25+ Top Mediterranean Recipes of The Year You Must Try

Explore the very best Mediterranean recipes of the year. This list includes classic favorites and modern, healthy dinners. Each recipe is full of vibrant flavors that make healthy eating simple and delicious.

Whether you are new to this way of eating or a longtime fan, you will find amazing ideas for your next meal.

What Is Mediterranean Food?

Mediterranean food is healthy, balanced, and full of life. It includes flavors from Southern Europe, North Africa, and the Middle East. This diversity makes it easy to adapt to your own tastes and perfect for trying new things.

Year after year, experts name the Mediterranean Diet the healthiest way to eat. This collection celebrates the sunny, bright flavors of the region. This list combines reader favorites, new discoveries, and time honored classics.

Whether you want to follow the diet closely or just make healthier dinners, you will find something to love here. I hope you enjoy cooking these recipes as much as I do.

What Is The Mediterranean Diet?

The Mediterranean diet focuses on vegetables, fruits, beans, and whole grains. It includes lean proteins like fish and chicken, and healthy fats like extra virgin olive oil. It is not a strict list of rules. You can still enjoy a little dessert or a special drink sometimes.

Living the Mediterranean way is about joy and community, not just food. Happiness is important for your health too.

Most recipes in this list follow these healthy principles. They are a great place to start your journey. Now, let us get to the best recipes of the year.

Mediterranean Breakfast Recipes

Start your day fast and full of flavor with these morning favorites.

Recipe 1: Tahini Date Shake

This creamy, dairy free shake is like a healthy dessert for breakfast. It is packed with protein and natural sweetness.

Ready in: 5 minutes
Serves: 2

What you need:

• 2 large frozen bananas
• 6 Medjool dates, pitted
• 3 tablespoons tahini
• 2 cups unsweetened almond milk
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Ice cubes (optional)

How to make it:

1. Add the frozen bananas, pitted dates, tahini, almond milk, cinnamon, and salt to a blender.
2. Blend on high speed until the mixture is completely smooth and creamy. This may take 1-2 minutes.
3. If you want a thicker, colder shake, add a handful of ice cubes and blend again until smooth.
4. Pour into two glasses and enjoy immediately.

Why everyone loves it: It tastes indulgent but is made from whole, nutritious ingredients. The tahini gives it a rich, creamy protein boost that keeps you full all morning.

Recipe 2: Spanakopita Egg Muffins

All the flavors of the classic Greek spinach pie, in a portable, gluten free egg muffin.

Ready in: 25 minutes
Makes: 12 muffins

What you need:

• 8 large eggs
• 1/4 cup milk
• 5 oz fresh spinach, finely chopped
• 4 green onions, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill or mint, chopped
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Olive oil or non stick spray

How to make it:

1. Preheat your oven to 350°F. Grease a 12 cup muffin tin very well with olive oil or non stick spray.
2. In a large bowl, whisk the eggs and milk together until smooth.
3. Stir in the chopped spinach, green onions, feta cheese, parsley, dill, oregano, salt, and pepper.
4. Pour the egg mixture evenly into the prepared muffin cups.
5. Bake for 18-22 minutes, until the muffins are puffed and the centers are set.
6. Let cool in the pan for 5 minutes before removing. Enjoy warm, or store in the fridge for easy breakfasts all week.

Why everyone loves it: These are the ultimate make ahead breakfast. They are packed with protein and veggies, and they reheat perfectly.

Recipe 3: Easy Shakshuka

A classic North African dish of eggs poached in a spiced tomato and pepper sauce. It is cozy, filling, and perfect for any meal.

Ready in: 30 minutes
Serves: 4

What you need:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (28 oz) crushed tomatoes
• Salt and black pepper to taste
• 6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Crusty bread for serving

How to make it:

1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper. Cook for 5-7 minutes until soft.
2. Add the garlic, paprika, cumin, and cayenne. Cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes. Season with salt and pepper. Let the sauce simmer for 10-15 minutes until it thickens slightly.
4. Use a spoon to make 6 small wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks are still runny.
6. Garnish with fresh herbs. Serve right from the skillet with plenty of bread for dipping.

Why everyone loves it: Shakshuka is a stunning one pan meal that is simple enough for a weekday but special enough for guests.

Recipe 4: Sweet Potato Hash

A flavorful, spiced twist on classic hash, packed with chickpeas and topped with a perfect egg.

Ready in: 35 minutes
Serves: 4

What you need:

• 2 large sweet potatoes, peeled and diced
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon za’atar seasoning
• 1 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• Salt and black pepper to taste
• 4 eggs
• Fresh parsley for garnish

How to make it:

1. Preheat your oven to 425°F.
2. On a large baking sheet, toss the diced sweet potatoes with 2 tablespoons of olive oil, za’atar, smoked paprika, salt, and pepper.
3. Spread them in a single layer and roast for 15 minutes.
4. Remove the pan from the oven. Add the chickpeas, bell pepper, and onion to the pan. Drizzle with the remaining 1 tablespoon of oil and toss everything together.
5. Return to the oven and roast for another 10-15 minutes, until the vegetables are tender and crispy at the edges.
6. While the hash finishes, cook the eggs to your liking (fried or poached).
7. Divide the hash among four plates. Top each with an egg and garnish with fresh parsley.

Why everyone loves it: This is a hearty, vegetarian breakfast that is full of fiber and protein. The za’atar gives it a uniquely Mediterranean flavor.

Mediterranean Dinner Recipes

Answer the “what’s for dinner” question with these bold, flavorful, and reliable mains.

Recipe 5: Chicken Gyros

Bring the flavors of a Greek street food stall to your kitchen with this marinated, juicy chicken.

Ready in: 40 minutes (plus marinating time)
Serves: 6

What you need for the chicken:

• 2 lbs boneless, skinless chicken thighs
• 1 cup plain Greek yogurt
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Juice of 1 lemon
• Salt and black pepper

For serving:

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

How to make it:

1. In a large bowl, mix the yogurt, olive oil, garlic, oregano, paprika, cumin, lemon juice, salt, and pepper.
2. Add the chicken thighs and coat them well in the marinade. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat a grill or grill pan to medium high heat. Cook the chicken for 5-7 minutes per side, until cooked through. Let it rest for 5 minutes, then slice thinly.
4. Serve the sliced chicken in warm pita bread with tzatziki sauce, tomatoes, onions, and lettuce.

Why everyone loves it: The yogurt marinade makes the chicken incredibly tender and flavorful. It is a fun, interactive meal that everyone can build themselves.

Recipe 6: Authentic Falafel

Crispy on the outside, fluffy and herb packed on the inside. This traditional recipe uses dry chickpeas for the best texture.

Ready in: 1 hour (plus soaking overnight)
Makes: About 20 falafel

What you need:

• 1 cup dry chickpeas (do not use canned)
• 1 small onion, roughly chopped
• 1 cup fresh parsley, packed
• 1 cup fresh cilantro, packed
• 4 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• 1 tablespoon sesame seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying

How to make it:

1. The night before, place the dry chickpeas in a large bowl. Cover with plenty of water and let soak for 18-24 hours. They will double in size.
2. Drain and rinse the soaked chickpeas. Pat them dry with a clean towel.
3. In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking powder, sesame seeds, salt, and pepper. Pulse until the mixture is finely ground but not pureed. It should hold together when pinched.
4. Form the mixture into small, round patties, about 1 1/2 inches wide.
5. Heat about 2 inches of oil in a deep pot to 350°F. Fry the falafel in batches for 3-4 minutes per batch, until deeply golden brown and crispy.
6. Drain on a paper towel lined plate. Serve immediately in pita with tahini sauce and salad.

Why everyone loves it: Homemade falafel is a revelation. It is lighter, crispier, and more flavorful than any you can buy. It is a beloved vegetarian staple.

Recipe 7: Greek Sheet Pan Chicken

A complete, healthy dinner with almost no cleanup. The lemony marinade doubles as a dressing for salad.

Ready in: 45 minutes
Serves: 4

What you need:

• 4 bone in, skin on chicken thighs
• 1 lb baby potatoes, halved
• 1 large lemon, sliced
• 1 red onion, cut into wedges
• 4 garlic cloves, smashed
• 3 tablespoons extra virgin olive oil
• 1 tablespoon dried oregano
• Salt and black pepper to taste
• Fresh oregano for garnish (optional)

How to make it:

1. Preheat your oven to 425°F.
2. In a large bowl, whisk together the olive oil, juice of half a lemon, oregano, salt, and pepper.
3. Add the chicken thighs, potatoes, lemon slices, red onion, and garlic to the bowl. Toss to coat everything evenly in the marinade.
4. Arrange everything in a single layer on a large sheet pan, placing the chicken skin side up.
5. Roast for 35-40 minutes, until the chicken skin is crispy and the potatoes are tender.
6. Garnish with fresh oregano and serve immediately.

Why everyone loves it: Maximum flavor with minimal effort and dishes. The potatoes soak up all the delicious chicken and lemon juices.

Recipe 8: Spanish Paella Mixta (with Chicken and Seafood)

A stunning one pan celebration dish. Impressive to look at, but straightforward to make.

Ready in: 1 hour
Serves: 6

What you need:

• 1/4 cup extra virgin olive oil
• 1 lb chicken thighs, cut into chunks
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb calamari rings
• 12 mussels, scrubbed
• 1 red bell pepper, sliced
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 cups Spanish paella rice or Arborio rice
• 1 pinch saffron threads
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 cup frozen peas
• Salt and pepper to taste
• Lemon wedges for serving

How to make it:

1. In a large paella pan or wide skillet, heat the olive oil over medium high heat. Season and brown the chicken pieces, then remove and set aside.
2. In the same pan, add the bell pepper and onion. Cook until soft. Add the garlic, rice, saffron, and paprika. Stir for 2 minutes.
3. Pour in the chicken broth and bring to a boil. Add the browned chicken back in. Reduce heat to a simmer and cook, without stirring, for 15 minutes.
4. Arrange the shrimp, calamari, mussels, and peas on top of the rice. Cover the pan with a lid or foil.
5. Cook for another 10-15 minutes, until the seafood is cooked, the mussels have opened, and the liquid is absorbed. Discard any mussels that do not open.
6. Let the paella rest for 5 minutes off the heat. Serve with lemon wedges.

Why everyone loves it: Paella is the ultimate party dish. It is a beautiful centerpiece that brings everyone to the table.

Recipe 9: Greek Style Roasted Branzino

A simple, elegant whole fish recipe that cooks in just 20 minutes and is finished with a brilliant lemon sauce.

Ready in: 25 minutes
Serves: 2

What you need:

• 2 whole branzino or sea bass (about 1 lb each), cleaned and scaled
• 3 tablespoons extra virgin olive oil, divided
• Salt and black pepper
• 1 lemon, thinly sliced
• A few sprigs of fresh dill or oregano
• For the Ladolemono sauce: 1/4 cup fresh lemon juice, 1/3 cup extra virgin olive oil, 2 garlic cloves (minced), 1 teaspoon dried oregano, salt to taste.

How to make it:

1. Preheat your oven to 450°F. Pat the fish dry inside and out.
2. Make 3 diagonal slashes on each side of the fish. Rub each fish with 1 tablespoon of olive oil and season generously inside and out with salt and pepper.
3. Stuff the cavities with lemon slices and fresh herbs.
4. Place the fish on a baking sheet lined with parchment paper. Drizzle with the remaining olive oil.
5. Roast for 18-20 minutes, until the flesh is opaque and flakes easily with a fork.
6. While the fish cooks, make the sauce. Whisk together the lemon juice, olive oil, minced garlic, oregano, and salt until well combined.
7. Serve the whole fish on a platter, drizzled generously with the Ladolemono sauce.

Why everyone loves it: Cooking fish whole keeps it incredibly moist and flavorful. The presentation is impressive, yet the recipe could not be easier.

Recipe 10: Chicken Shawarma

Boldly spiced, tender chicken thighs baked to perfection in the oven. A crowd pleaser every single time.

Ready in: 50 minutes (plus marinating)
Serves: 6

What you need:

• 2 lbs boneless, skinless chicken thighs
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 6 garlic cloves, minced
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste

How to make it:

1. In a large bowl, whisk together all the ingredients except the chicken to make the marinade.
2. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, or up to 24 hours for best flavor.
3. Preheat your oven to 425°F. Arrange the marinated chicken thighs in a single layer on a large, rimmed baking sheet.
4. Bake for 30-40 minutes, until the chicken is cooked through and the edges are slightly crispy.
5. Let rest for 5 minutes, then slice thinly. Serve in pita or over rice with tahini or tzatziki sauce, tomatoes, and onions.

Why everyone loves it: The blend of warm spices is irresistible. Baking it is easy and creates delicious, crispy bits without needing a vertical spit.

Recipe 11: Baked Cod with Lemon and Garlic

A foolproof, 20 minute fish recipe where the simple lemon garlic sauce is the star.

Ready in: 20 minutes
Serves: 4

What you need:

• 4 cod fillets (about 6 oz each)
• Salt and black pepper
• 4 tablespoons unsalted butter, melted
• 4 garlic cloves, minced
• Juice of 1 large lemon
• 1/4 cup fresh parsley, chopped
• Lemon slices for garnish

How to make it:

1. Preheat your oven to 400°F. Pat the cod fillets dry and season both sides with salt and pepper. Place them in a baking dish.
2. In a small bowl, mix the melted butter, minced garlic, and lemon juice.
3. Pour the butter sauce over the fish fillets.
4. Bake for 12-15 minutes, until the fish is opaque and flakes easily with a fork.
5. Spoon the sauce from the dish over the fish. Garnish with fresh parsley and lemon slices. Serve immediately.

Why everyone loves it: It is quick, healthy, and consistently delicious. The buttery lemon garlic sauce is so good you will want to drink it.

Recipe 12: Easy Chicken Cacciatore

A rustic, comforting Italian stew where chicken simmers in a rich tomato sauce with vegetables until fall apart tender.

Ready in: 1 hour
Serves: 6

What you need:

• 3 lbs chicken legs (thighs and drumsticks)
• Salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1 red bell pepper, sliced
• 8 oz mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup dry white wine (or chicken broth)
• 1 can (28 oz) crushed tomatoes
• 2 teaspoons dried oregano
• 1 bay leaf
• Fresh basil for garnish

How to make it:

1. Season the chicken generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium high heat. Brown the chicken on all sides, then remove and set aside.
2. In the same pot, add the onion and bell pepper. Cook for 5 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the garlic and cook for 1 minute.
3. Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes.
4. Add the crushed tomatoes, oregano, and bay leaf. Bring to a simmer.
5. Return the chicken to the pot, nestling it into the sauce. Cover and simmer gently for 35-40 minutes, until the chicken is very tender.
6. Garnish with fresh basil and serve over pasta or polenta.

Why everyone loves it: This is the definition of comfort food. The long simmer makes the chicken incredibly tender and the sauce deeply flavorful.

Mediterranean Soups and Stews

Warm, cozy, and packed with vegetables and beans. Perfect for a comforting meal.

Recipe 13: Easy Ratatouille

A quicker version of the famous Provencal vegetable stew, packed with summer flavors.

Ready in: 45 minutes
Serves: 6

What you need:

• 1/4 cup extra virgin olive oil
• 1 large eggplant, cubed
• 2 zucchini, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon herbes de Provence
• Salt and black pepper to taste
• Fresh basil for garnish

How to make it:

1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium high heat. Add the eggplant and cook until browned on all sides. Remove and set aside.
2. Add the remaining oil to the pot. Add the zucchini, bell peppers, and onion. Cook for 8-10 minutes until starting to soften.
3. Stir in the garlic and cook for 1 minute.
4. Add the crushed tomatoes, herbes de Provence, browned eggplant, salt, and pepper. Bring to a simmer.
5. Cover and cook for 20-25 minutes, until all vegetables are tender.
6. Garnish with fresh basil. Serve hot, at room temperature, or even cold.

Why everyone loves it: It is a celebration of vegetables. It is delicious served in many ways, on its own, with bread, or topped with a fried egg.

Recipe 14: Easy Minestrone

A hearty Italian vegetable soup brimming with beans, pasta, and herbs in a light tomato broth.

Ready in: 40 minutes
Serves: 8

What you need:

• 3 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (15 oz) cannellini beans, rinsed
• 1 cup small pasta (like ditalini or elbow)
• 2 cups chopped spinach or kale
• Salt and black pepper to taste
• Grated Parmesan for serving

How to make it:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 8 minutes until softened.
2. Add the garlic and cook for 1 minute.
3. Pour in the diced tomatoes and vegetable broth. Add the oregano and basil. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Add the beans and pasta. Simmer for another 10 minutes, or until the pasta is al dente.
5. Stir in the spinach until just wilted. Season with salt and pepper.
6. Serve hot, topped with grated Parmesan cheese.

Why everyone loves it: It is a complete, nourishing meal in a bowl that is both light and satisfying.

Recipe 15: Italian Wedding Soup

A light, savory broth with tender meatballs, delicate pasta, and leafy greens. Comforting and refined.

Ready in: 50 minutes
Serves: 6

What you need for the meatballs:

• 1 lb ground chicken or turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt

For the soup:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups chicken broth
• 1 cup small pasta (like acini di pepe or orzo)
• 5 oz fresh spinach, chopped
• Salt and pepper to taste
• More Parmesan for serving

How to make it:

1. Make the meatballs: Mix all meatball ingredients in a bowl. Form into very small, 1/2 inch meatballs. Set aside.
2. Make the soup: In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery. Cook for 7 minutes.
3. Pour in the chicken broth and bring to a gentle boil.
4. Carefully drop the meatballs into the simmering broth. Cook for 10 minutes.
5. Add the pasta and cook for another 8-10 minutes, until the pasta and meatballs are cooked through.
6. Stir in the spinach until wilted. Season with salt and pepper.
7. Serve hot with extra Parmesan cheese on top.

Why everyone loves it: The name refers to the “marriage” of flavors in the broth. It is a beautifully balanced, light yet satisfying soup.

Recipe 16: Mediterranean Style White Chicken Chili

A fresh twist on classic chili, brightened with a lemony North African herb sauce called Chermoula.

Ready in: 45 minutes
Serves: 6

What you need for the chili:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 lbs boneless, skinless chicken breasts, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 cans (15 oz each) cannellini beans, rinsed
• 4 cups chicken broth
• 1 cup frozen corn
• Salt and pepper to taste

For the quick Chermoula:

• 1 cup fresh cilantro, packed
• 1/2 cup fresh parsley, packed
• 1 garlic clove
• Juice of 1 lemon
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon ground cumin
• Salt to taste

How to make it:

1. Make the chili: In a large pot, heat the oil over medium heat. Cook the onion for 5 minutes. Add the chicken and cook until no longer pink.
2. Add the garlic, cumin, and paprika. Cook for 1 minute.
3. Add the beans and broth. Bring to a simmer and cook for 20 minutes.
4. Stir in the corn and cook for 5 more minutes. Season with salt and pepper.
5. Make the Chermoula: While the chili simmers, blend all Chermoula ingredients in a food processor until a coarse sauce forms.
6. Serve the chili in bowls, topped with a generous spoonful of the bright green Chermoula sauce.

Why everyone loves it: The Chermoula transforms a simple chili into something extraordinary, adding a huge burst of fresh, herbal flavor.

Mediterranean Salads and Sides

Vibrant, crunchy, and flavorful additions to any meal, or delicious meals on their own.

Recipe 17: Traditional Greek Salad (Horiatiki)

The real deal, with big hunks of feta and simple, perfect vegetables.

Ready in: 15 minutes
Serves: 4

What you need:

• 3 large ripe tomatoes, cut into wedges
• 1 English cucumber, halved and sliced thick
• 1 green bell pepper, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 8 oz block of feta cheese, cut into slabs
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt to taste

How to make it:

1. On a large platter, combine the tomatoes, cucumber, bell pepper, and red onion.
2. Scatter the olives over the vegetables. Place the slabs of feta cheese on top.
3. Drizzle everything with the olive oil and red wine vinegar. Sprinkle the oregano and a little salt over the feta and vegetables.
4. Serve immediately, encouraging guests to mix it at the table.

Why everyone loves it: The quality of the ingredients shines. Using a block of feta instead of crumbles is authentic and makes it spectacular.

Recipe 18: Mediterranean Chickpea Salad

A hearty, protein packed salad that is a perfect make ahead lunch.

Ready in: 15 minutes
Serves: 4

What you need:

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup roasted red peppers, chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 avocado, diced
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt and black pepper to taste

How to make it:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, roasted peppers, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Gently fold in the diced avocado just before serving to prevent browning.

Why everyone loves it: It is incredibly satisfying and flavorful. The avocado adds a creamy richness that makes it feel indulgent.

Recipe 19: Lemony Quinoa Salad

A light, crunchy, and fresh salad with quinoa as the high protein base.

Ready in: 25 minutes
Serves: 6

What you need:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 4 green onions, sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup extra virgin olive oil
• Juice of 2 lemons
• Salt and black pepper to taste

How to make it:

1. Cook the quinoa: In a medium pot, combine the rinsed quinoa and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
2. In a large bowl, combine the cooled quinoa, cucumber, bell pepper, green onions, olives, feta, and dill.
3. In a small jar, shake together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.

Why everyone loves it: Quinoa is a complete protein, making this salad a powerhouse. It is perfect for picnics and potlucks as it holds up well.

Recipe 20: Fattoush Salad

A Lebanese bread salad known for its crispy pita and zesty sumac flavor.

Ready in: 20 minutes
Serves: 4

What you need:

• 2 pita breads, toasted and broken into bite sized pieces
• 4 cups chopped romaine lettuce
• 2 cups cherry tomatoes, halved
• 1 English cucumber, diced
• 4 radishes, thinly sliced
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped
• 2 green onions, sliced
• For the dressing: 1/3 cup extra virgin olive oil, juice of 1 lemon, 2 teaspoons sumac, 1 garlic clove (minced), salt and pepper to taste.

How to make it:

1. In a large salad bowl, combine the lettuce, tomatoes, cucumber, radishes, mint, parsley, and green onions.
2. Just before serving, add the crispy pita pieces.
3. Whisk all dressing ingredients together in a small bowl.
4. Pour the dressing over the salad and toss gently to combine, ensuring the pita gets coated but stays crispy. Serve immediately.

Why everyone loves it: The contrast of crisp vegetables, crunchy pita, and the tangy, unique flavor of sumac is irresistible.

Recipe 21: Mediterranean Cucumber and Tomato Salad

The simplest, most refreshing salad that goes with absolutely everything.

Ready in: 10 minutes
Serves: 4

What you need:

• 3 large tomatoes, chopped
• 1 English cucumber, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice or red wine vinegar
• 1/2 teaspoon sumac (optional)
• Salt and black pepper to taste

How to make it:

1. In a serving bowl, combine the tomatoes, cucumber, red onion, and parsley.
2. Drizzle with olive oil and lemon juice. Sprinkle with sumac (if using), salt, and pepper.
3. Toss gently and serve.

Why everyone loves it: It takes 5 minutes to make and is the perfect fresh counterpoint to any rich main dish.

Recipe 22: Watermelon Feta Salad

A stunning summer salad that balances sweet, salty, and fresh flavors perfectly.

Ready in: 15 minutes
Serves: 6

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 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Salt and black pepper to taste

How to make it:

1. Arrange the watermelon and cucumber on a large platter or in a shallow bowl.
2. Scatter the feta cheese and torn mint over the top.
3. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
4. Drizzle the dressing over the salad just before serving.

Why everyone loves it: It is incredibly refreshing on a hot day. The combination is surprising and delightful.

Recipe 23: Authentic Tabouli (Tabbouleh)

A parsley heavy Middle Eastern salad that is fresh, lemony, and herbaceous.

Ready in: 25 minutes (plus soaking)
Serves: 6

What you need:

• 1/2 cup fine bulgur wheat
• 1 cup boiling water
• 3 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 and finely diced
• 1 English cucumber, seeds removed and finely diced
• Juice of 2 lemons
• 1/3 cup extra virgin olive oil
• Salt to taste

How to make it:

1. Place the bulgur in a heatproof bowl. Pour the boiling water over it, cover, and let sit for 15-20 minutes until tender. Drain any excess water and fluff with a fork.
2. While the bulgur soaks, finely chop the parsley, mint, and green onions. The key is a very fine chop.
3. In a large bowl, combine the soaked bulgur, chopped herbs, green onions, tomatoes, and cucumber.
4. Add the lemon juice, olive oil, and salt. Toss very well to combine. Taste and adjust seasoning.
5. Let it sit for at least 15 minutes before serving to allow the flavors to meld.

Why everyone loves it: It is the ultimate fresh and healthy salad. It is all about the parsley, making it uniquely bright and cleansing.

Mediterranean Mezze, Sauces, Snacks and Extras

The dips, spreads, and homemade staples that complete the Mediterranean table.

Recipe 24: Easy Tzatziki Sauce

The classic Greek cucumber yogurt sauce that is cool, creamy, and garlicky.

Ready in: 15 minutes (plus draining)
Makes: About 2 cups

What you need:

• 1 English cucumber
• 2 cups full fat Greek yogurt
• 2 garlic cloves, minced
• 2 tablespoons fresh dill or mint, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt to taste

How to make it:

1. Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible. This is the most important step for thick tzatziki.
2. In a medium bowl, combine the drained cucumber, Greek yogurt, minced garlic, dill, olive oil, lemon juice, and salt.
3. Stir until well combined. Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.

Why everyone loves it: It is incredibly versatile as a dip, sauce, or spread. It cools down spicy foods and adds a fresh touch to grilled meats.

Recipe 25: Classic Hummus

Smooth, creamy, and nutty. This homemade version is far superior to store bought.

Ready in: 10 minutes
Makes: About 2 cups

What you need:

• 2 cans (15 oz each) chickpeas, rinsed and drained (reserve liquid)
• 1/2 cup tahini, well stirred
• 1/4 cup fresh lemon juice
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 3-5 tablespoons reserved chickpea liquid (aquafaba) or ice water
• Salt to taste
• Paprika for garnish

How to make it:

1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and cumin. Process for 1 minute.
2. With the processor running, slowly drizzle in the olive oil.
3. Add the reserved chickpea liquid or ice water, one tablespoon at a time, until the hummus is super smooth and creamy.
4. Season with salt. Process for another full minute for ultimate creaminess.
5. Serve drizzled with olive oil and a sprinkle of paprika.

Why everyone loves it: It is the king of dips. Controlling the ingredients means you get perfect flavor and texture every time.

Recipe 26: Homemade Greek Yogurt

Creamier, tangier, and more economical than store bought, with just two ingredients.

Ready in: 10 minutes active, 8-12 hours inactive
Makes: 1 quart

What you need:

• 1/2 gallon whole milk (not ultra pasteurized)
• 2 tablespoons plain yogurt with live active cultures (as a starter)

How to make it:

1. Pour the milk into a large, clean pot. Heat over medium heat, stirring occasionally, until it reaches 180°F on a thermometer. Remove from heat and let cool to 110°F.
2. Once cooled, whisk in the 2 tablespoons of plain yogurt starter until fully dissolved.
3. Pour the mixture into a clean glass jar or container. Cover it.
4. Keep it in a warm place (like an oven with the light on, or a cooler with warm water) for 8-12 hours, until thickened to your liking. The longer it cultures, the tangier it gets.
5. Refrigerate for at least 4 hours to chill and set further. The yogurt will thicken more as it chills.
6. For thicker Greek style yogurt, line a colander with cheesecloth and place it over a bowl. Pour the yogurt in and let it drain in the fridge for 1-4 hours.

Why everyone loves it: The taste is incomparable. Once you make it, you will never want to go back to store bought.