Category: Salads & Starters
Mediterranean Lentil & Herb Salad — Fresh, Picnic-Friendly and Easy
A fresh Mediterranean lentil and herb salad with cucumber, tomatoes, olives, lemon, olive oil and mint, easy to serve cold or pack for a picnic.
Roasted Carrot Hummus — Sweet, Smoky & Extra Creamy
A smooth, smoky twist on classic hummus, this roasted carrot version is naturally sweet, extra creamy, and perfect as a Mediterranean starter or light snack.
Olive Oil for Everyday Mediterranean Meals
A practical guide to using olive oil in everyday Mediterranean meals, including vegetables, beans, soups, fish, breakfast, salads and simple dressings.
Greek Cabbage Slaw with Lemon & Dill — Crunchy, Bright & Quick
This Greek cabbage slaw with lemon and dill is crunchy, fresh and quick, with olive oil, herbs and a bright Mediterranean flavor.
Sun-Dried Tomato White Bean Bruschetta — 10-Minute Mediterranean Starter
A quick Mediterranean starter made with creamy white beans, sun-dried tomatoes and olive oil. Ready in just 10 minutes, perfect for relaxed lunches or aperitivo moments.
Greek Village Tomato Platter — Olive Oil, Oregano & Summer Flavors
A simple and sun-filled Greek village tomato platter drizzled with olive oil and oregano — the essence of Mediterranean summer on a plate.
Lemon Herb Couscous Salad That Stays Light and Fluffy
A lemon herb couscous salad that stays light and fluffy, with lemon, olive oil, parsley and simple tips to keep the couscous from turning clumpy, soggy or dry.
Mediterranean Stuffed Grape Leaves — Easy Rice & Herb Dolmas
These Mediterranean stuffed grape leaves are filled with rice, parsley, dill, mint and lemon, then gently simmered until tender. A practical vegetarian dolmas recipe with jarred grape leaves.
Mediterranean White Bean & Herb Dip — Creamy, Fresh, 10 Minutes
This Mediterranean white bean herb dip is creamy, fresh and ready in 10 minutes, with lemon, olive oil, garlic and herbs.
Mediterranean Roasted Red Pepper Feta Dip
A thick and creamy Mediterranean roasted red pepper feta dip made in 10 minutes with jarred peppers, feta, lemon, garlic and olive oil. Serve it with pita, vegetables, toast or as part of a simple starter plate.