mediterranean diet recipe

Mediterranean salmon bowl - a healthy easy dinner recipe that is full of flavor, super satisfying and ready in around 30 minutes. To make this low-carb / keto use this low-carb hummus instead of regular hummus.

Mediterranean Salmon Bowl | Low-Carb / Keto Option

salmon filet

tsp basil, dry

tsp crushed red pepper

garlic cloves,

broccoli florets

olive oil

lettuce, chopped

purple cabbage, chopped

basil leaves

feta cheese, crumbled

lemon juice

olives, pitted

hummus

Rub the salmon with the dried basil, crushed...

Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you're making the broccoli and the salad.

For the salad chop the cabbage and massage...

For the salad chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed. I didn't need to do it, because the feta was very salty. You can also make the hummus, if you haven't made or bought any.

For the broccoli, I chopped the florets and...

For the broccoli, I chopped the florets and stirred them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off the heat and covered with a lid for a few minutes.

After that, I took out the broccoli and...

After that, I took out the broccoli and added the salmon to the same pan, because I don't want to wash 3 pans for one meal. I cooked it at medium/medium high and covered with a lid, flipping half-way through. Now, you can use whole salmon filets, I had cut mine into a few chunks as you can see in the pictures. After 6-7 minutes the salmon is ready and you can start arranging the bowl.

At the bottom, we put the salad, then...

At the bottom, we put the salad, then add the olives, hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and enjoy. This recipe makes 2 servings.

A delicious one-dish dinner: Garlicky baked shrimp and feta with juicy cherry tomatoes and herbs. This recipe is ready in 30 minutes and couldn&#039;t be simpler!

Baked Feta Shrimp and Tomatoes

shrimp

extra virgin olive oil

garlic (grated

oregano

½ teaspoon crushed red chili pepper

black pepper

salt

cherry tomatoes (or 2 14-ounce cans, drained of excess liquid)

block feta cheese

Italian parsley

naan bread

pasta

Preheat oven to 425 (220 C) degrees.

Toss the shrimp in a bowl with 1 tablespoon of the olive oil, 1 of the garlic cloves, the oregano, chili and salt.

Arrange the tomatoes in a large baking dish. Add the remaining 2 tablespoons olive oil and remaining garlic clove and toss it all around until the tomatoes are coated. Tuck the feta cubes here and there in between the tomatoes.

Bake 15 minutes. The tomatoes should be bubbling with juice and the cheese softened. Distribute the shrimp evenly over the tomatoes. Return to the oven and bake an additional 5-7 minutes, just until the shrimp are opaque and cooked through.

Serve as is or with naan, pita or pasta.

https://embed.mediavine.com/videos/waqgvghdpqqtsqi6szh1

A delicious one-dish dinner or hearty appetizer: Garlicky baked feta shrimp with juicy cherry tomatoes and herbs. This recipe is ready in 30 minutes and couldn’t be simpler to make!

Baked Feta Shrimp with Tomatoes

A quick, super-delicious tomato-basil sauce with shrimp and polenta. This recipe makes an elevated weeknight or weekend dinner with a glass of chilled wine on the side.

Tomato Basil Shrimp and Polenta

water OR use 4 cups water and 1 cup milk for creamier polenta

cornmeal

butter olive oil

Parmesan cheese

cherry tomatoes (sliced in half)

red bell pepper

shallot or onion

garlic

1/2-1 teaspoon crushed red chili pepper (to taste)

Bring the water (and milk if using) to a boil in a heavy sauce pan or Dutch oven. Stir in the salt.

Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 - 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.

When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.

To make the polenta

Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.

Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic and lemon juice. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.

Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top. Sprinkle with additional Parmesan cheese and enjoy!

To make the shrimp

Mediterranean meal prep bowls recipe with chicken and chickpeas! This healthy Mediterranean diet recipe is amazing! It&#x27;s filling, satisfying and super delicious. An easy healthy chicken dinner recipe that is gluten-free, dairy-free and high-protein.

Mediterranean Dinner Bowls With Chicken And Chickpeas (GF, High-Protein Meal Prep)

chicken and chickpeas

tomatoes

cucumber

parsley

scallions, chopped

cabbage, chopped

garlic clove,

A flavorful and healthful farro recipe for any day of the week! This hearty warm salad is packed with roasted sweet potatoes, crispy kale leaves and feta cheese in a tangy-sweet balsamic vinaigrette and drizzled with a creamy lemon tahini sauce.

Kale Sweet Potato Salad with Farro and Tahini Sauce

balsamic vinegar

pearled farro

Kosher salt

potatoes

Extra virgin olive oil

smoked paprika or sweet paprika

¼-½ teaspoon crushed red chili pepper (to taste)

red onion or shallot

kale

feta cheese

Tahini dressing (optional)

Whisk together all ingredients in a small bowl. Set aside.

Make the dressing:

Preheat the oven to 425 degrees.

Bring a 3-4 quarts water to a boil in a saucepan. Add 1 tablespoon kosher salt and the farro. Cook until tender, about 20 minutes. Drain and transfer to a serving platter or bowl. Drizzle with a little olive oil to keep the grains moist.

While the farro cooks, put the sweet potatoes on a rimmed baking sheet large enough to hold them in one layer. Add 2 tablespoons olive oil, oregano, paprika, chili and ½ teaspoon kosher salt and toss to coat evenly with the spices. Roast 15 minutes.

Take the sheet pan out of the oven and add the sliced onion. Gently toss together with a spatula until the onions are evenly distributed. Put the pan back in the oven and continue roasting until the sweet potatoes are tender and golden, 5-10 more minutes. Transfer the sweet potatoes to the platter with the farro.

Arrange the kale on the same baking sheet. Drizzle with a little bit of olive oil and sprinkle with salt. Roast the kale about 5 minutes, until the leaves are wilted and the edges are beginning to crisp.

Add the kale to the sweet potatoes and farro. Pour the dressing over and toss well. Sprinkle the cheese on top with tahini dressing (if using) and serve warm or at room temperature.

Farro Salad

My daughter loves this recipe, but prefers it dressing free. We add nuts and craisins and season the veggies with cinnamon and a wee bit of maple syrup.

My new favorite! Even my kids live it! I use white sweet potatoes as I prefer their flavor (milder/less sweet). Before this recipe I had never tried farro, now I am a fan! :)

This is my new favorite salad! So much flavor, very filling and satisfying, and easy to prepare. I'll be adding this to my lunch rotation.

Delicious, my husband and I loved this wonderful salad.  I recently bought farro and needed to use up and found your recipe and so happy that I did, thank you! Followed the recipe exactly except the cayenne.

My family loved this salad so much! I did leave out the chili flakes and cayenne, though. Too spicy for us! 

The tahini sauce was an exceptional addition l I didn’t bother to post a picture because it looked identical to yours.

Loved it!

This was so delicious. Loved the layers of flavor and the tahini is a must. Thank you for sharing!

Made this salad and loved it! I added chicken to it but would have it as a side to roast chicken next time as the flavors overpowered the diced chicken.
This salad has great texture and layers of wonderful flavor. Don’t skip the tahini dressing. That is the “icing on the cake”.

I mostly made this recipe to use up some farro and sweet potatoes I had laying around, but it’s a keeper! Way exceeded my expectations. I didn’t have any feta, so subbed goat cheese and I thought it needed a little crunch, so added some toasted pepitas. Delish!

Delicious and easy!  I added cooked lentils and roasted brussel sprouts. Since I did not have kale, just used chopped parsley. The Tahini dressing made the dish.  Thanks for a wonderful recipe!

Delicious! I added the tahini dressing which I adored! 

I made all the components over a few days; used regular (locally grown) farro in chicken bone broth; added some fresh nettles too.

A special salad 💜

Love this recipe so much! Simple, delicious, and nutritious, it's becoming a go-to dish for me. Especially convenient for meal prep. I love that I can make it a little more complex by adding the tahini dressing.

Delicious!! Big hit for the whole family. A bit heavy on the salt though.

Karen, what a simple, delicious, flavorful farro salad. Made it ahead to be enjoyed for lunch during the week, but snuck in a quick bowl while it was fresh and — wow!

https://content.jwplatform.com/videos/7gIApLBN.mp4

A hearty vegetarian grain salad with roasted sweet potatoes, crispy kale leaves and feta cheese in a tangy-sweet balsamic vinaigrette.

Farro Salad with Sweet Potatoes and Kale

These Mediterranean Roasted Vegetables are bursting with color and flavor! A mix of tender zucchini, sweet bell peppers, red onion, and baby red potatoes is roasted with olive oil, thyme, rosemary, and sumac, then finished with lemon, parsley, and feta. Simple, wholesome, and irresistibly delicious—this dish is the perfect side for any meal.

Mediterranean Roasted Vegetables

olive oil (plus a little more, if needed)

rosemary

thyme

sumac powder

½ tsp black pepper (plus extra for garnish)

1½ lb baby red potatoes (halved)

carrots

zucchini

yellow bell pepper

onion

cherry tomatoes

olives (pitted, Kalamata, green, black, or medley)

lemon juice (freshly squeezed from 1 lemon, for finishing)

Italian parsley (fresh, chopped,

feta cheese (crumbled, for garnish (optional))

Preheat oven to 425°F and bring a pot of water to a boil. Line a large baking pan (or 2 regular-sized ones) with parchment paper.

In a small bowl, mix the oil with the rosemary, thyme, sumac, salt, and pepper.

Add the potatoes to the water and bring back to a boil. Boil for 6 minutes and then drain. Transfer to a baking sheet lined with paper towels and let them air dry (steam dry).

Place the par-boiled potatoes in a medium-sized bowl and add about half of the herbed oil, and toss to cover. Spread the potatoes across the parchment paper in a single row. (Don&#39;t pile them; they crisp better when they are not touching each other). Place them in the oven and roast for 15 minutes.

Meanwhile, add the carrots to the same bowl, and toss them with a couple of teaspoons of the herbed oil. Remove the potatoes from the oven and add the carrots, spreading them out evenly. Return the pan to the oven and roast for another 10 minutes.

Add the zucchini, bell peppers, and onion to the bowl. Add most of the remaining herbed oil and gently toss to coat. Remove the pan from the oven and add the vegetables, spreading them out evenly. Place back in the oven and roast for 10 minutes.

Remove the pan from the oven and gently stir in the tomatoes and olives. Drizzle a little more olive oil over the top. Roast for another 10 minutes.

Remove the pan from the oven and gently transfer the veggies to a large serving platter.

For extra flavor, squeeze fresh lemon juice (from 1 lemon) over the veggies, and garnish with chopped Italian parsley, crumbled feta, a few pinches of coarse sea salt, and freshly ground black pepper. Serve at once (can also be served at room temperature).

https://content.jwplatform.com/videos/tFxvRi3i.mp4

How to Prepare Mediterranean Roasted Vegetables has Kris and Weley of How to Feed a Loon showing you the easy-to-follow steps for making this visually stunning and deeply flavorful dish. Bursting with Mediterranean flavors, every bite is an explosion of flavor. Perfect for entertaining or a quite dinner at home.

How to Prepare Mediterranean Roasted Vegetables

Roasted Tomatoes With Goat Cheese Pasta , A simple Mediterranean Diet Pasta Recipe with vegan and vegetarian options.

Roasted Tomatoes With Goat Cheese Pasta

Cherry Tomatoes (-see recipe

tbsp Olive Oil

tsp Garlic

oz Angel Hair Pasta

tbsp Olive Oil (-see recipe for details and alternatives.)

Lemon

tbsp Goat Cheese

Start by roasting the tomatoes. Preheat your oven to 400 and prep a rimmed baking sheet with foil. Toss the tomatoes in bowl with one tablespoon of olive oil and a teaspoon of minced garlic (one clove). Add seasonings to this as desired. Transfer the tossed ingredients to the baking sheet and evenly distribute the tomatoes. Bake for 18 minutes or until the tomatoes begin to burst, stopping to stir the tomatoes after 10 minutes.

Meanwhile, cook the pasta to al dente according to the instructions on the package. Reserve ⅓ cup of the cooked pasta water for later use.Once the pasta has cooked you can transfer it to a large pasta serving bowl.

To make the sauce, in a large skillet over medium heat, sauté the remaining garlic (one clove minced) in the remaining olive oil until fragrant (about two minutes). Add the remaining oil or butter along with the lemon juice, pasta water, and optional seasonings. Cook the ingredients, stirring as needed, until the sauce has thickened (about three minutes).

Transfer the cooked sauce to the pasta serving dish and toss the pasta in it. Then top this with the roasted tomatoes. Serve the pasta with the crumbled cheese or topping of your choice.

I&#039;m so excited to share this shortcut chicken souvlaki recipe! You&#039;ll taste all the big, zesty flavors of the classic Greek dish, and the best part is you don&#039;t need to futz around threading skewers or lighting a grill. Start by seasoning boneless chicken with a blend of lemon juice, garlic, olive oil, and spices. Bake the chicken with cherry tomatoes about 25 minutes, until it&#039;s deliciously browned.

Baked Chicken Souvlaki (No Skewers!)

boneless, skinless chicken thighs (about 1½ pounds)

garlic (about 3 cloves)

smoked paprika

cumin

red pepper (or cayenne pepper)

rice (optional, or warm pita bread)

dill and parsley ((combined))

Tzatziki sauce (prepared

cucumbers

Combine ¼ cup olive oil, ¼ cup fresh lemon juice, 1 tablespoon grated garlic, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon crushed red pepper and 1½ teaspoons kosher salt in a small bowl.

Mix the marinade

Preheat the oven to 450 (230C) degrees, with an oven rack positioned in the upper third.

Put the 6 boneless, skinless chicken thighs in a large bowl or baking dish. Pour the marinade over the chicken, and turn the pieces to coat. You can bake the chicken immediately, or cover and refrigerate in the marinade up to 24 hours ahead.

Put the chicken pieces on a roasting rack fitted into a rimmed sheet pan (I used a quarter-size pan, which is 13x9-inches), or a broiler pan. Arrange the 1 cup cherry tomatoes in and around the chicken. Pour the rest of the marinade over the chicken and tomatoes.

Bake 15 minutes. Flip the chicken over and continue baking another 10-12 minutes, until the chicken is cooked through and the tomatoes are soft and bursting out their skin. If you&#39;d like more of a char on top the chicken, turn on the broiler and cook just until the chicken is browned.

Transfer the chicken and tomatoes to a platter, over a bed of rice if using. Pour most of the pan juices over the top (reserve some of it to serve over each portion). Crumble ½ cup feta cheese over the chicken and sprinkle with ½ cup chopped fresh dill and parsley Serve with the tzatziki sauce, sliced cucumbers and/or warm pita on the side.

Assemble and bake the chicken

Top 8 mediterranean diet recipe recipes from across the web

The most viewed mediterranean diet recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mediterranean Salmon Bowl | Low-Car...

Baked Feta Shrimp and Tomatoes

Tomato Basil Shrimp and Polenta

Mediterranean Dinner Bowls With Chi...

Kale Sweet Potato Salad with Farro ...

Mediterranean Roasted Vegetables

Roasted Tomatoes With Goat Cheese P...

Baked Chicken Souvlaki (No Skewers!...

Top 8 mediterranean diet recipe recipes from across the web

The most viewed mediterranean diet recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Salmon Bowl | Low-Car...

Baked Feta Shrimp and Tomatoes

Tomato Basil Shrimp and Polenta

Mediterranean Dinner Bowls With Chi...

Kale Sweet Potato Salad with Farro ...

Mediterranean Roasted Vegetables

Roasted Tomatoes With Goat Cheese P...

Baked Chicken Souvlaki (No Skewers!...

The most viewed mediterranean diet recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine