Bright, herby, and lemony, this classic salad is the Mediterranean table in a bowl. Bulgur is the traditional base, but quinoa makes it gluten-free and couscous makes it even faster. Loads of fresh parsley, mint, and ripe tomatoes do the heavy lifting.

Crunchy on the outside with a sesame seed crust and fluffy on the inside, these falafel start with dried chickpeas and simple spices. Bake them for a lighter version or fry them for extra crunch, and enjoy them gluten-free thanks to buckwheat and rice flour. Tuck them into pita or pile them over greens.

Roasted red peppers turn classic hummus into a smoky, slightly sweet dip that comes together in about 10 minutes. Chickpeas, tahini, lemon, and garlic keep it firmly in Mediterranean territory. Scoop it up with pita, crackers, or a platter of raw veggies.

Crisp cucumbers, juicy grape tomatoes, and tangy olives get tossed with pasta and a homemade red wine and oregano dressing. Vegan feta adds the salty, creamy finish you expect from a Greek salad. It's a great pick for potlucks and make-ahead lunches.

This Greek-inspired comfort food swaps the traditional meat for a hearty red lentil filling layered with roasted potatoes and eggplant. A creamy, dairy-free bechamel goes on top, and oregano and lemon keep the flavors bright. It also freezes well for busy weeks.

This chilled Spanish soup blends ripe tomatoes, cucumbers, and peppers with garlic, olive oil, and a splash of red wine vinegar. It's cool, refreshing, and perfect for hot summer days when you don't want to cook. Serve it in small bowls or glasses as a starter.

A cozy, budget-friendly bowl of lentils simmered with carrots, celery, onion, tomato paste, and oregano. It's thick, satisfying, and gets even better after a day in the fridge. Finish it with a drizzle of good olive oil.

A one-pot Italian-style classic loaded with kidney beans, fire-roasted tomatoes, potatoes, and pasta in a flavorful broth. It comes together in about 30 minutes and makes plenty for leftovers. Serve with crusty bread for a full meal.

Carrots, celery, green beans, tomatoes, and chickpeas simmer with tiny orzo pasta and a little red wine in this hearty vegetable soup. Every spoonful gets tender vegetables plus a bit of pasta. It's filling enough to serve as dinner alongside a slice of whole-grain bread.

Creamy cannellini beans, kale, artichoke hearts, and sun-dried tomatoes come together in one skillet in under 20 minutes. White wine, fire-roasted tomatoes, and Italian herbs give it a rustic, savory flavor. Mop up the juices with crusty bread.

Spanish rice simmers in vegetable stock and white wine with saffron, smoked paprika, and a little cayenne. Artichoke hearts, piquillo peppers, shiitake mushrooms, and capers fill in for the seafood and sausage. It's a showstopper for a dinner party.

Roasted sweet potatoes are piled high with spiced chickpeas and cherry tomatoes, then finished with a lemony tahini sauce. Cumin, coriander, turmeric, and paprika bring plenty of warmth. It's a complete, comforting meal in one dish.

Giant couscous is tossed with chickpeas, tomatoes, green olives, spinach, and vegan feta, then coated in a creamy avocado and lemon dressing. It's ready in under 20 minutes and works as a main or a side. Leftovers hold up nicely for lunch.

Kalamata olives, sun-dried tomatoes, parsley, and walnuts are blended into a bold, briny spread with a squeeze of lemon. It's ready in minutes and instantly upgrades crostini, pasta, or sandwiches. Set out a bowl with a baguette for easy entertaining.

Cubes of extra-firm tofu soak up a simple marinade of lemon juice, olive oil, and oregano to become a tangy stand-in for feta. It takes just five ingredients and no cooking. Toss it into a Greek salad, grain bowls, or pasta.

These Greek-inspired roasted potatoes have a golden, crunchy exterior and a fluffy center, seasoned with lemon, oregano, cumin, and olive oil. A little cornstarch is the secret to the crispy crust. Serve them alongside just about any Mediterranean main.

Chickpea falafel bites top a big salad of spinach, cherry tomatoes, cucumber, and avocado, all drizzled with a lemony tahini dressing. It's gluten-free and oil-free, and it's a great option for meal prep.

This North African-style stew simmers potatoes, carrots, peppers, spinach, and chickpeas in a fragrant broth seasoned with paprika, coriander, and turmeric. It's a flexible way to use up the vegetables you have on hand. Serve it with warm bread for scooping.

Tender butternut squash and chickpeas simmer with cinnamon, cumin, coriander, and crushed tomatoes for a stew that's a little savory and a little sweet. Carrots and a pinch of red pepper flakes round out the flavor. Ladle it over couscous or rice.

Eggplant and chickpeas stew in a tomato broth seasoned with cumin, smoked paprika, and a pinch of red pepper flakes. It's thick, hearty, and reheats beautifully. Spoon it over rice or serve with crusty bread.

Kale, white kidney beans, carrots, and celery simmer in a savory tomato broth with Italian seasoning and tender orzo. It's a nourishing, comforting soup that works for lunch or dinner. A drizzle of olive oil on top is all it needs.

Thin zucchini slices replace the noodles in this lighter lasagna, layered with tangy marinara and a creamy tofu-based ricotta. Mushrooms, bell peppers, and baby spinach add extra vegetables to every bite. It's a healthy take on an Italian favorite.

Chewy farro is topped with roasted sweet potatoes, chickpeas, peppery arugula, and crisp cucumber, then finished with crunchy pepitas and a homemade dressing. It's hearty, filling, and easy to make ahead. Swap in whatever roasted vegetables you have.

Fluffy couscous meets tender broccoli, fresh parsley and dill, and plenty of lemon. Sun-dried tomatoes or chopped olives add a salty, savory note. It's a quick side that pairs well with bean dishes and main-dish salads.

Whole grain penne is tossed with tender broccoli, juicy tomatoes, toasted walnuts, and sweet raisins for a mix of contrasting flavors and textures. Garlic, parsley, and fresh basil tie it all together. It's an easy weeknight pasta.

Zucchini, yellow squash, red bell pepper, and sun-dried tomatoes join penne in this bright pasta salad. A fresh parsley and basil pesto with pine nuts replaces the usual mayo-based dressing. It's an ideal dish to bring to a summer potluck.

Lentils, quinoa, mushrooms, and walnuts are shaped into patties and pan-seared until golden. A creamy garlic sauce takes them over the top. They're great for meal prep and appealing to kids and adults alike.

Ripe tomatoes are tossed with red onion, fresh oregano, thyme, olive oil, red wine vinegar, and a squeeze of lemon. It's a simple way to let summer tomatoes shine. Serve it with crusty bread or spoon it over grilled vegetables.

Inspired by a Sicilian classic, this easy side pairs tender zucchini with scallions, lemon, and a generous handful of fresh mint. It's a perfect way to use up an abundance of late-summer zucchini. Serve it warm or at room temperature.

Whole mushrooms get tossed in a bright lemon, garlic, and olive oil marinade, then broiled until tender with a touch of char. There's no long marinating time, so they're quick enough for a weeknight side. They also make a great hot appetizer.

Brown rice or striking black rice is tossed with black and green olives, corn, red bell pepper, shredded cabbage, and fresh parsley. Lemon juice and olive oil keep it fresh and light. It's a great cold salad for warm-weather meals.

Tender red potatoes and fresh fennel are dressed while warm in a flavorful parsley sauce with olive oil and wine vinegar. The fennel adds a lovely anise note. It's a herby change of pace from a classic mayo-heavy potato salad.

Creamy hummus, crisp cucumber, ripe tomato, and buttery avocado are rolled up with mixed greens in a whole-grain tortilla. It's a fresh, no-cook lunch that comes together in minutes. Pack it up for work or picnics.

Plain plant-based yogurt is whisked with tahini, lemon juice, grainy mustard, and fresh chives for a creamy, tangy sauce. It takes just a few minutes to make. Drizzle it over falafel, roasted vegetables, grain bowls, or sandwiches.