Flavors of the Med: 40 beloved recipes you have to try
Sunshine food
Conjure up a slice of the Med in your kitchen with our vibrant recipe collection. The stunning salads and sides, meaty mains, fabulous fish and veggie meals are brimming with bright flavors that'll remind you of sun-soaked days in warmer climes. Remember, the key to a lot of Mediterranean cooking is top-quality ingredients that shine in simple dishes, so use the best produce you can.
One-pot baked lamb orzo
This tasty Greek-influenced one-pan dish is ready in just over an hour. Chunks of tender lamb rump are marinated in lemon, garlic and herbs, then gently baked with tomatoes, spices and orzo – a small rice-shaped pasta. The dish is finished with olives, feta and spinach. It's worth allowing an extra hour or so to marinate the lamb first for maximum flavor.
Get the recipe for one-pot baked lamb orzo here
Lemon and herb chicken with celery root remoulade
Celery root has a mild, celery-like flavor with a hint of nuttiness. It makes a great mash in place of potato, but it's very tasty raw, like here in a classic French salad with mayonnaise and grain mustard. Served with chicken breasts marinated in fresh herbs and lemon, then chargrilled, it's an easy midweek meal with bags of flavor.
Get the recipe for lemon and herb chicken with celery root remoulade here
Simple and Classic: 123 step-by-step recipes/Phaidon
Paella
Paella is a convivial dish, perfect for a gathering. The ingredients, whether fish, shellfish or chicken and more, vary from town to town, from family to family. Our recipe is predominately seafood-based but also includes the controversial addition of chorizo. If you can, use a proper wide, shallow paella pan – it will taste even better. Always have hot stock to hand in case it begins to dry out.
Get the recipe for paella here
Under the Olive Tree: My Greek Kitchen/Headline
Beetroot, orange and fennel salad
This dish has everything you want in a great salad – earthy roasted beetroot, slices of fresh orange, the aniseed taste of fennel, crunchy pistachios and a sharp and sweet orange and honey dressing. If using red beetroot, do wear kitchen gloves to peel them. Make this into a main meal by crumbling over some feta or chunks of fried halloumi.
Get the recipe for beetroot, orange and fennel salad here
Elena Heatherwick/Kyle Books
Lamb kofte with parsley salad
These small deep-fried lamb meatballs are little pockets of flavor, with herbs, spices, nuts and chili. They also contain bulgur wheat, a whole-grain which is softened in boiling water, though you could use quinoa or couscous instead. The vibrant salad which accompanies them must be made with flat-leaf or Italian parsley, not the curly variety, and needs to be very finely chopped.
Get the recipe for lamb kofte with parsley salad here
Matt Russell/Pavilion Books
Hake, samphire and tomato salad
Vibrant green samphire tastes like young asparagus (which you could use with a teaspoon of capers in place of the samphire). It needs to be blanched first, before using it in this colorful salad, where meaty hake (or use cod) is baked with white wine, olive oil, fresh herbs and lemon, served with ripe tomatoes and the pan juices from the fish. It just needs chunks of crusty bread on the side to mop up the buttery sauce.
Get the recipe for hake, samphire and tomato salad here
Laura Edwards/Mitchell Beazley
Roast bell peppers with burrata
Transport yourself to southern Italy with this simple, yet flavor-packed dish. Red bell peppers are roasted with 'nduja, a fiery hot sausage paste from Calabria. Once cooked, they are served with cold creamy burrata which melts into the juices from the peppers and sausage. All that's required is some ciabatta for mopping up.
Get the recipe for roast bell peppers with burrata here
Waitrose & Partners/loveFOOD
Zucchini, pea and broad bean tortilla
Haarala Hamilton/Pavilion Books
Lentil ratatouille
Ratatouille is a vegetable stew from the south of France, with tomatoes, zucchini, eggplant, garlic and onions. Recipes vary across the region – some contain celery, others pitted black olives. In this version, lentils are added to the vegetables to make a substantial and speedy veggie main dish, scattered with fresh basil for fragrance and flavor.
Get the recipe for lentil ratatouille here
Tomato galette
There's no fiddly lining of tins or blind baking required for this simple free-form vegetable tart. Tomatoes, zucchini, tarragon and sautéed onions are piled up over a layer of grated cheese, then the pastry is simply folded around the edges. If you can't find tarragon, basil, oregano or rosemary would work, although the tarragon does add a lovely aniseed note.
Get the recipe for tomato galette here
Moussaka
In its Greek and Cypriot homelands, moussaka is often made with ground pork, rather than lamb. In this recipe, feel free to use beef, pork or lamb, or a mixture, plus extra flavor and texture is added by roasting the eggplant and potatoes first. The meat sauce does take time, but it's predominantly hands-off, as the hob does the hard work to give a rich, reduced sauce. A layer of grated cheese on top adds more savory notes and a crisp topping.
Get the recipe for moussaka here
Salade Niçoise
A great Niçoise just epitomizes sunshine in the south of France, with its vibrant colors and favorite Mediterranean flavors. The key is in the quality of the ingredients, so use top-notch tuna, ripe, sweet tomatoes and olives preserved in oil, not brine – otherwise they can be overpoweringly salty. To make it more substantial, add cooked small new potatoes.
Get the recipe for salade Niçoise here
Slow-roasted bell peppers with chili, garlic and beans
This is a twist on a southern Italian recipe called peperonata, where bell peppers, onions, garlic and tomatoes are slow-cooked to make a rich, jammy dish. Here it's made in the oven, with the addition of cannellini beans. It tastes better the day after it's made and any leftovers make a good pasta sauce with tagliatelle. Add a spoonful of the pasta cooking water to loosen it and make the sauce stick to the pasta.
Get the recipe for slow-roasted bell peppers with chili, garlic and beans here
Elena Heatherwick/Kyle Books
Watermelon, feta and bread salad
Watermelon and feta are a great combination – the sweetness of the melon contrasting with the saltiness of the feta. In this Greek salad, baked croutons and pumpkin seeds give extra crunch and the feta is lightly grilled until just softened. Grilled or fried halloumi would also work well.
Get the recipe for watermelon, feta and bread salad here
Haarala Hamilton/Kyle Books
Spicy chicken gyros
Gyros make a perfect healthy sandwich for lunch or dinner. Spiced, herby marinated and grilled chicken chunks are stuffed into warm pittas with crunchy lettuce, tomato salsa and a cooling mint and cucumber yogurt sauce. Just add a squeeze of lemon to serve.
Get the recipe for spicy chicken gyros here
Nicolas Buisson/Mitchell Beazley
Slow-cooked lamb shank with braised vegetables
Lamb shanks require long, slow cooking until they are fall-off-the-bone tender. In this easy one-pot dish, they are oven-baked with diced vegetables, herbs and garlic in red wine and ruby port to create a rich, silky sauce. If you don't have port, use the same amount of Malvasia Madeira or a full-bodied red wine such as a Shiraz.
Get the recipe for slow-cooked lamb shank with braised vegetables here
Under the Olive Tree: My Greek Kitchen/Headline
Runner bean and tomato casserole
Here's a dish for olive oil-lovers. This simple Greek runner bean casserole is called a ladero which means it's olive oil-based. The stew is sprinkled with a crunchy feta, pistachio and breadcrumb topping and served with carrot purée and olive oil mash. It makes the perfect accompaniment to grilled lamb chops, steak or fish.
Get the recipe for runner bean and tomato casserole here
Matt Russell/Bloomsbury Publishing
Greek meatballs
Meatballs with a Mediterranean twist: spiced with cinnamon, cumin, garlic and paprika, and served in a thick, garlicky tomato sauce. They are made with a mixture of ground pork and lamb, although you could use beef. Serve stuffed into warm pitta or with a small pasta shape such as orzo.
Get the recipe for Greek meatballs here
Spinach and ricotta pie
This tasty filo pie is a bigger version of a Greek spanakopita, small triangles of filled filo pastry. Ricotta on its own is quite bland, but the addition of feta lifts the flavor. Do season the filling well and if you're not used to dealing with sheets of filo pastry, keep them under a damp cloth as you build up and butter each sheet, to prevent them cracking at the edges.
Get the recipe for spinach and ricotta pie here
Matt Russell/Pavilion Books
Socca with artichokes
Socca is a chickpea-flour pancake often served at street stalls as a snack in Provence. You'll also find a similar dish in neighboring Liguria, Italy, where it's called farinata. Our version contains fresh baby artichokes, but when they are out of season, you could add some caramelized onions instead.
Get the recipe for socca with artichokes here
Tapenade
Tapenade is a black olive paste from Provence in the south of France. It's just black olives, whizzed up in the food processor with olive oil, garlic, capers and lemon, although you could add two anchovies to our recipe for extra flavor. It's traditionally spread on to little toasts, but we suggest stuffing it under chicken skin for a tasty roast, or on to the fat of a rack of lamb to make a lovely crust.
Get the recipe for tapenade here
from my point of view/Shutterstock
Lamb-stuffed eggplant
Roasted eggplant stuffed with a rich spiced lamb ragù are popular across the southern Mediterranean. Our recipe has a distinctly Spanish vibe, with smoked paprika added to the sauce and the dish topped with grated manchego, a semi-hard sheep's cheese, although Gruyère or mature Cheddar work equally well.
Get the recipe for lamb-stuffed eggplant here
V. Matthiesen/Shutterstock
Margherita pizza
Naples is the home of this favorite pizza, with its simple topping of tomato, mozzarella and basil, to reflect the Italian flag. Replicate the heat from a pizza oven by cooking it in a frying pan, before finishing it off under the grill. The recipe asks for fresh yeast, but you can substitute it with half a teaspoon of instant yeast.
Get the recipe for Margherita pizza here
Grilled sardines with salsa verde
It's hard to beat a spankingly fresh sardine when they're in season, and served with salsa verde – a green sauce – it's a winning combination. This herby, sharp, mustardy sauce, made with olive oil, is really good with any oily fish, as its sharpness cuts through the richness. It's equally good served with any cut of roast or grilled lamb too.
Get the recipe for grilled sardines with salsa verde here
Cherry tomato and rosemary focaccia
This soft, spongy bread with its little pools of olive oil originates from Liguria in Italy, just across the French border from Nice. It's a relatively easy bread to make, perfect dipped into olive oil or served with cheese. The dough is initially quite sticky, but keep working it rather than adding more flour, which will make it tough.
Get the recipe for cherry tomato and rosemary focaccia here
Italian roast chicken with rosemary potatoes
It looks good, it tastes good, and it's so simple to prepare. Chicken breasts are stuffed with mozzarella and basil, then wrapped in Parma Ham and baked in the oven. Have a go, too, at the tasty sautéed potatoes with garlic and fresh rosemary. It's all ready and on the table within an hour.
Get the recipe for Italian roast chicken with rosemary potatoes here
French Brasserie Cookbook/Duncan Baird Publishers
Tomato tart with goats' cheese
This pretty puff pastry tart is a winning combination of sweet fresh and sun-dried tomatoes and melted soft, salty goats' cheese, brought together with a splash of balsamic vinegar and fresh herbs. If goats' cheese isn't your thing, try feta or even slices of Camembert. Simply serve with a green salad.
Get the recipe for tomato tart with goats' cheese here
Gazpacho
This chilled Spanish tomato soup truly is summer in a bowl. You need really ripe tomatoes, good extra-virgin olive oil and sherry vinegar for the most delicious flavor. It's best made in a blender, to give a smoother soup, and it's better served ice cold the day after making it, so the flavors can blend. Garnish with croutons, diced bell peppers, cucumber and black olives.
Get the recipe for gazpacho here
Beef stifado
This classic Greek beef stew needs to be marinated in red wine, orange and spices overnight, but it's well worth the effort. The result is super-tender meat and sweet pickling onions, all in a rich thick sauce. To peel the tiny onions, blanch them in boiling water first to make the job easier. Serve with rice or small pasta shapes.
Get the recipe for beef stifado here
Moules marinière
Along the southern French coast, restaurants serve bucket-loads of this classic dish – mussels cooked in white wine with garlic, parsley and a little cream. It's very easy to create it at home in just 25 minutes. Serve with crusty baguettes to mop up the sauce.
Get the recipe for moules marinière here
Maria Kovaleva/Shutterstock
Pissaladière
Here's the southern French version of pizza, with not a tomato in sight. The topping is made up of caramelized onions (which need long, slow cooking to bring out their sweetness), anchovy fillets and pitted black olives. Our recipe uses puff pastry instead of the traditional bread base, but you could easily use a shop-bought bread mix to make it.
Get the recipe for pissaladière here
Marie Sonmez Photography/Shutterstock
Spanakopita with chard and leeks
This Greek filo pie is usually filled with ricotta, feta and spinach. But in this recipe, chard and leeks replace the spinach to give a more intense flavor. Do add the dried mint to the mixture if you can – it's very different to fresh, with a stronger, more pronounced taste. However, use it sparingly so it doesn't overpower.
Get the recipe for spanakopita with chard and leeks here
Matt Russell/Pavilion Books
Fougasse with olives and zucchini
Fougasse is the southern French cousin to Italian focaccia, although it contains less olive oil and has a denser texture and a slightly more chewy crust. It's traditionally shaped like an ear of wheat. Our recipe adds olives and zucchini, and we think chopped anchovies and chopped fresh rosemary would be tasty too.
Get the recipe for fougasse with olives and zucchini here
The French Brasserie Cookbook/Duncan Baird Publishers
Roast leg of lamb with garlic and lavender
Provence in the south of France is famous for its lavender fields and the French love their lamb with plenty of roasted garlic, so why not combine the two? The lamb is marinated overnight in the garlic and lavender before being studded with more garlic and roasted. Adding a dash of water to the roasting tin towards the end of cooking gives a wonderful sauce, a good tip with any roast.
Get the recipe for roast leg of lamb with garlic and lavender here
Greek salad
A good Greek salad contains all the right ingredients to make it sweet, salty, sharp and crunchy. It's all down to quality – the best extra-virgin olive oil, great feta (try to hunt out barrel-aged feta), juicy black olives and the ripest, sweetest tomatoes you can find.
Get the recipe for Greek salad here
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Bruschetta with tomatoes and mozzarella
Bruschetta are little toasts with toppings, served in Italy with drinks before the main course. It's a simple idea, barely a recipe really, but the key is in the quality of the ingredients. You want good sourdough or country bread, ripe tomatoes, buffalo mozzarella, perhaps some black olives and fresh basil.
Get the recipe for bruschetta with tomatoes and mozzarella here
Bouillabaisse
This fragrant and hearty fish stew, with its tomato and fennel base, is the signature dish of Marseille in the south of France. Once the base is ready, add your choice of fish and shellfish, according to what's in season and what you prefer. Ideally, use a meaty white fish, some squid and shellfish such as mussels or clams.
Get the recipe for bouillabaisse here
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Panzanella
A rustic Italian salad with humble origins, panzanella was created to use up stale bread, mixed with local and cheap ingredients. That doesn't alter the fact that it's a real crowd-pleaser, with crunchy chunks of bread, ripe tomatoes, onions and olives, all dressed with olive oil and red wine vinegar.
Get the recipe for panzanella here
Elena Veselova/Shutterstock
Chicken souvlaki with couscous salad
Allow an hour to marinate chunks of chicken breast in olive oil, herbs and lemon for this Greek kebab-style dish. Once all the flavor has soaked in, the souvlaki are quick and simple to make, and are served with a lovely couscous salad of fresh herbs and feta. A bowl of tzatziki on the side is essential.
Get the recipe for chicken souvlaki with couscous salad here
Perfect Pasta at Home/Seven Dials
Pappardelle with cod and cherry tomatoes
A very simple, summery and light pasta dish, with flakes of cod, ripe tomatoes, garlic and white wine. The Italians love to add a touch of chili to their fish dishes, not to overpower but to bring out the flavor of the fish. Adding a little of the starchy pasta cooking water to the sauce will help it stick to the pappardelle, rather than it separating.
Get the recipe for pappardelle with cod and cherry tomatoes here