20 Delicious Mediterranean Recipes for Healthy Living

Ready to bring the sun-drenched flavors of the Mediterranean into your kitchen? Our roundup of 20 Delicious Mediterranean Recipes for Healthy Living is your ticket to a world where fresh ingredients, vibrant spices, and wholesome cooking come together to create meals that are as nourishing as they are delightful. Whether you’re craving a quick weeknight dinner or a feast to share, these recipes promise to inspire your next culinary adventure. Dive in!

Grilled Mediterranean Vegetable Platter

Here’s how to turn summer veggies into a smoky, charred masterpiece. Hit the grill and let’s get those flavors popping.

Ingredients

• 2 cups zucchini, sliced 1/2 inch thick
• 2 cups eggplant, sliced 1/2 inch thick
• 2 cups bell peppers, seeded and quartered
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, toss zucchini, eggplant, and bell peppers with olive oil, balsamic vinegar, salt, black pepper, and rosemary until evenly coated.
3. Place vegetables on the grill in a single layer. Grill for 4 minutes per side, or until char marks appear and vegetables are tender.
4. Remove from grill and let rest for 2 minutes to allow flavors to meld.

Now you’ve got a platter that’s all about that crisp-tender bite and deep, herby tang. Serve it warm with a dollop of hummus or tuck into pita for a quick wrap.

Classic Greek Salad with Feta Cheese

Outshine every basic salad with this Classic Greek Salad with Feta Cheese—crisp, creamy, and bursting with Mediterranean flavors in every bite.

Ingredients

• 2 cups chopped romaine lettuce
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup sliced red onion
• 1/2 cup Kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/4 tsp salt

Instructions

1. In a large bowl, combine 2 cups chopped romaine lettuce, 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup sliced red onion, and 1/2 cup Kalamata olives.
2. In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, and 1/4 tsp salt until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Sprinkle 1/2 cup crumbled feta cheese over the top of the salad.
5. Serve immediately for the freshest taste and crispest texture.

The crunch of fresh veggies paired with the tangy feta and briny olives creates a symphony of textures. Try serving it alongside grilled chicken or stuffed into a pita for a hearty meal.

Homemade Hummus with Olive Oil

Perfect for dipping or spreading, this homemade hummus is creamy, dreamy, and ready in minutes. Packed with flavor and drizzled with olive oil, it’s a snack that never disappoints.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil, plus extra for drizzling
• 1 clove garlic, minced
• 1/2 tsp salt
• 2 tbsp water
• 1/2 tsp ground cumin
• Paprika, for garnish

Instructions

1. In a food processor, combine chickpeas, tahini, lemon juice, 2 tbsp olive oil, garlic, salt, and cumin.
2. Process on high for 1 minute, then scrape down the sides with a spatula.
3. Add water and process for another 2 minutes until smooth and creamy. Tip: For extra smooth hummus, peel the chickpeas before processing.
4. Taste and adjust seasoning if necessary, but avoid over-salting.
5. Transfer hummus to a serving bowl and use the back of a spoon to create swirls on the surface.
6. Drizzle with additional olive oil and sprinkle with paprika for color. Tip: Let the hummus sit for 10 minutes before serving to allow flavors to meld.
7. Serve with warm pita bread or fresh veggies. Tip: For a creative twist, top with whole chickpeas or a sprinkle of za’atar.

Here’s how it turns out: velvety smooth with a bright, lemony kick and a hint of garlic. Perfect for elevating your snack game or as a standout party dish.

Mediterranean Stuffed Bell Peppers

Unleash a burst of Mediterranean flavors with these stuffed bell peppers—packed with quinoa, feta, and sun-dried tomatoes, they’re a vibrant, no-fuss dinner that’s as nutritious as it is Instagram-worthy.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1/2 cup diced sun-dried tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds and membranes.
3. Rinse quinoa under cold water; drain.
4. In a medium saucepan, combine quinoa and water; bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Tip: Fluff quinoa with a fork for the best texture.
6. Heat olive oil in a skillet over medium heat; add sun-dried tomatoes, cooking for 2 minutes.
7. Stir in cooked quinoa, feta, parsley, salt, black pepper, and garlic powder. Tip: Mix gently to keep the feta from crumbling too much.
8. Stuff each bell pepper with the quinoa mixture.
9. Place stuffed peppers in a baking dish; cover with foil.
10. Bake for 25 minutes, then remove foil and bake for an additional 10 minutes. Tip: Peppers are done when they’re tender and slightly charred at the edges.

Amazingly tender peppers cradle a fluffy, tangy filling—serve them atop a bed of arugula for a fresh contrast or drizzle with balsamic glaze for a sweet finish.

Lemon Garlic Roasted Chicken

Make your taste buds dance with this zesty, garlicky masterpiece that’s crispy on the outside, juicy on the inside. Perfect for weeknight dinners or impressing your in-laws.

Ingredients

• 1 whole chicken (3-4 lbs)
• 3 tbsp olive oil
• 2 lemons, sliced
• 6 garlic cloves, minced
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry with paper towels to ensure crispy skin.
3. Rub the chicken all over with olive oil.
4. Season the chicken inside and out with salt, pepper, and paprika.
5. Stuff the cavity with lemon slices and minced garlic for maximum flavor.
6. Place the chicken in a roasting pan and pour chicken broth around it to keep it moist.
7. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 10 minutes before carving to lock in the juices.

Who knew simplicity could taste so divine? The skin crackles with each bite, while the lemon and garlic infuse every fiber with brightness. Serve it over a bed of roasted veggies or shred into tacos for a twist.

Seafood Paella with Saffron

Let’s dive into a dish that’s as vibrant as your feed—**Seafood Paella with Saffron**. This isn’t just dinner; it’s a showstopper that’ll have everyone reaching for their phones before their forks.

Ingredients

• 2 cups short-grain rice
• 4 cups chicken stock
• 1 pinch saffron threads
• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned
• 1/2 cup olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 tsp smoked paprika
• 1 lemon, cut into wedges
• Salt to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering.
2. Add onion, garlic, and red bell pepper. Cook for 5 minutes until softened.
3. Stir in smoked paprika and rice, coating evenly with oil. Toast for 2 minutes.
4. Pour in chicken stock and add saffron. Bring to a boil, then reduce to a simmer.
5. Arrange shrimp and mussels on top of the rice. Cover and cook for 15 minutes.
6. Remove cover and increase heat to medium-high. Cook for 5 minutes to form a crust on the bottom.
7. Remove from heat. Let rest for 5 minutes before serving with lemon wedges.

**Tip:** Don’t stir after adding the seafood to keep the paella’s signature crust. **Tip:** Use a wide pan for even cooking. **Tip:** Fresh seafood is key—no frozen substitutes here.

Aromatic saffron and smoky paprika create a depth of flavor that’s unmatched. Serve straight from the pan for that authentic, shareable vibe.

Eggplant Parmesan with Fresh Basil

Nail your next dinner with this crispy, cheesy Eggplant Parmesan that’s layered with fresh basil for a burst of flavor. Perfect for a cozy night in or impressing guests, it’s a no-fuss dish that delivers every time.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season eggplant slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station: place flour, beaten eggs, and breadcrumbs mixed with Parmesan in separate shallow dishes.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Tip: Press breadcrumbs firmly to ensure they stick.
5. Heat olive oil in a large skillet over medium heat. Fry eggplant in batches until golden, about 3 minutes per side. Drain on paper towels.
6. Spread 1 cup marinara in a 9×13 baking dish. Layer half the eggplant, then 1 cup mozzarella, and half the basil. Repeat layers.
7. Bake for 25 minutes, until cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving for cleaner slices.
8. Garnish with remaining basil. Tip: Serve with a side of garlic bread to soak up the extra sauce.

Bite into layers of crispy eggplant, melted cheese, and tangy marinara, with fresh basil cutting through the richness. Try stacking individual servings in mason jars for a fun, portable twist on this classic.

Spinach and Feta Stuffed Chicken Breast

Packed with flavor and ready in a flash, this dish turns ordinary chicken into a showstopper. Perfect for weeknights or impressing guests, it’s a no-brainer.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into the side of each chicken breast. Tip: Don’t cut all the way through.
3. In a bowl, mix the spinach, feta, garlic powder, salt, and pepper.
4. Stuff each chicken breast with the spinach and feta mixture. Tip: Use a toothpick to secure the opening if needed.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the chicken for 3-4 minutes on each side until golden brown.
7. Pour chicken broth into the skillet around the chicken.
8. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Let it rest for 5 minutes before slicing.

This chicken is juicy, with a creamy, tangy filling that oozes with every bite. Try serving it over a bed of quinoa or with a side of roasted veggies for a complete meal.

Mediterranean Lentil Soup

Alright, let’s dive into this **Mediterranean Lentil Soup**—packed with flavor, ready in a flash, and perfect for any night of the week.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. **Heat** olive oil in a large pot over medium heat.
2. **Add** onion, garlic, carrots, and celery. **Sauté** for 5 minutes until softened.
3. **Stir in** lentils, vegetable broth, cumin, smoked paprika, salt, and pepper. **Tip**: Rinse lentils before adding to remove any debris.
4. **Bring** to a boil, then **reduce** heat to low. **Simmer** for 25 minutes, stirring occasionally. **Tip**: Skim off any foam that forms on top for a clearer soup.
5. **Remove** from heat and **stir in** lemon juice and parsley. **Tip**: Add a splash of water if the soup is too thick.

Zesty and hearty, this soup boasts a velvety texture with a smoky, tangy kick. Serve with a drizzle of olive oil and crusty bread for dipping.

Roasted Red Pepper and Tomato Soup

Get ready to blend up the coziest bowl of comfort with this roasted red pepper and tomato soup. It’s creamy, dreamy, and packed with flavor that’ll have you coming back for seconds.

Ingredients

• 2 cups roasted red peppers
• 4 cups tomatoes, diced
• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, sauté until translucent, about 5 minutes.
3. Stir in diced tomatoes and roasted red peppers, cook for another 5 minutes.
4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine mesh sieve.
6. Stir in heavy cream, salt, and black pepper, simmer for an additional 5 minutes. Tip: Adjust seasoning with more salt if needed, but remember the flavors will intensify as the soup cools.
7. Serve hot. Tip: Garnish with a drizzle of cream and fresh basil leaves for an Instagram-worthy presentation.

Smooth and velvety, this soup is a hug in a bowl with its rich, smoky sweetness from the roasted peppers. Try pairing it with a grilled cheese sandwich for the ultimate comfort meal.

Garlic Herb Roasted Potatoes

Kick off your meal with these crispy, golden Garlic Herb Roasted Potatoes—**simple, savory, and seriously addictive**. Perfectly seasoned and roasted to perfection, they’re the ultimate side dish or snack.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, rosemary, thyme, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. **Tip:** Use parchment paper for easy cleanup.
4. Roast in the preheated oven for 25 minutes. **Tip:** Stir halfway through for even browning.
5. After 25 minutes, increase the oven temperature to 425°F (220°C) and roast for an additional 10-15 minutes, or until the potatoes are crispy and golden brown. **Tip:** For extra crispiness, broil for the last 2-3 minutes.

Ready to serve? These potatoes are **crispy on the outside, fluffy on the inside**, with a burst of garlic and herb flavor. Try pairing them with a creamy aioli or tossing them into a breakfast hash for a delicious twist.

Mediterranean Quinoa Salad

Packed with protein and bursting with flavors, this Mediterranean Quinoa Salad is your go-to for a quick, nutritious meal. Perfect for meal prep or a fresh summer side, it’s as vibrant as it is delicious.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
4. Transfer quinoa to a large bowl and let cool to room temperature, about 10 minutes.
5. Add 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup sliced Kalamata olives to the quinoa.
6. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, and 1/2 tsp salt. Tip: Adjust lemon juice for more tang if desired.
7. Pour dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad chill in the fridge for 30 minutes before serving.
8. Sprinkle 1/4 cup crumbled feta cheese on top before serving.

Every bite offers a crunchy, creamy, and tangy mix that’s irresistibly fresh. Serve it stuffed in a pita or atop a bed of greens for a hearty lunch.

Baked Falafel with Tahini Sauce

Vegan or not, these baked falafels are your next obsession. Crispy outside, fluffy inside, and dunked in creamy tahini sauce—**boom**, lunch is served.

Ingredients

• 1 15-oz can chickpeas, drained
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, parsley, garlic, cumin, salt, and pepper. Pulse until coarse but not pureed.
3. Form mixture into 12 small balls. Place on baking sheet. Drizzle with olive oil.
4. Bake for 25 minutes, flipping halfway, until golden brown. **Tip:** For extra crispiness, broil for 2 minutes at the end.
5. While falafels bake, whisk tahini, lemon juice, and water in a bowl until smooth. **Tip:** Add more water if sauce is too thick.
6. Serve falafels hot with tahini sauce. **Tip:** Stuff them in pita with veggies for a hearty meal.

Delight in the contrast of textures—crispy falafels against the silky sauce. Perfect for meal prep or impressing guests, they’re a flavor-packed punch in every bite.

Shrimp and Avocado Salad

Transform your lunch game with this Shrimp and Avocado Salad—crisp, creamy, and packed with protein. Toss it together in minutes for a meal that’s as Instagram-worthy as it is satisfying.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2 minutes per side until pink and opaque.
3. Transfer shrimp to a plate to cool slightly, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. In a large bowl, combine diced avocados, cherry tomatoes, red onion, and cilantro. Tip: Add avocados last to prevent browning.
5. Add the slightly cooled shrimp to the bowl with the vegetables.
6. Drizzle lime juice over the salad and gently toss to combine. Tip: Use a folding motion to keep the avocados intact.
7. Serve immediately or chill for 15 minutes to enhance flavors.

You’ll love the contrast of the juicy shrimp against the creamy avocados, with a zesty lime kick. Try serving it in lettuce cups for a low-carb twist or alongside crispy tortilla chips for crunch.

Greek Yogurt with Honey and Walnuts

Absolutely no-fuss, this Greek Yogurt with Honey and Walnuts is your go-to for a quick, healthy snack that feels indulgent.

Ingredients

• 1 cup Greek yogurt
• 2 tbsp honey
• 1/4 cup walnuts, chopped

Instructions

1. Scoop 1 cup of Greek yogurt into a serving bowl.
2. Drizzle 2 tbsp of honey evenly over the yogurt.
3. Sprinkle 1/4 cup of chopped walnuts on top for crunch.
4. For best flavor, let the dish sit for 5 minutes before serving to allow the honey to slightly soak into the yogurt.
5. Tip: Toast the walnuts in a dry pan over medium heat for 2-3 minutes for enhanced flavor.
6. Tip: Use full-fat Greek yogurt for a creamier texture.
7. Tip: Adjust the amount of honey based on your sweetness preference, but remember, a little goes a long way.

Just creamy, sweet, and crunchy—this dish is a texture lover’s dream. Try layering it in a glass with granola for a parfait twist.

Mediterranean Grilled Lamb Chops

Yield to the sizzle of these Mediterranean Grilled Lamb Chops—**juicy**, **herb-packed**, and **charred to perfection**. They’re your ticket to a flavor-packed dinner in under 30 minutes.

Ingredients

• 8 lamb chops, 1 inch thick
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp minced garlic
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. **Whisk** olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper in a bowl.
2. **Coat** lamb chops evenly with the marinade. **Tip**: Massage the marinade into the meat for deeper flavor.
3. **Marinate** at room temperature for 15 minutes. **Tip**: Room temp marinating ensures even cooking.
4. **Preheat** grill to 450°F. **Tip**: A hot grill prevents sticking and creates perfect char marks.
5. **Grill** lamb chops for 3 minutes per side for medium-rare, or until internal temp reaches 145°F.
6. **Rest** chops for 5 minutes before serving to lock in juices.

These chops boast a **crispy herb crust** and **tender, pink center**. Serve them over a Greek salad or with a side of tzatziki for a fresh contrast.

Zucchini Noodles with Pesto

Revolutionize your pasta night with zucchini noodles—fresh, light, and packed with flavor. Toss them in homemade pesto for a dish that’s as vibrant as it is satisfying.

Ingredients

• 4 medium zucchinis
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Wash and trim the ends off the zucchinis. Spiralize them into noodles using a spiralizer.
2. Toast the pine nuts in a dry skillet over medium heat for 3 minutes, or until golden, stirring frequently to prevent burning.
3. Combine basil, Parmesan, toasted pine nuts, garlic, salt, and pepper in a food processor. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
5. Heat a large skillet over medium heat. Add the zucchini noodles and cook for 2 minutes, just until they’re warmed but still crisp.
6. Remove from heat and toss the zucchini noodles with the pesto until evenly coated.

Make every bite count with zucchini noodles that are crisp-tender and coated in a rich, herby pesto. Serve them topped with extra Parmesan or a squeeze of lemon for a bright finish.

Chickpea and Spinach Stew

Dig into this hearty Chickpea and Spinach Stew—packed with protein and greens, it’s a one-pot wonder that screams comfort and health in every bite.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, ground cumin, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
4. Add chickpeas and diced tomatoes to the pot, stirring to combine.
5. Pour in vegetable broth and bring the mixture to a simmer. Let it cook for 15 minutes to meld flavors.
6. Gradually add fresh spinach, stirring until wilted, about 2 minutes. Season with salt to taste.

Perfectly balanced, this stew boasts a creamy texture from the chickpeas and a vibrant kick from the spices. Serve it over quinoa or with a slice of crusty bread for a fulfilling meal.

Tomato and Cucumber Salad with Olives

Get ready to toss up the freshest, crunchiest salad that’ll steal the spotlight at any summer table. Grab your bowl—this one’s a no-cook, all-flavor situation.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced
• 1/2 cup kalamata olives, pitted
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine 2 cups cherry tomatoes, halved, and 1 large cucumber, sliced.
2. Add 1/2 cup kalamata olives, pitted, to the bowl.
3. In a small bowl, whisk together 2 tbsp extra virgin olive oil and 1 tbsp red wine vinegar until emulsified.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper, tossing again to distribute evenly.
6. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Vibrant and juicy, this salad bursts with freshness in every bite. Serve it alongside grilled chicken or scoop it up with pita chips for a crunchy twist.

Mediterranean Style Grilled Fish

Transform your dinner into a sun-soaked escape with this Mediterranean Style Grilled Fish. **Juicy**, **flaky**, and packed with **bold flavors**, it’s a seaside vacation on a plate.

Ingredients

• 1.5 lbs white fish fillets (like cod or halibut)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your grill to **medium-high heat (375°F)**.
2. Pat the fish fillets dry with paper towels to ensure a crispy skin.
3. Brush both sides of the fillets with olive oil.
4. Sprinkle salt, black pepper, paprika, and minced garlic evenly over the fillets.
5. Place lemon slices on top of each fillet for a citrusy infusion.
6. Grill the fish for **4-5 minutes per side**, or until the internal temperature reaches **145°F**.
7. Garnish with fresh parsley before serving.

**Tip:** Let the fish rest for 2 minutes after grilling to lock in juices. **Tip:** Use a fish spatula to flip the fillets gently. **Tip:** Serve with a drizzle of extra olive oil for added richness.

Crispy on the outside, tender on the inside, this fish pairs perfectly with a quinoa salad or roasted veggies. For a show-stopping presentation, serve it on a platter with extra lemon wedges and a sprinkle of sea salt.

Conclusion

Absolutely, this roundup of 20 Delicious Mediterranean Recipes is your ticket to flavorful, healthy living! Each dish brings a taste of the sun-soaked coast right to your kitchen. We’d love to hear which recipes become your favorites—drop us a comment below. And if you’re as excited about these dishes as we are, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos