Every Single Mediterranean Diet Recipe You Could Ever Need (All in One Place)

The Mediterranean flavors really shine in this simple spring salad and the roasted chickpeas add a lovely crunch. Grab a fork and dig in! Cauliflower “couscous” is a winner in our household and I hope you all enjoy it as much as we do.

This is a recipe to impress your kale-loving friends and shake you out of your salad stupor this summer. Smoky and garlicky, studded with chunks of grilled bread, this grilled kale salad is it.

A recipe to impress your kale-loving friends and shake you out of your salad stupor this summer. Smoky and garlicky, studded with chunks of grilled bread, this grilled kale salad is it.

When you need a simple salad to make the meal complete, this tumble of arugula and shaved fennel is all you need. I find the combo of peppery arugula and sweet, crunchy fennel so delightfully addictive — so much so that I’ll sometimes eat a big bowlful with just a wedge of toasted baguette and call that dinner.

A thrifty and very old-school salad, panzanella transforms slightly stale, too-hard-to-eat bread into a sponge for flavor that even picky kids tend to enjoy. I make this with a spicy dressing, but you can just make it with a classic vinaigrette if you prefer.

Crazy water, or acqua pazza as it translates to in Italian, is nothing but an easy tomato-based broth, enhanced with a few aromatics and herbs. Traditionally from the coast of the Italian region of Campania, the broth is most commonly used as a poaching liquid for white fish, but can be used to poach other ingredients like shrimp or a mix of vegetables.

una, swordfish, and salmon are all hearty enough in flavor and texture to work really well with this robust sauce. By all means, make a double batch and use leftovers later in the week, tossed with pasta for a side dish. You may alternatively grill the fish, either outdoors or on a grill pan.

Any firm-fleshed white fish, like halibut, sea bass, or monkfish can be used in this recipe.

This method of cooking salmon is the place to start for a cook intimidated by fish, because the process is truly foolproof; there’s almost no way to mess it up.

It’s cooked in a fresh tomato-based sauce that’s punched up with garlic, balsamic, and a hint of fresh thyme so it’s a little sweet and a little tangy. After the fillets soak up as much of the flavorful juices as they can, the rest is left for the couscous it’s served over, which ensures that not one bit of it will go to waste.

This is one of those recipes that originated as an off-the-cuff concept while speedily scanning the grocery store aisles a mere hour before dinner.

A vegetable fritter isn’t anything new, but during the doldrums of winter, they can be just the thing to liven up your kitchen, clean out your pantry and fridge, and pack some extra nutrients into those little ones.

Veggie supreme pizza is not only a way to get kids (and grown-ups) to eat more vegetables — it’s also a thoughtful way to clear out the crisper drawer at the end of the week.

A good vegan sandwich needs some careful thought and construction. It has to have a good balance of textures and flavors, but it should also be satisfying without relying on meat or cheese. Portobello mushrooms are a popular ingredient choice (for good reason), and this one is no exception. Throw some sourdough bread in the toaster and let’s get cooking!

The sweet and herbal citrus plays beautifully with a chewy mix of farro, pearl couscous, and crisp asparagus. Toss in some almonds and goat cheese and lunch is ready!

This recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or dinner. We couldn’t believe how easy (and, to be honest, better) our at-home version turned out.

This easy grain salad is an example of one such meal: we had cooked wheat berries on hand; I picked up fresh tomatoes and corn at the market; and for dinner, we just folded in basil, goat cheese and a bold lemony dressing. The result? Our new summertime go-to salad.

Warm lentil salads are always just the ticket when I want something satisfying yet light. Topped with some easy roasted shrimp, you now have a complete dinner that’s good any time of the year.

This filling salad is always a hit with dinner guests, and the leftovers — if there are any — make a nice lunch the next day. I once caught someone (who shall remain anonymous) — ha, ha, it was my sister, but I won’t say which one — in the kitchen after dinner cleaning out the bowl, eating every last bit.

Roasting eggplants when they are in season brings out their lush silkiness and natural sweetness. Here they shine in a simple yet aromatic salad with plump kernels of farro. Fresh as well as dried mint add layers of flavor. Don’t let the few steps deter you — this creation comes together seamlessly.

I’ve added just a kiss of honey here to give it a subtle sweetness. I often make a double batch so we always have a little on hand to serve with fresh fruit, or as a late-night snack with toasted nuts and dusted with cocoa.

Fruit salad should be something you actually want to eat, rather than something that’s pushed to the side of a brunch spread or looked upon sadly when carried out for dessert. This one, featuring every color of the rainbow, is that and more.

Taking a page from the classic French dessert crème brûlée, juicy chunks of fruit are broiled with brown sugar until caramelized on top, and then topped with a creamy mascarpone-yogurt sauce and buttery macadamia nuts.