15 Easy & Impressive Appetizers to Make on the Mediterranean Diet
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Are you looking to add some delicious and healthy appetizers to your Mediterranean diet? Look no further! I have gathered a list of 15 easy and impressive appetizers that will tantalize your taste buds while keeping you on track with your healthy meal plan. These Mediterranean-inspired dishes are packed with flavor and nutrients, making them the perfect way to start any meal. From fresh salads to savory dips, there's something for everyone on this list. Get ready to impress your guests with these mouthwatering appetizers that are as nutritious as they are delicious!
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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.
Whipped Feta with Fresh Lemon and Dill
Ingredients:
8 oz. (200g) feta cheese
¾ cup whole, plain Greek yogurt
2 Tablespoons fresh lemon juice
1 Tablespoon chopped fresh dill
1 garlic clove
Salt and pepper to taste
Extra virgin olive oil, for drizzling
Fresh dill sprigs, for garnish
Directions:
In a food processor, add the feta cheese, Greek yogurt, fresh lemon juice, chopped dill, and lemon zest.
Season with salt and pepper to taste.
Pulse the mixture until smooth and creamy, scraping down the sides as needed.
Transfer the whipped feta to a serving bowl or plate.
Drizzle with extra virgin olive oil and garnish with fresh dill sprigs.
Serve with your favorite crackers, bread, or vegetables.
Strawberry & Basil Bruschetta
Ingredients:
1 French baguette
2 cups strawberries, diced
1/4 cup fresh basil leaves, chopped
1 Tablespoon balsamic glaze
1 Tablespoon honey
4 ounces goat cheese
Olive oil for drizzling
Salt and pepper to taste
Directions:
Preheat the oven to 375°F (190°C).
Slice the baguette into diagonal pieces, about 1/2 inch thick.
Place the baguette slices on a baking sheet and drizzle them with olive oil.
Bake in the oven for about 10 minutes or until the edges are golden brown and crispy.
In a bowl, combine the diced strawberries, chopped basil leaves, balsamic glaze, honey, salt, and pepper. Mix well.
Spread a generous amount of goat cheese on each toasted baguette slice.
Top the goat cheese with the strawberry and basil mixture.
Drizzle some additional balsamic glaze over the bruschetta for added flavor.
Serve immediately and enjoy!
Roasted Red Pepper & Walnut Dip (Muhammara)
Ingredients:
2 large red bell peppers
4 Tablespoons olive oil
1 cup walnuts
½ cup breadcrumbs
2 cloves garlic, minced
2 Tablespoons lemon juice
2 Tablespoons pomegranate molasses
1 teaspoon ground cumin
½ teaspoon red pepper flakes (adjust to taste)
Salt, to taste
Instructions:
Preheat the oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast them in the oven until the skins are charred and blistered, about 25-30 minutes.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to peel off the skins.
Once cooled, peel off the charred skin from the peppers and discard. Remove the seeds and stem as well.
In a food processor or blender, add the roasted red peppers, olive oil, walnuts, breadcrumbs, minced garlic, lemon juice, pomegranate molasses, ground cumin, red pepper flakes, and salt.
Blend everything together until you have a smooth and creamy consistency. You can adjust the seasonings according to your taste preferences.
Transfer the muhammara dip to a serving bowl and drizzle with olive oil.
Serve with pita bread or vegetables for dipping.
Mozzarella, Cantaloupe & Prosciutto Caprese Skewers
These Mozzarella, Cantaloupe & Prosciutto Caprese Skewers make a delicious appetizer or party snack. They are perfect for summer gatherings or any occasion where you want to impress your guests with a refreshing and flavorful dish. Feel free to customize the recipe by adding your favorite herbs or spices.
Ingredients:
1 pound fresh mozzarella balls
2 cups cantaloupe, scooped into balls using a melon baller
8 slices of prosciutto, cut in half lengthwise
Fresh basil leaves
Balsamic glaze or pesto (optional)
Wooden skewers
Directions:
Add one cantaloupe ball, one piece of fresh basil, one slice of prosciutto, and one mozzarella ball to each skewer.
Repeat until all the ingredients are used.
Optional: Drizzle balsamic glaze over the skewers or dip the skewers in pesto for added flavor.
Serve immediately and enjoy!
Grilled Halloumi with Roasted Cherry Tomatoes
This grilled halloumi with roasted cherry tomatoes makes a delicious appetizer or side dish. The combination of salty halloumi cheese and sweet roasted tomatoes creates a burst of flavors that will surely impress your guests.
Ingredients:
9 oz. (250g) halloumi cheese
1 ¼ cups (250g) cherry tomatoes
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
Fresh basil leaves, for garnish
Salt and pepper, to taste
Directions:
Preheat the grill to medium-high heat.
Slice the halloumi cheese into 1/2-inch thick slices.
In a small bowl, combine the olive oil, balsamic vinegar, salt, and pepper. Mix well.
Toss the cherry tomatoes in the olive oil mixture until coated evenly.
Place the halloumi cheese slices and cherry tomatoes on the grill.
Cook for about 2-3 minutes per side, or until the halloumi is golden brown and the tomatoes are slightly charred.
Remove from the grill and transfer to a serving platter.
Garnish with fresh basil leaves.
Serve immediately and enjoy!
Tomato, Basil & Mozzarella Skewers
Ingredients:
Cherry tomatoes
Fresh mozzarella balls
Basil leaves
Balsamic vinegar
Extra virgin olive oil
Salt and pepper to taste
Directions:
Start by rinsing the cherry tomatoes and basil leaves with cold water. Pat them dry with a paper towel.
Take a skewer and thread one cherry tomato onto it, followed by a fresh mozzarella ball, and then a basil leaf. Repeat this process until you have filled the skewer.
Arrange the prepared skewers on a serving platter or plate.
Drizzle the skewers with balsamic vinegar and extra virgin olive oil.
Season with salt and pepper to taste.
Serve immediately as an appetizer or side dish.
Greek Fava (Yellow Split Pea Dip)
Ingredients:
1 cup yellow split peas (dry)
4 cups water
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
2 Tablespoons olive oil
Salt, to taste
Black pepper, to taste
Lemon juice, for garnish
Extra virgin olive oil, for drizzling
Chopped fresh parsley, for garnish
Directions:
Rinse the yellow split peas under cold water and drain.
In a large pot, combine the split peas, water, chopped onion, minced garlic, and bay leaf.
Bring the mixture to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce the heat to low and simmer uncovered for about 45 minutes or until the split peas are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Remove the bay leaf from the pot and discard.
Using an immersion blender or a food processor, purée the mixture until smooth and creamy.
Return the purée to the pot and stir in olive oil, salt, and black pepper to taste.
Cook over low heat for another 5 minutes to allow the flavors to meld together.
Serve hot or at room temperature.
Garnish with a squeeze of lemon juice, a drizzle of extra virgin olive oil, and chopped fresh parsley.
Watermelon & Feta Salad
This refreshing watermelon and feta salad is perfect for summer gatherings or as a light side dish for any meal. The combination of sweet watermelon, tangy feta cheese, and fresh mint creates a delightful mix of flavors that will surely impress your guests.
Ingredients:
4 cups cubed watermelon
1 cup crumbled feta cheese
½ cup fresh mint leaves, chopped
¼ cup red onion, thinly sliced
2 Tablespoons extra-virgin olive oil
1 Tablespoon balsamic vinegar
Salt and black pepper to taste
Directions:
In a large bowl, combine the watermelon cubes, crumbled feta cheese, chopped mint leaves, and sliced red onion.
Drizzle the extra-virgin olive oil and balsamic vinegar over the salad.
Season with salt and black pepper to taste.
Gently toss all the ingredients together until well combined.
Serve immediately and enjoy!
Baba Ganoush (Lebanese Eggplant Dip)
Ingredients:
2 large eggplants
3 Tablespoons tahini
2 cloves garlic, minced
2 Tablespoons lemon juice
1 Tablespoon olive oil
Salt, to taste
Fresh parsley, for garnish
Directions:
Preheat the oven to 400°F (200°C).
Prick the eggplants all over with a fork and place them on a baking sheet.
Roast the eggplants in the preheated oven for about 40 minutes or until they become soft and collapse.
Remove the eggplants from the oven and let them cool for a few minutes.
Cut each eggplant in half lengthwise and scoop out the flesh into a bowl, discarding the skin.
Mash the eggplant flesh with a fork until smooth.
Add tahini, minced garlic, lemon juice, olive oil, and salt to the mashed eggplant. Mix well to combine all the ingredients.
Taste and adjust the seasoning if needed.
Transfer the Baba Ganoush to a serving dish and garnish with fresh parsley.
Serve with pita bread or fresh vegetables.
Zucchini Fritters
Ingredients:
2 medium zucchinis, grated
½ cup crumbled feta cheese
½ cup shredded cheddar cheese
¼ cup fresh mint leaves, finely chopped
¼ cup fresh parsley, finely chopped
2 cloves garlic, minced
¼ cup all-purpose flour
2 large eggs, lightly beaten
Salt and pepper to taste
Olive oil for frying
Directions:
Place the grated zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture. Squeeze out the liquid from the zucchini using a clean kitchen towel or paper towel.
In a large mixing bowl, combine the squeezed zucchini, crumbled feta cheese, shredded cheddar cheese, mint leaves, parsley, minced garlic, all-purpose flour, beaten eggs, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Heat a generous amount of olive oil in a large skillet over medium heat.
Take about 2 tablespoons of the zucchini mixture and shape it into a small patty using your hands. Gently place the patty into the hot skillet and flatten it slightly with a spatula. Repeat with the remaining mixture, making sure not to overcrowd the skillet.
Cook the fritters for about 3-4 minutes on each side until they turn golden brown and crispy.
Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
Serve the zucchini fritters warm as an appetizer or as a side dish with your favorite dipping sauce.
Marinated Rosemary & Orange Olives
Ingredients:
2 cups of green olives, pitted
2 sprigs of fresh rosemary
1 orange, zest and juice
2 cloves of garlic, minced
¼ teaspoon red pepper flakes (optional)
2 Tablespoons extra virgin olive oil
Salt and pepper to taste
Directions:
In a medium-sized bowl, combine the olives, rosemary sprigs, orange zest, minced garlic, and red pepper flakes (if using).
Squeeze the juice of the orange over the olive mixture.
Drizzle the olive oil over the ingredients and season with salt and pepper to taste.
Toss everything together until well combined.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
Before serving, remove the rosemary sprigs and give the olives a quick stir.
Transfer the marinated olives to a serving dish and garnish with additional fresh rosemary if desired.
Serve as an appetizer or alongside your favorite cheese and charcuterie board.
Mediterranean Nachos
Ingredients:
1 bag of pita chips
1 cup of diced tomatoes
1 cup of diced cucumber
½ cup of chopped Kalamata olives
½ cup of crumbled feta cheese
¼ cup of chopped red onion
2 Tablespoons of chopped fresh parsley
2 Tablespoons of lemon juice
2 Tablespoons of olive oil
Salt and pepper to taste
Directions:
Preheat the oven to 350°F (175°C).
Spread the pita chips on a baking sheet in a single layer.
In a small bowl, combine the diced tomatoes, cucumber, Kalamata olives, feta cheese, red onion, parsley, lemon juice, and olive oil. Mix well.
Season the mixture with salt and pepper to taste.
Spoon the Mediterranean mixture evenly over the pita chips.
Place the baking sheet in the preheated oven and bake for about 10 minutes or until the feta cheese has slightly melted.
Remove from the oven and let it cool for a few minutes.
Serve the Mediterranean Nachos warm and enjoy!
Note: Feel free to customize this recipe by adding other Mediterranean ingredients such as tzatziki sauce, hummus, or grilled chicken for extra flavor.
Bruschetta with Tuna Pate
Ingredients:
1 French baguette, sliced
2 cans of tuna in olive oil or water, drained
¼ cup mayonnaise
2 tablespoons lemon juice
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil
1 clove garlic, minced
Salt and pepper to taste
Directions:
Preheat the oven to 375°F (190°C).
Arrange the baguette slices on a baking sheet and toast them in the oven for about 5 minutes or until lightly golden.
In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, parsley, basil, minced garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Remove the toasted baguette slices from the oven and let them cool slightly.
Spread a generous amount of the tuna pate mixture onto each slice of bread.
Serve immediately and enjoy!
Note: You can garnish your bruschetta with additional fresh herbs or a drizzle of olive oil for added flavor. This recipe makes a delicious appetizer or light meal option.
Maple-Roasted Brussels Sprouts with Bacon
Ingredients:
1 pound Brussels sprouts, trimmed and halved
4 slices bacon, cooked and crumbled
2 Tablespoons maple syrup
2 Tablespoons olive oil
Salt and black pepper to taste
Directions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine the Brussels sprouts, bacon crumbles, maple syrup, olive oil, salt, and black pepper. Toss until the sprouts are evenly coated.
Spread the mixture onto the prepared baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, or until the Brussels sprouts are golden brown and crispy on the edges.
Remove from the oven and let cool for a few minutes before serving.
Mediterranean Appetizer Platter
Ingredients:
Assorted cheeses (such as feta, goat cheese, and halloumi)
Fresh fruits (such as grapes, figs, and pomegranate seeds)
Dark chocolate
Olives (such as Kalamata or green olives)
Hummus
Pita bread or crackers
Extra virgin olive oil
Directions herbs (such as mint or basil) for garnish
Directions:
Start by arranging a variety of cheeses on a large platter. Cut them into bite-sized pieces or slices for easy serving.
Wash and prepare the fresh fruits. Arrange them alongside the cheeses on the platter. The combination of sweet and savory flavors will create a delightful contrast.
Break the dark chocolate into small pieces and scatter them around the platter. The rich and indulgent taste of dark chocolate will complement the other ingredients perfectly.
Add a bowl of olives to the platter. Their briny flavor will add a tangy element to the appetizer.
Place a bowl of hummus in the center of the platter. It serves as a creamy and flavorful dip for the pita bread or crackers.
Drizzle extra virgin olive oil over the cheeses, fruits, and hummus to enhance their flavors.
Garnish the platter with fresh herbs for an added touch of freshness and aroma.
Serve this Mediterranean appetizer platter at your next gathering and watch it disappear within minutes!
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 understanding what my body needed each day, I was able to set myself up for success and have maintained this healthy lifestyle for almost 3 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.
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