mediterranean food

These healthy Mediterranean recipes include vibrant salads, plant-based foods, all things seafood, and easy chicken recipes. You&#039;ll love this fresh caprese salad!

60+ Best Mediterranean Diet Recipes

tomatoes (sliced)

mozzarella (sliced)

basil leaves

olive oil

balsamic reduction

salt and pepper

Add a slice of tomato to a plate, then add a slice of mozzarella on top. Then continue alternating slices of tomato and mozzarella.

Place

Place fresh basil leaves in between the layers.

Drizzle

Drizzle olive oil and balsamic glaze over the entire salad.

Serve

Sprinkle with salt and pepper, then serve immediately!

Satisfying and superhealthy, enjoy at room temperature as part of a meze, or on top of toasted sourdough

Gigantes plaki

dried butter beans

tbsp Greek extra virgin olive oil,

Spanish onion, finely chopped

garlic cloves, finely chopped

tomato purée

ripe tomatoes, skins removed, roughly chopped

tsp sugar

oregano

cinnamon

tbsp chopped flat-leaf parsley, plus extra to serve

<p>Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.</p>

<p>Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.</p>

A lamb roast fit for a weeknight. It's hard to resist when served with green beans, olives and tomatoes. So don't.

Marco Pierre White's roasted lamb rump a la Provencale

lamb rumps, tied

rosemary, leaves

thyme, leaves

vine-ripened cherry tomatoes

green beans,

(60 grams) black olives, pitted, chopped

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852842001&=domain=del

5348771529001-5981852842001

This Sheet Pan Mediterranean Cod is a quick and easy 20-minute hands-free dinner, loaded with veggies and perfect for the week days!

Sheet Pan Mediterranean Cod

1.5 lb wild caught Cod

0.5 lb vine tomatoes, (any tomatoes will work)

white onion, (quartered)

asparagus

olives

artichokes

herbs

sea salt and fresh ground pepper, (to taste)

cilantro

In a large sheet pan add in the fish and veggies, all except the marinated artichoke. Season cod well with oil, herbs, salt and pepper. Tomatoes can be left whole or quarted, depending on what tomatoes you are using. Onion is quartered and asparagus spears are trimmed.

Bake at 415F degrees fro 20-25 minutes depending on the thickness of the fish. Mine was very thick so I baked for 28 minutes. Most cod filets are thin so I suggest that you keep an eye on the fish at around the 20 minutes mark, when the fish starts to flake you can remove from oven.

Add in the marinated artichokes and garnish the dish with freh herbs. Serve as is.

 Over 60 best Mediterranean Diet recipes including breakfast, salad and sides, vegetarian recipes, seafood recipes, and lighter meat recipes. One of my favorite Mediterranean recipes is this Chickpea Greek Salad.

60 Mediterranean Diet Recipes

cups mixed greens

(15 oz.) can chickpeas, rinsed and drained

cup grape tomatoes, halved

2 Persian cucumbers, halved and sliced

cup red onion, diced

cup kalamata olives, pitted

cup feta cheese, crumbled

tablespoons olive oil

juice from 1/2 lemon

teaspoon dried oregano

teaspoon ground black pepper (or

In a large serving bowl, combine the salad ingredients including mixed greens, chickpeas, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese. 

In a small mixing bowl, make the dressing by whisking together olive oil, lemon juice, oregano, salt and pepper.

Pour Greek salad dressing over the salad and toss to combine. Add more salt and black pepper to taste.

Easy Chicken Gyros wraps marinated in a lemony yogurt herb sauce, seared and then stuffed in warm pitas with tzatziki sauce, french fries, and tons of onions and tomatoes!

Easy Chicken Gyros with French Fries and Tzatziki Sauce

yogurt (regular

EACH: olive oil and lemon juice

onion oregano

garlic powder and dried thyme

salt and ½ teaspoon black pepper

1½ lbs. chicken tenders (see notes)

Greek yogurt

lemon juice

garlic, grated

cucumbers

fresh dill, minced

french fries, thinly sliced red onions, sliced tomatoes, warm pita bread

MARINATE: combine all the ingredients listed except the chicken...

MARINATE: combine all the ingredients listed except the chicken and whisk until smooth. Stir in the chicken and make sure it's coated evenly. Cover and let marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator.

COOK: Heat a large skillet over medium-high heat. Add...

COOK: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and half the chicken to the skillet let cook for 5-7 minutes or until cooked, flipping halfway through. Transfer to a plate and cook the remaining batch of chicken adding additional oil if necessary. Discard any remaining marinade.

TZATZIKI: Add the grated cucumbers to a sieve and...

TZATZIKI: Add the grated cucumbers to a sieve and using a wooden spoon, over the sink, press out as much of the water from the cucumbers as possible. Set cucumbers aside. Whisk the Greek yogurt and 1 tablespoon of lemon juice together until smooth. Fold in the grated garlic and cucumbers, dill, and season with salt and pepper as desired. Taste and adjust with additional lemon juice as desired.

SERVE: place the desired amount of chicken in...

SERVE: place the desired amount of chicken in warmed pita or flatbread and top with prepared french fries, sliced onions, sliced tomatoes, and tzatziki sauce.

This easy recipe shows you how to make the best authentic Greek tzatziki! Try this cucumber yogurt sauce as a dip or spread, on gyros, pitas, or on falafel!

Best Authentic Tzatziki Sauce

½ cups full-fat Greek yogurt

garlic (finely minced)

fine sea salt

cucumber

Tablespoons fresh dill (minced)

In a medium bowl, add the Greek yogurt,...

In a medium bowl, add the Greek yogurt, garlic, olive oil, salt, and lemon juice. Stir to combine. Cover and refrigerate for at least one hour, but 6 - 8 hours or overnight  is best.

Just before serving, stir in the dill and...

Just before serving, stir in the dill and cucumber.

This Mediterranean Vegetable Galette is elegant yet fuss-free, perfect for showcasing the vibrant flavors of summer&#039;s vegetable bounty. With its golden, flaky crust and colorful array of roasted vegetables, this galette is as visually stunning as it is delicious.

Mediterranean Vegetable Galette

all-purpose flour

salt

unsalted butter ((1 stick plus 2 tablespoons))

water

eggplant (approximately 1 pound, cubed)

Salt

cherry tomatoes

zucchini

medium red or yellow bell pepper

black pepper

garlic (minced)

basil (thinly sliced)

pesto

log (4-ounce) goat cheese

Cornmeal

Parmesan cheese (divided)

Combine flour, salt, and butter in a food processor bowl. Process until it resembles coarse crumbs.

Add 3 tablespoons of ice water and pulse in the food processor. Push some of the dough up against the side of the bowl to see if it holds together. (Be aware of the blade if you do it with your hand.) If it doesn&#39;t quite hold together, add 1 more tablespoon of ice water.

Place a piece of plastic wrap down on a work surface and empty the unformed dough onto it. Shape the dough into a disk, using the plastic wrap to assist. Wrap with the plastic wrap and refrigerate for at least 30 minutes.

Galette Dough

Meanwhile, place cubed eggplant in a colander. Toss eggplant with approximately 2 teaspoons salt. Let drain 30 minutes. Pat dry with paper towels.

Preheat oven to 425 degrees.

Place eggplant, tomatoes, zucchini and bell pepper on a large baking sheet.  Drizzle with olive oil and toss to coat. Roast until beginning to brown and just becoming tender, approximately 15 minutes.  (Keep in mind they&#39;re going to cook again in the galette.)

Remove the baking sheet from the oven and tilt it slightly so that excess oil and liquid drain away.  Let the vegetables cool.

Reduce oven temperature to 400 degrees.

Toss vegetables with garlic, basil, Parmesan cheese, salt and freshly ground black pepper to taste.

Galette Filling

Place the chilled dough on a floured surface and roll it into a 12 to 14-inch circle, adding more flour as needed.

Line a baking sheet with parchment paper. Sprinkle a light layer of cornmeal over the parchment paper.

Place the galette dough onto the prepared parchment paper.

Spread the pesto over the pastry, leaving a 2-3 inch border.

Break the goat cheese log into pieces and dot the pesto evenly.

Place vegetable mixture onto the pie crust, leaving a 3-inch border.

Fold the dough over the vegetables, overlapping as necessary to partially cover the filling. (Should have a rustic appearance.)

Brush the pastry with olive oil.

Bake for approximately 40-45 minutes or until crust is golden.

Sprinkle with a little Parmesan cheese.  Cut into wedges and serve.

Assembly and Baking

These mediterranean breakfast pita pockets are perfect if you’re someone who finds yourself sick of eating the same breakfast over and over again. They&#039;re the perfect thing to whip up when you need something healthy and delicious ready in just a few minutes. The scramble is made up of sun-dried tomatoes, spinach, feta and oregano, resulting in a flavor-packed breakfast that’s a great source of protein too!

Mediterranean Breakfast Pita

eggs

tbsp milk ((optional, just gives the eggs more volume))

tsp kosher salt

tsp black pepper

tomatoes

spinach

tbsp feta cheese ((crumbled))

pita

Chop the sun-dried tomatoes into small pieces and set aside.

In a small bowl, combine the eggs, milk, and seasonings. Whisk well to incorporate air and make the eggs fluffy!

Add the chopped sun-dried tomatoes and fresh spinach. Mix one more time.

Over medium heat, heat oil in a small skillet. Once hot, pour in the egg mixture.

The cooking process is really up to you. Flip the eggs and break them up (just make a scramble) until they are cooked to your liking.

Remove from the heat and sprinkle on feta cheese.

Put your pita in the microwave for 30 seconds to warm it, then slice it in half.

Open up each half to make a &#39;pocket&#39; shape, stuff each half with the eggs and enjoy!

Top 9 mediterranean food recipes from across the web

The most viewed mediterranean food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

60+ Best Mediterranean Diet Recipes

Gigantes plaki

Marco Pierre White's roasted lamb r...

Sheet Pan Mediterranean Cod

60 Mediterranean Diet Recipes

Easy Chicken Gyros with French Frie...

Best Authentic Tzatziki Sauce

Mediterranean Vegetable Galette

Mediterranean Breakfast Pita

Top 9 mediterranean food recipes from across the web

The most viewed mediterranean food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

60+ Best Mediterranean Diet Recipes

Gigantes plaki

Marco Pierre White's roasted lamb r...

Sheet Pan Mediterranean Cod

60 Mediterranean Diet Recipes

Easy Chicken Gyros with French Frie...

Best Authentic Tzatziki Sauce

Mediterranean Vegetable Galette

Mediterranean Breakfast Pita

The most viewed mediterranean food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine