30 Top Mediterranean Recipes of the Year!

30 Top Mediterranean Recipes of the Year!

ByRuby Grace

Every December, I look forward to this moment. I get to look back at the past year, see what you loved most, and put together a list of the very best Mediterranean recipes. This collection has reader favorites, my personal go-tos, and the timeless classics that people make again and again.

Whether you are new to Mediterranean cooking or have been here for years, I hope you find something delicious to make tonight.

What is Mediterranean Food?

Mediterranean food is healthy, balanced, and full of life. It stretches from sunny Southern Europe to North Africa and the Middle East. That means there is so much to explore! Bright lemony Greek dishes. Warm, spiced Moroccan flavors. Rich Italian comfort food. Simple, beautiful Lebanese salads.

Year after year, the Mediterranean Diet is named the healthiest way to eat. But to me, it is not really a diet. It is just how I grew up cooking and eating. Lots of vegetables, fruits, legumes, whole grains, lean proteins, and good olive oil. And yes, dessert and a glass of wine now and then!

Living the Mediterranean way is about joy as much as it is about food. Happiness is good for your health too.

Now let me show you the recipes you loved most this year.

Mediterranean Breakfast Recipes

Breakfast does not have to be complicated. These recipes come together fast and taste incredible.

1. Tahini Date Shake

This cinnamon breakfast shake tastes like a treat but is actually good for you! Tahini and almond milk make it creamy without any dairy. Sweet dates and frozen bananas add natural sweetness and fiber. It comes together in about two minutes.

Ready in: 5 minutes
Serves: 2

What You Need:

  • 2 frozen bananas, chopped
  • 4 Medjool dates, pitted
  • 2 tablespoons tahini
  • 1½ cups almond milk, unsweetened
  • ½ teaspoon ground cinnamon
  • Pinch of salt

How to Make It:

  1. Combine all ingredients in a blender.
  2. Blend on high until smooth and creamy. Stop and scrape down the sides if needed.
  3. Pour into glasses and serve immediately.

Why everyone loves it: It tastes like a milkshake but counts as breakfast. No guilt, all delicious.

Pro tip from Ruby: Use frozen bananas that are spotty and super ripe. They are much sweeter!

2. Spanakopita Egg Muffins

These little egg muffins take all the flavors of Greek spanakopita and put them in an easy, grab and go breakfast. Spinach, feta, parsley, and mint. They are gluten free, vegetarian, and perfect for meal prep.

Ready in: 30 minutes
Serves: 6 (12 muffins)

What You Need:

  • 10 ounces frozen spinach, thawed
  • 8 large eggs
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 green onions, thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive oil spray

How to Make It:

  1. Preheat your oven to 375°F. Spray a 12 cup muffin tin with olive oil spray.
  2. Place the thawed spinach in a clean kitchen towel. Squeeze over the sink to remove as much water as possible. You want it very dry.
  3. In a large bowl, whisk the eggs. Add the spinach, feta, parsley, mint, green onions, salt, and pepper. Stir until well combined.
  4. Divide the mixture evenly among the muffin cups.
  5. Bake for 20 to 25 minutes, until the muffins are set and lightly golden around the edges.
  6. Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.

Why everyone loves it: They taste just like spanakopita but without the fussy phyllo dough. Make a batch on Sunday and eat them all week.

Pro tip from Ruby: Squeeze all the water out of your thawed spinach. Really squeeze! Too much water makes soggy muffins.

3. Easy Shakshuka

Shakshuka is a North African classic that took over the world for good reason. Eggs poached in a chunky tomato sauce with bell peppers, onions, and warm spices. It is pure comfort in a skillet.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper, optional
  • 1 can crushed tomatoes, 28 ounces
  • Salt and black pepper to taste
  • 6 large eggs
  • ¼ cup fresh parsley or cilantro, chopped
  • Crusty bread for serving

How to Make It:

  1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the garlic, cumin, paprika, and cayenne. Cook for 1 minute more until fragrant.
  3. Pour in the crushed tomatoes. Add salt and pepper. Bring to a simmer and cook for 10 minutes, until the sauce thickens slightly.
  4. Use a spoon to make 6 small wells in the sauce. Crack one egg into each well.
  5. Cover the skillet and cook for 5 to 8 minutes, until the egg whites are set but the yolks are still runny.
  6. Sprinkle with fresh parsley or cilantro. Serve immediately with crusty bread.

Why everyone loves it: It looks so impressive but is actually very simple. Dinner for breakfast? Yes please.

Pro tip from Ruby: Serve it right in the hot skillet with lots of crusty bread for scooping. Do not waste a drop of that sauce!

4. Sweet Potato Hash with Za’atar

This is not your diner hash! Sweet potatoes get tossed with za’atar, warm Mediterranean spices, chickpeas, and bell peppers. Roast until crispy and tender. Top with a poached egg and you have breakfast heaven.

Ready in: 35 minutes
Serves: 4

What You Need:

  • 2 large sweet potatoes, peeled and cut into ½ inch cubes
  • 1 can chickpeas, 15 ounces, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons za’atar
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large eggs
  • Fresh parsley, chopped, for garnish

How to Make It:

  1. Preheat your oven to 425°F.
  2. On a large sheet pan, combine the sweet potatoes, chickpeas, bell pepper, and red onion.
  3. Drizzle with olive oil and sprinkle with za’atar, cumin, salt, and pepper. Toss to coat everything evenly.
  4. Spread in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and crispy at the edges.
  5. While the hash roasts, poach or fry your eggs.
  6. Divide the hash among plates. Top each with a poached egg and sprinkle with fresh parsley.

Why everyone loves it: The za’atar takes sweet potatoes to a whole new level. Tangy, nutty, earthy, perfect.

Pro tip from Ruby: A pot of Arabic mint tea on the side makes this breakfast feel extra special.

Mediterranean Dinner Recipes

What is for dinner? The question of the hour, every single day. Here are the answers you have been looking for.

5. Chicken Gyros

Make your kitchen smell like the streets of Athens! The secret is a boldly spiced yogurt marinade that makes the chicken incredibly tender and flavorful. Cook it on the stove or the grill.

Ready in: 45 minutes plus marinating time
Serves: 4

What You Need:

  • 1½ pounds chicken thighs, boneless skinless
  • 1 cup Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For serving:
  • Pita bread
  • Tzatziki sauce
  • Tomato slices
  • Red onion slices
  • Lettuce

How to Make It:

  1. In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper.
  2. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
  3. When ready to cook, heat a large grill pan or skillet over medium high heat.
  4. Remove the chicken from the marinade and cook for 5 to 6 minutes per side, until golden brown and cooked through.
  5. Let the chicken rest for 5 minutes, then slice into thin strips.
  6. Warm the pita bread. Fill with chicken, tzatziki, tomatoes, red onion, and lettuce.

Why everyone loves it: Better than any restaurant gyro. Way better. You will never go back.

Pro tip from Ruby: Warm your pita bread directly over a gas flame for a few seconds per side. Slightly charred and smoky is the goal.

6. Authentic Falafel

This is my family’s falafel recipe. It is the real deal. No canned chickpeas here. Only dried chickpeas, soaked overnight, then ground with loads of fresh parsley, cilantro, and warm spices.

Ready in: 45 minutes plus overnight soaking
Serves: 4

What You Need:

  • 1 cup dried chickpeas, soaked in water overnight
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • ½ onion, roughly chopped
  • 4 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon baking soda
  • 2 tablespoons sesame seeds
  • Vegetable oil for frying
  • For serving:
  • Pita bread
  • Tahini sauce
  • Tomato slices
  • Pickled turnips

How to Make It:

  1. Drain the soaked chickpeas very well. They should be almost dry.
  2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, black pepper, and cayenne. Pulse until coarsely ground. Do not over process. You want texture, not paste.
  3. Transfer the mixture to a bowl. Stir in the baking soda and sesame seeds.
  4. Cover and refrigerate for at least 30 minutes.
  5. Heat 2 inches of vegetable oil in a deep pot to 350°F.
  6. Shape the falafel mixture into small balls or patties.
  7. Fry in batches for 3 to 4 minutes, until deep golden brown and crispy. Drain on paper towels.
  8. Serve immediately in pita bread with tahini sauce, tomatoes, and pickled turnips.

Why everyone loves it: It is crispy outside, fluffy inside, and absolutely bursting with herbs and flavor.

Pro tip from Ruby: Do not use canned chickpeas. They are too wet and your falafel will fall apart in the oil. Dried chickpeas are nonnegotiable!

7. Greek Sheet Pan Chicken

Ten minutes of hands on time. That is it. Then your oven does the rest.

Ready in: 55 minutes
Serves: 4

What You Need:

  • 8 chicken thighs, bone in skin on
  • 1½ pounds baby potatoes, halved
  • 1 red onion, cut into wedges
  • 4 garlic cloves, smashed
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Lemon wedges for serving
  • Fresh oregano for garnish

How to Make It:

  1. Preheat your oven to 425°F.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
  3. On a large sheet pan, combine the chicken, potatoes, red onion, and garlic. Pour the marinade over everything and toss to coat.
  4. Arrange the chicken skin side up and spread the vegetables in a single layer.
  5. Roast for 45 to 50 minutes, until the chicken is golden and cooked through and the potatoes are tender.
  6. Garnish with fresh oregano and serve with lemon wedges.

Why everyone loves it: The chicken gets crispy, the potatoes soak up all the juices, and you only have one pan to wash.

Pro tip from Ruby: The marinade doubles as a salad dressing. Make extra and toss it with arugula and avocado while the chicken roasts.

8. Spanish Paella with Chicken and Seafood

Learning to make this classic paella on our culinary trip to Barcelona was one of my best memories of 2025! This vibrant, one pan dish has saffron infused rice, tender chicken, shrimp, calamari, mussels, and clams.

Ready in: 1 hour
Serves: 6

What You Need:

  • 4 chicken thighs, bone in skin on
  • ½ pound large shrimp, peeled and deveined
  • ½ pound calamari, sliced into rings
  • ½ pound mussels, scrubbed
  • ½ pound clams, scrubbed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 tomatoes, grated
  • 1 teaspoon smoked paprika
  • ½ teaspoon saffron threads, crushed
  • 2 cups Bomba or Calasparra rice
  • 5 cups chicken or fish stock, hot
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • Lemon wedges for serving

How to Make It:

  1. Season the chicken with salt and pepper. Heat olive oil in a large paella pan or wide skillet over medium heat. Brown the chicken on both sides, about 8 minutes. Remove and set aside.
  2. In the same pan, add the onion and bell pepper. Cook until softened, about 5 minutes.
  3. Add the garlic, tomatoes, smoked paprika, and saffron. Cook for 2 minutes.
  4. Add the rice and stir to coat in the oil and vegetables.
  5. Pour in the hot stock. Stir gently and bring to a boil.
  6. Reduce heat to low. Nestle the chicken back into the pan. Simmer without stirring for 15 minutes.
  7. Arrange the shrimp, calamari, mussels, and clams on top of the rice. Sprinkle with peas.
  8. Cook for another 10 minutes, until the rice is tender, the seafood is cooked, and the mussels and clams have opened. Discard any that do not open.
  9. Remove from heat, cover with foil, and let rest for 5 minutes. Serve with lemon wedges.

Why everyone loves it: It is a stunning centerpiece for a dinner party. Everyone gathers around the pan and digs in together.

Pro tip from Ruby: Do not stir the rice once it starts simmering. That socarrat, the crispy bottom layer, is the best part!

9. Greek Style Roasted Branzino

Perfect whole roasted fish you can make in just 20 minutes. It is even better finished with my lemony, garlicky ladolemono sauce.

Ready in: 20 minutes
Serves: 2

What You Need:

  • 2 whole branzino, about 1 pound each, cleaned and scaled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 lemon slices
  • 4 sprigs fresh oregano
  • For the ladolemono sauce:
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

How to Make It:

  1. Preheat your oven to 400°F.
  2. Score each fish with 3 diagonal slashes on each side.
  3. Rub the fish all over with olive oil. Season inside and out with salt and pepper.
  4. Stuff the cavity of each fish with lemon slices and oregano sprigs.
  5. Place the fish on a baking sheet lined with parchment paper.
  6. Roast for 12 to 15 minutes, until the fish is opaque and flakes easily at the thickest part.
  7. While the fish roasts, make the ladolemono sauce. Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  8. Drizzle the sauce over the hot fish and serve immediately.

Why everyone loves it: Whole fish looks so impressive but is actually one of the easiest things to cook.

Pro tip from Ruby: The ladolemono sauce is also amazing on grilled vegetables or drizzled over roasted potatoes.

10. Chicken Shawarma

A bold blend of Middle Eastern spices loads these chicken thighs with so much flavor! And they are simply baked in the oven until perfectly juicy and tender.

Ready in: 40 minutes plus marinating time
Serves: 4

What You Need:

  • 1½ pounds chicken thighs, boneless skinless
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon ground cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For serving:
  • Pita bread
  • Tahini sauce or tzatziki
  • Cucumber tomato salad
  • Pickles

How to Make It:

  1. In a large bowl, whisk together the olive oil, garlic, lemon juice, cumin, coriander, paprika, turmeric, cardamom, cinnamon, cayenne, salt, and pepper.
  2. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
  3. Preheat your oven to 425°F.
  4. Arrange the chicken thighs on a baking sheet lined with parchment paper in a single layer.
  5. Bake for 25 to 30 minutes, until the chicken is cooked through and the edges are lightly charred.
  6. Let rest for 5 minutes, then slice into thin strips.
  7. Serve in warm pita bread with tahini sauce, cucumber tomato salad, and pickles.

Why everyone loves it: The spice blend is warm, aromatic, and totally addictive. This recipe is consistently one of my most loved.

Pro tip from Ruby: To take it to the next level, try my spit roasted Grilled Chicken Shawarma. It is a fun weekend project!

11. Baked Cod with Lemon and Garlic

This baked fish recipe has been a fan favorite for a long time. It is ready in about 20 minutes and it is all about the garlic and lemon sauce.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 4 cod fillets, about 6 ounces each
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley, chopped, for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 400°F.
  2. In a small bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper.
  3. Place the cod fillets in a baking dish. Pour the lemon garlic mixture over the top. Turn the fish to coat both sides.
  4. Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
  5. Garnish with fresh parsley and serve with lemon wedges.

Why everyone loves it: It only takes 20 minutes and uses simple ingredients you probably already have in your kitchen.

Pro tip from Ruby: Spoon the extra lemon garlic sauce from the pan over the fish right before serving. That is where all the flavor hides!

12. Easy Chicken Cacciatore

This rustic Italian classic features chicken simmered in a rich tomato sauce with herbs and vegetables until deeply flavorful.

Ready in: 1 hour
Serves: 4

What You Need:

  • 8 chicken thighs, bone in skin on
  • Salt and black pepper to taste
  • ¼ cup all purpose flour
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 1 can crushed tomatoes, 28 ounces
  • ½ cup chicken broth
  • 1 bay leaf
  • Fresh parsley, chopped, for garnish

How to Make It:

  1. Season the chicken with salt and pepper. Dredge lightly in flour, shaking off excess.
  2. Heat olive oil in a large Dutch oven over medium high heat. Brown the chicken in batches, skin side down first, until golden, about 5 minutes per side. Remove and set aside.
  3. In the same pot, add the onion, bell pepper, and mushrooms. Cook until softened, about 5 minutes.
  4. Add the garlic, oregano, and red pepper flakes. Cook for 1 minute more.
  5. Pour in the white wine and scrape up any brown bits from the bottom. Simmer until reduced by half, about 3 minutes.
  6. Add the crushed tomatoes, chicken broth, and bay leaf. Return the chicken to the pot, nestling it into the sauce.
  7. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes.
  8. Uncover and cook for another 10 minutes to thicken the sauce.
  9. Remove the bay leaf. Garnish with fresh parsley and serve.

Why everyone loves it: It is comforting, hearty, and tastes even better the next day.

Pro tip from Ruby: Serve with crusty bread or over pasta to soak up all that gorgeous sauce.

Mediterranean Soups and Stews

When it comes to a cozy bowl of comfort, look no further than the Mediterranean.

13. Ratatouille

In this easy recipe, I adapted the famous slow simmered Provençal stew to fit a busy weeknight! I keep all the flavor and veggie packed goodness, but it is ready in about 45 minutes.

Ready in: 45 minutes
Serves: 6

What You Need:

  • ¼ cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 eggplant, cut into 1 inch cubes
  • 2 zucchini, cut into 1 inch cubes
  • 1 yellow squash, cut into 1 inch cubes
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 can crushed tomatoes, 28 ounces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • ¼ cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped

How to Make It:

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add the eggplant, zucchini, yellow squash, and bell peppers. Cook for 10 minutes, stirring occasionally.
  4. Add the crushed tomatoes, oregano, thyme, bay leaf, salt, and pepper. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 20 minutes, until the vegetables are tender.
  6. Remove the bay leaf. Stir in the basil and parsley.
  7. Serve warm, at room temperature, or even cold from the fridge.

Why everyone loves it: It is even better the next day. I love it with a fried egg on top for breakfast.

Pro tip from Ruby: Do not skip salting the eggplant! It draws out bitterness and helps it cook up creamy instead of spongy.

14. Easy Minestrone

This hearty Italian vegetable soup is the definition of Mediterranean comfort food. Brimming with beans, vegetables, pasta, and herbs in a light tomato broth.

Ready in: 40 minutes
Serves: 6

What You Need:

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 zucchini, chopped
  • 1 can diced tomatoes, 14 ounces
  • 6 cups vegetable broth
  • 1 can cannellini beans, 15 ounces, drained and rinsed
  • 1 cup small pasta, like ditalini or elbow macaroni
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 2 cups baby spinach
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese for serving

How to Make It:

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the garlic and zucchini. Cook for 2 minutes more.
  3. Add the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Add the pasta and cook according to package directions, about 8 to 10 minutes.
  6. Stir in the baby spinach and cook until wilted, about 1 minute.
  7. Serve hot with grated Parmesan cheese and fresh parsley.

Why everyone loves it: It is a whole meal in a bowl. Vegetable packed, bean powered, pasta happy.

Pro tip from Ruby: Add a Parmesan rind to the pot while it simmers. It melts into the broth and adds incredible savory depth.

15. Italian Wedding Soup

Tender meatballs, leafy greens, and delicate pasta come together in a light, savory broth that feels both comforting and refined.

Ready in: 45 minutes
Serves: 6

What You Need:

  • For the meatballs:
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • 1 egg
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the soup:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 1 cup small pasta, like acini di pepe or orzo
  • 4 cups baby spinach
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving

How to Make It:

  1. Make the meatballs. In a large bowl, combine the beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix gently until combined.
  2. Roll into small 1 inch meatballs. Place on a baking sheet.
  3. Heat olive oil in a large pot over medium heat. Brown the meatballs in batches until golden on all sides. They do not need to be cooked through. Remove and set aside.
  4. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  5. Add the garlic and cook for 1 minute more.
  6. Pour in the chicken broth and bring to a boil.
  7. Add the pasta and cook according to package directions, about 8 minutes.
  8. Return the meatballs to the pot and simmer for 5 minutes, until cooked through.
  9. Stir in the baby spinach and cook until wilted, about 1 minute.
  10. Season with salt and pepper. Serve hot with grated Parmesan cheese.

Why everyone loves it: It is a well balanced soup that is satisfying without being heavy. Perfect for when you need something warm and restorative.

Pro tip from Ruby: Make a double batch of meatballs and freeze half. Then you are halfway to soup anytime you want it.

16. Mediterranean Style White Chicken Chili with Chermoula

I was inspired to create this Mediterranean twist on white chicken chili for my second cookbook. My version has the cannellini beans, chicken, and corn you might expect, but big, bold Mediterranean flavor from chermoula drizzled on top.

Ready in: 40 minutes
Serves: 6

What You Need:

  • For the chili:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 poblano peppers, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups chicken broth
  • 2 cans cannellini beans, 15 ounces each, drained and rinsed
  • 2 cups cooked chicken, shredded
  • 1 cup corn kernels, fresh or frozen
  • Salt and black pepper to taste
  • For the chermoula:
  • 1 cup fresh cilantro
  • ½ cup fresh parsley
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Salt to taste

How to Make It:

  1. Make the chermoula. In a food processor, combine the cilantro, parsley, garlic, cumin, paprika, cayenne, olive oil, lemon juice, and salt. Pulse until finely chopped. Set aside.
  2. Make the chili. Heat olive oil in a large pot over medium heat. Add the onion and poblanos. Cook until softened, about 5 minutes.
  3. Add the garlic, cumin, and coriander. Cook for 1 minute more.
  4. Pour in the chicken broth. Add the cannellini beans. Bring to a simmer and cook for 15 minutes.
  5. Use a potato masher to mash some of the beans right in the pot. This makes the chili creamy without adding cream.
  6. Add the shredded chicken and corn. Simmer for 5 more minutes until heated through.
  7. Season with salt and pepper.
  8. Serve in bowls with a generous drizzle of chermoula on top.

Why everyone loves it: The chermoula takes it completely over the top. Bright, herby, spicy, and absolutely irresistible.

Pro tip from Ruby: Make extra chermoula and keep it in the fridge. It is amazing on eggs, roasted vegetables, and grilled fish.

Mediterranean Salads and Sides

One of the best things about Mediterranean cooking is the big, beautiful salads and vegetable sides at every meal.

17. Greek Salad

Big hunks of feta cheese make this simple salad such a show stopper. But it is what is hiding beneath them that keeps me coming back for more!

Ready in: 15 minutes
Serves: 6

What You Need:

  • 4 large tomatoes, cut into wedges
  • 1 cucumber, sliced into half moons
  • 1 green bell pepper, sliced
  • ½ red onion, thinly sliced
  • 1 cup Kalamata olives, pitted
  • 8 ounces block feta cheese, sliced
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

How to Make It:

  1. On a large platter or in a shallow bowl, arrange the tomatoes, cucumber, bell pepper, red onion, and olives.
  2. Place the slices of feta cheese on top of the vegetables.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Drizzle the dressing over the salad just before serving.
  5. Do not toss! Greek salad is meant to be served arranged, not tossed.

Why everyone loves it: It is simple, fresh, and the feta steals the show every single time.

Pro tip from Ruby: Use a block of feta, not pre crumbled. Slicing it into thick slabs makes the salad look so much more impressive.

18. Mediterranean Chickpea Salad

This simple chickpea salad recipe is packed with fresh herbs, juicy grape tomatoes, velvety roasted red peppers, crisp cucumber, and creamy avocado.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 2 cans chickpeas, 15 ounces each, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup roasted red peppers, chopped
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • 1 avocado, diced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sumac
  • Salt and black pepper to taste

How to Make It:

  1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, roasted red peppers, red onion, parsley, mint, and avocado.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, sumac, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or let sit for 10 minutes for the flavors to meld.

Why everyone loves it: It is delicious and satisfying thanks to the high plant based protein and fiber. Excellent on its own or alongside grilled fish or chicken.

Pro tip from Ruby: Add the avocado right before serving so it stays bright green and creamy.

19. Quinoa Salad

Quinoa, a high protein seed that cooks in about 10 to 12 minutes, serves as the foundation for this lemony chopped vegetable salad.

Ready in: 25 minutes
Serves: 6

What You Need:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • ½ teaspoon salt
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and sliced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

How to Make It:

  1. Combine the quinoa, water, and salt in a small saucepan. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until the water is absorbed and the quinoa is tender.
  3. Remove from heat and fluff with a fork. Let cool completely.
  4. In a large bowl, combine the cooled quinoa, cucumber, bell peppers, cherry tomatoes, red onion, olives, feta, parsley, and mint.
  5. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  6. Pour the dressing over the salad and toss to combine.
  7. Serve at room temperature or chilled.

Why everyone loves it: It is a great make ahead option. Leftovers last for a week in the fridge and somehow get even better.

Pro tip from Ruby: Spread the cooked quinoa on a baking sheet to cool quickly and keep it from getting mushy.

20. Fattoush Salad

Fattoush is a Lebanese bread salad made with crispy pita, fresh vegetables, and a zesty lemon vinaigrette.

Ready in: 20 minutes
Serves: 6

What You Need:

  • 2 large pita breads
  • Olive oil spray
  • 1 teaspoon sumac
  • 1 head romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 4 radishes, thinly sliced
  • ½ red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • For the dressing:
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sumac
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

How to Make It:

  1. Preheat your oven to 375°F.
  2. Split the pita breads into two thin rounds. Spray with olive oil and sprinkle with sumac.
  3. Cut or tear into bite size pieces. Spread on a baking sheet and bake for 8 to 10 minutes, until golden and crispy. Set aside to cool.
  4. In a large bowl, combine the romaine, tomatoes, cucumber, radishes, red onion, parsley, and mint.
  5. In a small bowl, whisk together the olive oil, lemon juice, garlic, sumac, salt, and pepper.
  6. Pour the dressing over the salad and toss to coat.
  7. Add the crispy pita chips and toss gently. Serve immediately so the pita stays crunchy.

Why everyone loves it: The combination of fresh, crunchy vegetables and crispy, tangy pita is absolutely addictive.

Pro tip from Ruby: To make a Lebanese feast, add my authentic Grilled Shish Tawook with Whipped Toum.

21. Mediterranean Cucumber and Tomato Salad

The base of this salad is tomatoes and cucumbers, dressed up with parsley and red onion. Finish it with good olive oil, lemon juice, and a dash of sumac.

Ready in: 10 minutes
Serves: 4

What You Need:

  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon sumac
  • Salt and black pepper to taste

How to Make It:

  1. In a bowl, combine the tomatoes, cucumber, red onion, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper.
  3. Pour the dressing over the salad and toss gently.
  4. Serve immediately or let sit for 10 minutes for the flavors to meld.

Why everyone loves it: It is simple, fresh, and goes with absolutely everything. Fish, chicken, lamb, grain bowls, you name it.

Pro tip from Ruby: English cucumbers have thinner skin and fewer seeds. No need to peel them!

22. Watermelon Salad

A summer classic with bright Mediterranean flavors. Cubes of watermelon and cucumber, tossed in a simple honey citrus dressing and finished with fresh herbs and feta.

Ready in: 15 minutes
Serves: 6

What You Need:

  • 4 cups watermelon, cubed
  • 1 English cucumber, diced
  • ¼ cup red onion, thinly sliced
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Salt and black pepper to taste

How to Make It:

  1. In a large bowl, gently combine the watermelon, cucumber, red onion, mint, basil, and feta.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
  3. Drizzle the dressing over the salad and toss very gently.
  4. Serve immediately.

Why everyone loves it: Sweet, salty, juicy, and refreshing. Save this for your mid summer cooking. Everyone will love it.

Pro tip from Ruby: Chill your watermelon and cucumber before making this salad. It is so much more refreshing on a hot day.

23. Tabouli

The quintessential Middle Eastern salad starring parsley, bulgur, and tomatoes. I like adding cucumbers for extra crunch.

Ready in: 30 minutes
Serves: 4

What You Need:

  • ½ cup fine bulgur wheat
  • 1 cup boiling water
  • 2 bunches fresh parsley, about 4 cups, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 2 tomatoes, finely diced
  • 1 cucumber, finely diced
  • 3 green onions, thinly sliced
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

How to Make It:

  1. Place the bulgur in a bowl. Pour the boiling water over it. Cover and let sit for 20 minutes, until the water is absorbed and the bulgur is tender.
  2. Fluff the bulgur with a fork and drain any excess water if needed.
  3. In a large bowl, combine the parsley, mint, tomatoes, cucumber, and green onions.
  4. Add the bulgur and toss to combine.
  5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  6. Pour the dressing over the salad and toss well.
  7. Serve immediately or refrigerate for up to 2 days.

Why everyone loves it: It is fresh, bright, and herby. Parsley is the star, not the bulgur.

Pro tip from Ruby: Chop your parsley by hand. A food processor makes it too wet and mushy. You want fluffy, not paste.

Mediterranean Mezze, Sauces, Snacks and Extras

Shareable sides and small plates are commonly enjoyed in many Mediterranean countries. These are some of my favorite recipes.

24. Easy Tzatziki Sauce

This authentic tzatziki, made with cucumber, yogurt, and garlic, comes straight from the Greek island of Paros.

Ready in: 15 minutes
Serves: 6

What You Need:

  • 1 cup Greek yogurt
  • ½ cucumber, grated
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • ½ teaspoon salt

How to Make It:

  1. Place the grated cucumber in a clean kitchen towel. Squeeze over the sink to remove as much water as possible.
  2. In a bowl, combine the yogurt, squeezed cucumber, garlic, olive oil, lemon juice, dill, and salt.
  3. Stir well to combine.
  4. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Why everyone loves it: It is cool, creamy, and garlicky. Perfect with gyros, kebabs, fries, or just as a dip with pita chips.

Pro tip from Ruby: Do not skip squeezing the cucumber. It makes all the difference between thick, creamy tzatziki and watery, sad tzatziki.

25. Hummus

Think of hummus as another base recipe in your Mediterranean Diet toolbox. Keep it simple and use it as a dip, or dress it up with spiced meat or Middle Eastern meatballs.

Ready in: 15 minutes
Serves: 6

What You Need:

  • 1 can chickpeas, 15 ounces, drained and rinsed
  • ¼ cup tahini
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • 2 to 4 tablespoons ice cold water
  • For serving:
  • Olive oil
  • Paprika
  • Fresh parsley

How to Make It:

  1. In a food processor, combine the tahini and lemon juice. Process for 1 minute, scraping down the sides.
  2. Add the olive oil, garlic, salt, and cumin. Process for 1 minute.
  3. Add the chickpeas. Process for 2 minutes, scraping down the sides, until smooth and creamy.
  4. With the processor running, slowly add ice cold water 1 tablespoon at a time until the hummus is light and fluffy.
  5. Taste and adjust seasoning.
  6. Spread the hummus on a plate. Drizzle with olive oil, sprinkle with paprika and parsley.

Why everyone loves it: It is creamier and more flavorful than anything you can buy at the store.

Pro tip from Ruby: Warm the chickpeas in the microwave for 1 minute before processing. Warm chickpeas blend much smoother than cold ones.

26. Greek Yogurt

Homemade Greek yogurt is easy to prepare, more flavorful than any commercial yogurt, and more economical as well.

Ready in: 30 minutes plus overnight straining
Serves: 8

What You Need:

  • 8 cups whole milk
  • ¼ cup plain yogurt with live active cultures

How to Make It:

  1. Heat the milk in a large pot over medium heat until it reaches 180°F. Stir occasionally to prevent scorching.
  2. Remove from heat and let the milk cool to 110°F. You can speed this up by placing the pot in an ice bath.
  3. In a small bowl, whisk 1 cup of the warm milk into the yogurt until smooth.
  4. Pour the yogurt mixture back into the pot and whisk to combine.
  5. Cover the pot with a lid and wrap it in a towel. Place in a warm, draft free spot for 8 to 12 hours, until the yogurt is set and tangy.
  6. Line a fine mesh strainer with cheesecloth and place it over a bowl. Pour in the yogurt.
  7. Refrigerate and let strain for 2 to 4 hours for thick Greek yogurt, or longer for extra thick.
  8. Transfer to a container and refrigerate.

Why everyone loves it: It is thick, creamy, and tastes so much better than store bought. Plus you can control how thick you want it.

Pro tip from Ruby: Save the whey that drains off. Use it in smoothies, soups, or even to soak grains for extra nutrition.

Recent Recipe Favorites

27. Farinata

This Italian chickpea pancake is crispy on the edges, soft in the middle, and so simple to make. Naturally gluten free and absolutely delicious.

Ready in: 30 minutes plus resting time
Serves: 4

What You Need:

  • 1 cup chickpea flour
  • 1 cup water
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 sprig fresh rosemary
  • Flaky sea salt for finishing

How to Make It:

  1. In a bowl, whisk together the chickpea flour and water until smooth. Let rest at room temperature for at least 2 hours or overnight.
  2. Preheat your oven to 450°F. Place a 10 inch cast iron skillet in the oven to heat.
  3. Skim any foam off the top of the batter. Whisk in 2 tablespoons of olive oil, salt, and pepper.
  4. Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon olive oil and swirl to coat.
  5. Pour the batter into the skillet. Sprinkle with rosemary leaves.
  6. Bake for 15 to 20 minutes, until the edges are crispy and the top is golden.
  7. Sprinkle with flaky sea salt. Slice and serve warm.

Why everyone loves it: It is crispy, savory, and made from pantry staples. Perfect for a quick lunch or snack.

Pro tip from Ruby: Letting the batter rest is essential. It gives the chickpea flour time to hydrate and makes the texture much better.

28. Clams Oreganata

Tender clams topped with a garlicky, lemony breadcrumb mixture and baked until golden. A classic Italian American appetizer that feels so special.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 24 littleneck clams, scrubbed
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 425°F.
  2. Shuck the clams or steam them just until they open. Arrange the clams on the half shell on a baking sheet lined with rock salt or crumpled foil to keep them steady.
  3. In a bowl, combine the breadcrumbs, Parmesan, garlic, parsley, oregano, olive oil, and lemon juice. Mix until the breadcrumbs are moistened.
  4. Top each clam with a spoonful of the breadcrumb mixture.
  5. Bake for 8 to 10 minutes, until the topping is golden and crispy.
  6. Serve immediately with lemon wedges.

Why everyone loves it: They are briny, buttery, and crispy all at once. Perfect for a dinner party starter.

Pro tip from Ruby: Ask your fishmonger to shuck the clams for you. It saves so much time and effort.

29. Greek Chicken and Potatoes

Juicy chicken and tender potatoes roasted together with lemon, garlic, and oregano. This is Greek comfort food at its finest.

Ready in: 1 hour
Serves: 4

What You Need:

  • 8 chicken thighs, bone in skin on
  • 2 pounds Yukon gold potatoes, cut into wedges
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • Fresh oregano for garnish
  • Lemon wedges for serving

How to Make It:

  1. Preheat your oven to 425°F.
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Add the chicken and potatoes. Toss to coat.
  4. Arrange the chicken skin side up and potatoes in a large baking dish. Pour any remaining marinade over the top.
  5. Pour the chicken broth around the edges, not over the chicken skin.
  6. Roast for 45 to 55 minutes, until the chicken is golden and cooked through and the potatoes are tender.
  7. Garnish with fresh oregano and serve with lemon wedges.

Why everyone loves it: The potatoes soak up all the lemony, garlicky chicken juices. They are honestly the best part.

Pro tip from Ruby: Baste the chicken with the pan juices halfway through roasting. It keeps the meat incredibly moist.

30. Lobster Pasta with Lemon and Cherry Tomatoes

Buttery lobster, sweet cherry tomatoes, and bright lemon come together in this gorgeous pasta. It looks and tastes like a splurge, but it is surprisingly simple to make.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 12 ounces linguine or spaghetti
  • 2 lobster tails, meat removed and chopped
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pint cherry tomatoes, halved
  • ½ teaspoon red pepper flakes
  • ¼ cup dry white wine
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup fresh parsley, chopped
  • Salt and black pepper to taste

How to Make It:

  1. Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat.
  3. Add the lobster meat and cook for 2 to 3 minutes, until just opaque. Remove from the skillet and set aside.
  4. In the same skillet, add the garlic and cook for 1 minute.
  5. Add the cherry tomatoes and red pepper flakes. Cook for 3 to 4 minutes, until the tomatoes start to soften.
  6. Pour in the white wine, lemon juice, and lemon zest. Simmer for 2 minutes.
  7. Add the cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed to create a light sauce.
  8. Return the lobster to the skillet. Add the parsley and toss gently.
  9. Season with salt and pepper. Serve immediately.

Why everyone loves it: It is elegant enough for a special occasion but fast enough for a Tuesday night.

Pro tip from Ruby: Do not overcook the lobster! It only needs a couple of minutes. Overcooked lobster becomes tough and rubbery.

Conclusion

I hope you found some new favorite recipes here! This collection represents the very best of the past year, and I am so grateful for every single person who cooked, shared, and tagged me in their creations.

Whether you are just starting your Mediterranean journey or have been cooking this way for years, there is always something new to try. Keep exploring, keep tasting, and keep sharing meals with the people you love.

Happy cooking!

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