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If you find yourself eating the same things every week, let this post be an inspiration for new and delicious side dish recipes while on the Mediterranean diet.

In this blog post, I’m sharing my favorite quick and easy side dishes for the Mediterranean diet.

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How You Can Drastically Improve Your Health By Following the Mediterranean Diet

In 2018, I was struggling to make healthy food choices and experienced constant joint pain, brain fog, blood sugar highs and lows, and extreme fatigue every day. These were symptoms that had become a part of my every day and was something that I thought I would always have to live with.

However, I knew there had to be a way for me to feel better, so I started doing research on evidence-based ways of eating that supported long-term health. As one of the healthiest diets in the world, the Mediterranean diet showed up repeatedly in my searches. In 2020, I decided to make the shift toward eating a more Mediterranean-based diet to support my health.

I started applying what I learned by following a Mediterranean-based diet and immediately saw great results!

After implementing a Mediterranean-based diet, I quickly noticed my energy levels drastically improve, I was sleeping SO much better each night, and my skin had become clear and glowing (yay for no more “adult acne!”) and I did all of this in a healthy, balanced way. I was so ecstatic about my results that I put together all my recipes that I had used and developed at this time and started sharing them with others with the hopes that they would feel just as amazing as I was feeling.

Eating a Mediterranean diet restored my physical and mental health.

My goal for you is to experience these same incredible benefits. My 30-Day Mediterranean Meal Plan is the exact plan I used to improve my health and eat intuitively.

Get the ebook here, or get the hard copy on Amazon!

10 Quick & Easy Side Dish Recipes for the Mediterranean Diet

Mediterranean Quinoa Salad

This delicious salad takes about 10 minutes to prepare and is absolutely bursting with flavor! It is pretty versatile as well. If you don’t have one of the ingredients, simply replace it with something you may have sitting in your fridge.

Ingredients:

2 cups quinoa, cooked
1 red or yellow bell pepper, diced
1/2-1 cup cucumber, diced
1/2-1 cup cherry tomatoes, cut in halves
1/2 red onion, diced
1/2 cup black or green olives
1/2 cup feta cheese, crumbled

Directions:

Cook the quinoa by bringing 4 cups of water to a boil. Once the water is boiling, add the quinoa, cover with a lid, and turn the heat down to a simmer.
Keep the lid on the pot and allow to simmer for 10-15 minutes, until all of the water has been absorbed by the quinoa.
Remove the lid and fluff the quinoa with a fork.
Add all the remaining ingredients and serve.

This salad can be served warm (with the quinoa freshly cooked) or cold after being stored in the fridge.

Mediterranean Spiced Potatoes

This is one of my favorite go-to side dishes. Using a sheet pan (or two), this makes a large amount of spiced potatoes that can be served for a big meal or used in meal-prepping. I like a lot of spice on my potatoes, but season your potatoes to fit your unique taste.

Ingredients:

1 lb. red or baby potatoes, washed and diced into bite-sized pieces
2 Tablespoons olive oil
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon smoked paprika
1 teaspoon Himalayan pink salt
1 teaspoon ground black pepper
optional: crumbled feta cheese and fresh, chopped parsley

Directions:

Preheat the oven to 425 degrees F.
Spray a sheet pan with non-stick cooking spray (optional to first cover with parchment paper.)
In a bowl, combine the diced potatoes, olive oil, garlic powder, onion powder, smoked paprika, salt and pepper. Mix until the potatoes are evenly coated with the spices.
Lay the potatoes out onto the sheet pan in a single layer, being careful not to overcrowd them. Use a second sheet pan if needed.
Roast in the oven for 25-30 minutes, until the potatoes are soft.
Remove from oven and serve as is, or sprinkle with a little feta cheese and garnish with fresh parsley.

Mediterranean White Bean Salad

This salad provides additional protein and fiber to your meal and involves no cooking! It comes together in less than 5 minutes and is so delicious.

Ingredients:

1 (14.5 oz) can white (cannellini) beans, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, cut in halves
1/2 cup Kalamata olives, cut in half
1/4 cup red onion, diced
1 Tablespoon olive oil
1/2 cup feta cheese, crumbled
1 Tablespoon fresh basil or parsley, chopped
salt and pepper to taste

Directions:

In a large bowl, combine all ingredients. Mix together and serve!

If you are looking for easy to follow, affordable Mediterranean diet recipes, check out my 30 Day Mediterranean Meal Plan, which includes over 80 delicious recipes for breakfast, lunch, dinner and snacks.

Herb Roasted Mushrooms

This crave-worthy side dish is incredibly easy to put together.

Ingredients:

16 oz. fresh whole mushrooms, washed
1 Tablespoon olive oil or ghee
2 teaspoons fresh garlic, minced
1/2 Tablespoon Italian seasoning
salt & pepper to taste
fresh thyme to garnish

Directions:

Preheat the oven to 400 degrees F.
Spray a sheet pan with non-stick cooking spray (optional to first cover with parchment paper.)
In a bowl, combine all of the ingredients and mix until the mushrooms are evenly coated with the seasoning.
Lay the mushrooms out onto the sheet pan in a single layer, being careful not to overcrowd.
Roast in the oven for 30 minutes, then garnish with fresh thyme and serve.

Roasted Beet & Butternut Squash Salad with Goat Cheese

This salad takes a little prep work, but it is so worth it! There are some time-saving tricks that I will share with you here as well. The goat cheese and fresh basil really finishes off this salad and makes it truly wow-worthy.

Ingredients:

1 small butternut squash: peeled, cut in half, seeds scooped out, then chopped
3 whole beets
2 Tablespoons olive oil
4 oz goat cheese, crumbled (optional - buy goat cheese with dried cranberries)
1 bunch fresh basil, chopped

Note: save time by buying butternut squash already peeled and diced.

Directions:

Preheat the oven to 425 degrees F.
Prepare the butternut squash by peeling it, cutting it in half, scooping the seeds out with a spoon, then cutting into bite-sized pieces.
Put the butternut squash in a bowl, coat with olive oil, then mix until evenly covered. Place on a sheet pan in a single layer.
Prepare the beets by washing them, poking holes in them with a fork, then covering with foil (similar to when baking whole potatoes).
Place on the sheet pan with the butternut squash or in their own 8x8 baking dish.
Bake the butternut squash for 20-25 minutes, until the squash is soft.
Bake the whole beets in the oven for 60 minutes or until a fork pokes easily into the beet. Remove from the oven once cooked.
Allow the beets to cool, then peel off the skin and cut them into bite-sized pieces.
In a large bowl, combine the butternut squash and beets. Top with goat cheese and fresh basil and serve.

This salad can be served warm or cold.

Tip: Buy gloves made for food prep to use when peeling off the skin of the beets… unless you’d like to rock purple fingers for a day or two!

Other Mediterranean diet recipes from Beyond the Brambleberry:

Traditional Middle Eastern Shakshuka (Whole30, Paleo, Low Carb)

Easy Roasted Ratatouille (Paleo & Whole30)

Spinach Artichoke Chicken Skillet (Paleo, Whole30, Low Carb)

Cauliflower Pasta with Lemon, Herbs & Romano Cheese

There is just something so delicious about combining pasta with freshly squeezed lemon and a high-quality Romano cheese. It just doesn’t get any better.

If you follow a gluten free diet, I highly recommend this brand, which you can also find at your local grocery store.

Ingredients:

1 lb. pasta (can be penne, rotini, elbow, whatever you’d prefer)
3 Tablespoons olive oil
2 cups cauliflower, chopped (can also use frozen)
1 yellow onion, diced
3 cloves garlic, minced
1/2-1 teaspoon red pepper flakes
1/2 cup fresh parsley, chopped
1/2 cup Romano cheese, grated
1 lemon
salt & pepper to taste

Directions:

In a large pan, add the olive oil and cook the cauliflower, onion, and garlic until the veggies are soft.
In a pot, bring water to a boil, add the pasta and cook until done (about 10 minutes).
Drain the water from the pot, then add the cooked cauliflower, onion, and garlic. Add the red pepper flakes, fresh parsley, and grated Romano cheese.
Use a lemon juicer (or your hand) to squeeze lemon juice over the pasta. Add to taste.
Serve and enjoy!

Spanish Beans & Tomatoes

This recipe could be served as a hearty side or a meatless main dish. By using canned beans and diced tomatoes, this dish comes together quickly and is a great budget-friendly recipe.

Ingredients:

1 large yellow onion, diced
1 Tablespoon olive oil
2 garlic cloves, minced
2 (14.5 oz) cans white beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes, drained
2 teaspoons smoked paprika
1 teaspoon oregano
1/2 teaspoon red pepper flakes
2 cups spinach
salt & pepper to taste

Directions:

In a large saucepan, add the diced yellow onion, olive oil and garlic. Cook over medium heat until the onions are soft.
Add the white beans and diced tomatoes and bring to a simmer.
Add the smoked paprika, oregano, red pepper flakes, salt and pepper.
Add the spinach and mix well until the spinach becomes wilted.
Serve immediately.

Chopped Brussels Sprouts with Cranberries and Pecans

I’ve developed a new love for Brussels sprouts, especially as a base for delicious salads such as this. The cranberries and pecans in this salad add some sweetness and would be perfectly paired with chicken or pork.

Ingredients:

1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tablespoons honey
2 Tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 leeks, white part only, thinly sliced
1 lb. Brussels sprouts, finely shredded in a food processor or chopped with a knife
1/2 cup pecans, chopped
2 Tablespoons fresh chives, chopped
1/3 cup dried cranberries
optional: crumbled feta or goat cheese

Directions:

Prepare the dressing by combining the olive oil, apple cider vinegar, honey, dijon mustard, salt and pepper in a bowl.
In a large bowl, add the sliced leeks and shredded Brussels sprouts.
Pour the dressing into the bowl and mix well.
Add the chopped pecans, fresh chives, and dried cranberries.
Optional: add the feta or goat cheese, and serve.

Grilled Vegetable Medley

Grilling vegetables delivers a unique flavor and can be a nice change from the usual roasting and sautéing. Use kabob skewers to keep the vegetables organized, then transfer them to a large serving bowl. This recipe is extremely versatile - use whatever vegetables you have on hand! Throw some chicken breasts or thighs on the grill with the veggies and you have yourself a complete meal!

Vegetable Options (Mix & Match!):

1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
1 orange bell pepper, cut into large pieces
1 red onion, cut into large pieces
1 cup cherry tomatoes, whole
1 cup zucchini, cut into coins
1 cup summer squash, cut into coins
1 cup mushrooms, whole

Add some protein:

chicken
beef
turkey

Directions:

Assemble your kabobs using whatever vegetable combination you’d like.
Place on the grill and cook for about 10 minutes, then flip the skewers and grill for another 10 minutes.
Transfer the vegetables to a large bowl and serve.

Fresh Vegetables with Homemade Tzatziki Sauce

Keep your meal simple and pair a healthy protein such as roasted chicken with fresh chopped vegetables dipped in a homemade tzatziki sauce. It doesn’t get more Mediterranean than that!

Ingredients for the tzatziki sauce:

1.5 cups plain Greek yogurt
2 Tablespoons olive oil
1 medium cucumber, shredded with a box grater (about 2 cups)
1 Tablespoon fresh mint
1 Tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt

Serve with: broccoli or cauliflower florets, celery or carrot strips, cherry tomatoes, or coined zucchini

Directions:

Shred the cucumber using a box grater with large holes, then sit in a colander for a few minutes to allow the extra juices to strain.
In a bowl, combine the Greek yogurt, olive oil, mint, lemon juice, garlic and salt. Mix together.
Add the shredded cucumber, mix again, and serve with fresh veggies.

Start Eating Healthy with the Mediterranean Diet

If the Mediterranean diet is very different from how you have been eating, I HIGHLY recommend you follow a meal plan that has already been designed to help you be successful and quickly see results. The 30-Day Mediterranean Meal Plan I created includes everything you need to get started on the Mediterranean diet. It includes over 80 easy and delicious recipes for breakfast, lunch, dinner, and snacks that you can simply follow along to and enjoy all the delicious flavors that come with the Mediterranean diet.

Once I learned how to eat a balanced Mediterranean diet, I quickly saw great results! By having an understanding of what my own body needed each day, I was able to set myself up for success and have maintained this healthy lifestyle for almost 2 years.

I want this for you too! If you are ready to fully benefit from the Mediterranean diet, I urge you to get started with my 30-day meal plan now while it’s the lowest price it will ever be! Click here to get started.

Choosing the right foods makes all the difference in how you feel. Even if you’re not yet ready to go all in, I have something that will help you make a step towards eating healthy and reaping the benefits of a healthy, balanced diet. Download my Top 10 Must-Try Mediterranean Diet Recipes ebook by using the form below to get instant access to this valuable resource. I have also included a Mediterranean Diet Shopping List to help you get started.

Get Your FREE ebook: Top 10 Must-Try Mediterranean Diet Recipes + A Free Shopping List

I have also put together a resource library containing my top recommended books, kitchen must-haves, supplements to support your health, and more! Click here to check it out!