Mediterranean Recipes

Mediterranean cooking spans three continents around one sea. Each country brings its own accent to shared ingredients.

Olive oil forms the foundation. Greeks pour it over feta. Italians drizzle it on bread. Spanish cooks fry in it at 350F. You'll use 3 to 4 tablespoons per dish on average.

The flavor math stays consistent. Acid plus fat plus herbs. Lemon juice cuts through tahini in hummus. Tomatoes balance olive oil in pasta. Oregano ties Greek salads together. Most recipes need 1 part acid to 3 parts oil.

Garlic shows up everywhere. Raw in tzatziki. Sautéed until golden in aglio e olio. Roasted whole at 400F for 45 minutes until sweet and spreadable.

Vegetables take center stage. Eggplant chars on the grill. Zucchini softens in ratatouille. Bell peppers roast until their skins blister and peel. Most dishes use 2 to 3 vegetables as the main event, not the side.

Proteins play supporting roles. A 4-ounce portion feeds one person. Lamb shanks braise for 2 hours. White fish bakes in 15 minutes at 425F. Chickpeas simmer into stews.

Cheese adds salt and tang. Feta crumbles over everything. Halloumi grills without melting. Fresh mozzarella tears into salads. Figure 2 ounces per person.

This food works for Tuesday night dinners. Prep takes 20 minutes. Cook times rarely exceed an hour. Most dishes taste better the next day.

You need a good knife, a large skillet, and a sheet pan. Buy olive oil by the liter. Stock lemons by the dozen. Keep dried oregano, cumin, and paprika within reach.

Mediterranean cooking feeds groups easily. Double any recipe without adjustments. Serve dishes at room temperature. Let people build their own plates from shared bowls.