Liven up your meal plan with these Mediterranean recipes: they’re fresh and bright, full of vegetables, grains and olive oil!
Looking to liven up your meal planning? Look no further than these fresh, bright Mediterranean recipes! The Mediterranean diet has been called one the healthiest and best in the world: it’s a way of eating and living that derives from the countries that border the Mediterranean Sea. The recipes you’ll see here are both traditional recipes from those countries (Italy, France, Spain, Greece, Lebanon, and more), and non-traditional recipes inspired by ingredients of those regions. They’re all tasty ways to eat vegetables, whole grains, seafood, and healthy oils like olive oil. Ready to get started?
Seared scallops are a classic Mediterranean recipe from the coast! Here’s the trick to how to cook pan seared scallops and get that perfect brown crust! Follow these simple tips for a fast and easy dinner.
Here’s a fun way to turn everyday rice into a Mediterranean side dish: Spinach Rice! Take plain old white rice and cook up a pot with spinach and garlic, then flavor it with a pop of lemon and sprinkle of feta cheese. It’s an elegant Mediterranean-style side dish that you can serve for guests or just use to spice up weeknights. The savory, fresh flavors are unreal!
Here’s a recipe with a wow factor: this Baked Tilapia with Tomatoes & Feta! The tender, flaky fish is covered in a lemon garlic sauce, cozied up with burst cherry tomatoes, Mediterranean seasonings and gooey bits of feta cheese.
Tortellini salad is an American invention that's full of Mediterranean ingredients like pasta, artichoke hearts, Parmesan and basil. Leftovers last for days, and it's a great easy lunch idea or dinnertime side.
Boil the potatoes and beans: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Meanwhile, working in batches slice off the stem ends of the green beans.
Blanch the beans: Right when the water comes to a boil, start a timer for 5 minutes and place the green beans in the pot with the potatoes. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.
Finish the potatoes: Keep cooking the potatoes for about 3 minutes until fork tender (taste test to check). While they are cooking, mince 2 tablespoons shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, parsley (optional) 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.
Drain the tuna and flake it using a fork, then add a few pinches of kosher salt and a drizzle of olive oil.
Serve: To serve, in large shallow bowls or on large platters, add Red Baby Butter Lettuce leaves. Top with green beans, hard boiled eggs, tomato, tuna, Kalamata olives, and potatoes. Drizzle with Lemon Vinaigrette and serve.