20 Delicious Best Mediterranean Recipes Authentic

Dive into the vibrant flavors of the Mediterranean with our roundup of 20 Delicious Best Mediterranean Recipes Authentic! Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, these dishes bring the sun-soaked coasts right to your kitchen. From zesty salads to hearty mains, get ready to explore recipes that are as nourishing as they are delightful. Let’s start cooking!

Grilled Lamb Kofta with Tzatziki Sauce

Grilled Lamb Kofta with Tzatziki Sauce brings the vibrant flavors of the Mediterranean to your backyard with minimal fuss and maximum flavor.

Ingredients

• 1 lb ground lamb
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried dill
• 1/2 tsp salt

Instructions

1. In a large bowl, combine ground lamb, 1/4 cup chopped onion, 2 cloves minced garlic, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh parsley. Mix well and form into 8 skewers.
2. Preheat grill to medium-high heat. Grill lamb skewers for 4-5 minutes per side, or until fully cooked.
3. For the tzatziki sauce, mix 1 cup Greek yogurt, 1/2 grated and drained cucumber, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tsp dried dill, and 1/2 tsp salt in a bowl. Chill until serving.
4. Serve grilled lamb kofta with tzatziki sauce on the side.

The magic of this dish lies in the contrast between the smoky, spiced lamb and the cool, creamy tzatziki, making every bite a delightful experience.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Classic Greek Moussaka

Dive into the layers of comfort with this Classic Greek Moussaka, a hearty dish that combines tender eggplant, spiced meat, and a creamy béchamel topping.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb or beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• Salt and pepper to taste
• 1/4 cup olive oil
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten

Instructions

1. Preheat oven to 375°F. Arrange eggplant slices on a baking sheet, brush with olive oil, and bake for 20 minutes until soft.
2. In a skillet, cook the ground meat over medium heat until browned. Add onion and garlic, cooking until soft. Stir in diced tomatoes, tomato paste, red wine, cinnamon, allspice, salt, and pepper. Simmer for 15 minutes.
3. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour until smooth, then gradually add milk, stirring constantly until thickened. Remove from heat, stir in Parmesan and eggs.
4. Layer half the eggplant in a baking dish, top with meat mixture, then remaining eggplant. Pour béchamel over top.
5. Bake at 375°F for 45 minutes until golden and bubbly. Let stand for 10 minutes before serving.

The cinnamon and allspice in the meat layer give this moussaka a uniquely warm and aromatic flavor that sets it apart from other casseroles.

Tip: Salting the eggplant slices before baking can help reduce bitterness and excess moisture.

Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are a vibrant, flavor-packed meal that brings a taste of the sunny Mediterranean to your table with minimal fuss.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1/2 lb ground lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup chopped sun-dried tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the ground lamb, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. In a large bowl, combine the cooked quinoa, browned lamb, feta cheese, Kalamata olives, sun-dried tomatoes, remaining 1 tbsp olive oil, oregano, salt, black pepper, and garlic powder. Mix well.
4. Stuff each bell pepper with the quinoa-lamb mixture and place them in a baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.

The combination of savory lamb, tangy feta, and sweet sun-dried tomatoes creates a melody of flavors that’s irresistibly Mediterranean.

Tip: For a vegetarian version, substitute the lamb with an equal amount of cooked lentils.

Homemade Hummus with Olive Oil

Nothing beats the creamy, rich flavor of homemade hummus, especially when it’s drizzled with golden olive oil just before serving. This simple recipe will have you skipping the store-bought versions for good.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice
• 1/4 cup tahini
• 1 small garlic clove, minced
• 2 tablespoons olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 to 3 tablespoons water
• Paprika, for garnish

Instructions

1. In a food processor, combine the chickpeas, lemon juice, tahini, garlic, 2 tablespoons olive oil, cumin, and salt. Process until smooth, about 1 minute.
2. With the processor running, slowly add 2 tablespoons of water through the feed tube and process until the hummus is creamy. If needed, add an additional tablespoon of water to reach your desired consistency.
3. Transfer the hummus to a serving bowl and drizzle with olive oil. Sprinkle lightly with paprika for a pop of color and flavor.

The secret to this hummus’ ultra-smooth texture? Processing the ingredients while slowly adding water, which creates a light and fluffy consistency that’s perfect for dipping.

Tip: For an extra flavor boost, try roasting the garlic before adding it to the food processor.

Greek Salad with Feta Cheese

Nothing beats the fresh, vibrant flavors of a classic Greek Salad with Feta Cheese—it’s a perfect blend of crisp vegetables and creamy cheese that’s as refreshing as it is simple to make.

Ingredients

• 1 large cucumber, diced
• 2 large tomatoes, diced
• 1 green bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives
• 8 oz feta cheese, cubed
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cucumber, tomatoes, green bell pepper, red onion, and Kalamata olives.
2. Gently fold in the cubed feta cheese to avoid breaking it up too much.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
4. Pour the dressing over the salad and toss lightly to coat all the ingredients evenly.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy, tangy feta creates a delightful contrast that makes this salad a standout. It’s a testament to how simple ingredients can come together to create something truly special.

Tip: For an extra burst of flavor, add a sprinkle of fresh oregano leaves just before serving.

Baked Falafel with Tahini Sauce

Who says falafel has to be fried? These baked falafels are just as crispy and packed with flavor, plus they’re healthier and easier to make at home.

Ingredients

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until the mixture is coarse but holds together when pressed.
3. Form the mixture into 12 small patties and place them on the prepared baking sheet. Brush each patty with olive oil.
4. Bake for 25 minutes, flipping halfway through, until golden and crispy.
5. While the falafels bake, whisk together tahini, lemon juice, water, and 1/2 tsp salt in a small bowl until smooth.
6. Serve the baked falafels warm with the tahini sauce drizzled on top.

The secret to these falafels’ irresistible crunch? A quick brush of olive oil before baking gives them that perfect golden exterior without deep frying.

Tip: For an extra flavor boost, let the falafel mixture chill in the fridge for an hour before shaping and baking.

Shakshuka with Feta and Herbs

Wake up your mornings with this vibrant Shakshuka with Feta and Herbs, a cozy one-pan wonder that’s as nutritious as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened.
2. Stir in garlic, cumin, smoked paprika, and chili flakes; cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
4. Make 4 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until eggs are set to your liking.
5. Sprinkle with feta, parsley, and cilantro. Serve directly from the skillet.

The creamy feta and fresh herbs add a bright contrast to the rich, spiced tomato sauce, making every bite a delightful mix of flavors and textures.

Tip: For an extra touch of warmth, serve with crusty bread to soak up the sauce.

Mediterranean Lentil Soup

Warm up with a bowl of this hearty Mediterranean Lentil Soup, packed with flavors that transport you straight to the sunny coasts of the Mediterranean.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes, cooking for 1 minute until fragrant.
3. Add the lentils, 4 cups vegetable broth, and the can of diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
4. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 2 tablespoons lemon juice and 1/4 cup chopped fresh parsley before serving.

The smoky depth from the paprika and the bright kick of lemon make this soup a standout, perfect for those days when you crave something comforting yet vibrant.

Tip: For an extra creamy texture, blend half the soup before adding the lemon juice and parsley.

Roasted Eggplant with Garlic and Parsley

Roasted Eggplant with Garlic and Parsley is a simple yet flavorful dish that brings out the natural sweetness of eggplant, perfectly balanced with the sharpness of garlic and the freshness of parsley.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the eggplant cubes with olive oil, minced garlic, salt, and black pepper until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through, until the eggplant is tender and golden brown.
4. Remove from the oven and sprinkle with fresh parsley. Toss gently to combine.

The magic of this dish lies in the caramelization of the eggplant, which contrasts beautifully with the vibrant parsley and pungent garlic. It’s a testament to how a few ingredients can create a symphony of flavors.

Tip: For an extra crunch, sprinkle with toasted pine nuts before serving.

Seafood Paella with Saffron

Dive into the vibrant flavors of the Mediterranean with this Seafood Paella, a dish that brings the essence of Spanish coasts right to your kitchen.

Ingredients

• 2 cups short-grain rice (like Bomba or Arborio)
• 4 cups chicken stock
• 1/2 tsp saffron threads
• 1/4 cup olive oil
• 1 onion, diced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb clams, cleaned
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges
• 1/4 cup chopped parsley

Instructions

1. In a small bowl, steep the saffron threads in 1/4 cup warm chicken stock for 10 minutes.
2. Heat olive oil in a large paella pan over medium heat. Add onion, red bell pepper, and garlic, sautéing until soft, about 5 minutes.
3. Stir in the rice, coating it with the oil and vegetables, then add the smoked paprika, salt, and black pepper.
4. Pour in the remaining chicken stock and the saffron-infused stock, bringing to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes without stirring.
5. Arrange the shrimp, mussels, and clams on top of the rice, pressing them slightly into the mixture. Cover and cook for another 10 minutes, or until the seafood is cooked through and the rice is tender.
6. Remove from heat and let stand for 5 minutes. Garnish with lemon wedges and chopped parsley before serving.

The magic of this paella lies in the socarrat—the crispy, caramelized rice at the bottom of the pan that’s packed with flavor.

Tip: For an authentic touch, use a wide, shallow pan to ensure even cooking and that coveted socarrat.

Chicken Souvlaki with Pita Bread

Bring the flavors of Greece to your kitchen with this easy Chicken Souvlaki recipe, perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 pita breads
• 1 cup Greek yogurt
• 1/2 cucumber, grated
• 1 tbsp fresh dill, chopped
• 1 garlic clove, minced (for sauce)
• Salt to taste (for sauce)

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken cubes, tossing to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers. Grill for 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
3. While the chicken cooks, warm the pita breads on the grill for about 1 minute per side.
4. For the sauce, mix together 1 cup Greek yogurt, 1/2 grated cucumber, 1 tbsp fresh dill, 1 minced garlic clove, and salt to taste in a small bowl.
5. Serve the grilled chicken souvlaki with warm pita breads and the cucumber yogurt sauce on the side.

The secret to this dish’s irresistible flavor is the marinade’s perfect balance of lemon and oregano, creating a bright and herby taste that pairs wonderfully with the creamy cucumber sauce.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Spanakopita (Greek Spinach Pie)

Spanakopita, the beloved Greek spinach pie, is a flaky, savory delight that’s surprisingly simple to make at home. Perfect for brunch or as a side, this recipe brings a taste of the Mediterranean to your table.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup fresh dill, chopped
• 2 green onions, finely sliced
• 2 eggs, lightly beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 10 sheets phyllo dough, thawed

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish.
2. In a large bowl, mix the spinach, feta, ricotta, dill, green onions, eggs, salt, and pepper until well combined.
3. Brush one sheet of phyllo dough with olive oil and place it in the pie dish, letting the edges hang over. Repeat with 5 more sheets, layering them at angles to cover the dish.
4. Spread the spinach mixture evenly over the phyllo layers.
5. Layer the remaining 4 sheets of phyllo on top, brushing each with olive oil and folding the overhanging edges over the top to seal the pie.
6. Bake for 45 minutes, or until the phyllo is golden and crisp.

The magic of spanakopita lies in its contrast of textures—crispy, buttery phyllo giving way to a creamy, herby spinach filling. It’s a dish that’s as fun to make as it is to eat.

Tip: For extra crispiness, brush the top layer of phyllo with a little more olive oil before baking.

Baba Ganoush with Pomegranate

This Baba Ganoush with Pomegranate is a smoky, creamy dip with a sweet and tangy twist that’s perfect for your next gathering or a cozy night in.

Ingredients

• 2 medium eggplants
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp cumin
• 2 tbsp olive oil
• 1/4 cup pomegranate seeds
• 1 tbsp chopped parsley

Instructions

1. Preheat your oven to 400°F. Pierce the eggplants all over with a fork and place them on a baking sheet. Roast for 45 minutes, turning once, until the skin is charred and the inside is soft.
2. Let the eggplants cool slightly, then peel off the skin. Place the flesh in a colander to drain any excess liquid for about 10 minutes.
3. In a food processor, combine the eggplant flesh, tahini, lemon juice, garlic, salt, and cumin. Pulse until smooth.
4. Transfer the mixture to a serving bowl. Drizzle with olive oil and top with pomegranate seeds and chopped parsley.

The combination of smoky eggplant and sweet pomegranate seeds makes this dish a visually stunning and flavor-packed addition to any table.

Tip: For an extra smoky flavor, you can grill the eggplants instead of roasting them.

Mediterranean Quinoa Salad

Bright, flavorful, and packed with protein, this Mediterranean Quinoa Salad is a vibrant dish that brings the sunny flavors of the Mediterranean to your table in no time.

Ingredients

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

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.
2. In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy feta and tangy olives makes this salad a refreshing side or a light main dish that’s perfect for picnics or potlucks.

Tip: For an extra burst of flavor, add a handful of chopped fresh parsley or mint before serving.

Stuffed Grape Leaves (Dolmas)

Stuffed grape leaves, or dolmas, are a delightful bite-sized treat that brings a taste of the Mediterranean to your table, perfect for sharing at gatherings or enjoying as a light meal.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup uncooked long-grain white rice
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 2 cups water

Instructions

1. In a large bowl, mix the rice, parsley, mint, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1/4 tsp cinnamon until well combined.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place a teaspoon of the rice mixture near the stem end, then fold the sides over the filling and roll tightly from the stem end to the tip.
3. Repeat with remaining leaves and filling, packing the dolmas snugly in a large pot as you go.
4. Pour 2 cups water over the dolmas, then place a heavy plate on top to keep them submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender.
5. Let cool slightly before serving. The dolmas are best enjoyed at room temperature, allowing the flavors to meld beautifully.

The subtle spice of cinnamon and cumin in these dolmas adds an unexpected warmth that makes them stand out from the usual fare.

Tip: For an extra tangy kick, drizzle with additional lemon juice before serving.

Garlic Herb Roasted Potatoes

These Garlic Herb Roasted Potatoes are the perfect side dish to elevate any meal, offering a crispy exterior and a fluffy interior that’s bursting with flavor.

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25 minutes, then flip the potatoes and roast for an additional 20 minutes until golden and crispy.

The magic of these potatoes lies in the perfect balance of garlic and herbs, creating a dish that’s aromatic and irresistibly crunchy. Tip: For an extra crispy finish, give the potatoes a quick broil for the last 2 minutes of cooking.

Mediterranean Tuna Salad

Dive into the flavors of the Mediterranean with this light yet satisfying tuna salad, perfect for a quick lunch or a refreshing dinner option.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped Kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, flake the drained tuna with a fork.
2. Add the diced cucumber, red onion, Kalamata olives, and feta cheese to the bowl with the tuna.
3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper.
4. Pour the dressing over the tuna mixture and gently toss to combine all the ingredients.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The combination of briny olives and creamy feta with the fresh cucumber and tuna creates a salad that’s bursting with Mediterranean flavors. It’s a simple dish that feels anything but ordinary.

Tip: For an extra crunch, serve this salad on a bed of mixed greens or with a side of toasted pita bread.

Pasta with Sun-Dried Tomatoes and Olives

This Pasta with Sun-Dried Tomatoes and Olives is a vibrant, flavor-packed dish that comes together in under 30 minutes, perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 8 oz penne pasta
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup kalamata olives, pitted and sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the sun-dried tomatoes and olives to the skillet, cooking for another 2 minutes to warm through.
4. Toss the cooked pasta into the skillet with the tomato and olive mixture. Stir in the fresh basil and Parmesan cheese, seasoning with salt and pepper to taste.
5. Serve immediately, garnished with extra basil and Parmesan if desired.

The combination of tangy sun-dried tomatoes and briny olives with a hint of spice from the red pepper flakes creates a dish that’s bursting with Mediterranean flavors.

Tip: For an extra layer of flavor, reserve a little pasta water to add to the skillet when tossing everything together—it helps the sauce cling to the pasta.

Roasted Red Pepper and Walnut Dip

This Roasted Red Pepper and Walnut Dip is a creamy, nutty delight that brings a touch of elegance to any gathering, with minimal effort required.

Ingredients

• 2 large red bell peppers
• 1 cup walnuts, toasted
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered.
2. Remove the peppers from the oven and let them cool in a covered bowl for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the flesh.
3. In a food processor, combine the roasted red peppers, toasted walnuts, minced garlic, olive oil, lemon juice, salt, ground cumin, and smoked paprika. Blend until smooth, scraping down the sides as needed.
4. Transfer the dip to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld together.

The smoky sweetness of the roasted peppers pairs perfectly with the earthy walnuts, creating a dip that’s as versatile as it is flavorful.

Tip: For an extra smooth texture, soak the walnuts in warm water for 30 minutes before blending.

Lemon Olive Oil Cake

Brighten up your dessert table with this effortlessly elegant Lemon Olive Oil Cake, a perfect blend of zesty and sweet that promises to delight with every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup extra-virgin olive oil
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 2 large eggs, then mix in 1/2 cup extra-virgin olive oil, 1/2 cup whole milk, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Pour the batter into the prepared pan.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this cake lies in its moist, tender crumb and the vibrant lemon flavor that shines through, thanks to the fresh juice and zest. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or drizzle with a simple lemon glaze made from lemon juice and powdered sugar.

Conclusion

We hope this roundup of 20 Delicious Best Mediterranean Recipes Authentic inspires your next kitchen adventure! Each dish brings a taste of the Mediterranean’s rich flavors right to your table. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary journey. Happy cooking!