 1/4 cup fresh parsley, chopped
• For the dressing: 1/3 cup olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, salt and pepper.

How to make it:

1. Place bulgur in a bowl. Pour boiling water over it, cover, and let sit for 20-25 minutes until tender. Fluff with a fork and let cool.
2. In a large bowl, combine cooled bulgur with all chopped vegetables, feta, olives, and parsley.
3. Whisk dressing and pour over salad. Toss to combine. Serve chilled or at room temperature.

Why everyone loves it: Bulgur adds a satisfying, nutty base that makes this salad more filling than a traditional Greek salad.

Recipe 17: Farro and Za’atar Salad

A chewy, nutritious ancient grain salad with the iconic Middle Eastern za’atar spice blend.

Ready in: 40 minutes
Serves: 6 people

What you need:

• 1.5 cups semi-pearled farro
• 4 cups water or broth
• 1 cup chopped cucumber
• 1 cup chopped cherry tomatoes
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• For the dressing: 1/3 cup olive oil, 3 tbsp lemon juice, 2 tbsp za’atar spice, 1 garlic clove (minced), salt and pepper.

How to make it:

1. Cook farro in boiling water or broth for 25-30 minutes until tender but chewy. Drain and cool.
2. In a large bowl, combine cooled farro, cucumber, tomatoes, red onion, parsley, and mint.
3. Whisk all dressing ingredients together. Pour over salad and toss well.

Why everyone loves it: Farro has a wonderful texture, and za’atar (a blend of thyme, sumac, and sesame) gives it a uniquely tangy, herbal flavor.

Recipe 18: Watermelon Salad with Cucumber, Feta and Mint

The ultimate summer salad—sweet, salty, crunchy, and refreshing.

Ready in: 15 minutes
Serves: 6 people

What you need:

• 6 cups seedless watermelon, cubed
• 1 English cucumber, halved and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, torn
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lime juice
• Salt and black pepper

How to make it:

1. Gently combine watermelon and cucumber in a large bowl or platter.
2. Scatter feta and mint over the top.
3. Drizzle with olive oil and lime juice. Season with a small pinch of salt and pepper.
4. Toss very gently just before serving.

Why everyone loves it: It is unexpectedly delicious and always a conversation starter. It hydrates and refreshes like nothing else.

Recipe 19: Grilled Avocado Stuffed with Chickpeas and Tahini

A unique, creamy, and smoky grilled appetizer or side.

Ready in: 20 minutes
Serves: 4 people

What you need:

• 2 ripe but firm avocados
• 1 tbsp olive oil
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp chopped parsley
• Salt, pepper, and smoked paprika

How to make it:

1. Halve avocados and remove pits. Brush cut sides with olive oil.
2. Preheat grill to medium. Place avocados cut-side down on grill. Grill for 3-4 minutes until lightly charred.
3. In a bowl, lightly mash chickpeas with tahini, lemon juice, garlic, parsley, salt, and pepper.
4. Fill the warm grilled avocado halves with the chickpea mixture. Sprinkle with smoked paprika. Serve immediately.

Why everyone loves it: Grilling avocados intensifies their flavor. The warm, creamy filling makes this a stunning and satisfying dish.

Recipe 20: Grilled Vegetable Salad

Summer vegetables, caramelized on the grill and tossed in a simple vinaigrette.

Ready in: 25 minutes
Serves: 6 people

What you need:

• 2 zucchini, sliced lengthwise
• 2 yellow squash, sliced lengthwise
• 2 bell peppers, quartered
• 1 large red onion, cut into thick rounds
• 1 eggplant, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• Salt and pepper
• For the dressing: 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 small garlic clove (minced), 1 tbsp chopped fresh basil.
• 1/4 cup crumbled goat cheese (optional)

How to make it:

1. Brush all vegetables with oil and season. Grill in batches until tender and charred.
2. Chop vegetables into bite-sized pieces.
3. Toss with whisked dressing. Top with cheese if using. Serve warm or at room temperature.

Why everyone loves it: Grilling brings out the natural sweetness in vegetables. This salad is smoky, hearty, and a great way to enjoy seasonal produce.

Recipe 21: Basil and Mint Spiralized Squash Salad

A light, raw, noodle-like salad that is fresh and vibrant.

Ready in: 15 minutes
Serves: 4 people

What you need:

• 2 medium yellow squash, spiralized
• 1 medium zucchini, spiralized
• 1 cup fresh basil leaves, torn
• 1/2 cup fresh mint leaves, torn
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• For the dressing: 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp honey, 1 small garlic clove (minced), salt and pepper.

How to make it:

1. Place spiralized squash and zucchini in a large bowl. Add basil, mint, tomatoes, and pine nuts.
2. Whisk all dressing ingredients together until emulsified.
3. Pour dressing over the salad and toss gently to coat. Serve immediately.

Why everyone loves it: It is a gluten-free, low-carb “pasta” salad that is incredibly fresh, light, and full of herb flavor.

Dips & Spreads

Recipe 22: Roasted Red Pepper with Pesto and Goat Cheese

A simple, elegant layered dip that is as beautiful as it is tasty.

Ready in: 10 minutes
Serves: 6 people

What you need:

• 1 cup store-bought basil pesto
• 8 oz goat cheese, softened
• 2 tbsp milk or cream
• 1 cup jarred roasted red peppers, drained and patted dry, then chopped
• 2 tbsp toasted pine nuts
• Crackers or crostini for serving

How to make it:

1. In a small bowl, mix the softened goat cheese with milk until spreadable.
2. Spread the pesto evenly in the bottom of a shallow serving dish.
3. Carefully spread the goat cheese mixture over the pesto layer.
4. Top with an even layer of chopped roasted red peppers. Sprinkle with toasted pine nuts.
5. Serve with crackers or toasted bread slices.

Why everyone loves it: The layers of pesto, creamy cheese, and sweet peppers offer a perfect bite every time. It comes together in minutes.

Recipe 23: Greek Veggie Dip (Tirokafteri)

A creamy, tangy, and slightly spicy whipped feta dip.

Ready in: 10 minutes
Serves: 6 people

What you need:

• 8 oz block feta cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup olive oil, plus more for drizzling
• 1 small roasted red pepper (from a jar), patted dry
• 1 small garlic clove
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• Fresh dill for garnish

How to make it:

1. Crumble feta into a food processor.
2. Add yogurt, olive oil, roasted pepper, garlic, and red pepper flakes.
3. Process until completely smooth and whipped.
4. Transfer to a bowl, drizzle with olive oil, and garnish with dill. Serve with veggies and pita chips.

Why everyone loves it: It is rich, flavorful, and has a little kick. It feels indulgent but is made with simple ingredients.

Recipe 24: Seven Layer Hummus Dip

A show-stopping, shareable dip with layers of all your favorite Mediterranean flavors.

Ready in: 20 minutes
Serves: A crowd

What you need (in layering order):

• Layer 1: 1.5 cups hummus
• Layer 2: 1 cup Greek yogurt mixed with 1 tbsp lemon juice and 1 minced garlic clove
• Layer 3: 1 cup chopped English cucumber
• Layer 4: 1 cup chopped cherry tomatoes
• Layer 5: 1/2 cup chopped Kalamata olives
• Layer 6: 1/2 cup crumbled feta cheese
• Layer 7: 1/4 cup chopped fresh parsley and a drizzle of olive oil

How to make it:

1. In a clear glass bowl, spread hummus evenly.
2. Carefully spread lemony yogurt over hummus.
3. Layer remaining ingredients in order: cucumber, tomatoes, olives, feta.
4. Top with parsley and a generous drizzle of olive oil. Serve with pita chips.

Why everyone loves it: It is visually stunning and everyone can dig in to get a taste of every layer. It is the life of the party.

Recipe 25: Roasted Red Pepper Hummus

A classic dip with a sweet, smoky twist from roasted peppers.

Ready in: 10 minutes
Serves: 8 people

What you need:

• 1 can (15 oz) chickpeas, rinsed and drained (liquid reserved)
• 1 cup jarred roasted red peppers, drained well
• 1/3 cup tahini paste
• 1/4 cup fresh lemon juice
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2-4 tablespoons reserved chickpea liquid or water
• Salt to taste
• Smoked paprika for garnish

How to make it:

1. In a food processor, combine chickpeas, roasted peppers, tahini, lemon juice, garlic, and cumin. Process until smooth.
2. With motor running, slowly pour in olive oil.
3. Add reserved chickpea liquid, one tbsp at a time, until creamy.
4. Season with salt. Process another minute. Serve drizzled with oil and sprinkled with paprika.

Why everyone loves it: It is a colorful, flavorful upgrade to classic hummus that always disappears quickly.

The Grand Finale: Dessert

Bonus Recipe: Nutella Caramel Walnut Brownies

Decadent, fudgy brownies loaded with swirls of Nutella, caramel, and crunchy walnuts.

Ready in: 45 minutes
Makes: 16 brownies

What you need:

• 1 cup (2 sticks) unsalted butter
• 8 oz high-quality dark chocolate, chopped
• 1.5 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup Nutella
• 1/2 cup store-bought caramel sauce
• 1 cup chopped walnuts

How to make it:

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment.
2. Melt butter and chocolate together. Let cool slightly.
3. Whisk sugar into chocolate. Then whisk in eggs one at a time, then vanilla.
4. Fold in flour and salt. Stir in half the walnuts.
5. Pour batter into pan. Drop spoonfuls of Nutella and caramel over top. Swirl with a knife. Sprinkle remaining walnuts on top.
6. Bake for 30-35 minutes. Cool completely before slicing.

Why everyone loves it: They are the ultimate rich, gooey, crowd-pleasing dessert to end a perfect meal.

Conclusion

With this complete collection of 25 recipes, you have everything you need for an unforgettable Mediterranean cookout. From the moment guests arrive with dips and salads to the last bite of a gooey brownie, your menu will be full of bright, healthy, and incredibly delicious flavors.

So gather your friends, fire up the grill, and enjoy the taste of a sunny Mediterranean summer right in your own backyard. Happy grilling!