A Week of Summery Mediterranean Diet Dinners
published about 4 hours ago
Come summer I have a natural tendency to skew towards dinners that feel super fresh and light, all while being easy to pull off. Nothing makes me happier than filling my plate with vegetables and herbs (especially if they’re from my backyard garden), seafood, lean protein, healthy fats, and whole grains. And as it happens, this is also right in line with the guidelines behind the Mediterranean diet .
This week I’m taking advantage of my abundance of cherry tomatoes, zucchini, eggplant, cucumbers, and some shrimp that needs to be used up for a week of Mediterranean-inspired summer dinners.
Monday: Herby Smoked Salmon Fattoush
This salad is the epitome of my perfect summer meal: It’s light, fresh, super satisfying, and does not require me to turn on the oven. It’ll also help me use up the greens, cucumbers, and tomatoes I recently picked from my backyard garden. If you don’t have hot smoked salmon, you could easily swap in canned salmon here.
Get the recipe: Herby Smoked Salmon Fattoush
Tuesday: One-Pot Eggplant Caponata Pasta
I picked up an eggplant from the farmers market over the weekend specifically with this one-pot pasta in mind. It’s one of my family’s favorites and my summer pasta go-to. It will leave us with ample leftovers (which are just as good if not better than the first time around), which we’ll have for lunch later in the week.
Get the recipe: One-Pot Eggplant Caponata Pasta
Wednesday: Caprese Chicken and Zucchini Packets
When it’s too hot to turn on the oven for a sheet pan supper, I lean on foil packets. I’ll use jarred pesto to keep it simple, and plan to round out dinner with some crusty bread.
Get the recipe: Caprese Chicken and Zucchini Packets
Thursday: Grilled Yogurt Flatbreads with Israeli Salad
These flatbreads are on repeat in my summer meal plan because they’re simply a super-fun meal for the whole family. Plus, they’re easy to pull off and help me use up the surplus of garden tomatoes. I plan to mix a can of chickpeas into the salad to bulk it up a little more.
Get the recipe: Grilled Yogurt Flatbreads with Israeli Salad
Friday: Spicy Saffron Shrimp with Green Olives and Lemon
If we’re not going out to dinner, I love ending the week with a meal that’s simple to pull off, yet feels impressive. This 30-minute skillet checks all the boxes. It’s quick, easy, and layered with rich flavors. I plan to serve the shrimp with the leftover bread from earlier in the week, so we can mop up every last bit of sauce.
Get the recipe: Spicy Saffron Shrimp with Green Olives and Lemon
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Kelli Foster
Food Editor, Plan & Prep
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.
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