Vegetarian Mediterranean Sides & Salads Recipes | Vegetarian Times Skip to main content

Mediterranean Sides & Salads

Round out your meal with just the right side dish or salad.
Ann Gentry's Toasted Quinoa Tabbouleh

Toasted Quinoa Tabbouleh

Quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat. Taste and adjust the seasonings before serving the salad, as the grains may absorb some of the added flavor.

Mediterranean Terrine

Mediterranean Terrine

This updated version of a classic French terrine brings back the flavors of summer in a way that doesn't feel out of place on a harvest table. Agar powder, a vegetarian substitute for gelatin, is available at natural-food stores and Asian markets. Garnish with Parsley-Garlic Crème.

Warm Lentil Salad with Grapes, Feta, and Mint

Warm Lentil Salad with Grapes, Feta, and Mint

Red grapes are the surprise element in this cold-weather version of a classic Mediterranean salad. They create little bursts of sweetness in each bite. Serve over a bed of baby spinach, if desired.

Avocado Chimichurri Bruschetta

Avocado Chimichurri Bruschetta

Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.

Braised Baby Artichokes

Braised Baby Artichokes

This classic Mediterranean recipe highlights two summertime treasures—artichokes and fresh tomatoes. 

Tabbouleh with Mint and Pistachios

Tabbouleh with Mint and Pistachios

Traditional Middle Eastern tabbouleh is more about the mint and herbs than the bulgur grains. The longer this salad sets, the better it gets, so make it up to a day ahead.

Braised Lebanese Eggplant with Chickpeas

Braised Lebanese Eggplant with Chickpeas

Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don't overwhelm the eggplant.

Whole Wheat Rosemary Focaccia

Whole Wheat Rosemary Focaccia

Crispy yet chewy slices of herb-flavored focaccia go well with dips and make great bases for a large variety of toppings. Try replacing the rosemary topping with Parmesan, prepared pesto, herbes de Provence or sesame seeds.

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Chickpea Salad with Curried Yogurt Dressing

Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce or chutney to give it some holiday flavor. Serve over a bed of greens, in lettuce wraps, or in a pita or sprouted-bread sandwich. The dressing works well on other sandwiches too, so you might want to double the recipe to have some on hand.

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Fennel, Beet, and Citrus Salad with Yogurt Dressing

 A dressing made with Greek yogurt and Parmesan cheese offers tart-and-creamy satisfaction with much less fat than a typical ranch-style dressing. Wait until the last minute to stir the beets into the salad—this will prevent the whole dish from turning pink. 

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Minty Winter Tabbouleh

Chopped fresh herbs are the dominant ingredient in this grain salad. For beautiful bouquets of fresh peppermint at bargain prices, shop for the herb at Asian grocery stores.

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