61 Best Mediterranean Recipes You Need To Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Mediterranean Chicken and Rice

Instant Pot Mediterranean Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT35M · Yield: [‘5’]

This Instant Pot Mediterranean Chicken and Rice is made with boneless chicken thighs and topped with artichokes, olives, and lots of lemon!

Ingredients

• 6 cloves garlic
• 1 onion (any color)
• 2 Tbsp. olive oil
• 1 1/2 lbs. boneless chicken thighs (equals 5-6 pieces)
• 3/4 tsp. kosher salt (split)
• 1/2 tsp. pepper (split)
• 2 tsp. smoked paprika (can sub regular paprika)
• 1 tsp. Italian seasoning
• 1 1/2 cups long grain white rice
• 1 3/4 cups low sodium chicken broth
• 12 oz. marinated artichokes
• 1 cup Kalamata olives (pitted)
• 2 lemons (zest and juice)

Instructions

1. Mince 6 cloves of garlic and 1 onion.
2. Sprinkle ¼ tsp. each kosher salt and pepper over 1 ½ lbs. of boneless, skinless chicken thighs.
3. Turn the Instant Pot on and press the ‘Sauté’ button. Add 2 Tbsp. olive oil to the Instant Pot.
4. Once the oil is heated, add the chicken thighs (salt and pepper side down) to the Instant Pot. Sauté for 3-4 minutes.
5. Sprinkle the second side of the chicken thighs with another ¼ tsp. each kosher salt and pepper. Flip and sauté for 2-3 minutes on the second side. Remove the chicken from the Instant Pot and set aside for the moment.
6. Add the minced garlic and onions to the Instant Pot and sauté for 2-3 minutes, stirring often.
7. Add 1 ½ cups long grain white rice to the Instant Pot, along with 2 tsp. smoked paprika (or regular paprika), 1 tsp. Italian seasoning, and ¼ tsp. of kosher salt. Sauté for 1-2 minutes, stirring often to prevent sticking.
8. Pour 1 3/4 cups low sodium chicken broth into the Instant Pot and scrape up any brown bits from the bottom with a wooden spoon.It’s important to scrape any browned bit from the surface of the Instant Pot, as failure to do so may result in a ‘Burn’ warning.
9. Return the seared chicken thighs to the Instant Pot. Turn the Instant Pot off and then turn it back on. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes. Make sure the contents of the Instant Pot do not go past the Max Fill line.
10. After the 15 minutes of cooking time is finished, allow the Instant Pot to release naturally for 5 minutes. Release the pressure valve after 5 minutes.
11. To make the topping, chop 12 oz. of marinated artichoke hearts into chunks. Slice 1 cup of pitted Kalamata olives.
12. Place the chopped artichokes and olives into a small bowl and add the zest of 1 lemon using a Microplane. Add a pinch of kosher salt and pepper to the bowl and stir the mixture until completely combined.
13. To Serve: Serve chicken and rice with a generous amount of the artichoke and olive topping. Squeeze some fresh lemon juice over the top. Garnish with fresh herbs like parsley or chives (optional).

2. Falafel Sandwich

Easy Falafel Sandwich (with Pita and Tahini Sauce) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘1’]

Make the best falafel sandwich recipe with homemade falafel, hummus, and tahini. Stuff everything into a piece of fresh pita bread, add some vegetables and pickles, and enjoy one of the best sandwiches ever!

Ingredients

• 3 tablespoons tahini
• 2 tablespoons lemon juice (freshly squeezed)
• 2 garlic cloves (grated)
• 1 pinch of red pepper flakes
• fine sea salt to taste
• 1 pita bread pocket or 1 flatbread (Note 1)
• 2 tablespoons hummus
• 2-3 tablespoons tahini sauce
• ¼- ½ small red onion
• 1 small tomato
• 3-4 slices cucumber
• 2 slices pickled beet (Note 2)
• 2-3 falafel per sandwich (depending on their size)
• 1 tablespoon feta (crumbled, (Note 3))
• a few sprigs of fresh parsley (mint, basil, or cilantro)

Instructions Falafel:

1. If making homemade falafel, remember to soak the chickpeas for 24 hours.

Hummus:

1. Make homemade hummus.

Tahini sauce:

1. Combine all the ingredients in a small bowl. The tahini might seize a little once you add the lemon juice. Keep whisking and about 1 tablespoon of cold water to thin it slightly and help it relax.

Vegetables:

1. Thinly slice the red onion. Slice the tomato, cucumber, and pickled beet.

Bread:

1. Warm the pita pockets if you wish. You can do that in a pan, oven, or toaster.

Sandwich:

1. If using a whole small pita pocket, cut a little bit of it so that you can open it up.
2. Spread hummus generously into the opened bread. Add some tahini sauce. Fill the pita sandwiches with the veggies and some fresh herbs but leave some room for the chickpea balls.
3. Stuff some falafel into the sandwich. If they are too large/round, cut them in half, they will fit better inside the bread.
4. Add a little crumbled feta cheese if you like.
5. Drizzle with some more tahini sauce. You can add more tahini sauce gradually while eating.
6. Wrap the sandwich in foil for less messy eating.

3. Spiced Chicken Meatballs

Mediterranean Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 people’]

These Mediterranean-spiced chicken meatballs are so easy! They take under 30 minutes to make and freeze well so you can use them in lunches or dinners the rest of the week. Serve with chopped tomatoes, cucumber and hummus with rice, pita, or couscous.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground chicken breast or thighs (or both)
• 1 large garlic clove, minced
• 1 shallot, chopped (about 2 tablespoons)
• 1/2 teaspoon ground sumac
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 large egg
• 1/4 cup panko breadcrumbs
• 2 tablespoons toasted sesame seeds
• 1/2 teaspoon kosher salt and black pepper

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Place all your ingredients, except oil, in a large bowl and mix thoroughly with your hands until well-combined. Cover and chill for at least 30 minutes if you have time. It will make forming the balls easier.
2. Using a scoop or spoon, scoop the balls into roughly 2″ pieces and roll with your hands. Coating your hands in water or oil can help the meat not stick to them. In a large oven-safe pan like a cast iron, add 1-2 tablespoons of olive oil and warm over medium heat. Add the meatballs, giving them enough room to sear properly – about 1 inch apart. Sear on all sides, about 3 minutes total, just until browned but not cooked through. Transfer seared meatballs to a baking sheet or a plate to make more room.
3. Once all the meatballs have been seared, place them back into the cast iron pan and bake for about 10 minutes at 400 degrees Fahrenheit, or until till cooked through.
4. Serve with couscous, cucumbers, and tomatoes as well as with hummus or one of the sauce suggestions.

4. Baked Fish

Mediterranean Baked Cobia Fish Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This Mediterranean Baked Fish recipe is is perfect with Cobia or other mild white fish! Healthy dinner that you just layer and cook.

Ingredients

• 1 pound cobia fish fillets (or other firm white fish such as cod, haddock, grouper, or mahi mahi)
• 14 ounces artichoke hearts, quartered (drained)
• 1 pint cherry tomatoes (halved)
• 2 Tablespoon extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 2 garlic cloves (minced or pressed)
• 1/2 teaspoon salt
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat oven to 400 °F
2. Place fish fillets in a shallow baking dish.
3. Layer tomatoes and artichokes on and around the fish.
4. Whisk together the olive oil, balsamic vinegar, garlic and salt.
5. Drizzle vinaigrette over the top of everything.
6. Bake for 15-20 minutes or until the fish cooks to 145 °F and flakes with a fork.
7. Sprinkle with feta cheese and enjoy!

5. Mediterranean Chicken Skewers

Mediterranean Chicken Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 6

Juicy chicken marinated in a tangy, red wine vinaigrette, and served on a stick atop a simple tomato and feta salad. Everything about that says fun!

Ingredients

• Chicken Skewers:
• 12 chicken tenders, raw
• 1/2 cup olive oil
• 1/2 red wine vinegar
• 2 tablespoons cilantro, chopped
• 2 tablespoons parsley, chopped
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• 6 skewers (wooden skewers need to be soaked in water before adding the chicken. They will burn when cooking otherwise.)
• Tomato Salad:
• 10 ounces cherry tomatoes
• 8 ounces feta cheese
• one 14 oz can of black olives

Instructions 1.

1. Preheat oven to 400F or fire up the grill!
2. Combine all the ingredients except the tomatoes and feta and let marinade for at least 1 hour up to overnight.
3. Thread two chicken tenders on each skewer.
4. Grill or bake until chicken is cooked through (about 20 minutes.)
5. While the chicken is resting, mix the tomatoes and feta together.
6. Divide the tomato/feta mixture and divide among 6 plates.
7. Place a skewer on each plate.
8. Serve!

6. Spinach Tomato Salad with Feta Cheese

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

7. Za’atar Chickpeas and Poached Eggs

Za’atar Chickpeas and Poached Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

Gluten-Free Chickpeas and Poached Eggs are a healthy meal idea using yogurt, spinach and mediterranean spices. 

Ingredients

• 2 cups plain Greek yogurt
• 1 lemon
• 1 cup chickpeas (rinsed)
• 1 tablespoon za’atar seasoning
• 2 cups fresh spinach
• 2 tablespoons olive oil (divided)
• 4 fresh large eggs
• Pink sea salt (for finishing)

Instructions

1. In a medium mixing bowl, blend together yogurt, juice and zest from one fresh lemon.
2. In a medium skillet, heat 1 tablespoon olive oil. Add chickpeas and za’atar seasoning. Stir until seasoning is evenly damp and chickpeas are warm. Transfer to a bowl, set aside.
3. In the same skillet, add remaining olive oil and spinach, toss until wilted and the remove from heat.
4. ClickHERE for simple instructions to poach your 4 eggs.
5. To plate, spoon yogurt mixture on the bottom of your serving plates,evenly divide chickpeas and then spinach, topping with 2 poached eggs each and finishing with a sprinkle of pink sea salt.
6. If you’ve tried this recipe, come back and let us know how it was! 

8. Mediterranean Linguine

Mediterranean Linguine Recipe with Basil and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 8

This Mediterranean linguine recipe will transport you to the countryside of Italy with just one bite.

Ingredients

• 1 1-pound box linguine pasta
• 1 tablespoon salt, or to taste
• 1/2 cup Crisco 100% Extra Virgin Olive Oil
• 2 pints grape tomatoes (4 cups), cut in half
• 1 tablespoon minced garlic
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 18 to 20 basil leaves, cut in thin strips
• 3/4 cup grated Parmesan cheese, plus
• additional for garnish

Instructions

1. Heat 6 quarts water to boiling. Add pasta and salt.
2. Cook for the minimum recommended time on package directions. While pasta cooks, prepare sauce.
3. Heat olive oil in large skillet on medium heat. Add tomatoes and garlic. Cook and stir 2 minutes or until tomatoes are soft.
4. Remove from heat. Stir in vinegar and pepper flakes.
5. Drain cooked pasta. Add to skillet. Cook and stir 1 minute or until pasta is coated and hot.
6. Remove from heat. Season with salt and pepper. Stir in basil and cheese. Serve with additional cheese, if desired.

9. Lentil Salad with Tuna

Lentil Salad with Tuna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

This Lentil Salad with Tuna packs a protein punch that will keep you full until dinner!  It’s full of Spring goodies like carrots and kale.  Dress it with a simple lemon and olive oil dressing and you are good to go. {gluten free}

Ingredients

• 1 14 oz can of lentils
• 1/2 cup chickpeas
• 1/2 cup sliced carrots
• 1 3 oz can of tuna in oil or water
• 1 cup chopped kale or spinach
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• salt and pepper

Instructions

1. Add all salad ingredients into a medium sized bowl.  Break up tuna with a fork.
2. Whisk dressing ingredients together and pour over salad.  Add more salt and pepper to taste.
3. Store in fridge in a covered container for up to three days.

10. Smoked Baba Ghanoush

Smoked Baba Ganoush Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Yield: [‘4’, ‘4 cups’]

This Smoked Baba Ganoush takes classic Middle Eastern eggplant dip to the next level by slowly smoking whole eggplants until they’re incredibly tender with a rich, smoky flavor.

Ingredients

• 2 large Eggplants
• 1/2 cup Tahini
• 1 Lemon, juiced
• 1/4 cup Olive Oil (extra for garlic bulb)
• 1 bulb Garlic
• 2 tsp. Sea Salt (extra for garlic bulb)
• 2 tsp. Aleppo Pepper (or smoked paprika )

Instructions

1. Preheat the smoker to 250 degrees F. Set it for indirect heat.
2. Slice off the top edge of the garlic bulb. Place it into the center of a piece of foil and drizzle with olive oil and season with some salt and Aleppo pepper. Wrap it entirely in the foil.
3. Place the foil-wrapped garlic and the eggplants onto the grill grates. Smoke over indirect heat for about 60–90 minutes to develop the smoky flavor, then increase the smoker to 350–400°F and continue cooking until completely collapsed. A knife inserted into the thickest portion should slide through with virtually no resistance.
4. Once tender, remove the eggplant and garlic from the smoker. Let it rest 15-20 minutes.
5. Slice into the eggplant and scoop out the insides. Place the eggplant into a strainer over a mixing bowl and press down with a spoon to help remove the excess liquid.
6. Next, combine the eggplant, garlic cloves, tahini, lemon juice, olive oil, and spices into a food processor. Blend until smooth.
7. Pour the baba ganoush into a shallow bowl. Use a spoon to create swirls across the top. Garnish with an extra drizzle of olive oil, Aleppo pepper, and salt if desired. Serve cooled or at room temperature and enjoy.

11. Turkish Chicken

Chicken Sauté (Tavuk Sote) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Tavuk Sote (Turkish Chicken Sauté) is a wholesome, simple and healthy chicken dish full of Mediterranean flavours.

Ingredients

• 2 tbsp good quality olive oil
• 1½ lbs boneless skinless chicken breast or thigh (cut into small pieces) ((700 grams))
• 1½ cups sliced button mushrooms or chestnut mushroom ((200 grams))
• 2-3 cloves garlic ((finely chopped))
• 1 medium onion (diced) (optional, for a different flavor)
• 3½ oz sliced red pepper (sweet Romano pepper) ((100 grams))
• 3½ oz sliced Turkish green pepper ((100 grams))
• 1 tbsp tomato paste
• 1 tbsp red pepper paste (biber salçası) (optional, adds extra depth alongside the tomato paste)
• 1¼ cups diced tomatoes ((250 grams))
• 1 TSP paprika
• 1 TSP salt
• 1 TSP dried thyme or oregano
• ½ TSP freshly ground black pepper
• ¼ cup water ((50 ml))

Instructions

1. Put a large wok or a frying pan on medium-high heat and add 1 tbsp of olive oil.
2. When the pan is hot, sear the chicken pieces until slightly browned and then set them aside on a plate. Avoid overcrowding the pan, do it in batches if necessary.
3. Add the rest of the olive oil to the pan and sauté the mushrooms and garlic before adding the peppers.
4. Sauté the peppers for a few minutes and then stir in the tomato paste.
5. Add the tomatoes, cooked chicken pieces, paprika, salt, thyme, or oregano, and water, and give them a good stir.
6. Cover the pan with a lid and cook it on medium heat for 10 minutes, until the chicken pieces are thoroughly cooked.

12. Chicken Casserole

Mediterranean Chicken Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT50M · Total: PT75M · Yield: [‘4’, ‘4 people’]

If you feel the need for comfort food that is quick and easy to prepare, look no further than this full-of-flavour Mediterranean Chicken Casserole. This one-pot meal is easy enough for a weeknight or ideal for relaxed weekend entertaining. As a bonus, it can be made ahead of time. Be certain, your family and friends will love it.

Ingredients

• 1 kg (2.2 lb) chicken thighs – skinless and boneless (See Note 1)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp extra virgin olive oil (See Note 2)
• 1 large brown/yellow onion – finely chopped
• 4 cloves garlic – finely chopped
• 800 g (28 oz) crushed tin tomatoes
• 250 ml (1 cup) chicken stock (See Note 3)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp dried chilli/red pepper flakes – or to taste
• 2 large zucchini/courgette – cut into 1 cm slices (1/3″) wide (See Note 4)
• 2 large red capsicum/bell pepper – cut into 3 cm (1”) squares
• 1/2 cup Kalamata olives – pitted and halved
• 2 tbsp flat-leaf parsley – roughly chopped
• sea salt and freshly ground black pepper – to taste
• 200 g (7 oz) feta cheese – crumbled on top
• flat-leaf parsley – roughly chopped

Instructions

1. Preheat your oven to 180 degrees C (355 F).
2. Trim excess fat from the chicken thighs and cut them into roughly 3 cm (1-inch cubes).
3. Pat the chicken dry with paper towels. This will help to form a brown crust when seared. Season the chicken cubes with sea salt and freshly ground black pepper.
4. Heat the olive oil, over high heat, in a large, heavy-based Dutch Oven or saucepan with a tight-fitting lid. The oil should not smoke. You will notice that the oil is hot and ready to use when it begins to shimmer.
5. Add half the chicken to the pan. Brown for several minutes on all sides. See Note 5.
6. Remove the chicken to a plate and set it aside. Repeat with the remaining chicken.
7. Turn the heat down to low. Add the onion and cook for about 2 minutes, stirring occasionally, then add the garlic and cook a further minute and stir again to ensure the garlic doesn’t burn.
8. Return the cooked chicken, including any juices, to the pan.Add the tomatoes, stock, dried oregano, basil and chilli flakes (if using). Stir well to de-glaze the pan and release the browned pieces into the sauce.
9. Bring to a simmer and add the zucchini and capsicum, stir well, cover and place in the preheated oven.
10. Cook for 30-40 minutes until the chicken and vegetables are cooked.
11. Remove from the oven, add the olives and chopped parsley. See Note 6.
12. Check that the seasoning is to your taste, adding additional salt, pepper or chilli flakes if necessary. If you are topping with feta, it will add saltiness.Turn into a serving dish or serve, family-style, at the table in the pan in which it was cooked.Add some extra chopped parsley and crumbled feta (if using) just before serving.

13. Calamari Stew

Calamari Stew in Tomato Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘2’, ‘2 servings’]

The best calamari recipe I know! Tender calamari stew in tomato sauce, this is an aromatic seafood dish that you will be making over and over again.

Ingredients

• 1 lb calamari tubes
• 2 tablespoons olive oil
• 1 onion (about 150 g/ 5.5 oz)
• 3 garlic cloves
• 1 long red chili pepper (to taste, Note 1)
• 2 tablespoons tomato paste
• 1 can chopped tomatoes (400 g/ 14 oz)
• 3 thyme sprigs
• 2 bay leaves
• 2 tablespoons capers
• 10 large black olives (Note 2)
• fine sea salt and pepper

Instructions

1. Defrost the calamari tubes in the refrigerator overnight. Or give them to a bag, place the bag in a bowl with cold water, and let defrost for about 30 minutes (or as needed).1 lb calamari tubes/ 450 g
2. Cut calamari into rings: Clean the calamari tubes and slice them into rings about 1 inch/ 2 cm thick. Finely chop the onions, garlic cloves, and chili.1 onion + 3 garlic cloves + 1 long red chili pepper
3. Saute: Heat the olive oil in a heavy-bottomed pan, add the onions, garlic, and chili and saute them for a few minutes. Add the tomato paste and stir for about 2 minutes.2 tablespoons olive oil + 2 tablespoons tomato paste
4. Simmer calamari stew: Add calamari tubes, tomatoes, whole thyme sprigs, bay leaves, and some salt and pepper. Cover the pot, turn the heat down, and simmer for about 25 minutes, stirring occasionally.calamari + 1 can chopped tomatoes + 3 thyme sprigs + 2 bay leaves
5. Add ingredients: In the meantime, finely chop the capers, pit the olives, and slice them. Add them to the stew and continue cooking on a low flame, this time uncovered, for a further 10 to 15 minutes.2 tablespoons capers + 10 large black olives
6. Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately as suggested above.fine sea salt and pepper

14. Cucumber Chickpea Salad

Cucumber Chickpea Salad (Mediterranean) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 people’]

This easy and healthy cucumber chickpea salad is made with cucumber, tomato, creamy avocado, protein-packed chickpeas, and a vibrant vinaigrette. Serve it for lunch or dinner, or meal prep for busy weeks!

Ingredients

• 30 oz canned chickpeas
• 3 Persian cucumbers (diced or 1 large English cucumber)
• 3 cups grape or cherry tomatoes (halved – Roma tomatoes will work in a pinch.)
• 2 small ripe avocados (diced or more if you like extra – Or, add extra cheese.)
• ½ red onion (peeled and diced – Shallots, spring onions, or white onions all work as well.)
• ½ cup olives (pitted and chopped – If you don’t have olives, try sun-dried tomatoes.)
• ¼ cup fresh parsley and dill (finely chopped – You can also use oregano, basil, mint, or even cilantro, depending on availability.)
• 2 green onions (sliced – Or, chives if green onions aren’t available.)
• 1 tablespoon drained capers (rough chopped (optional) – You can also add extra green olives in place of the capers.)
• ¼ cup crumbled feta cheese
• ¼ cup extra-virgin olive oil (OR another neutral vegetable oil like avocado, sunflower, and safflower.)
• 2 tablespoons fresh lemon juice ( You can also use fresh lime juice.)
• 2 tablespoons red wine vinegar (- If you don’t have red wine vinegar try white wine vinegar or apple cider.)
• 1 teaspoon Dijon mustard (- Regular yellow mustard or tahini will also work as emulsifiers.)
• 1 garlic clove (peeled and minced or grated – Garlic powder will work in a pinch.)
• ½ teaspoon oregano (but Mexican oregano also works here.)
• ½ teaspoon sumac (- The best substitutes to emulate tangy sumac include lemon pepper, lemon zest, or za’atar.)

Instructions

1. In a large bowl combine the salad ingredients: chickpeas, cucumbers, tomatoes, diced avocado, onions, olives, herbs, capers if using, and feta.
2. In a medium bowl or Mason jar, combine the salad dressing ingredients: olive oil, lemon juice, vinegar, Dijon, garlic, and spices until fully emulsified.
3. Pour the dressing over the salad little by little, or just enough to coat the salad ingredients. Gently toss to combine and season with salt and pepper to taste. NOTE: To serve this salad cold, cover and chill in the fridge. However, only add the avocado and the salad dressing to the salad right before serving.

15. Roasted Chicken Thighs

Mediterranean Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT1H10M · Yield: 4

Mediterranean Chicken Thighs with olives and tomatoes is a one pan meal with both a main and side dish cooked together as one recipe.

Ingredients

• 4 boned-in chicken thighs with skin*
• Salt and ground black pepper
• 1 tablespoon + 1 teaspoon olive oil
• 8 whole unpeeled garlic cloves
• 2 cups halved cherry tomatoes
• 1/2 cup pitted kalamata olives
• 1/2 cup green olives with pimento
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon sea salt
• 1 lemon, cut into wedges
• 4 sprigs fresh thyme
• 2 tablespoons crumbled feta cheese

Instructions

1. Preheat oven to 400F. Pat the thighs dry and lightly season with salt and pepper.
2. In a large oven-proof skillet over medium heat, heat 1 teaspoon oil. Once hot, add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for 5 minutes.If your skillet isn’t large enough, you may need to do this in two batches. Add more oil if necessary.
3. Meanwhile, in a large bowl mix together the garlic, tomatoes, both olives, remaining 1 tablespoon oil, balsamic vinegar, and sea salt.
4. Once the chicken has finished browning, transfer to a plate and keep warm. Drain any excess fat left in the pan. Wipe clean.
5. Add the tomato mixture to the bottom of the skillet. Place the chicken on top. Add the lemon wedges and thyme in between the chicken. If your skillet isn’t oven-proof or large enough, you can transfer everything to an 8×8 pan.
6. Bake for 30-40 minutes or until the internal temperature of the chicken reaches 165F. Crumble feta on top before serving.

16. Chicken Orecchiette

Mediterranean Chicken with Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Balsamic vinegar, feta cheese, and grilled chicken combine to create a perfect blend of flavors, and with grilled chicken from the freezer, it is a quick and delicious meal.

Ingredients

• 16 ounces shell or orecchiette pasta
• 1 tablespoon light extra virgin olive oil
• ½ cup balsamic vinegar
• 14.5 ounces diced tomatoes (drained)
• 1 medium red bell pepper
• 1 medium onion
• 3 cups cooked chicken
• ¼ cup chopped fresh basil (or 2-3 teaspoons dried)
• salt and pepper to taste
• 4 ounces crumbled feta cheese (plus extra for garnish)
• ¼ cup shredded Parmesan cheese

Instructions

1. Prepare 16 ounces shell or orecchiette pasta as directed on package.
2. Cube 3 cups cooked chicken.
3. Dice 1 medium red bell pepper and 1 medium onionand sauté in 1 tablespoon light extra virgin olive oil.
4. Add cubed chicken, 14.5 ounces diced tomatoes (drained), and ¼ cup chopped fresh basil and mix well.
5. In a bowl, combine cooked pasta and ½ cup balsamic vinegar. Add to chicken and vegetables.
6. Season with salt and pepper to taste, then add 4 ounces crumbled feta cheese and ¼ cup shredded Parmesan cheese.
7. Toss well and serve immediately, garnishing with extra feta cheese.

17. Mediterranean Yellow Rice

Mediterranean Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Mediterranean rice, aka yellow rice, is your new favorite one pot dish. It can be made in under 30 minutes, and most of that is hands-off time. It’s so simple you probably have all the ingredients in your pantry already.

Ingredients

• 1½ cups basmati rice
• 1 tablespoon olive oil
• ½ yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 1¼ teaspoons turmeric
• 1 teaspoon cumin
• 2¼ cups water
• salt and pepper (to taste)
• ¼ cup pine nuts (toasted)
• ¼ cup cilantro (finely chopped)
• ¼ cup parsley (finely chopped)

Instructions

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a medium pot, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes.
3. Add the turmeric and cumin to the pot and stir until the onion is coated with the spices.
4. Add the minced garlic and saute for about 30 seconds, being careful not to let the garlic burn.
5. Add the rice to the pot and stir until the rice is coated with the onion and spice mixture.
6. Add the water, salt, and pepper to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
8. While the rice is cooking, toast the pine nuts. Heat a dry skillet over medium heat. Add the pine nuts, and spread them out in an even layer. Stir occasionally. Toast the pine nuts for about 3-5 minutes, or until they’re lightly browned and fragrant.
9. When the rice is finished cooking, remove the pot from the heat and let it sit for 5 minutes with the lid on. This allows the rice to steam.
10. Stir in the chopped cilantro, parsley and toasted pine nuts. Fluff the rice with a fork and enjoy!

18. Spinach Croquettes

Spinach croquettes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT4M · Total: PT59M · Yield: [’10’, ’10 croquettes’]

Spinach croquettes, or croquetas de espinacas, are my version of this Spanish dish often served as a ración or tapa. The filling is made using spinach, potatoes and cheese without the need to make béchamel sauce. They make a tasty vegetarian appetiser, side dish or finger food for parties. They can be prepared ahead of time and are suitable for freezing.

Ingredients

• 200 g fresh spinach
• 2 potatoes ((medium sized)(about 300g cooked potato, excluding skin))
• 100 g Cheddar cheese ((grated))
• 1 pinch Salt and pepper
• 4 tbsp dried breadcrumbs
• 4 tbsp olive oil

Instructions

1. Wash the potatoes, pierce the skin with a knife and cook in the microwave.
2. Lightly steam the spinach until it has wilted and then squeeze any excess water out of the spinach using the back of a fork.
3. Finely chop the spinach.
4. Scoop out the centre of the cooked potatoes while still warm and place in a bowl.
5. Add the grated Cheddar cheese and mix.
6. Add the chopped spinach and a little salt and pepper and mix well with a fork.
7. Place the breadcrumbs on a large plate.
8. Shape – take a dessertspoonful of the mixture, form a croquette shape by hand and coat with breadcrumbs. Repeat with the rest of the mixture.
9. Chill for a minimum of 30 minutes.
10. Cook – Heat some olive oil in a large frying pan. Cook in batches a few at a time for a few minutes until they are hot in the centre and golden on the outside. Turn regularly so that they cook evenly. Place the cooked croquettes in the oven to keep them warm until all the croquettes are cooked.

19. Greek Turkey Spinach Skillet

Greek Style Ground Turkey Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Delicious Greek Style Ground Turkey recipe features ground turkey and spinach cooked in a skillet with tomatoes, onions and garlic, with feta cheese, olives and lemon juice providing some good Greek flavors. Serve with orzo.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, chopped
• 1 colored bell pepper, chopped
• 2 cloves garlic, minced
• 1 lb ground turkey
• ¼ cup red wine
• 1 14.5 oz can chopped tomatoes
• 1 tsp dried oregano
• ¼ tsp cinnamon
• 1 tbs lemon juice
• 3 cups baby spinach
• 10 ozs orzo
• 1/4 cup feta cheese, plus additional for serving
• 8 olives, sliced

Instructions

1. Heat 1 tbsp olive oil in a large skillet on medium heat.
2. Add the onion, cook for 5 minutes.
3. Stir in the bell pepper. Cook for a few more minutes, then add the garlic and cook for one more minute.
4. Add the turkey, breaking it up with a heavy spoon. Stir to combine with the other ingredients, then stir in the red wine.
5. When the red wine has been absorbed after a minute or two, stir in the tomatoes, followed by the oregano and cinnamon. This is a good time to put on begin cooking the orzo to serve with the turkey spinach skillet.
6. Simmer the turkey and vegetable mixture for about 10 minutes, stirring occasionally.
7. Stir in the spinach, and cook for a few more minutes, until wilted. Stir in the lemon juice, olives and feta.
8. Drain the cooked orzo, and scoop a serving onto a plate. Scoop a serving of the turkey spinach skillet mixture over the orzo and enjoy! Alternatively, when the orzo is cooked you can stir the cooked pasta in with the turkey skillet mixture and combine it there, prior to plating.

20. Chicken Salad

Mediterranean Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Healthy & delicious, this Mediterranean Chicken Salad is easy to make and is ready in just 15 minutes – no cooking required! Perfect for lunch or busy weeknights!

Ingredients

• Store-bought Rotisserie Chicken (skin removed and cut into bite-sized pieces)
• 4 cups Salad Greens ((I use a spring mix))
• 1 large Cucumber (halved lengthwise and sliced)
• 16 ounce jar Roasted Red Bell Pepper Strips (drained)
• 14 ounce can Artichoke Hearts (drained and chopped)
• 1/4 cup Pine Nuts
• 1/2 cup Olive Oil (extra virgin)
• 3 Tablespoons Red Wine Vinegar
• 1 Lemon (juiced (about 3 Tablespoons))
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Basil (dried)
• 1 teaspoon Oregano (dried)
• 1 teaspoon Thyme Leaves (dried)
• 3/4 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• Black Pepper (to taste)

Instructions

1. Divide the salad ingredients into 4 serving bowls.
2. Mix the dressing ingredients together then drizzle 2 Tablespoons on each salad.

21. Potato Salad

Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (700 g) small Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
• 3 large eggs
• 1/2 cup (120 g) mayonnaise
• 2 tbsp (30 g) plain Greek yogurt or sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or white wine vinegar
• 2 celery stalks, finely diced (about 1/2 cup)
• 1/4 cup finely diced red onion (about 1 small)
• 2 tbsp chopped dill pickles (or 1 tbsp sweet/sour relish)
• 2 tbsp chopped fresh chives or parsley
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Paprika for garnish (optional)

Instructions

1. 1. Prepare ingredients: scrub potatoes and cut into roughly 1-inch pieces. Place eggs in a small saucepan and cover with cold water.
2. 2. Cook potatoes: put potatoes in a medium pot, cover with cold water by about 1 inch, add 1/2 tsp of the salt, bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Reserve 2–4 tablespoons of the cooking liquid, then drain the potatoes and let them cool slightly.
3. 3. Cook eggs: while potatoes cook, bring the egg pot to a gentle boil, then lower heat and simmer 9–10 minutes for hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes, peel, and chop coarsely.
4. 4. Make dressing: in a medium bowl whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, vinegar, the remaining 1/2 tsp salt, and black pepper until smooth.
5. 5. Combine while warm: place warm (not piping hot) drained potatoes in a large mixing bowl. Add the dressing and gently toss so the potato pieces absorb flavor. If the mixture seems dry, add reserved potato cooking liquid 1 tablespoon at a time until you reach the desired creaminess.
6. 6. Add mix-ins: fold in chopped celery, red onion, chopped pickles, and about two-thirds of the chopped eggs. Add most of the chopped chives or parsley, reserving a little for garnish.
7. 7. Taste and adjust: sample the salad and adjust seasoning with additional salt, pepper, or a splash more vinegar if it needs brightness.
8. 8. Chill and finish: cover and refrigerate at least 1 hour to let flavors meld (you can serve sooner if desired). Before serving, top with the remaining chopped egg, sprinkle with reserved chives/parsley and a dusting of paprika if using.
9. 9. Serve: transfer to a serving bowl and serve cold or at cool room temperature. Recipe yields about 4 generous side-dish servings.

22. Antipasto Pasta Salad

Antipasto Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Total: PT60M · Yield: [‘4’, ‘4 people’]

Loaded with grilled vegetables, cherry tomatoes and cannellini beans, this antipasto pasta salad is the picnic dish you need this summer.

Ingredients

• 1 lemon (cut in half and grilled)
• 4 Tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 box Barilla pasta shells ( cooked and cooled)
• 2 cups chopped grilled vegetables (sweet bell peppers, red onion, zucchini, eggplant)
• 1 cup cannellini beans (rinsed and drained)
• 1 pint cherry tomatoes
• 1/2 head radicchio (grilled)
• 1/4 cup chopped soft herbs (parsley, basil, or oregano )
• 1/4 cup pitted black olives
• 1/3 cup freshly grated Pecorino Romano

Instructions

1. Squeeze the grilled lemon, pulp and all, into a small bowl. Remove any seeds. Whisk in olive oil until the dressing is creamy. Season generously with salt and pepper.
2. In a large bowl, stir together the cooked pasta, grilled vegetables and beans. Cut the cherry tomatoes in half and add to the salad. Shred the radicchio and add to the salad, along with the chopped herbs and olives.
3. Drizzle the dressing over the salad, toss in the Romano cheese and stir to combine well. Taste and adjust seasonings if needed. Serve at room temperature.

23. Breakfast Casserole

Mediterranean Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’10’, ’10 servings’]

Low-carb egg casserole with chicken sausage, kale, tomatoes, and feta cheese

Ingredients

• 1 pound (16-oz) mild Italian chicken sausage (or breakfast sausage of choice)
• 1 small head kale (chopped)
• 1 cup cherry tomatoes (or grape tomatoes)
• 1/2 cup feta cheese crumbles
• 12 large eggs (beaten)
• 3/4 tsp sea salt (to taste)

Instructions

1. Preheat the oven to 375 degrees F.
2. Heat a non-stick skillet over medium-high on the stove top and add the chicken sausage. Cook, stirring frequently, until cooked through, about 5 to 8 minutes.
3. Add the kale and cover the skillet. Cook until wilted, about 2 to 3 minutes.
4. Crack the eggs into a mixing bowl and whisk them until well-beaten. Whisk in the sea salt.
5. Transfer the sausage and kale mixture to a lightly oiled (or sprayed) casserole dish and evenly sprinkle the tomatoes and feta cheese over the sausage and kale.
6. Pour the beaten eggs over everything and use a cooking spoon to gently stir until it appears as though all ingredients are evenly distributed.
7. Bake on the center rack of the preheated oven for 32 to 40 minutes, or until the eggs have set up and the edges of the casserole are golden-brown.
8. Allow casserole to cool 10 minutes before slicing and serving.

24. Greek Chicken Souvlaki

Greek Chicken Souvlaki is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT150M · Yield: [‘4’, ‘4 servings’]

Greek Chicken Souvlaki is juicy marinated chicken skewers that are bursting with Mediterranean flavors! They cook up in 15 minutes!

Ingredients

• 1 1/2 lbs. boneless skinless chicken breast (about 2 large chicken breasts; cut into 1″ chunks)
• Salt and freshly ground black pepper (to taste)
• 1 lemon (juiced (2-3 tablespoons))
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic (minced (or 1/2 teaspoon garlic powder))
• 1 teaspoons dried oregano
• Greek tzatziki recipe (for serving; optional)

Instructions

1. Season the chicken with salt and freshly ground black pepper to taste and place in a medium bowl or large zip top bag.
2. Add the lemon juice, olive oil, garlic and oregano, then toss the chicken in the marinade until well coated.  Marinate for a minimum of 2 hours or overnight.
3. About 1-2 hours before cooking time, remove the chicken from the refrigerator and skewer onto the wooden or metal skewers and let stand at room temperature.  The chicken will cook more evenly when it’s grilled at room temperature.
4. Preheat the grill to medium high heat.  Reduce the heat to medium and grill the chicken for about 3 minutes on each side or until grill marks form, or until a thermometer inserted into the center of the chicken registers 160 degrees. Place the chicken on a platter, cover loosely with foil, and allow to rest for 5-10 minutes. Enjoy!

25. Greek Stuffed Goat or Lamb

Delicious Greek Stuffed Goat (or Lamb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT2H · Total: PT3H15M · Yield: 8

This delicious Greek stuffed Goat or Lamb is a traditional recipe filled with liver and rice, served during Easter or Christmas.

Ingredients

• 1 goat or lamb liver, blanched and finely chopped
• 1/4 cup extra virgin olive
• 2 leeks, only the white part finely chopped
• 2 onions, finely chopped
• 1 clove garlic, finely chopped
• 1 cup white dry wine
• 1 cup Carolina or other starchy rice
• 1 tablespoon tomato paste
• 1 1/4 cups passata
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cinnamon
• 1 cup chopped almonds
• 1 cup water
• ¾ cup parsley, finely chopped
• 1 goat (or lamb) back (half a goat or lamb from the waist up with its belly), about 4 kg
• 8 potatoes, cut into wedges
• 1 tablespoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon oregano
• 1/2 cup extra virgin olive oil
• 1/2 cup lemon juice
• 1 cup of water

Instructions

1. Blanch the liver for 5-6 minutes. Drain, let it cool and finely chopit.
2. Heat the olive oil and sauté the onion and leek until theysoften.
3. Add the garlic and sauté for 1-2 minutes to release its aroma.
4. Add the chopped liver and sauté for 5-6 minutes.
5. Add the rice, stir to wet it, and deglaze with the wine.
6. Stir and let it simmer for a minute to evaporate the alcohol.
7. Add the tomato paste, the passata, salt, pepper, and cinnamon.Stir and simmer for 10-15 minutes.
8. Add the chopped almonds and parsley and stir  Set aside to cool.
9. In the meantime, wash the goat or lamb and season it with saltand pepper, inside out.
10. Peel and cut the potatoes into wedges.
11. Stuff the back with the mixture and sew it with thread  Cover it with the caul fat.
12. Put it in a large baking tray together with the potatoes  Season the potatoes with salt, pepper and oregano  Add the olive oil, lemonjuice and water.
13. Cover the baking tray with aluminium foil.
14. Bake in a preheated oven at 180°C for 2 hours.
15. Remove the aluminium foil and continue roasting for about 30more minutes or until the meat is golden brown and crispy.

26. Greek Chicken Meatballs

Greek Chicken Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’, ’24 meatballs’]

These flavorful Greek chicken meatballs are quick and easy to make and can be used in a variety of ways making them perfect for meal prep. Try them in a pita wrap or on a Greek salad or rice bowl for a simple, flavorful lunch or dinner!

Ingredients

• 1 pound ground chicken
• ½ cup plain breadcrumbs
• 1 large egg
• 1 tablespoon olive oil
• ¼ cup red onion (finely diced)
• ⅓ cup crumbled feta cheese
• 2 cloves garlic (minced)
• 2 teaspoons fresh dill (chopped)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a sheet pan with foil or parchment paper.
2. Add all of the ingredients to a large mixing bowl and mix together until well combined.
3. Use a small cookie scoop to scoop the meatballs out onto the prepared sheet pan. They should be around 1 to 1½ tablespoons in size. Then wet your hands and roll the meatballs in your hands to shape them into round balls.
4. Bake for 12-15 minutes, or until the internal temperature reaches 165°F. Alternatively, you can cook the meatballs in a hot skillet until cooked through.

27. Mediterranean Style Marinated Chicken

Mediterranean Style Marinated Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts (about 1.5–1.8 lb / 700–800 g)
• 1/3 cup extra-virgin olive oil (80 ml) plus 1 tbsp extra for cooking
• Zest of 1 lemon and juice of 2 lemons (about 4 tbsp / 60 ml)
• 3 garlic cloves, minced
• 2 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp red wine vinegar
• 1 tbsp honey or brown sugar (optional)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved (about 200 g)
• 1/2 cup pitted Kalamata olives, halved (about 75 g)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano or basil (optional)
• Lemon wedges, for serving

Instructions

1. 1) Prepare and measure all ingredients. Pat the chicken dry; if breasts are unevenly thick, butterfly or gently pound to an even thickness (about 1/2–3/4 inch).
2. 2) In a medium bowl, whisk together 1/3 cup olive oil, lemon zest and juice, minced garlic, dried oregano, thyme, smoked paprika, red pepper flakes (if using), red wine vinegar, honey, salt and pepper to make the marinade. Reserve 2 tablespoons of the marinade in a small container for finishing.
3. 3) Put the chicken in a large zip-top bag or shallow dish and pour the remaining marinade over it. Seal and refrigerate at least 30 minutes and up to 12 hours.
4. 4) When ready to cook, preheat the oven to 400°F (200°C) if you plan to finish in the oven, or preheat a grill to medium-high for grilling. Remove chicken from the fridge 15 minutes before cooking to come closer to room temperature.
5. 5) Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat (or oil the grill grates). Sear the chicken 3–4 minutes per side until nicely browned.
6. 6) After searing, add the sliced red onion, halved cherry tomatoes, and halved olives around the chicken in the skillet. Pour the reserved 2 tablespoons of marinade over the vegetables to add flavor.
7. 7) Finish cooking: For oven method, transfer the skillet to the preheated oven and roast 8–12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. For grilling, move chicken to indirect heat (or lower the heat), cover and cook about 6–8 more minutes per side until done. Times will vary with thickness—cook until fully cooked through.
8. 8) Remove the chicken to a cutting board and let rest 5 minutes. While the chicken rests, warm the vegetables and pan juices over medium heat 1–2 minutes to concentrate flavors; taste and adjust seasoning with a pinch of salt, pepper, or a squeeze of lemon if needed.
9. 9) Slice the chicken (or serve whole) and spoon the warm tomato-onion-olive mixture over the top. Sprinkle with chopped fresh parsley and optional fresh oregano or basil.
10. 10) Serve immediately with lemon wedges on the side. Suggested accompaniments: rice or couscous, a simple green salad, roasted vegetables, or warm pita.

28. Greek Salmon Gyros

Greek Marinated Salmon Gyros with Tzatziki is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT20M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

These Greek-inspired salmon gyros make for a satisfying and nourishing dinner (or lunch!). A quick salmon marinade adds lots of flavor to the baked salmon. Warm, crispy pitas topped with buttery salmon, a fresh Greek salad, and creamy rich tzatziki make for a mouth-watering meal!

Ingredients

• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced or grated
• 1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb salmon
• 1/2 cup crumbled feta cheese
• 4 flatbread pitas
• 1 cup cherry tomatoes, quartered
• 1/2 cup sliced red onion
• 1 green bell pepper, diced (about 1 cup)
• 1 1/2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely grated cucumber
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 garlic clove, minced or grated
• 1 tablespoon chopped dill
• 1 tablespoon chopped mint
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt

Instructions For the salmon gyros

1. In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, smoked paprika, salt and pepper until combined.
2. Pat salmon dry with a paper towel. Place in a shallow bowl or plastic zipper bag. Pour marinade over salmon and let sit in the refrigerator to marinate for about 30 minutes.
3. Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
4. Place marinated salmon onto baking sheet and bake until salmon flakes easily with a fork inserted into the center, about 20-25 minutes.
5. Place flatbreads on a baking sheet and bake for the last five minutes of salmon cooking time to heat them.
6. Assemble your flatbreads by adding flaked salmon, Greek salad, and tzatziki.

For the Greek salad

1. While the salmon is marinating, add tomatoes, red onion, bell pepper, lemon juice, olive oil, oregano, salt and pepper to a medium bowl. Toss to combine. Set aside.

For the tzatziki (adapted from Love and Lemons)

1. Using a cheese cloth or clean dish towel, squeeze out any excess water from cucumber.
2. In a small bowl, add cucumber, Greek yogurt, lemon juice, lemon zest, garlic, dill, mint, olive oil and salt, and whisk until combined. Set aside.

29. Baked Salmon

Baked Salmon Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT18M · Total: PT25M · Yield: [‘4’, ‘4 portions’]

This Baked Salmon Recipe is made with a simple Mediterranean-style marinade of olive oil, lemon juice, garlic, thyme, paprika, salt, and black pepper. It is quick, easy, and ready in about 25 minutes.

Ingredients

• 1 lbs ½ side salmon ((450 grams))
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp good quality olive oil
• 1 clove garlic ((minced))
• 1 tbsp fresh thyme ((chopped))
• 1 TSP salt
• ½ TSP freshly ground black pepper
• ½ TSP paprika

Instructions

1. Take your salmon fillet(s) out of the fridge and let them sit on the counter for about 15 minutes to bring them to room temperature.  Pat the salmon dry with paper towels.
2. To make the marinade, combine the olive oil, lemon juice, salt, paprika, thyme, garlic, and freshly ground pepper.
3. Place the salmon fillet(s) into a baking dish skin side down.
4. Pour over the marinade on the salmon fillet(s) and spread it evenly using a silicon brush.
5. At this stage, you can let the salmon marinate for 30 minutes (in this case, skip bringing the salmon to room temperature) before baking it.
6. If you are in hurry, skip the marinating time and preheat your oven to 190° C (375° F).
7. When the oven is hot, place the baking dish and cook the salmon for 18 to 20 minutes, until its color turned opaque and it flakes easily with a fork.
8. If using individual salmon fillets, start checking after 12 to 14 minutes.
9. Let the salmon rest for a couple of minutes before serving.

30. Sheet Pan Chicken Shawarma

Sheet Pan Chicken Shawarma is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Yield: [‘8’]

Embark on a flavor-filled adventure with this incredible Sheet Pan Chicken Shawarma recipe. Immerse yourself in Middle Eastern delights without leaving home. Experience the convenience of a one-pan meal bursting with aromatic spices, tender chicken, and a heavenly yogurt sauce.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 1/4 cup Avocado or olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp smoked paprika
• 1 tbsp ground turmeric
• 1/4 tsp ground allspice
• 1/4 tsp cayenne pepper
• 4 cloves garlic (smashed)
• 2 lemons (zested and juiced)
• 1 1/2 tsp pink salt
• 1 large cucumber (seeded and chopped)
• 3 roma tomatoes (seeded and chopped)
• 1 lemon (juiced)
• 1/2 red onion (chopped)
• 1/4 cup fresh flat-leaf parsley (chopped)
• 1 tbsp Avocado or olive oil
• 1 cup plain Greek yogurt
• 2 cloves garlic (minced)
• 1/2 lemon (juiced)
• pink salt (to taste)
• cracked black pepper (to taste)
• 1 1/2 lbs baby Yukon potatoes (halved *See Notes for keto subsitutes)
• 1 head cauliflower (cut into florets)
• 2 tbsp Avocado or olive oil
• 1 tsp ground cumin
• pink salt (to taste)
• 8 pita rounds (*See Notes for keto and whole food subsitutes)
• hummus (Omit for keto and use homemade for whole food)
• 1 cup feta cheese crumbles
• lemon wedges

Instructions

1. For the Chicken
2. Place the yogurt, oil, cumin, coriander, paprika, turmeric, allspice, cayenne pepper, garlic, lemon zest and the juice from 2 of the lemons, and 2 teaspoons salt in a large zip-top plastic bag. Add the chicken, seal the bag and use your hands to make sure the chicken is well coated with the marinade. Refrigerated, for 12 to 24 hours.

For the Relish

1. In a medium bowl, combine the cucumber, tomato, lemon juice, red onion, parsley, and olive oil. Season with salt and pepper and stir to combine. Cover and place in the refrigerator.

For the Yogurt Sauce

1. Combine all of the sauce ingredients in a small bowl, cover and refrigerate.

To Cook

1. Preheat the oven to 425 degrees F.
2. In a small bowl toss the vegetables with the olive oil, cumin, and salt.
3. Scatter the vegetables on the baking sheet and roast for 20 minutes, then toss the potatoes and cauliflower with tongs to ensure they’re cooking evenly, nestle the chicken thighs into the vegetables, and return the pan to the oven for 20 minutes more until chicken and vegetables are cooked through (chicken should reach an internal temperature of 165 degrees). Allow the chicken to rest 5 minutes, then cut into bite-sized pieces.

To Serve

1. To make the wraps, warm the pita rounds (or flatbread) in the microwave for about 30 seconds, then spread some hummus over each one, spoon about 2 or 3 tablespoons of relish, add the chicken shawarma, drizzle with yogurt sauce, top with feta cheese, and serve.

31. Greek Lemon Chicken Soup

Avgolemono Soup Recipe: Greek Lemon Chicken & Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘8’, ‘8 Cups’]

Avgolemono is a very special recipe. This Greek Lemon Chicken and Rice Soup is a delicious and unique soup. Your first bite brings all of the warmth and comfort of traditional chicken soup, while the bright lemon flavor steals you away and drenches you with Mediterranean sunlight.

Ingredients

• 1 lb Boneless Skinless Chicken Breast
• 1 Yellow Onion
• 2 Carrots
• 3 Cloves Garlic (Minced)
• 10 Cups Water
• 1 Cup White Rice
• 3 Eggs (Separated)
• 3 Lemons (3/4 Cup Juice)
• 2 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Salt
• 1 Tsp Pepper
• 1 Tbsp Dry Oregano
• pinch Red Pepper Flake ((optional))

Instructions

1. Heat a large pot on medium heat. Then, add 2 tablespoons of olive oil.
2. Add diced carrot, yellow onion, and garlic to the pot and cook until the onions are translucent.
3. Season with salt, pepper, oregano, and chili flakes (optional).
4. Add 10 Cups of water. Bring to a simmer and add one pound or approximately two whole chicken breast pieces.
5. Let cook at a gentle simmer for 20 minutes or until the chicken breasts are fully cooked. Dice cooked chicken into ¼ inch pieces and return to the soup.
6. Separate three eggs.
7. Whisk egg whites vigorously until they are white and foamy.
8. Beat eggs yolks and add yolks and ¾ cup of lemon juice to eggs whites and gently mix.
9. Then, add ¼ cup of hot soup broth to the egg, lemon juice mixture.
10. Next, add the tempered egg mixture to the broth and stir well.
11. Finally, make sure the soup is simmering on low heat. Add one cup of white rice, and cook for 20 minutes with the lid on. Give the whole pot a stir around the 10 minute mark to make sure the rice doesn’t burn on the bottom of the pot.

32. Chicken Shawarma

Chicken wrap recipe/ easy shawarma recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (700 g) boneless skinless chicken thighs, trimmed
• 1/2 cup (120 g) plain Greek yogurt (for marinade)
• 2 tbsp olive oil (for marinade)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 4 garlic cloves, minced (divide between marinade and sauce)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp ground turmeric
• 1/2 tsp ground allspice (or a pinch of cinnamon)
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for cooking)
• 4 pita breads or flatbreads (6–8 inch)
• 1 cup shredded lettuce (about 1 small head or half a large)
• 1 medium tomato, thinly sliced
• 1/2 cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup sliced pickles (optional)
• 1/4 cup chopped fresh parsley
• For the garlic-yogurt sauce: 1/2 cup (120 g) plain Greek yogurt, 1 tbsp tahini or mayonnaise, 1 tbsp lemon juice, 1 garlic clove minced, salt and pepper to taste

Instructions

1. 1. Measure and prepare: gather all ingredients. Pat chicken dry with paper towels and place in a bowl or resealable bag.
2. 2. Make the marinade: in a bowl combine 1/2 cup yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, cumin, coriander, paprika, turmeric, allspice, cayenne (if using), salt, and pepper. Whisk until smooth.
3. 3. Marinate the chicken: add chicken to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes; for best flavor, chill 2–8 hours (or up to overnight).
4. 4. Prep sauce and vegetables: while chicken marinates, whisk together 1/2 cup yogurt, 1 tbsp tahini (or mayo), 1 tbsp lemon juice, 1 minced garlic clove, and a pinch of salt and pepper. Taste and adjust seasoning. Slice tomato, cucumber, red onion, shred lettuce, chop parsley, and set pickles aside.
5. 5. Heat the pan or grill: warm a large skillet or grill over medium-high heat and add 1 tbsp olive oil if using a skillet.
6. 6. Cook the chicken: remove excess marinade from chicken pieces and add to the hot pan (do not overcrowd; cook in batches if needed). Cook about 5–7 minutes per side depending on thickness, until chicken is cooked through (no pink inside and juices run clear) and edges are slightly charred. Internal temperature should reach 165°F (74°C) if using a thermometer.
7. 7. Rest and slice: transfer cooked chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into strips.
8. 8. Warm the breads: briefly warm pita or flatbreads in the hot skillet or oven for 30–60 seconds per side until pliable and lightly toasted.
9. 9. Assemble shawarmas: spread 1–2 tbsp garlic-yogurt sauce down the center of each warm bread, add a portion of sliced chicken, then top with lettuce, tomato, cucumber, red onion, pickles (if using), and sprinkle with chopped parsley. Add extra sauce or hot sauce if you like.
10. 10. Serve: fold or roll each wrap and serve immediately. Taste and adjust with more lemon juice, salt, or sauce as desired.

33. Zucchini Fritter Mediterranean Rice Bowls

Zucchini Fritter Mediterranean Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 4

If you’re eating healthier, you will absolutely love every bite of these tasty Zucchini Fritter Mediterranean Rice Bowls with relish!

Ingredients

• clove garlic, minced
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/2 cup canola oil
• 2 cups diced cucumber
• 2 cups cherry tomatoes, halved
• 1/2 cup feta, crumbled
• 1/2 cup garlic hummus

Instructions

1. Prepare rice according to package directions.
2. In medium bowl, toss zucchinis with salt; let sit at least 10 minutes. Transfer to colander and squeeze out excess moisture. Return to bowl and stir in eggs, green onions, dill and garlic.
3. In another bowl, stir flour, Parmesan, baking powder, cumin and pepper. Stir dry mixture into zucchini mixture and combine to form thick batter.
4. In large skillet over medium heat, heat 1/4 cup oil. Working in batches, drop 2 tablespoons batter into pan for each fritter. Cook 2-3 minutes per side until golden brown, adding remaining oil as needed. Drain on paper towel-lined tray.
5. Divide rice between four bowls. Top each with cucumbers, tomatoes, feta and fritters. Garnish each bowl with scoop of hummus.

34. Egg Bites

Mediterranean Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT23M · Total: PT23M · Yield: [’12’]

These fluffy Mediterranean egg bites with spinach, olives, and feta are easy to make, great for meal prep, and perfect for a protein-packed breakfast.

Ingredients

• 1/2 tablespoon olive oil
• 1/4 cup bell peppers (diced (any color))
• 1/4 cup purple onion (diced)
• 1/2 tablespoon minced garlic
• 1/2 cup spinach (chopped)
• 1/4 cup olives (sliced)
• 1/4 cup feta cheese
• 3 large eggs
• 1 1/2 tablespoon milk (I used 1% milk)
• Salt & pepper to taste
• Extra feta & chopped parsley for garnish (optional)

Instructions

1. Preheat oven to 350 degrees and spray mini muffin pan with non-stick cooking spray.
2. Pour olive oil into a small skillet. Add peppers, onions and garlic and cook over medium heat for two minutes.
3. Stir in spinach and cook for an additional minute.
4. Remove from heat. Add olives and mix well.
5. Spoon vegetable mixture into each muffin tin.
6. Sprinkle feta cheese over the top of the veggies.
7. In a medium mixing bowl, whisk together eggs and milk. I used 1% milk.
8. Pour egg mixture over the veggies. I find it easiest to pour the eggs into the tins using a measuring cup.
9. Bake at 350 degrees for 20 minutes. Remove from oven and add salt and pepper to taste.
10. Garnish with additional feta cheese and/or chopped parsley (optional)
11. Let stand for five minutes and remove from muffin tins. Serve warm.

35. Roasted Cod with Tomatoes

Skinny Roasted Cod With Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’]

Skinny Roasted Cod With Tomatoes is an easy, healthy meal that you should add to your weekly rotation. The fish is mild, tender and flavorful and the roasted tomatoes are super sweet.

Ingredients

• 2 cod fillets (thawed)
• 2 tbsp olive oil
• 1 pint of multicolored grape tomatoes (I found mine at Trader Joe’s)
• 1 tsp herbes de Provence (or thyme and oregano)
• salt and pepper
• juice of 1 lemon
• lemon slices

Instructions

1. Preheat oven to 350°.
2. Pat fillets dry with a paper towel and place on a sheet pan lined with parchment.
3. Scatter tomatoes around the fillets.
4. Drizzle fish with olive oil. Drizzle tomatoes with oil and mix around with hands.
5. Sprinkle fish and tomatoes with herbs, salt and pepper.
6. Squeeze lemon over fish and place lemon slices on top.
7. Cook for about 20-30 minutes until the fish flakes easily and some of the tomatoes have opened.
8. Garnish with parsley.
9. Season with more salt to taste.

36. Sheet Pan Salmon and Veggies

Sheet Pan Greek Salmon and Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This easy Greek Salmon recipe features tender, flakey fish smothered in a flavorful Greek marinade and cooked on one pan in the oven! A sheet pan salmon and veggies recipe that takes all the guesswork out of having all your dishes cooked and ready to serve at the same time!

Ingredients

• 4 6 oz salmon filets (skin on or off)
• 1 zucchini (halved and sliced)
• 1 pint cherry tomatoes
• 1 yellow bell pepper (chopped)
• 1 lb baby potatoes (cut into halves or quarters depending on size)
• 1/2 red onion (sliced)
• 1/2 cup kalamata olives (sliced)
• 1/2 cup feta
• 1/2 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh dill (chopped)
• 3 cloves minced garlic
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tsp dijon mustard
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat oven to 400.
2. Combine marinade ingredients and whisk well.
3. Add salmon filets to a bowl or dish and pour half the marinade over top. Let them marinate in the fridge while you chop the remaining ingredients.
4. Combine the zucchini, tomatoes, bell pepper, onion, and sliced potatoes into a bowl and toss with the remaining 1/2 of the marinade.
5. Lay them out flat on the baking sheet and bake for 20 minutes. Remove from the oven.
6. Remove the salmon fillets from the marinade and discard marinade. Place them on top of the veggies on the pan in a single line. Bake for an additional 12 minutes.
7. Sprinkle the olives and feta over everything and turn the oven to broil. Broil for 2-3 minutes until the tops of the salmon begin to brown. Enjoy!
8. Serve topped with fresh parsley and tzatziki sauce!

37. Spaghetti All Puttanesca

Spaghetti alla Puttanesca is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history! Usually made with pantry staples, spaghetti alla puttanesca is a fabulous weeknight dinner recipe.

Ingredients

• 14 oz spaghetti
• 3-4 tbsp extra-virgin olive oil
• 3-4 cloves garlic (thinly sliced)
• 6-8 anchovy fillets (finely chopped (Italians prefer salted anchovies but you can also use those in oil))
• 1 tsp peperoncino flakes ((Italian red chili pepper) or 1- 1/2 a chopped peperoncino)
• 1 tbsp capers (drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them))
• 3.5 oz pitted black or green olives (I used taggiasca olives)
• 14 oz fresh sauce tomatoes (San Marzano or datterini) (peeled, deseeded and chopped)
• 1 handful fresh parsley leaves (chopped)
• freshly ground black pepper
• salt (for pasta and to taste)

Instructions

1. Start by boiling water for the spaghetti. Once boiling, add salt and return to a rolling boil. Add the spaghetti and cook according to the package instructions until just under al dente. Reserve one cup of pasta water before draining.
2. Meanwhile, heat the olive oil in a large deep skillet. Add the garlic, anchovies, and peperoncino. Cook over medium heat until the garlic is fragrant and the anchovies have dissolved, about 5 minutes.
3. Add capers, a bit of parsley and olives and stir to combine.
4. Add the tomatoes to the pan and bring the sauce to a gentle simmer.
5. Add the drained spaghetti and a splash of pasta water to the sauce.
6. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep the sauce a little liquidy until pasta is perfectly al dente. Sprinkle in more parsley and taste to season with salt and pepper. Serve immediately.

38. Chicken Gyro Bowl

Chicken Gyro Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

These Chicken Gyro Bowls take all the flavor and ingredients from the traditional Greek sandwich and turn them into a quick and easy, healthy dinner!

Ingredients

• 1/4 cup plain Greek yogurt, (low fat or full fat are best)
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, (grated)
• 2 tablespoon chopped flat leaf parsley
• 1 tablespoon olive oil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper to taste
• 1 1/4 pounds boneless skinless chicken breasts (cut into bite sized pieces)
• 1 cup shredded cucumber (you can also dice the cucumber)
• 1 1/2 cups plain Greek yogurt, (low fat or full fat are best)
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon grated garlic, (1 teaspoon if you like it extra garlicy)
• Salt and freshly ground black pepper to taste
• 1 cup quartered cherry tomatoes
• 1 cup diced cucumber
• 1/4 cup diced red onion
• 1/3 cup kalamata olives
• 1/2 cup crumbled feta cheese
• 2 cups cooked brown rice

Instructions

1. Combine all the ingredients for the chicken marinade in a bowl and stir together until combined. Add in the cubed chicken and let it marinate for 30 minutes.
2. While the chicken marinates make the tzatziki sauce. Stir together all of the ingredients and taste for seasoning. Refrigerate until ready to serve.
3. In a large skillet over medium-high heat add enough olive oil to coat the bottom of the pan. Add in the chicken and spread it into a single layer. Let it brown for 3-4 minutes before flipping it over. Continue to cook another 4-5 minutes or until it’s cooked through.
4. To assemble the bowls, fill the bowl with rice and then top it with some of the chicken, cucumbers, red onion, tomatoes, kalamata olives, crumbled feta, and tzatziki sauce.

39. Mediterranean Pasta Salad

Mediterranean Pasta Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: [’12’, ’12 as a side’]

This easy recipe for a Mediterranean Pasta Salad made with Greek ingredients and with Penette pasta tastes light and fresh dressed in a mediterranean salad dressing made with fresh lemon juice and olive oil.

Ingredients

• 454 grams dry pasta (pennette, fusilli, rotini, macaroni are all good choices)
• 1 large red bell pepper (chopped)
• ½ medium red onion (finely chopped)
• ¾ cup pitted kalamata olives (halved)
• 1 cup Feta cheese (crumbled)
• ½ cup parsley (chopped)
• ½ cup sun-dried tomatoes (sliced thin)
• ⅓ cup olive oil (extra-virgin)
• 4 tablespoons lemon juice (freshly squeezed)
• 1 small clove of garlic (minced)
• ½ teaspoon salt (more to taste)
• ¼ teaspoon freshly ground pepper (more to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook, stirring occasionally, until pasta is tender or 2 minutes longer than package directions for al dente pasta. Drain the pasta and rinse it under cold water. Once the pasta is drained transfer pasta to a large bowl.
3. Meanwhile, prepare all of the salad ingredients.
4. Make the salad dressing by adding all of the ingredients to a jar and shaking well.
5. Once the pasta is cool add all of the salad ingredients to a large bowl. Top with the dressing (reserving a couple of tablespoons for any leftover salad) and toss well. Salad tastes best if refrigerated at least 30 minutes before serving.
6. When ready to serve, toss the salad again and taste to see if more dressing or seasoning is needed. Adjust to taste.

40. Chicken Orzo

Mediterranean Chicken Orzo Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This Mediterranean chicken orzo is a 30 minute one pan dinner packed with chicken, sun-dried tomatoes, and spinach for a well balanced meal.

Ingredients

• ¼ cup plus 1 Tablespoon olive oil (divided)
• 2 Tablespoons lemon juice
• 2 teaspoons dried oregano (divided)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 pound boneless skinless chicken breasts (cubed)
• 3 garlic cloves (minced)
• 2 cups low sodium chicken stock
• 1 cup orzo (uncooked)
• ½ cup dry packed sun-dried tomatoes chopped
• 6 ounces fresh baby spinach
• 8 ounces crumbled feta cheese

Instructions

1. Cut chicken into bite sized cubes and place in a large zip top plastic bag. Whisk together ¼ cup of olive oil, 2 Tablespoons of lemon juice, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper in a small bowl. Pour the mixture over the chicken and seal the bag, then refrigerate for 1 hour, up to overnight.
2. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes, stirring occasionally, until browned but not cooked through. Add the garlic and cook for another minute until fragrant.
3. Stir in the chicken stock, orzo, sun-dried tomatoes, and the remaining teaspoon of oregano. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook until the orzo is tender and the chicken is cooked through and most of the liquid has cooked off, about 10-12 minutes, stirring occasionally.
4. Gradually add spinach and cook until wilted. Season with additional salt and pepper to taste, then top with crumbled feta cheese and serve.

41. Greek Chicken Platter

Easy Grilled Greek Chicken Platter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT160M · Yield: [‘6’]

These grilled Greek chicken kebabs are an easy anytime dinner, great for meal prepping, and can fit a keto and low carb lifestyle. Light up the grill and your taste buds with these classic Mediterranean flavors like fresh dill, olive oil, lemon juice, and tzatziki sauce that are sure to be a family favorite.

Ingredients

• 4 Chicken Breasts (diced evenly into 1″ pieces)
• 1 cup Sour Cream
• 2 tbsp. Olive Oil
• 1/2 Lemon (Juiced)
• 1/2 Lemon (Zested)
• 2 tbsp. Fresh Dill (minced)
• 2-3 Garlic Cloves (minced)
• 1 tsp Salt
• 1 tsp Pepper
• Serve with- Low carb pita (olives, cucumbers, red onion, tomatoes, and tzatziki sauce.)

Instructions

1. 1. In a bowl combine the sour cream, olive oil, lemon juice and zest, fresh dill, minced garlic, and salt and pepper.
2. 2. Add in the diced chicken and use your hands to mix everything very well and then cover and store in the fridge for at least 2 hours or overnight.
3. 3. Before grilling, soak wooden skewers at least 30 min ahead of time. Prep the grill for two zone cooking (direct and indirect heat) and heat to 425 F. Cover a baking sheet with foil and place a rack over top.
4. 4. Skewer the chicken so there is a little space between each piece for even cooking. Place on the elevated rack and repeat.
5. 5. Place the baking sheet with the chicken skewers onto the cooler side (indirect) of the grill. Cook until the internal temperature is around 145-150 F. This could take around 15-20 minutes depending on how cold the chicken was before grilling. Grilling indirect first allows the marinade to stay on the chicken and not end up all over your grill!
6. 6. Move the chicken to the direct side of the grill and rotate every minute to get a nice even char. Cook at this stage until the chicken reaches an internal temperature of 165 F.
7. 7. Remove from the grill and serve with your favorite Mediterranean style veggies, tzatziki sauce, and low carb pitas or with Greek cauliflower rice.

42. Greek Fattoush Salad with Grilled Salmon

Greek Salmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 large salads with salmon’]

This easy Greek salmon salad is loaded with crisp vegetables, briny olives and creamy feta cheese and topped with a perfectly seared filet of salmon.

Ingredients

• 1/2 cup olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon lemon juice (about 1/2 lemons worth)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3/4 teaspoon dried oregano
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon Ground black pepper
• 1 head romaine lettuce (root end removed and chopped)
• 1/2 red onion (sliced thin)
• 2-3 radishes (sliced thin)
• 1 Persian cucumber (chopped in 1/2 inch cubes)
• 1 pint cherry tomatoes (cut in half)
• 1/2 cup pitted Kalamata olives
• 1/2 cup sliced peperoncini’s
• 1/2 cup cubed feta cheese
• 1/4 cup Fresh dill (hard stems removed and roughly chopped)
• 1/4 cup Fresh mint leaves (stems removed and leaves roughly chopped)
• Pita chips (optional addition)
• 8 ounces salmon filets ( 2 fillets, 4 ounces each)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Ground black pepper
• Olive oil (for drizzling)

Instructions

1. Make the red wine vinaigrette. In a bowl, add the olive oil, red wine vinegar, honey, Dijon and oregano and season with salt and pepper. Whisk the dressing until emulsified and slightly thickened. Alternatively, add all the ingredients toa. small jar and shake until combined.
2. For the Greek salmon. Pat the salmon fillets dry with paper towels and season evenly with salt, pepper and oregano.
3. Bring a cast it on skillet or grill pan to medium-high heat and drizzle with a bit of olive oil. Sear the salmon for 4-5 minutes per side until a crust forms and the salmon is still flakey.
4. Assemble the Greek salad. In a large bowl, add the chopped romaine, along with the cherry tomatoes, olives peperoncini’s, crumbled feta cheese, radishes and olives. Top with the fresh dill and mint and pour the dressing over the salad.
5. Toss the Greek salad with the dressing and serve with a filet of seared salmon on top. If you have any vinaigrette left over, spoon some over the salmon and serve.

43. Harissa Spiced Chicken Kabobs

Harissa Spiced Chicken Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT12M · Yield: [‘8’]

Up your grilling game with these Harissa Spiced Chicken Kabobs, guaranteed to make your taste buds tingle! Marinated in a zesty harissa paste and paired with a refreshing yogurt sauce, these kabobs are a flavor-packed keto sensation that is perfect for any summer cookout.

Ingredients

• 8 metal skewers (or wooden)
• 2 lb boneless skinless chicken thighs (cut into strips)
• 3 tbsp + 2 tsp harissa seasoning
• 3 tbsp olive oil
• 2 cloves garlic (minced and divided)
• 1 cup plain Greek yogurt
• 4 green onions (chopped)
• 1 small jalapeño (fine chopped)
• pink salt
• fresh cracked black pepper
• keto pita rounds
• keto flatbreads
• baby arugula

Instructions

1. If using wooden skewers, soak them in water for 30 minutes.
2. In a small bowl, combine 3 tablespoons of the harissa seasoning with the olive oil and 1 clove minced garlic, until a paste is formed. Set aside.
3. Weave the chicken strips on to the wooden skewers and rub the chicken with the harissa paste. Place the skewers on a plate and cover with plastic wrap. Let stand for 30 minutes.
4. Heat the grill to medium-high heat.
5. Meanwhile, in a medium bowl, combine the yogurt, green onions, garlic, jalapeño and the remaining 2 teaspoons of harissa seasoning. Season with salt and pepper.
6. Grill the kabobs for 10 to 12 minutes, turning occasionally. Remove to a plate.
7. If using, toss the pita rounds or flatbread on the grill to warm, about 15 seconds aside.
8. Serve the kabobs with the toasted pita or flatbread, yogurt sauce, and arugula.

44. Greek Marinated Salmon

Greek Marinated Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’, ‘4 servings’]

Ingredients

• 1/4 cup lemon juice, approximately from 2 medium lemons
• 1/3 cup olive oil
• 2 tablespoons chopped fresh oregano
• 3 small cloves garlic, grated or minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound salmon fillet (I used wild-caught)
• Optional topping: beet tzatziki

Instructions

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together lemon juice, olive oil, oregano, garlic, mustard, salt and pepper until combined.
3. Place salmon inside a gallon-sized ziplock bag and pour marinade over top. Make sure salmon is fully coated with marinade and let sit for 30 minutes in the refrigerator.
4. Remove salmon from marinade, place on parchment-lined baking sheet and discard excess marinade.
5. Bake salmon for 20-25 minutes at 300 degrees F, or until salmon is slightly opaque in the middle and flakes easily (baking time will vary according to the thickness of the fillet).
6. Optional: Top with beet tzatziki.

45. Spinach Feta Borek

Turkish Borek (Spinach and Feta Pie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT540M · Yield: [’12’, ’12 squares’]

Turkish borek are savory pastries that are layered with phyllo and a mixture of spinach, feta and herbs and brushed with a buttery glaze.

Ingredients

• 1 roll Phyllo (defrosted: 2 “packages” come in a box, just used 1)
• 3 cups frozen spinach (defrosted and squeezed of excess water)
• 1/2 cup feta cheese (crumbled)
• 1 egg
• 1/2 cup Fresh parsley leaves (roughly chopped)
• 1/2 cup Fresh dill (roughly chopped)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Ground black pepper
• 6 tablespoons unsalted butter (melted)
• 1/3 cup milk
• 1/4 cup olive oil
• 1 egg
• 1/3 cup milk
• 1 egg

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, add the thawed spinach, crumbled feta cheese, fresh herbs, 1 egg and season with salt and pepper. Stir to combine well.
3. In the 2nd bowl, add the glaze ingredients. Whisk the melted butter, milk, olive oil and egg until well combined. And in the 3rd bowl, add the topping glaze ingredients and whisk the milk and egg.
4. Unroll phyllo sheets and cover with a damp towel to keep it from drying. If your box of phyllo has 2 rolls of phyllo, just use 1.
5. Brush a 9 by 13 pan with the butter glaze mixture on all sides and bottom.
6. Layer the first phyllo sheet into the pan and brush with glaze. Continue this for 10 layers or about half of the phyllo sheets.
7. Add the spinach and feta filling and distribute evenly. Then top with another sheet of phyllo and continue layering a phyllo sheet, then brushing with glaze until all the sheets are used up.
8. Once all the phyllo sheets are used, brush with the topping glaze and use a sharp knife to cut the borek into 12 squares or 24 triangles.
9. Bake the spinach borek at 350 degrees Fahrenheit for 40-45 minutes or until the top is golden brown.

46. White Bean and Tuna Salad

White Bean and Tuna Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

An easy and healthy recipe for a White Bean and Tuna Salad that’s loaded with good for you ingredients that will help fill you up and keep you satisfied until your next meal.

Ingredients

• 4 cups mixed spring greens (or salad greens of your choice.)
• 1 15 ounce cannellini beans (or white kidney beans, rinsed and drained.)
• 1 6 ounce tuna packed in olive oil (drain the oil and reserve it for the salad dressing.)
• 1 tomato (chopped, or a handful of cherry or grape tomatoes)
• ¼ cup chopped red onion
• 3 tablespoons Parmesan cheese shavings (use a peeler to make thin Parmesan strips)
• chopped fresh parsley (optional)
• 3 tablespoons extra-virgin olive oil (plus the reserved oil from the canned tuna (should have 4 tablespoons of oil in total))
• 2 tablespoons freshly squeezed lemon juice
• ½ small garlic clove (crushed)
• salt and pepper to taste

Instructions Mediterranean Salad Dressing (Lemon and Olive Oil Dressing)

1. Combine the oil, lemon juice, crushed garlic, salt and pepper in a small bowl and whisk together. Or put all the ingredients in a small jar, cover it and give it a good shake. Reserve or refrigerate if not using right away.

White Bean and Tuna Salad

1. Add the salad greens to a bowl.
2. Top the greens with the white beans, tuna, tomatoes and red onion.
3. Sprinkle freshly chopped parsley and top with Parmesan shavings.
4. Add the dressing and toss the salad.
5. Serve immediately.

47. Tuna and Peso Malloreddus

Tuna and Pesto Malloreddus (Sardinian gnocchi alla Carlofortina) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘4’]

Made with creamy basil pesto, fresh tuna and cherry tomatoes, this tuna and pesto malloreddus recipe is a fabulous authentic seafood pasta recipe from the island of San Pietro, off the coast of Sardinia. It’s perfect for any occasion and can be eaten as a pasta salad too!

Ingredients

• 400 g malloreddus (Sardinian gnocchi) ((14oz) or trofie)
• 300 g fresh tuna ((10-11oz) or canned tuna)
• 15-20 cherry tomatoes (cut into halves or quarters)
• 1 onion (small)
• 1/2 glass white wine
• salt (for pasta and to taste)
• black pepper (to taste)
• 3-4 tbsp extra virgin olive oil.
• 4 handfuls fresh basil leaves
• 30 g pine nuts ((1oz))
• 50 g Parmigiano Reggiano or grana ((2oz) grated or pecorino from Sardinia)
• 2 garlic cloves (peeled)
• salt (to taste)
• extra virgin olive oil. (as required)

Instructions Make the basil pesto

1. If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels. Dry fry the pine nuts for 2-3 minutes if you prefer to have them toasted. Watch they don’t burn! I didn’t toast them for this recipe!
2. Put all the ingredients in a mini food processor and pulse a few seconds at a time until you have the right consistency, adding as much olive oil as you need to create a paste. Don’t keep pulsing for too long at once as the blender heats up, this can spoil the basil. Put the pesto in a bowl and set aside.

Make the alla Carlofortina sauce

1. Peel and chop the onion. Cut the tuna into small cubes (if using fresh or frozen tuna) Wash the tomatoes and cut into halves or quarters.
2. Fry the finely chopped onion in olive oil in a skillet or deep frying pan until it starts to soften. Add the chopped tuna and brown it on all sides then add the white wine and let the alcohol evaporate. At the end add the halved cherry tomatoes, salt and pepper and cook on a medium heat for about 10-15 minutes.

Cook the pasta.

1. While the sauce is cooking, put a pot of water onto boli for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente  according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain. Add the pasta to the sauce and mix well.
2. Add the pesto to the pasta and sauce and mix well again. If it seems dry, add a spoonful of the saved pasta cooking water. Serve immediately.

48. Mediterranean Beef

Instant Pot Mediterranean Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’]

Instant Pot Mediterranean Beef is a tender and flavorful beef recipe made with chuck shoulder roast in a delicious balsamic wine sauce.

Ingredients

• 2 lb boneless beef chuck shoulder roast (trimmed of any fat)
• 3 tbsp all purpose flour (can use gluten-free AP flour)
• ½ tsp salt
• 1 tsp black pepper
• ½ tsp dried oregano
• 1 large onion (finely chopped)
• 4 shallots (sliced (medium-size))
• 2 tbsp extra virgin olive oil
• 1 garlic clove (minced)
• ½ cup beef broth
• ¼ cup red wine (Cabernet Sauvignon, Merlot or Pinot Noir works well here *if you don’t have wine, just use more beef broth)
• ¼ cup balsamic vinegar (*IGP Balsamic (Balsamic Vinegar of Modena) recommended, not a thick aged balsamic)
• ½ cup chopped (pitted Medjool dates)
• *optional: parsley or fresh oregano for garnish

Instructions

1. Whisk together flour, salt, pepper, and dried oregano.
2. Chop roast (slicing against the grain) into 2″ size cubes.
3. Place roast cubes inside a plastic bag and add the flour mixture.
4. Seal the bag and shake to coat the meat.
5. Turn the Instant Pot on to “Sauté” mode and add olive oil.
6. When the pot is hot, add beef mixture, onions, shallots and garlic
7. Sauté for 4-5 minutes until lightly browned, stirring occasionally to prevent burning. Add a splash of broth to deglaze the pot and use a wooden spoon to scrape up any remaining bits on the bottom.
8. Then add the broth, wine, and balsamic vinegar, and gently stir well to mix. Make sure that no residue is left on the bottom of the pot. Sprinkle the dates on top.
9. Put the lid on top and lock it to seal.
10. Press “Cancel” to stop sauté, then press “Manual” and set the timer for 40 minutes on high-pressure setting.
11. When cooking time has finished, use the “Natural Release” and allow the pressure to release on its own (takes about 15 minutes).
12. Give it a good stir to mix and serve over cauliflower rice, mashed potatoes, couscous, or rice.

49. Sheet Pan Greek Salmon

Greek Sheet Pan Salmon Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

This easy Greek Sheet Pan Salmon Dinner comes together in about 20 minutes, making it perfect for those busy weeknights! The Salmon comes out perfectly flaky and the combination of flavors is like a taste explosion in your mouth!

Ingredients

• 2 4 oz Salmon Fillets
• 1 cup Cherry or Grape Tomatoes
• 1/2 cup Pitted Kalamata Olives
• 1/2 Red Onion chopped
• 1 Lemon sliced
• 3 oz Feta Cheese
• 3 Tbs EVOO
• 1 Tbs Dried Oregano
• 1/4 tsp Sea Salt
• 1/4 tsp Black Pepper

Instructions

1. Preheat oven to 400F
2. Place Salmon, Tomatoes, Olives, Onion, Lemon slices and Feta on sheet pan
3. Drizzle EVOO over everything
4. Sprinkle with Oregano, Salt and Pepper
5. Bake 15-20 minutes or until Salmon is cooked through
6. Enjoy!

50. Greek Salad Horiatiki

Horiatiki (Greek Village Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Horiatiki, or Greek Village Salad, will transport you to the islands of Greece! It’s fresh, flavorful and finished with a simple drizzle of oil and vinegar for the perfect summer salad!

Ingredients

• 2 medium tomatoes (cut into wedges then halved)
• 1 medium medium cucumber (I used seedless)
• 1/4 cup thinly sliced red onion
• 12 kalamata olives
• 2 ounces feta cheese (cut into thick slices or cubes)
• 2 tablespoons red wine vinegar (or to taste)
• 2 tablespoons extra virgin olive oil (plus more for drizzling)
• dried oregano (for serving)
• salt and freshly ground black pepper (to taste)

Instructions

1. Place the tomato, cucumber, red onion and kalamata olives in a medium bowl (If using cubed or crumbled feta instead of a thick slice, add that now as well).
2. Add the red wine vinegar and stir to combine. Add the olive oil, salt and pepper, to taste, then stir until incorporated.
3. Divide the salad between (2) plates and top with a slice of feta, a quick drizzle of olive oil and a sprinkle of dried oregano. Serve and enjoy!

51. Mediterranean Grain Bowls

Mediterranean Grain Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘1’]

These vegetarian Mediterranean grain bowls are deliciously healthy, crisp, savory and filling. Customize your bowl and meal prep the ingredients. Toss in your favorite grains, vegetables, greens and proteins and top them all with a savory lemon tahini herb dressing.

Ingredients

• 2 cups spinach
• 1 cup arugula
• 1/3 cup prepared Couscous
• 1/3 cup roasted potatoes
• 3 lentil balls
• 5 black olives
• 1/2 cup crispy chickpeas
• 3 tablespoons artichoke hearts in oil
• 1 tablespoon pickled red onions
• cucumber slices
• 1/2 cup tahini
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 sprigs fresh thyme leaves
• 1/2 sprig fresh rosemary leaves
• 3 cloves roasted garlic
• 1/2 cup cold water (more or less, as needed)

Instructions

1. Make the potatoes: Toss peeled and cubed potatoes in a few tablespoons of oil and a tablespoon of dijon mustard. Season with salt and pepper. Bake at 400°F (200°C) for 35-45 minutes, or until fork tender.
2. Make the couscous: Add 1 cup couscous to a bowl and drizzle with olive oil. Mix in 1/2 teaspoon salt. Add 1 cup of boiling water, stir once with a fork and add a lid. Let sit for 5 minutes and then fluff with a fork.
3. Make the chickpeas: Heat a large skillet over medium-high heat and add a drizzle of oil. Add the chickpeas and season with salt and pepper. Cook, stirring, for about 10 minutes or until crispy.
4. Make the dressing: Add all ingredients for the dressing, except the water, to a mini processor or blender and blend until well combined. Add water as needed to thin it out. It’ll thicken up first because of the tahini and water clashing but it’s fine, it’s normal, just keep adding water until it emulsifies and thins out to your preference.
5. Prep: Warm veggie balls of your choice, and slice cucumber.
6. Assemble the bowl: Add greens, lentil balls, 1/3 cup of couscous, 1/3 cup of potatoes, 1/2 cup crispy chickpeas, ccucumber, artichokes, olives, and pickled red onions. Drizzle on dressing and serve.

52. Cucumber Tomato Couscous Salad

Mediterranean Cucumber Tomato Salad with Pearled Couscous is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘6’]

A simple but satisfying salad with a flavorful dressing.

Ingredients

• 1/4 cup apple cider vinegar
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon ground allspice
• salt and pepper to taste
• 2 teaspoons olive oil
• 1 cup whole wheat Israeli couscous
• 2 cups water
• 1/2 teaspoon salt (or more to taste)
• 1 pint grape tomatoes (sliced in half)
• 1 large English cucumber (peeled optional)
• 1/4 cup scallions (minced)

Instructions

1. Prepare the dressing by combining the apple cider vinegar, lemon juice, olive oil, allspice in a small bowl. Season with salt and pepper to taste. Set the dressing aside.
2. In a medium saucepan, heat the 2 teaspoons olive oil over medium high heat. Add the couscous, toss, and toast for about 1 minute or until couscous is coated with the oil and starts to turn golden.
3. Add the water and salt to the pan. Bring the mixture to a boil, cover, and reduce the heat to medium-low. Cook for 8-10 minutes or until the Israeli couscous is tender. Drain the cousous in a colander and rinse with cold water.
4. Put the couscous in a bowl and pour the dressing over. Refrigerate until cool.
5. While the couscous is cooling, combine the sliced tomatoes, cucumbers, and scallions in a mixing bowl.
6. Add the cooled, seasoned couscous to the vegetables. Toss well to combine. Refrigerate for up to 30 minutes or serve immediately.

53. Greek Cabbage Salad

Greek Cabbage Salad with Grilled Chicken {Lahanosalata} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

This light and fresh Greek cabbage salad can be served as a simple side dish or top it with grilled chicken for a high-protein, low-carb meal.Â

Ingredients

• 5 cups cabbage (finely shredded)
• 2-3 tbsp freshly squeezed lemon juice
• 1 tbsp white wine vinegar
• 1 tsp coarse salt
• 1 tbsp fresh dill weed (chopped)
• 5 oz arugula
• 1 tsp Greek seasoning (I use Cavender’s all-purpose Greek seasoning)
• 2 tbsp extra virgin olive oil
• 1/4 tsp crushed red pepper flakes
• 1/2 cup kalamata olives (pitted)
• 16 oz grilled chicken breasts (*I use four 4 oz breasts from our weekly protein batch meal prep)

Instructions

1. In a large bowl, combine finely chopped cabbage, lemon juice, vinegar and salt.
2. Massage cabbage until reduced by about half the size.
3. In a separate bowl, combine arugula, fresh dill, olive oil, Greek seasoing, and crushed pepper flakes.
4. Combine cabbage and arugula mixture and stir to mix.
5. Ladle into 4 bowls and top with olives and sliced chicken breasts.
6. Serve with pita slices and hummus

54. Greek Sheet Pan Chicken

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

55. Mediterranean Chicken Flatbread Pizza

Mediterranean Chicken Flatbread Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium flatbreads or naan (about 6–8 inches each)
• 1 lb (450 g) boneless skinless chicken breasts (about 2 medium breasts)
• 2 tablespoons extra-virgin olive oil, divided
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved or sliced
• 3/4 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 2 cups packed fresh baby spinach or arugula
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1 tablespoon chopped fresh parsley (optional)
• Pinch of red pepper flakes (optional)

Instructions

1. 1. Prepare and measure ingredients: preheat the oven to 450°F (230°C). Pat chicken dry and season both sides with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon dried oregano. Halve the cherry tomatoes, slice the onion, halve or slice the olives, crumble the feta, shred the mozzarella if needed, and measure the yogurt and other ingredients.
2. 2. Cook the chicken: heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook 5–7 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the juices run clear. Transfer to a plate, let rest 5 minutes, then shred or slice into bite-sized pieces.
3. 3. Sauté aromatics and soften onion: while the chicken rests, add the remaining 1 tablespoon olive oil to the same skillet, reduce heat to medium, add the sliced red onion and cook 3–4 minutes until slightly softened. Add the minced garlic and cook another 30–45 seconds until fragrant. Remove from heat.
4. 4. Make the lemon-yogurt spread: in a small bowl whisk together the Greek yogurt, lemon juice, a pinch of salt, and a small pinch of black pepper until smooth. Taste and adjust lemon or salt as desired.
5. 5. Assemble the flatbreads: place flatbreads on a baking sheet. Spread about 2–3 tablespoons of the yogurt mixture over each flatbread, leaving a small border. Evenly distribute the shredded chicken, sautéed onion and garlic, cherry tomatoes, Kalamata olives, half the crumbled feta, and the shredded mozzarella across the four flatbreads. Sprinkle the remaining 1/2 teaspoon dried oregano over the pizzas and add a pinch of red pepper flakes if using.
6. 6. Bake until golden and bubbly: bake in the preheated oven for 8–10 minutes, or until the cheese is melted and edges of the flatbreads are crisp and lightly browned. If you prefer a crisper bottom, place the baking sheet on the lowest oven rack for the last few minutes.
7. 7. Finish and season: remove pizzas from the oven. Immediately scatter the fresh baby spinach or arugula and the remaining feta over the hot flatbreads so the greens wilt slightly. Drizzle a little additional lemon juice or olive oil if desired, and sprinkle chopped parsley on top.
8. 8. Taste, adjust seasoning, and serve: taste one piece and add extra salt, pepper, or red pepper flakes as needed. Cut each flatbread into 2–3 slices and serve warm. Enjoy.

56. Greek Baked Lima Beans

Greek baked lima beans casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT100M · Yield: [‘6’]

Baked lima beans, also called Gigantes plaki, is a Greek lima bean casserole. It is made by baking Greek giant beans or large lima beans (butter beans), with a rich tomato sauce and feta cheese. This vegetarian Mediterranean casserole can be enjoyed as a main dish as well as a side dish.

Ingredients

• 2 cups dried large lima beans (around 360 grams of dried beans)
• ½ a medium carrot, finely chopped (around ½ a cup chopped carrot)
• 1 large red onion (finely chopped)
• 3 large garlic cloves (minced)
• ¼ cup chopped parsley
• ¼ cup chopped dill
• 1 can crushed tomatoes (425 grams, 15 oz)
• 1.5 tablespoons tomato paste
• 2 bay leaves
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon chili flakes
• ¼ teaspoon ground black pepper
• 1 vegetable bouillon cube
• Salt to taste
• 1 block feta cheese (200 grams)
• 2 tablespoons olive oil
• 1 cup water to adjust the consistency of sauce
• Around 1.5 liters of water to cook beans

Instructions

1. Wash dried lima beans and soak in water for 7-8 hours. After 8 hours, strain the soaked beans and rinse with water.
2. Put the soaked beans and around 1.5 liters of water in a cooking pot. Add bay leaves and cook on a medium flame for around 45 minutes to an hour or until the beans are cooked. Keep checking and stirring in between to ensure they are not sticking to the bottom. If required, add more water.
3. Once the beans are cooked, strain them and keep in a bowl. Discard the bay leaves and water.
4. Heat olive oil in a cooking pot. Add chopped onion, carrot, and minced garlic. Saute until the onion turns translucent.
5. Add chili flakes, oregano, thyme, black pepper, and crumbled veg bouillon cube. Saute for a few seconds.
6. Add crushed tomatoes, tomato paste, and salt. Mix everything. Rinse the crushed tomato can with around 1 cup of water and add to the sauce. Cook for around 4-5 minutes or until the sauce starts bubbling.
7. Add cooked beans, mix, and cook for 2-3 minutes. Turn off the stove.
8. Add chopped herbs and mix.
9. Transfer the beans mix to a baking dish.
10. Cut the feta cheese block into small pieces and place them in different places in the dish. Slightly cover the feta pieces with some beans and sauce.
11. Bake in a preheated oven at 200℃ (around 400℉) for around 30 minutes.
12. Take out the dish and garnish with some more chopped herbs. Enjoy!

57. Stuffed Grape Leaves

Stuffed Grape Leaves is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT95M · Yield: [‘5’, ‘5 servings’]

Stuffed Grape Leaves are an iconic Mediterranean recipe. It’s called different names by different countries like japrak, yaprak, dolma or dolmades. The stuffing is made with rice, (meat for some), lots of herbs and onions.

Ingredients

• 40 fresh grape leaves (thin and large)
• 12 ozs ground beef
• 0.5 cup rice (use small grain rice)
• 1 white onions
• 3-4 green onions
• 1 cup fresh dill (about 1 bunch of dill from US grocery stores)
• 0.5 cup fresh mint (about 1 bunch of mint from US grocery stores)
• 1 tbsp dry parsley (or 2 tbsps fresh, chopped parsley)
• 0.5 tsp salt (plus a pinch more for adding to water while it cooks)
• 0.5 tsp black pepper
• 2 tbsps olive oil (extra virgin)
• 2 lemons (juice one, slice the other)

Instructions

1. Rinse the fresh grape leaves then boil them for about 3-5 minutes. Use a slotted spoon to remove the leaves and spread them out on a big platter to separate the leaves from each other. Let the leaves cool down. If using jarred leaves, just rinse and drain.
2. Chop the onions as fine as you can. Chop dill and mint. Make sure ground beef is thawed.
3. Use a large skillet to start heating the oil. Then add both onions, saute until onions are translucent. Add ground beef and keep stirring with wooden spoon in order to allow for meat to cook but vegetables not burn.
4. Add herbs and rice. Also, add salt and pepper. (Feel free to add more ingredients to your taste). Mix everything well and let cook for few minutes. Turn heat off and let the stuffing cool down enough so you can touch it by hand.
5. Get one grape leaf at a time. Place 1 tbsp of stuffing right at the stem area. Do not overstuff. Fold the sides towards the middle then the middle up as an envelope. Roll the grape lead as a cigar until you’re done. Place it seem down. Continue rolling until you’re down with leaves or stuffing.
6. Get a medium size pot and place all the unused leaves on the bottom of the pot. Start arranging the stuffed grape leaves in layers, tight against each other. Once done, add a heavy plate on top of the rolls so they don’t move around.
7. Pour about 1.5 -2 cups of hot water over the grape leaves. Sprinkle some salt and the juice of 1 lemon. Cover once it boils and cook for about 40-45 minutes in low-medium heat. If using jarred leaves, let cook for about 55 minutes. Once you turn heat off, let the pot rest for about 20 minutes before you try to get the rolls out. They’ll settle in as they rest.
8. Remove from pot and serve with lots of lemon slices and other Mediterranean side dishes. Enjoy:)

58. Grilled Chicken Breasts

Mediterranean Grilled Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘4 people’]

A easy, healthy, delicious way to grill those boneless chicken breasts! 

Ingredients

• 4 chicken breasts (2 lbs chicken total)
• 6 tablespoons of olive oil
• 6 tablespoons of fresh lemon juice
• 6 large garlic cloves (minced)
• 6 tablespoons of fresh minced parsley
• 1 teaspoon paprika
• 1 1/2 teaspoon of dried oregano
• salt and pepper to season

Instructions

1. To a large plastic food storage bag, add olive oil, lemon juice, parsley, garlic, paprika, and oregano and give a little mix.
2. Give the chicken breasts a small slice with a knife or pierce with a fork, and then generously season with salt and pepper on both sides. Add to plastic bag with marinade. Seal bag and with your hands, mix the chicken and the marinade together well. Place in fridge and let marinate for 20 minutes or up to two days in the fridge (the longer the better!)
3. Pre-heat grill.
4. Remove chicken from bag and cook on a grill (or in a grill pan on medium high heat) for about 5-6 minutes per side. Cook until chicken is cooked through and has an internal temperature of at least 165 degrees.

59. Oven Baked Lamb and Rice

Oven Baked Lamb and Rice Dish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT140M · Yield: [‘6’, ‘6 servings’]

This Oven Baked Lamb and Rice Dish is a favorite Mediterranean, one pot meal!! I use a Dutch oven to cook the lamb then bake the rice and lamb together.

Ingredients

• 3 lbs lamb loin chops
• 2 cups white rice (most commonly used are basmati or jasmine)
• 4 tbsps olive oil, divided (extra virgin)
• 2 bay leaves
• 10 peppercorn
• 2 sprigs rosemary
• 5 cups water (more if needed later)
• 1 tbsp oregano
• 1 tbsp Mediterranean Sea Salt
• 0.5 tbsp black pepper
• 4 garlic cloves

Instructions

1. Season lamb on both sides with salt and pepper, be generous. If you like a lot of garlic you can add some minced garlic in this step in addition to the one you’ll use below.
2. Add about 2 tbsps of olive oil on the Dutch Oven, heat and then add the lamb loin chops. Brown lamb on both sides, few minutes each side.
3. Add 5 cups of water to lamb once it is browned. Add oregano, rosemary, peppercorn, bay leaves. Turn heat to low once the water boil and cover the pot. I usually let cook in low heat for over an hour. You want the lamb meat to look like it’s falling off the bones. Don’t increase the temperature to speed up the process. It has to slow cook in the Dutch Oven.
4. Once lamb is cooked, remove lamb pieces with a slotted spoon and place on a platter. Pour the stock through a metal strainer and reserve the stock on the side, discard the pieces stack on the strainer. At this point also start preheating oven to 400 degrees Fahrenheit.
5. Add remaining 2 tbsps of olive oil in the Dutch oven, place it on stovetop in medium heat. Add garlic cloves and saute until they become golden and aromatice. Add rice and toast it with garlic and oil until it is all translucent.
6. Remove from heat. Use measuring cups to add lamb stock to the dutch oven. If you added 2 cups of rice, then you need to add 4 cups of liquid. Measure the lamb stock and add over rice. If you have 4 cups of lamb stock, that’s great. If it’s not enough, then supplement with water until you add 4 cups of liquid to Dutch Oven. Add more salt if needed.
7. Finally add lamb loin chops back over rice and stock, nestle them in. Bake for at least 30 minutes, check at that point that all liquid has been absorbed. Serve with your favorite side dishes.

60. Moroccan Carrot and Red Lentil Soup

Moroccan Carrot Red Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT30M · Total: PT42M · Yield: [‘6’]

Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup.

Ingredients

• 2 tablespoons olive oil
• 1/2 medium sweet onion (chopped)
• 3 garlic cloves (minced)
• 2 cups chopped carrots or about 4 medium carrots (peeled and chopped)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 cups red lentils (rinsed until water runs clear)
• 1-15 ounces can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
2. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
3. You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
4. Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.

61. Chicken Kafta

Chicken Kafta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Yield: [‘1’]

Chicken kafta is a great choice if you’re looking for a delicious and easy recipe. This ground chicken dish is seasoned with a blend of herbs and spices and can be grilled or cooked in a pan for a quick and flavorful meal.

Ingredients

• 6 oz Ground Chicken
• 3 cloves Garlic
• 2 tbsp Onion
• 3.5 grams Salt
• 1/4 tsp Cumin
• 1/4 tsp Paprika
• 1/4 tsp Black Pepper
• 4-5 Sprigs Parsley
• 1 serving Rice

Instructions

1. Prepare the skewers – About 20-30 minutes before cooking, soak the skewers in water. This will make it easier for the meat to stick to the skewer
2. Prepare the ingredients – Get all the ingredients for the recipe and set aside. Mince the parsley, onion, and garlic into small, fine pieces.
3. Make the chicken mixture – In a large mixing bowl, add the ground chicken and mix in the minced parsley, onion, and garlic, along with the salt, pepper, paprika, and cumin. Mix everything together thoroughly so that the aromatics and spices are evenly distributed throughout the ground chicken.
4. Skewer the ground chicken – Take the presoaked skewers and add small pieces of meat throughout the skewer. Avoid adding a big clump of meat onto the skewer at once so that the meat is more easily distributed.
5. Cook the chicken – Heat a cast iron skillet or grill pan over the stove to medium-high heat. Spray with cooking spray to prevent the kaftas from sticking to the pan. Add the chicken skewers onto the pan and cook for about 4-5 minutes on each side, or until the chicken skewers reach a 165-degree F internal temperature.
6. Serve with sauces and rice – Serve your chicken kaftas with sauces and rice and enjoy your delicious Mediterranean meal!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.