With summer in full swing and the Mediterranean Islands offering such delectable flavors, it’s no wonder that Greek-inspired food has been popping up in locations across North America.
Despite having fancy names, Mediterranean dishes are easy to prepare and require pretty simple ingredients that can be easily tracked down in supermarkets.
To demonstrate, here are a few Mediterranean dishes that have been inspired by the summer season. Enjoy!
- ½ cup fine bulgar wheat
- 1 bunch of destemmed, curly parsley
- 1 bunch destemmed mint
- 1 bunch of thinly sliced scallions
- 3 diced medium tomatoes
- Juice from 1 lemon
- ⅓ cup of olive oil
- Wash and add bulgar to a cup of hot water. Let it sit for at least 20 minutes.
- Chop the other herbs.
- Drain the liquid from the bulgar, squeezing in a colander after draining. Add to the chopped vegetables and herbs.
- Add olive oil and lemon juice.
- 16 1-inch watermelon cubes without seeds
- 4 or 5 teaspoons of finely chopped red onion
- ⅓ cup chopped cucumber
- 2 teaspoons of fresh minced mint
- 2 teaspoons fresh minced cilantro
- ½ teaspoon of lime juice
- Scoop out the center of each watermelon cube with a melon baller or small spoon. Leave a ¼-inch shell.
- Combine the remaining ingredients in a small bowl and spoon into the center of your watermelon cubes.
Beet and Nectarine Salad
- 2 packages of spring mix greens
- 1 can of drained, sliced beets
- ½ cup crumbled feta cheese
- ½ cup of balsamic vinaigrette
- 2 sliced nectarines
- Toss the nectarine slices and greens with the vinaigrette. Transfer to a serving dish and top with the cheese and beets.
Herb Roasted Tomatoes and Olives
- 1 cup of Greek olives
- 8 peeled garlic cloves
- 3 tablespoons of olive oil
- 1 cup of ripe, pitted olives
- 2 cups of cherry tomatoes
- 1 tablespoon of herb de provence
- ¼ of a teaspoon of pepper
- Preheat your oven to 425 degrees Fahrenheit. Combine the tomatoes, olives, and garlic cloves on a greased baking pan.
- Add seasonings and oil and toss the mixture to coat.
- Roast for 15-20 minutes or until the tomatoes have softened.
Tzatziki Cucumber Rounds With Shrimp
- 6 strips of bacon
- 24 peeled, deveined, and uncooked shrimp
- 1 or 2 tablespoons of olive oil
- ⅛ of a teaspoon of garlic salt
- ⅛ of a teaspoon of dill weed
- ¼ of a cup of plain yogurt
- 2 medium cucumbers, sliced into ¼-inch slices
- 2 tablespoons of finely chopped, peeled cucumber
- Combine the yogurt, dill, garlic salt, and chopped cucumber and set the mixture aside.
- Cut each strip of bacon in half both lengthwise and width-wise. Wrap one piece around every shrimp and secure the wrap with a toothpick.
- Heat the oil and cook the shrimp for 3-4 minutes per side.
- Spoon ½ a teaspoon of the yogurt onto each slice of cucumber and top this with a piece of shrimp.