10 Must-Try Mediterranean Summer Recipes
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From refreshing salads to flavorful grilled dishes, these recipes will keep you on track for healthy eating during the warm summer months.
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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.
Fresh Mediterranean Salad with Hard-Boiled Eggs, Potatoes, and Cherry Tomatoes
Ingredients:
4 cups arugula
2 cups cherry tomatoes, halved
2 medium potatoes, boiled or roasted, and diced (can also use yellow baby potatoes)
4 hard-boiled eggs, sliced
1 small red onion, thinly sliced
¼ cup extra virgin olive oil
2 Tablespoons red wine vinegar
Salt and pepper to taste
Directions:
In a large bowl, combine the arugula, cherry tomatoes, diced potatoes, sliced hard-boiled eggs, and red onion.
In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and pepper until well combined.
Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly.
Taste and adjust the seasoning if needed.
Serve immediately as a refreshing side dish or add grilled chicken or shrimp for a complete meal.
Fresh Watermelon Salad
Ingredients:
1 small watermelon, seedless
1 small cucumber
4 oz feta cheese, crumbled
10 strawberries, sliced
Fresh mint leaves, chopped
Juice of 1 lemon
Salt and pepper to taste
Directions:
Start by preparing the watermelon. Cut it in half and remove the rind. Cut the watermelon into bite-sized cubes and place them in a large bowl.
Use a vegetable peeler to shave the cucumber into thin ribbons. Add the cucumber ribbons to the bowl with the watermelon.
Sprinkle the crumbled feta cheese over the watermelon and cucumber.
Slice the strawberries and add them to the salad.
In a small bowl, mix together the lemon juice, salt, and pepper. Drizzle this dressing over the salad.
Toss all the ingredients gently until they are well combined.
Finally, garnish the salad with fresh mint leaves. Serve immediately and enjoy!
Grilled Veal Chops
Ingredients:
4 veal chops
2 Tablespoons olive oil
2 cloves garlic, minced
1 Tablespoon fresh rosemary, chopped
Salt and pepper to taste
Instructions:
Preheat your grill to medium-high heat.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper.
Rub the mixture all over the veal chops, ensuring they are evenly coated.
Place the veal chops on the preheated grill and cook for about 4-5 minutes per side for medium-rare doneness. Adjust the cooking time according to your desired level of doneness.
Remove the grilled veal chops from the grill and let them rest for a few minutes before serving.
Serve hot and enjoy your delicious grilled veal chops!
Note: You can also add some lemon zest or a squeeze of lemon juice for a tangy flavor. Pair it with your favorite side dishes like roasted vegetables or mashed potatoes for a complete meal.
Mediterranean Pasta Salad
Ingredients:
8 oz pasta (any variety)
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup cauliflower florets
½ cup black olives, sliced
½ cup cheddar cheese cubes
½ cup hummus (any flavor - original, red pepper, garlic, etc.)
Salt and pepper to taste
Directions:
Cook the pasta according to package instructions. Drain and rinse with cold water to cool it down.
In a large mixing bowl, combine the chilled pasta, cherry tomatoes, broccoli florets, cauliflower florets, black olives, and cheddar cheese cubes.
Add the hummus to the bowl and gently toss everything together until well coated.
Season with salt and pepper to taste.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final toss and adjust the seasoning if needed.
Serve chilled and enjoy!
Note: Feel free to customize this recipe by adding your favorite vegetables or protein options like grilled chicken or shrimp.
Gluten Free Zucchini Bread
This zucchini bread is easy to put together and is a great way to use up all that fresh summer zucchini. You can also freeze zucchini by shredding it, then sealing it in bags (I like quart-size bags). You can use the shredded zucchini to make this bread at a later time by simply allowing it to thaw and straining it through a colander. It will then be ready to use for this recipe!
Ingredients:
1 ½ cups shredded zucchini, strained in a colander
½ cup coconut sugar
⅓ cup olive oil
⅓ cup plain whole Greek yogurt
2 eggs
1 teaspoon pure vanilla extract
1 ½ cup gluten free flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
Directions:
Preheat the oven to 325° F (160° C).
Combine the strained zucchini, coconut sugar, olive oil, yogurt, eggs, and vanilla in a large mixing bowl. Mix together with a spatula until evenly mixed through.
In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg, then add to the wet batter and combine.
Add the chopped pecans or walnuts and mix.
Pour the batter into a greased bread loaf pan, and bake for 40-50 minutes. Start checking the bread at 40 minutes to see if it is done, and add time if needed. The bread is cooked through when a knife inserted into the center comes out clean.
Cool for about 15 minutes, then serve.
Gluten Free Flours: For this bread recipe, I like to use either King Arthur’s Measure for Measure Gluten Free Flour or Cup 4 Cup’s Gluten Free Flour.
Stuffed Mozzarella & Spinach Mushrooms
Serve these delicious stuffed mushrooms as an appetizer or side dish at your next gathering. They are packed with flavor and make for an impressive addition to any meal!
Ingredients:
12 large mushrooms
1 cup spinach, chopped
½ cup mozzarella cheese, shredded
¼ cup bread crumbs (use gluten-free if needed)
2 cloves garlic, minced
2 Tablespoons olive oil
Salt and pepper to taste
Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the mushrooms and remove the stems. Set aside.
In a pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the chopped spinach to the pan and cook until wilted. Season with salt and pepper.
Remove the pan from heat and let the spinach mixture cool slightly.
In a bowl, combine the spinach mixture, mozzarella cheese, and bread crumbs. Mix well.
Take each mushroom cap and spoon the filling into it, pressing gently to pack it in.
Place the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and golden brown.
Remove from the oven and let cool for a few minutes before serving.
Greek Salmon Cakes
Ingredients:
2 cans of salmon, drained and flaked
¼ cup breadcrumbs (gluten-free if needed)
¼ cup feta cheese, crumbled
¼ cup red onion, finely chopped
2 Tablespoons fresh dill, chopped
2 Tablespoons fresh parsley, chopped
1 clove garlic, minced
1 lemon, zest and juice
1 teaspoon dried oregano
Salt and pepper to taste
2 Tablespoons olive oil
Directions:
In a large bowl, combine the flaked salmon, breadcrumbs, feta cheese, red onion, dill, parsley, garlic, lemon zest, lemon juice, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Shape the mixture into patties of your desired size. You can make them small for appetizers or larger for main courses.
Heat olive oil in a skillet over medium heat.
Carefully place the salmon cakes in the skillet and cook for about 3-4 minutes on each side or until golden brown and crispy.
Once cooked through and crispy on both sides, transfer the salmon cakes to a serving plate.
Serve hot with a side of tzatziki sauce or lemon wedges for squeezing over the cakes.
Note: You can also bake the salmon cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes until they are cooked through and golden brown.
Banana Split Breakfast Bowl
This breakfast bowl is a fun twist on the classic summer dessert. This recipe makes one breakfast bowl, but it can easily be multiplied to feed the entire family.
Ingredients:
1 ripe banana
1 cup whole, plain Greek yogurt
½ cup strawberries, sliced
¼ cup granola (store-bought or homemade)
2 Tablespoons sliced almonds
1 Tablespoon peanut butter
Directions:
Start by slicing the ripe banana into thin rounds.
In a bowl, add a generous scoop of Greek yogurt as the base.
Arrange the banana slices on top of the yogurt, creating a circular pattern.
Scatter the sliced strawberries over the bananas.
Sprinkle the granola evenly across the bowl.
Add a sprinkle of sliced almonds for an extra crunch.
Finally, drizzle a spoonful of smooth peanut butter over the top.
Cream of Corn Soup
Ingredients:
4 cups fresh or frozen corn kernels
1 medium-sized onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 cup whole, plain Greek yogurt
Salt and pepper to taste
Green onions, finely chopped (for garnish)
Directions:
In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the corn kernels to the pot and cook for about 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the corn is tender.
Using an immersion blender or regular blender, puree the soup until smooth and creamy.
Return the soup to the pot and stir in the Greek yogurt. Season with salt and pepper to taste.
Simmer the soup for another 5 minutes to allow the flavors to blend together.
Ladle the cream of corn soup into bowls and garnish with finely chopped green onions.
Serve hot and enjoy!
Note: Add some crispy bacon bits or shredded cheese on top for extra flavor if desired.
Menemen (Turkish Scrambled Eggs)
Ingredients:
3 Tablespoons olive oil
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 tomatoes, diced
4 eggs, scrambled
¼ teaspoon dried oregano
⅛ teaspoon red pepper flakes
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Thick slices of baguette (for serving)
Directions:
Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and bell pepper to the skillet. Sauté until they become soft and start to caramelize.
Add the diced tomatoes to the skillet and cook for a few minutes until they release their juices.
Add the scrambled eggs to the skillet, then season with oregano, red pepper flakes, salt, and pepper.
Cook the vegetables and eggs in the skillet until the eggs are cooked through.
Remove the skillet from heat and sprinkle freshly chopped parsley on top for garnish.
Serve the Menemen hot with thick slices of baguette on the side for dipping.
BONUS RECIPE: Roasted Spiced Cauliflower & Chickpea Salad
Ingredients:
1 head of cauliflower, cut into florets
1 can of chickpeas, drained and rinsed
2 Tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
½ teaspoon ground turmeric
Salt and pepper to taste
1 cucumber, diced
½ cup crumbled feta cheese
4 cups mixed greens
Directions:
Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and toss to coat.
In a small bowl, mix together the cumin, paprika, turmeric, salt, and pepper. Sprinkle the spice mixture over the cauliflower and chickpeas, ensuring they are evenly coated.
Spread the cauliflower and chickpeas in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy.
While the cauliflower and chickpeas are roasting, prepare the remaining ingredients.
In a serving bowl, combine the diced cucumber, crumbled feta cheese, and mixed greens.
Once the roasted cauliflower and chickpeas are done, remove them from the oven and let them cool slightly.
Add the roasted cauliflower and chickpeas to the serving bowl with the cucumber, feta cheese, and mixed greens.
Toss everything together gently to combine.
Serve immediately as a main course or as a side dish.
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.
Get Your FREE ebook: Top 10 Must-Try Mediterranean Diet Recipes + A Free Shopping List
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