50+ Mediterranean Recipes That Take 20 Minutes or Less

This 20-minute dish provides 32g of protein and is just 261 calories per serving. To ensure this comforting soup’s velvety texture, whisk a little of the hot broth into the eggs before adding them to the pot; it cooks them gently and prevents curdling.

This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale, and a vibrant avocado dressing. It also delivers more than 50% of your daily dose of fiber, key for weight loss, energy, and healthy digestion. Bulgur, also called cracked wheat, is a quick cooking whole grain. These bowls would also be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed.

Marsala cooking wine is a worthy addition to your pantry; it’s dry and sweet without being overpowering, and can cut through the richness of cream or stock. The alcohol will cook off as the sauce simmers. Adding butter at the end, a classic technique, gives the sauce its body and gloss. Serve this skillet main over polenta, mashed potatoes, or hot cooked brown rice. If you have leftover thyme, try steeping in chicken stock before making a risotto, tossing with roasted vegetables, or adding to a frittata.

These lamb, beet, and bulgur meatballs are a great example of using meat as a supporting player rather than the star and getting more veggies and whole grains into your diet. If you can't find precooked beets, wrap 2 medium trimmed beets in parchment paper and microwave at HIGH for 2 minutes or until tender, then peel and finely chop.

Light and lemony, this pasta provides nearly a third of your daily fiber goal. Thanks to prepeeled shrimp and frozen peas, it’s the epitome of weeknight-fast. Dress it up with a glass of crisp white wine.

Fresh tarragon kicks this simple, classy main up a notch. It has a sweet, anise-y flavor that pairs beautifully with pungent Dijon mustard (try the two together in a vinaigrette or meat marinade). Make sure to sear the salmon fillets with the crusted side down first; it will be easier to flip once crisp and golden. We love the sweetness of crisp-tender snap peas. You could also use haricots verts (French green beans) or broccoli florets.

Here we combine two of the our favorite early-summer ingredients—cherry tomatoes and fresh basil—into a fresh take salsa. For the crispiest skin (that doesn’t stick to the grill), be sure your grill grates are very clean and the grill is preheated for at least 15 minutes. Avocado adds creaminess and a punch of gut-healthy prebiotics.

Salmon is a pretty potent anti-inflammatory food; its omega-3 fatty acids are great for your heart and brain. Plus, this avocado-studded salsa gives you an extra boost of heart-healthy fats!

Congratulations—You just found your new go-to pasta salad! This veggie-packed beauty is nice and filling, thanks to meaty eggplant. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces.

Heading to a potluck? Feel free to make this recipe ahead of time; just be sure to let it come to room temperature and toss with an extra drizzle of vinegar and oil before serving. Add a few tablespoons of chopped fresh basil leaves for an extra layer of flavor.

This salad comes together in just 20 minutes. But spring for heirloom tomatoes—their rich flavor and vibrant color add a huge wow factor. Beans bulk it up with fiber and protein.

What’s the secret to getting this zucchini pizza on the table quickly? Use pre-baked crusts. Cut the zucchini and mozzarella as thin as possible to guarantee tender zucchini and expertly melted cheese in under 10 minutes. If you like to make your own pizza crust and have one on hand, pre-bake your crust for about 8 minutes before flipping it over and adding the toppings.

This hearty supper salad is a lean-protein powerhouse thanks to chicken, chickpeas, and edamame; the parsley pesto delivers bone-boosting vitamin K. Pick up frozen shelled edamame to make this meal extra speedy.

Our shortcut version of Spain’s beloved romesco sauce boasts all the smoky flavor of the original with a fraction of the prep time.

Our taste testers loved this pizza’s crunchy crust and zingy zucchini salad, but the real hero was the halloumi—a dry, salty cheese similar to feta.

A quick-cooking whole grain, bulgur is perfect for time-crunched weeknight cooking. If you can’t find it on the grains aisle, you can substitute quinoa or whole-wheat couscous.

Make this ahead: Blanch the asparagus and peas, make the herbed goat cheese, and whisk the dressing the day before. Toss with the spinach when you're ready to eat.

A light coat of mustard is all it takes to keep the gluten-free almond flour on these trout fillets. Breading with almond flour gives a nice crispy texture to the fish without using a lot of oil. To expedite cleanup, the fish and greens are cooked in batches in one skillet so there's just one pan to clean. You only need a splash of white wine to add a hit of acidity to balance the garlicky greens so you'll have plenty leftover for a glass with dinner. Any type of chard works here, but for the most colorful plate, go for rainbow chard.

Riffing off the flavor of a Greek gyro, these turkey burgers cook up fast in a cast-iron skillet or grill pan. Lemony, olive-studded yogurt sauce adds more Middle Eastern–inspired flavor and is a tasty alternative to ketchup and mustard. Piled high with arugula, cucumber, and red onion, these are filling enough to be called dinner. Or, round out the meal with roasted potato fries. For the juiciest burgers, go for 93% lean ground turkey (a combination of white and dark meat).

A simple citrus marinade plus a quick sear yields significantly more flavor than you might think. Of course, a finishing balsamic drizzle is always welcome.

We love the distinct savoriness ground lamb brings to these crunchy wraps, but you can go all ground sirloin for a version that still delivers loads of flavor. Try subbing in a different precooked whole grain, like farro or barley, for the rice to add a textural twist.

The ever-expanding variety of quick grains on the market, like the farro used here, makes incorporating whole grains into daily meals easier. Feel free to substitute brown rice if you can't find farro.

A hit under the broiler leaves zucchini perfectly tender.

A hallmark of Mediterranean dishes is that they derive deep flavor from simple ingredients prepared simply. This dish is a great example: You cook the shrimp in the water with the pasta, then add herby basil, briny capers, rich olive oil, and bright lemon juice, no further cooking required. Serve on a bed of spinach or alongside broccoli, asparagus, green beans, or any other green vegetable.

Our version of this Greek favorite requires exactly two minutes and 20 seconds of cooking, thanks to rotisserie chicken. We replaced the traditional Tzatziki sauce with a zesty mix of yogurt, feta, and dill, which boosts the flavor content without adding fat. Serve with your favorite Mediterranean side.

A balance of flavors is the key to this recipe. The bitter arugula, sweet artichoke, salty prosciutto, and creamy mozzarella are in perfect equilibrium atop a crisp-and-chewy crust and pesto sauce. Not only is the combination of tastes more satisfying than pepperoni and red sauce, this pizza takes just 11 minutes to bake―no longer than a frozen one.

A Turkish take on the mini-hamburger, these use tangy yogurt in place of cheese and pita instead of buns. They get their unique flavor from common pantry spices in an uncommon combination. The best part is how fast they cook―eight minutes is all you need for a meaty and satisfying dinner for four. Serve with hummus and extra pita for dipping.

The tuna and tomato are the stars in this dish, so be sure to use good-quality ones to let their flavors shine. A sprinkling of salt, pepper, and coriander give the fish just a hint of spice to complement its tenderness and delicate taste when cooked medium rare. The salsa-like mix of tomato, capers, garlic, and olive provides a fresh accent; you can also try it on pork, chicken, or even as a dip with pita chips.

Greek seasoning―as simple as oregano and lemon―pairs fantastically with chicken and forms the base for this fresh and healthful salad. Yogurt and tahini make a creamy dressing, while kalamata olives and feta cheese add their own distinctly Greek flavors to the party. Each large, satisfying serving has only 243 calories.

In this deliciously different pesto, olives and parsley stand in for basil and almonds for pine nuts. It's a strong flavor, but a nice one for this dish, incorporated into a sauce with vinegar, cheese, and the pasta's cooking liquid so it adheres well to the noodles. The pesto mixture has lots of other uses, too―spread on sliced French bread and bake for a new twist on garlic bread, or try it as a tapenade spread at your next party.

Pack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.

A unique blend of herbs and spices find their home in this one-dish-wonder. The broth—infused with saffron, thyme leaves, and orange rind—pairs magnificently with a white flaky fish of your choosing. We suggest sustainable options like wild-caught Pacific flounder or wild-caught Alaskan halibut.

Tangy, yet cool Greek-style yogurt is the perfect counterpoint to spicy chicken tossed in a blend of Middle Eastern spices and sautéed to perfection. Your mouth will by watering from the moment smells begin wafting from your skillet.

These Quick Lamb Kofta patties pack a punch of flavor atop a bed of saffron jasmine rice. Traditional Middle Eastern tastes will abound on your plate and leave your taste buds utterly tantalized by the end of the meal.

Bursting with flavor, prepare to transport your taste buds to a scrumptious place. A little vacation without ever leaving the kitchen table—what's not to love?

Lettuce leaves offer a light, fresh alternative to pita or flatbread. If you can't find red pepper hummus, plain hummus is a welcome substitute.

Break out of a rut with this tasty dish. Juicy Greek-spiced lamb with cool-and-tangy tzatziki sauce in a pita makes for a great meal that takes less than 10 minutes to prepare. Pair with oven fries, baked potatoes, or rice pilaf, plus kalamata olives for a full meal.

Instead of drowning the shrimp in butter, this recipe sautés them in healthful olive oil, and then adds tomatoes to make a simple, speedy sauce that cooks in the time it takes to boil pasta. A sprinkling of crumbly feta on top adds tangy and creamy elements. Add your favorite salad or lightly cooked spinach on the side.

Green onion, Greek seasoning, and lemon ensure zesty flavor in these burgers. The recipe is very much open to variation, as well: Take the patties out of the pita and serve with couscous or rice pilaf, or just make the sauce to pair with falafel.

These burgers hide a surprise: Each bite yields a surge of minty flavor, a pungent crunch of red onion, or a tangy burst of feta cheese. To make a complete meal, serve the burgers with a simply cooked vegetable―steamed broccoli, sautéed zucchini, or whatever else you like―dressed with lemon, olive oil, and a little oregano.

Pure and simple flavors stand out in this dish. In each bite, you'll taste the sweet tang of tomatoes, the salty bite of feta, the tender juiciness of chicken, and the briny sweetness of marinated artichoke hearts. Israeli couscous makes the recipe unique―its grains are much larger than regular couscous and they add a chewy texture that's another layer of depth.

Scallops are a great protein for superfast dishes, as their delicate tenderness is best served when cooked fast and hot. Sear the scallops while the orzo cooks and you can have dinner done in about 18 minutes. If you're not a scallop fan, substitute large peeled shrimp, slices of pork tenderloin, or small filet mignon.

Simple preparation doesn't mean this salad has simple tastes. The lemon-balsamic-Dijon mustard vinaigrette has layers of flavor that interact with all the different fresh ingredients to keep each bite interesting. And it's a nutrient powerhouse to boot: A serving provides nearly a full day's protein and almost a third of a day's fiber with only 369 calories.

It's faster (and healthier) than delivery, plus it incorporates fresh tomatoes and basil, creamy real mozzarella, and crispy pancetta. To save even more time, use a packaged prebaked crust instead of the dough and eliminate the initial baking step.

This is almost the simplest recipe possible―cover lamb chops with a five-ingredient rub, broil eight minutes, and you're done―but it yields wonderfully satisfying flavor that's a nice departure from the weeknight-dinner norm. In the photo, the chops are served over couscous with tomato, cucumber, and feta, but you can slice and serve in pitas instead, or pair with baked potatoes, rice pilaf, orzo, or any other starchy side.

This vegetarian entrée combines flavors from all over the Mediterranean―Spanish almonds, Italian pasta, Greek feta―to create a satisfyingly rich dish. Oil from the sun-dried tomatoes and pasta cooking water whir together in the food processor to make a creamy sauce that's amplified by the feta cheese on top. Summer vegetables like zucchini, yellow squash, or green beans would make a good accompaniment.

A few simple ingredients yield great Italian flavor with amazing speed. Lots of garlic, a little wine, Parmesan, and fresh basil combine in a briny sauce that makes a perfect light, summery dinner. You can substitute shrimp or scallops in place of clams, but they may have to cook a bit longer. In any case, all a bowl of this pasta needs is a basic salad, some crusty bread, and a cold glass of white wine to make a memorable meal.

Greek yogurt makes a creamy, tangy base for this simple salad with fresh accents from bell pepper, olives, onion, and cilantro. Make a batch ahead of time and stuff in pita pockets for a great workday lunch or a handheld on-the-go dinner. This recipe is a nutritional powerhouse, with about 10 percent of the calcium, a quarter of the fiber, a fifth of the iron, and more than half the protein you need in a day.

Greek salads are nearly ubiquitous on restaurant menus for good reason: Their simple flavor is excellent, they are a snap to make, and their ingredients can be customized to many different tastes. Use this base of fresh veggies and lemon-oregano vinaigrette to showcase your creativity (and utilize your pantry). Try cannellini or black beans in place of chickpeas, add chopped chicken or tofu, swap in goat or blue cheese for the feta―the options are endless.

The spice rub used on the Halibut in this dish is not overwhelming, but only serves as a flavor enhancer. Paired with a light and refreshing salad of sliced fennel bulb and tangy red onion tossed in a reserved portion of the spice rub, lemon juice, and oil this is a superfast meal that will not disappoint.

Delight in a sweet and savory supper with such depth of flavor your family will be aghast to hear it only took 20 minutes to prepare. We suggest serving a side dish of Israeli couscous tossed with golden raisins and diced red bell pepper.

This super-simple salad is just the thing for a quick, yet impressively delicious, meal. Sliced red onion, cucumber, and fennel bulb drizzled with a light dressing are the ideal crunchy partner to baked pita bread pieces.

As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. San Marzano plum tomatoes are available in shelf-stable boxes as well as cans—their perfect balance of sweetness and acidity make them worth seeking out.