20 Quick 5 Ingredient Mediterranean Recipes Deliciously Simple

Busy weeknights just got tastier! Dive into the vibrant flavors of the Mediterranean with these 20 quick, 5-ingredient recipes—each one a deliciously simple solution for your dinner dilemma. From zesty lemon chicken to creamy hummus wraps, these dishes are packed with fresh, wholesome ingredients and ready in a flash. Who knew effortless cooking could be this satisfying? Let’s get cooking!

Mediterranean Chickpea Salad with Lemon Dressing

Bright, fresh, and packed with protein, this no-cook salad is a lunchtime hero—ready in minutes and bursting with Mediterranean flavors.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Sprinkle with feta cheese and fresh parsley just before serving.

The tangy lemon dressing and briny olives make every bite pop, while the chickpeas keep it satisfying. Perfect for meal prep—it gets even better as it sits!

Tip: For extra zing, add a pinch of lemon zest to the dressing.

Garlic Herb Grilled Shrimp Skewers

These Garlic Herb Grilled Shrimp Skewers are juicy, flavorful, and ready in under 20 minutes—perfect for a quick weeknight dinner or a summer BBQ crowd-pleaser.

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

1. In a bowl, whisk together 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the shrimp to the marinade, tossing to coat evenly. Let sit for 10 minutes at room temperature.
3. Thread the shrimp onto skewers (about 4-5 per skewer).
4. Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the skewers for 2-3 minutes per side, until shrimp turn pink and opaque.
5. Sprinkle with 2 tbsp fresh parsley before serving.

The smoky paprika and bright lemon in the marinade make these shrimp irresistibly savory with just the right zing—no heavy sauces needed!

Tip: For extra char, leave a little space between each shrimp on the skewers.

Tomato Basil Bruschetta with Feta

This bright, garlicky bruschetta gets a salty kick from crumbled feta—perfect for summer appetizers or a quick snack with crusty bread.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 3 cups diced ripe tomatoes (about 4 medium)
• ¼ cup finely chopped fresh basil
• 2 cloves garlic, minced
• 2 tbsp extra-virgin olive oil, plus extra for brushing
• 1 tbsp balsamic vinegar
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup crumbled feta cheese

Instructions:

1. Toast the bread: Preheat oven to 375°F. Brush both sides of baguette slices lightly with olive oil. Bake for 8–10 minutes until crisp and golden at the edges.
2. Mix the topping: In a bowl, combine tomatoes, basil, garlic, 2 tbsp olive oil, balsamic vinegar, salt, and black pepper. Let sit for 5 minutes to meld flavors.
3. Assemble: Spoon the tomato mixture onto toasted bread slices, then sprinkle generously with feta.

The juicy tomatoes and creamy feta balance each other beautifully, while the garlic-infused oil soaks into the crispy bread for extra flavor in every bite.

Tip: For deeper flavor, rub the toasted bread lightly with a raw garlic clove before adding toppings.

Easy Hummus with Pita Bread

This creamy, dreamy hummus comes together in minutes and pairs perfectly with warm pita for a snack that’s as effortless as it is satisfying.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed (reserve 2 tbsp liquid)
• ¼ cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil (plus extra for drizzling)
• 1 small garlic clove, minced
• ½ tsp ground cumin
• ½ tsp salt
• 2–3 tbsp ice water (as needed)
• 4 pita bread rounds, warmed
• Paprika and chopped parsley (for garnish)

Instructions:

1. In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend for 1 minute until mostly smooth.
2. With the processor running, drizzle in reserved chickpea liquid and 2 tbsp ice water. Blend another 2–3 minutes, scraping down the sides, until ultra-creamy. Add 1 more tbsp water if needed.
3. Transfer hummus to a bowl, drizzle with olive oil, and sprinkle with paprika and parsley. Serve immediately with warm pita.

The secret to this hummus? Blending it extra-long for a whipped, cloud-like texture that clings to every bite of pita.

Tip: For extra flavor, toast whole cumin seeds in a dry pan for 30 seconds before grinding.

Spinach and Feta Stuffed Portobello Mushrooms

These Spinach and Feta Stuffed Portobello Mushrooms are a savory, satisfying bite—perfect for a meatless main or an impressive appetizer!

• 4 large Portobello mushrooms, stems removed and gills scraped
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)

1. Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place them gill-side up on a baking sheet.
2. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add spinach and garlic, sautéing for 2–3 minutes until wilted. Remove from heat and stir in feta, Parmesan, red pepper flakes (if using), and remaining 1/4 tsp salt.
3. Divide the spinach mixture evenly among the mushrooms, pressing gently to pack it in. Bake for 18–20 minutes until the mushrooms are tender and the filling is lightly golden.

The salty feta and earthy mushrooms create a rich umami duo, while the spinach keeps it fresh—no one will miss the meat here!

Tip: For extra crunch, sprinkle with toasted breadcrumbs before baking.

Lemon Garlic Grilled Chicken

This bright, zesty grilled chicken is a weeknight hero—juicy, flavorful, and ready in under 30 minutes.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 large lemon (about 3 tbsp juice)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a bowl, whisk together 3 tbsp olive oil, minced garlic, lemon zest, 3 tbsp lemon juice, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp red pepper flakes (if using).
2. Add chicken breasts to the marinade, turning to coat. Let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F and grill marks appear.
4. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The lemon-garlic marinade doubles as a glossy finish, giving every bite a punchy, caramelized edge. Tip: For extra char, press down lightly on the chicken with a spatula during the last 2 minutes of grilling.

Roasted Red Pepper and Walnut Dip

This smoky, creamy dip is a crowd-pleaser with its rich depth of flavor and just a hint of spice—perfect for scooping up with pita or fresh veggies.

Ingredients:

• 2 large red bell peppers (about 1 1/2 cups roasted)
• 1/2 cup walnuts, toasted
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until charred and tender. Transfer to a bowl, cover with a towel, and let steam for 10 minutes. Peel off the skins, remove seeds, and roughly chop.
2. In a food processor, combine the roasted peppers, toasted walnuts, 2 tbsp olive oil, lemon juice, minced garlic, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp salt, and red pepper flakes (if using). Blend until smooth, scraping down the sides as needed.
3. Transfer to a serving bowl and drizzle with a little extra olive oil. Serve at room temperature or chilled.

The walnuts add a subtle crunch and richness that balances the sweetness of the peppers—no tahini required!

Tip: For extra smokiness, char the peppers directly over a gas flame before roasting.

Cucumber Tzatziki with Whole Grain Crackers

Cool, creamy, and packed with fresh herbs, this tzatziki is the perfect light bite for summer gatherings—or anytime you crave a crunchy, refreshing snack.

Ingredients:

• 1 large English cucumber, grated (about 1 1/2 cups)
• 1 1/2 cups plain Greek yogurt (whole milk or 2%)
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp finely chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Whole grain crackers, for serving

Instructions:

1. Prep the cucumber: Place grated cucumber in a clean kitchen towel and squeeze tightly to remove excess liquid (this keeps your tzatziki perfectly thick).
2. Mix the base: In a medium bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, dill, salt, and black pepper. Stir until smooth.
3. Fold in cucumber: Gently stir the drained cucumber into the yogurt mixture until evenly distributed.
4. Chill: Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.
5. Serve: Scoop onto a plate, drizzle with a little extra olive oil if desired, and surround with whole grain crackers for dipping.

The magic here? That quick cucumber squeeze—it guarantees your tzatziki stays luxuriously thick instead of watery, so every bite clings perfectly to the crackers.

Tip: For a fun twist, try adding a pinch of smoked paprika or a handful of chopped mint alongside the dill!

Olive Tapenade Crostini

These Olive Tapenade Crostini are a briny, garlicky bite of heaven—perfect for last-minute entertaining or a savory snack with a glass of wine.

• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 tsp freshly ground black pepper
• 1 baguette, sliced into 1/2-inch thick rounds
• 1/4 cup chopped fresh parsley (for garnish)

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer. Bake for 8–10 minutes until lightly toasted and crisp. Let cool.
2. In a food processor, pulse olives, capers, garlic, lemon juice, olive oil, and black pepper until coarsely chopped but not puréed (about 10 pulses).
3. Spread 1–2 tsp of tapenade onto each crostini. Garnish with chopped parsley.

The tapenade’s bold, salty punch balances beautifully with the crisp, neutral crostini—no fancy equipment or fuss required.

Tip: For extra richness, drizzle finished crostini with a touch of honey or top with crumbled feta.

Herbed Quinoa with Sun-Dried Tomatoes

This herbed quinoa with sun-dried tomatoes is a bright, flavorful side dish that comes together in under 30 minutes—perfect for busy weeknights or meal prep.

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 2 tbsp olive oil (from the sun-dried tomato jar)
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
2. Meanwhile, heat olive oil in a small skillet over medium. Add garlic and sun-dried tomatoes; sauté for 2 minutes until fragrant.
3. Fluff quinoa with a fork, then stir in the garlic-tomato mixture, oregano, and salt. Fold in parsley and lemon juice just before serving.

The sun-dried tomatoes add a chewy sweetness that plays perfectly against the fluffy quinoa and zesty lemon—no one will guess how simple it is!

Tip: For extra richness, sprinkle with crumbled feta or toasted pine nuts.

Grilled Eggplant with Balsamic Glaze

This smoky-sweet grilled eggplant is a showstopper side dish—caramelized edges, silky flesh, and a glossy balsamic glaze that ties it all together.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil

Instructions:

1. Prep the eggplant: Brush both sides of the eggplant slices with 2 tbsp olive oil and sprinkle evenly with 1 tsp salt and ½ tsp black pepper.
2. Grill: Heat a grill or grill pan to medium-high. Cook eggplant for 4–5 minutes per side, until deeply charred and tender when pierced with a fork.
3. Make the glaze: Meanwhile, in a small saucepan, combine ¼ cup balsamic vinegar, 1 tbsp honey, 1 minced garlic clove, and remaining 1 tbsp olive oil. Simmer over medium-low heat for 3–4 minutes, stirring often, until slightly thickened.
4. Finish: Drizzle glaze over grilled eggplant and garnish with 2 tbsp fresh basil.

The glaze’s tangy-sweet punch balances the eggplant’s earthy richness, while fresh basil adds a bright finish—no one will guess it’s just 7 ingredients!

Tip: For extra creaminess, add a dollop of ricotta or goat cheese before serving.

Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are bursting with bright flavors and wholesome ingredients—perfect for a satisfying weeknight meal that feels a little fancy.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground lamb (or lean ground beef)
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup marinara sauce

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange the hollowed bell peppers inside.
2. In a skillet over medium heat, brown the ground lamb, breaking it into small pieces, until no pink remains (about 6–8 minutes). Drain excess fat.
3. Stir in the cooked quinoa, feta cheese, Kalamata olives, parsley, oregano, cumin, salt, and black pepper. Cook for 1 minute to combine.
4. Spoon the filling evenly into the bell peppers, then pour the marinara sauce over the tops.
5. Cover the dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender.

The salty feta and briny olives balance beautifully with the spiced lamb—every bite is a mini Mediterranean escape!

Tip: For a vegetarian twist, swap the lamb for 1 cup of rinsed, drained chickpeas.

Simple Greek Salad with Kalamata Olives

Bright, fresh, and packed with Mediterranean flavors, this Greek salad comes together in minutes—perfect for a quick lunch or a vibrant side dish.

Ingredients:

• 1 large English cucumber, diced (about 2 cups)
• 4 medium Roma tomatoes, diced
• 1 small red onion, thinly sliced
• 1 green bell pepper, diced
• 1/2 cup pitted Kalamata olives
• 4 oz feta cheese, cubed
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, red onion, bell pepper, and Kalamata olives.
2. Gently fold in the feta cheese cubes.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, kosher salt, and black pepper.
4. Drizzle the dressing over the salad and toss lightly to coat—just enough to distribute without breaking the feta.
5. Let the salad sit for 5 minutes before serving to let the flavors meld.

The briny olives and tangy feta balance the crisp veggies beautifully, making this salad a refreshing standout. Tip: For extra zing, add a squeeze of lemon juice right before serving.

Lemon Orzo with Fresh Parsley

Bright, zesty, and ready in under 20 minutes, this lemon orzo is the perfect side dish for busy weeknights or a light lunch.

Ingredients:

• 1 cup orzo pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the orzo in a pot of salted boiling water according to package instructions (about 8–9 minutes), then drain and set aside.
2. In the same pot, heat 2 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Return the cooked orzo to the pot. Stir in 1/4 cup lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
4. Remove from heat and fold in 1/4 cup chopped parsley and 1/4 cup Parmesan (if using). Taste and adjust seasoning.

The lemon zest and juice give this dish a vibrant punch, while the parsley adds a fresh, herbaceous finish. Serve warm or at room temperature!

Tip: For extra creaminess, stir in a splash of reserved pasta water before adding the lemon juice.

Garlicky White Bean Soup

This creamy, garlicky white bean soup is like a cozy hug in a bowl—simple to make but packed with deep, savory flavor.

Ingredients

• 2 tbsp olive oil
• 6 garlic cloves, minced
• 1 medium yellow onion, diced
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add minced garlic and diced onion, sautéing for 3–4 minutes until fragrant and softened.
2. Stir in cannellini beans, vegetable broth, dried thyme, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
3. Use an immersion blender to partially blend the soup (leave some beans whole for texture). Alternatively, transfer half to a blender, then return to the pot.
4. Stir in lemon juice and fresh parsley. Taste and adjust salt if needed.

The magic here? Blending just half the beans creates a luxuriously creamy base while keeping bites satisfyingly hearty.

Tip: For extra richness, swirl in a spoonful of Greek yogurt or a drizzle of good olive oil before serving.

Baked Falafel with Tahini Sauce

These crispy baked falafel are packed with fresh herbs and spices, then drizzled with creamy tahini sauce for a healthier twist on the classic.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 1/4 cup red onion, roughly chopped
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1/4 tsp salt (for sauce)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse chickpeas, parsley, cilantro, red onion, garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp salt, and 1/4 tsp black pepper until crumbly but not pureed.
3. Shape mixture into 12 small patties (about 2 tbsp each) and place on the baking sheet. Brush both sides with 2 tbsp olive oil.
4. Bake for 25 minutes, flipping halfway, until golden and crisp.
5. Meanwhile, whisk tahini, lemon juice, water, and 1/4 tsp salt until smooth. Drizzle over falafel before serving.

The oven-baked method gives these falafel a satisfying crunch without deep-frying, while the tahini sauce adds a nutty, tangy finish. Tip: For extra-crispy falafel, refrigerate the shaped patties for 30 minutes before baking.

Zucchini Fritters with Yogurt Dip

These crispy zucchini fritters are a breeze to whip up and pair perfectly with a tangy yogurt dip—ideal for a light lunch or appetizer that feels just a little fancy.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1/2 tsp salt
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1/4 tsp salt (for the dip)

Instructions:

1. Toss grated zucchini with 1/2 tsp salt in a colander; let sit 10 minutes, then squeeze out excess moisture with a clean towel.
2. In a bowl, combine zucchini, 1/4 cup flour, egg, 2 tbsp Parmesan, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until just combined.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Drop 2-tbsp portions of batter into the pan, flattening slightly. Cook 3–4 minutes per side until golden and crisp.
4. For the dip, stir together 1/2 cup yogurt, 1 tbsp lemon juice, 1 tbsp dill, and 1/4 tsp salt in a small bowl.

The magic here? Salting the zucchini first ensures your fritters stay crisp instead of soggy—a game-changer for veggie pancakes.

Tip: For extra crunch, press the fritters gently with a spatula while cooking to maximize surface contact with the pan.

Mediterranean Lentil Salad with Mint

This bright, herby lentil salad is packed with fresh flavors and comes together in under 30 minutes—perfect for a quick lunch or a light dinner side.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 3 cups water
• 1/2 tsp salt, divided
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 cup diced cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped red onion

Instructions:

1. In a medium saucepan, combine lentils, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, honey, cumin, remaining 1/4 tsp salt, and black pepper.
3. Add warm lentils, cucumber, feta, mint, parsley, and red onion to the bowl. Toss gently to coat.
4. Serve immediately or chill for 1 hour to let flavors meld.

The cooling mint and tangy feta balance the earthy lentils beautifully, making this salad refreshing yet satisfying.

Tip: For extra crunch, sprinkle with toasted pine nuts or chopped almonds before serving.

Roasted Garlic and Rosemary Potatoes

These crispy-on-the-outside, tender-on-the-inside potatoes are infused with rich roasted garlic and earthy rosemary—a simple side that steals the show every time.

Ingredients:

• 2 lbs baby potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potatoes with 3 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 25 minutes, then flip potatoes. Sprinkle with 4 cloves minced garlic and 1 tbsp rosemary, tossing gently to distribute.
4. Return to oven for 10–15 minutes until golden brown and crisp at the edges.

The magic here? Roasting the garlic with the potatoes—not just adding it raw—deepens the flavor without any bitterness.

Tip: For extra crispiness, give the potatoes a gentle smash with a fork after flipping—more surface area means more golden edges!

Grilled Halloumi with Honey Drizzle

Grilled halloumi gets a sweet upgrade with a golden honey drizzle—this salty-sweet combo is irresistibly simple and ready in minutes.

• 8 oz halloumi cheese, sliced into ½-inch-thick planks
• 1 tbsp olive oil
• 2 tbsp honey
• ½ tsp crushed red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• Fresh mint leaves, for garnish

1. Heat a grill pan or skillet over medium-high heat. Brush halloumi lightly with 1 tbsp olive oil on both sides.
2. Grill halloumi for 2–3 minutes per side until deep grill marks form and edges turn golden.
3. Meanwhile, warm 2 tbsp honey and ½ tsp red pepper flakes (if using) in a small saucepan over low heat for 1 minute, stirring until just loosened.
4. Remove halloumi from heat, drizzle with honey mixture and 1 tbsp lemon juice, then scatter with fresh mint.

The magic here? Halloumi’s squeaky texture holds up to the heat, while the honey’s warmth mellows its saltiness into pure comfort.

Tip: For extra depth, add a pinch of smoked paprika to the honey drizzle.

Conclusion

With these 20 quick and easy 5-ingredient Mediterranean recipes, delicious meals are just minutes away! Whether you’re craving vibrant salads, hearty mains, or cozy sides, this list has something for every home cook. Try a few, leave a comment with your favorites, and don’t forget to share the love on Pinterest. Happy cooking!