18 Delicious Gluten Free Mediterranean Recipes Healthy

Dive into the vibrant flavors of the Mediterranean with our roundup of 18 Delicious Gluten-Free Mediterranean Recipes that promise not just a feast for your taste buds but a boost for your health too! Whether you’re craving a quick dinner or a wholesome meal, these dishes are your ticket to a guilt-free culinary adventure. Ready to transform your kitchen into a Mediterranean haven? Let’s get cooking!

Gluten Free Mediterranean Quinoa Salad

Exciting news for your taste buds: we’re diving fork-first into a dish that’s as nutritious as it is delicious, proving that gluten-free doesn’t mean flavor-free. This Mediterranean quinoa salad is a vibrant, texture-packed party in a bowl, and you’re invited!

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed.
2. While quinoa cooks, whisk together olive oil, lemon juice, garlic, salt, and pepper in a small bowl to create the dressing.
3. Once quinoa is cooked, fluff with a fork and transfer to a large bowl to cool slightly, about 5 minutes.
4. Add cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese to the quinoa.
5. Pour dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
6. Sprinkle with fresh parsley before serving for a pop of color and freshness.

Fluffy quinoa meets crisp veggies and tangy feta in this salad, creating a symphony of textures and flavors. Serve it atop a bed of greens for an extra nutrient boost or as a standalone star at your next picnic.

Gluten Free Mediterranean Stuffed Peppers

Mmm, let’s talk about turning those bland bell peppers into a vessel of vibrant, gluten-free goodness that even your carb-loving friends will envy. Packed with the sunny flavors of the Mediterranean, these stuffed peppers are a foolproof way to bring a little vacation to your dinner table, no passport required.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, finely chopped
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium saucepan, bring the quinoa and vegetable broth to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add the chopped olives and sun-dried tomatoes, sautéing for 3 minutes until fragrant.
4. Remove the skillet from heat and stir in the cooked quinoa, feta cheese, parsley, oregano, sea salt, and black pepper until well combined.
5. Spoon the quinoa mixture evenly into the prepared bell peppers, packing lightly. Place the stuffed peppers in the greased baking dish.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Bursting with textures from the creamy feta to the chewy sun-dried tomatoes, these peppers are a symphony of Mediterranean flavors. Serve them atop a bed of arugula for an extra peppery punch or alongside a dollop of tzatziki for a creamy contrast.

Gluten Free Mediterranean Grilled Chicken

Zesty and zippy, this Gluten Free Mediterranean Grilled Chicken is your ticket to a flavor-packed journey without the gluten guilt. Perfect for those who love to grill but crave something a tad more exotic than your average backyard BBQ.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, smoked paprika, sea salt, and freshly ground black pepper to create the marinade.
2. Add the pasture-raised chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Transfer the grilled chicken to a plate, sprinkle with chopped fresh parsley, and let rest for 5 minutes before serving to allow juices to redistribute.

Bursting with Mediterranean flavors, this grilled chicken boasts a juicy interior with a slightly charred, herbaceous crust. Serve it atop a vibrant salad or alongside grilled vegetables for a meal that’s as visually appealing as it is delicious.

Gluten Free Mediterranean Zucchini Noodles

Yikes, have we got a treat for you! Dive fork-first into a dish that’s as fun to make as it is to devour—our Gluten Free Mediterranean Zucchini Noodles are here to shake up your dinner routine without shaking down your gluten-free lifestyle.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 2 tbsp extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the spiralized zucchini noodles to the skillet, tossing gently to coat in the oil. Cook for 2-3 minutes, just until they begin to soften but still retain a bit of crunch.
3. Tip: Avoid overcooking the zucchini noodles to prevent them from becoming mushy.
4. Stir in the cherry tomatoes, Kalamata olives, and red onion, cooking for an additional 2 minutes until the tomatoes just start to soften.
5. Sprinkle the feta cheese, dried oregano, sea salt, and black pepper over the noodles, tossing lightly to combine.
6. Tip: For an extra burst of flavor, let the dish sit for a minute off the heat before serving to allow the flavors to meld.
7. Drizzle with fresh lemon juice right before serving to brighten up the dish.
8. Tip: Garnish with additional feta cheese and a sprinkle of oregano for a visually appealing finish.

Vibrant and bursting with Mediterranean flavors, these zucchini noodles offer a delightful crunch paired with the creamy tang of feta. Serve them chilled the next day for a refreshing salad twist, or top with grilled chicken for a protein-packed meal.

Gluten Free Mediterranean Lentil Soup

Alright, let’s dive into a bowl of comfort that’s as nutritious as it is delicious—gluten-free Mediterranean lentil soup that’ll make your taste buds do a happy dance. This hearty, flavor-packed dish is your ticket to a cozy meal that’s both easy to whip up and impossible to resist.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 bay leaf
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes, stirring occasionally.
3. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant to bloom the spices.
4. Add the lentils, vegetable broth, diced tomatoes with their juices, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes.
5. After 25 minutes, remove the bay leaf and stir in the sea salt, black pepper, and lemon juice. Simmer for an additional 5 minutes to meld the flavors.
6. Garnish with chopped fresh parsley before serving.

Hearty and brimming with Mediterranean flavors, this soup boasts a velvety texture with a hint of smokiness from the paprika. Serve it with a side of gluten-free crusty bread for dipping, or top with a dollop of dairy-free yogurt for a creamy contrast.

Gluten Free Mediterranean Eggplant Parmesan

Ready to dive into a dish that’s as fun to make as it is to devour? Let’s talk about a gluten-free twist on a classic that’ll have your taste buds dancing the tarantella—no passport required!

Ingredients

• 2 large globe eggplants, sliced into 1/2-inch rounds
• 1 cup gluten-free all-purpose flour
• 3 pasture-raised eggs, lightly beaten
• 2 cups gluten-free breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano
• 2 cups marinara sauce, preferably homemade
• 1 cup shredded mozzarella cheese
• 1/4 cup extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the eggplant slices with sea salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station: place gluten-free flour in one bowl, beaten eggs in another, and mix breadcrumbs with Parmigiano-Reggiano, oregano, and garlic powder in a third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer fried eggplant to the prepared baking sheet. Spoon marinara sauce over each slice, then sprinkle with mozzarella.
7. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

Fantastically crispy on the outside, tender on the inside, and bursting with Mediterranean flavors, this dish is a showstopper. Serve it over a bed of zesty arugula for a fresh contrast or alongside a glass of Chianti to keep the Italian vibes going strong.

Gluten Free Mediterranean Hummus

Unbelievably delicious and ridiculously easy to whip up, this Gluten Free Mediterranean Hummus is your ticket to flavor town without the gluten guilt. Perfect for those who thought giving up gluten meant giving up fun, this recipe is a game-changer.

Ingredients

• 1 15-oz can of organic chickpeas, drained and rinsed
• 1/4 cup of tahini, well-stirred
• 1/4 cup of extra-virgin olive oil, plus more for drizzling
• 2 tbsp of freshly squeezed lemon juice
• 1 small garlic clove, minced
• 1/2 tsp of ground cumin
• 1/2 tsp of sea salt
• 2-3 tbsp of ice water
• 1/4 tsp of smoked paprika, for garnish
• Fresh parsley, finely chopped, for garnish

Instructions

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, and sea salt.
2. Process the mixture on high speed for 1 minute, then scrape down the sides of the bowl with a rubber spatula.
3. With the processor running, slowly add 2 tbsp of ice water through the feed tube. Process for an additional 2 minutes until the hummus is smooth and creamy. Tip: If the hummus is too thick, add the remaining 1 tbsp of ice water and process again.
4. Taste and adjust seasoning with more salt or lemon juice if desired. Tip: For an extra smooth texture, peel the chickpeas before processing.
5. Transfer the hummus to a serving bowl. Use the back of a spoon to create a shallow well in the center.
6. Drizzle with olive oil and sprinkle with smoked paprika and chopped parsley for garnish. Tip: Let the hummus sit for 10 minutes before serving to allow the flavors to meld.

Velvety smooth with a nutty depth from the tahini and a bright kick of lemon, this hummus is a Mediterranean dream. Serve it with a rainbow of crudités or slather it on gluten-free toast for a snack that’s anything but boring.

Gluten Free Mediterranean Fish Stew

Dive into a bowl of this Gluten Free Mediterranean Fish Stew, where the sea meets the sun in a dance of flavors so vibrant, you’ll forget it’s actually good for you. Perfect for those who think ‘healthy’ and ‘delicious’ can’t coexist, this stew is here to prove you deliciously wrong.

Ingredients

• 1.5 lbs wild-caught cod fillets, cut into 2-inch pieces
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup organic crushed tomatoes
• 1 cup dry white wine
• 4 cups gluten-free fish stock
• 1 tsp saffron threads
• 1 cup kalamata olives, pitted
• 1/2 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook until fragrant, 1 minute, ensuring it doesn’t brown.
4. Pour in crushed tomatoes and white wine, bringing to a simmer. Let reduce by half, about 10 minutes, to concentrate flavors.
5. Add fish stock and saffron threads, bringing to a gentle boil. Tip: Crush saffron between your fingers before adding to release its aroma.
6. Reduce heat to low, add cod pieces, and simmer until fish is opaque and flakes easily, 5-7 minutes. Tip: Don’t stir vigorously to keep the fish intact.
7. Fold in kalamata olives, parsley, lemon zest, and juice. Season with sea salt and black pepper. Tip: Taste and adjust seasoning before serving.
8. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Just imagine the tender flakes of cod swimming in a rich, aromatic broth, each spoonful bursting with the brightness of lemon and the briny pop of olives. Serve it with a crusty gluten-free bread to sop up every last drop, or go rogue and spoon it over a bed of quinoa for an extra protein punch.

Gluten Free Mediterranean Stuffed Eggplant

Daring to dive into the world of gluten-free delights? Let’s stuff some eggplants Mediterranean-style, because who said eating healthy can’t be a flavor-packed adventure? This dish is a vibrant hug of colors and tastes, proving that gluten-free doesn’t mean fun-free.

Ingredients

• 2 large eggplants, halved lengthwise
• 1/4 cup extra virgin olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup sun-dried tomatoes, julienned
• 1/4 cup pine nuts, toasted
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C). Brush the eggplant halves with 2 tbsp of olive oil and place them cut-side down on a baking sheet. Roast for 25 minutes until tender.
2. While the eggplants roast, heat 1 tbsp of olive oil in a medium saucepan over medium heat. Add the quinoa and toast for 2 minutes, stirring constantly, until fragrant.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
4. In a large bowl, combine the cooked quinoa, Kalamata olives, sun-dried tomatoes, pine nuts, garlic, oregano, sea salt, and black pepper. Mix well.
5. Flip the roasted eggplant halves and stuff each with the quinoa mixture. Drizzle with the remaining olive oil and sprinkle with feta cheese.
6. Return to the oven and bake for another 10 minutes, or until the cheese is slightly melted.
7. Garnish with fresh parsley before serving.

Lusciously tender eggplants cradle a hearty, nutty filling that’s bursting with Mediterranean flavors. Serve this dish with a side of tzatziki for a creamy contrast, or atop a bed of arugula for a peppery punch.

Gluten Free Mediterranean Chickpea Salad

Kickstart your taste buds with a dish that’s as vibrant as a Mediterranean sunset and as wholesome as your grandma’s advice—minus the gluten, of course. This Gluten Free Mediterranean Chickpea Salad is a symphony of flavors and textures that’ll have you forgetting it’s actually good for you.

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup English cucumber, diced
• 1/4 cup red onion, finely sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, English cucumber, red onion, and Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the chickpea mixture and toss gently to ensure all ingredients are evenly coated.
4. Add the crumbled feta cheese to the salad and give it one final gentle toss to distribute.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Every bite of this salad is a crunch-filled, flavor-packed journey to the Mediterranean. Serve it atop a bed of crisp romaine for extra crunch or alongside grilled chicken for a protein boost that’ll keep you fueled for whatever adventure comes next.

Gluten Free Mediterranean Roasted Vegetables

Veggies, rejoice! We’re taking a trip to the Mediterranean without leaving your kitchen, and guess what? It’s gluten-free, so everyone’s invited to the party. These roasted vegetables are not just a side dish; they’re the main event, bursting with colors, flavors, and a whole lot of personality.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 red bell pepper, seeded and cut into 1-inch strips
• 1 yellow bell pepper, seeded and cut into 1-inch strips
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the eggplant, zucchinis, red and yellow bell peppers.
3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, sea salt, and black pepper until well combined.
4. Pour the dressing over the vegetables and toss until evenly coated. Tip: Use your hands to ensure every nook and cranny gets some love.
5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to allow for proper roasting.
6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges. Tip: Keep an eye on them after the 20-minute mark to prevent burning.
7. Remove from the oven and let cool for 5 minutes. Sprinkle with crumbled feta cheese and chopped fresh basil before serving. Tip: The feta adds a creamy contrast to the smoky vegetables, but it’s just as delicious without for our dairy-free friends.

These roasted vegetables are a symphony of textures—crispy edges, tender centers, and a slight chew from the eggplant. The flavors? A bold Mediterranean melody with sweet, smoky, and tangy notes. Serve them over a bed of quinoa for a hearty meal, or stuff them into a gluten-free pita for a handheld delight.

Gluten Free Mediterranean Lamb Kebabs

Now, let’s dive into a dish that’s as fun to make as it is to eat, promising to transport your taste buds straight to the sunny shores of the Mediterranean without leaving your kitchen. These kebabs are not just gluten-free; they’re guilt-free, packed with flavors that sing in harmony.

Ingredients

• 1.5 lbs pasture-raised lamb shoulder, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp finely chopped fresh rosemary
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 large organic zucchini, sliced into 1/2-inch rounds
• 1 large organic red bell pepper, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, rosemary, garlic, cumin, smoked paprika, sea salt, and black pepper to create the marinade.
2. Add the lamb cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated lamb, zucchini rounds, and red bell pepper pieces alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Place the kebabs on the preheated grill, cooking for 4-5 minutes per side for medium-rare, or until the lamb reaches an internal temperature of 145°F for medium.
6. Let the kebabs rest for 5 minutes off the grill to allow the juices to redistribute, ensuring a moist and flavorful bite.

Lightly charred on the outside yet tender and juicy within, these kebabs offer a smoky, herbaceous flavor profile that’s irresistibly Mediterranean. Serve them atop a bed of fluffy quinoa or with a side of tzatziki for a refreshing contrast.

Gluten Free Mediterranean Tabbouleh

Dive into a bowl of sunshine with this Gluten Free Mediterranean Tabbouleh, where every forkful is a passport to flavor town—no luggage required. Perfect for those who love to eat the rainbow but are dodging gluten like it’s last season’s trend.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, finely diced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed.
2. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, and cumin until well combined. Tip: For a smoother dressing, let it sit for 10 minutes to allow flavors to meld.
4. Add cherry tomatoes, cucumber, parsley, mint, and green onions to the quinoa. Drizzle with dressing and toss gently to combine. Tip: Use a folding motion to keep the herbs from bruising.
5. Let the tabbouleh sit for at least 30 minutes before serving to allow flavors to deepen. Tip: Cover and refrigerate if waiting longer than 30 minutes.

Every bite of this tabbouleh is a crunchy, herby, lemony delight, with the quinoa adding a nutty backbone that’s anything but boring. Serve it piled high on a platter with grilled lamb skewers or scoop it up with crisp romaine leaves for a handheld feast.

Gluten Free Mediterranean Feta Cheese Salad

Feast your eyes on this vibrant, gluten-free masterpiece that’s about to make your taste buds do a happy dance. Packed with the freshest ingredients and a punch of Mediterranean flair, this salad is a no-brainer for anyone looking to spice up their meal prep with something deliciously different.

Ingredients

• 2 cups organic baby arugula, thoroughly washed and dried
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/2 cup gluten-free feta cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the baby arugula, cherry tomatoes, Kalamata olives, red onion, and cucumber. Toss gently to mix.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss to coat evenly. Tip: For the best flavor, let the salad sit for 5 minutes before serving to allow the ingredients to meld.
4. Sprinkle the crumbled gluten-free feta cheese over the top of the salad. Tip: For an extra touch of elegance, use a vegetable peeler to create thin feta shavings instead of crumbles.
5. Serve immediately. Tip: This salad pairs beautifully with grilled chicken or fish for a complete meal.

Kick back and savor the crisp texture and tangy flavors of this Mediterranean delight. Perfect for a light lunch or as a standout side at your next dinner party, it’s sure to impress with its bold colors and even bolder taste.

Gluten Free Mediterranean Garlic Shrimp

Ever find yourself daydreaming about a dish that’s as easy to whip up as it is to devour? Our Gluten Free Mediterranean Garlic Shrimp is here to turn those dreams into reality, with a side of sass and a sprinkle of sea salt.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh lemon juice
• 2 tbsp fresh parsley, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely minced garlic to the skillet, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Introduce the shrimp to the skillet, seasoning with smoked paprika, crushed red pepper flakes, sea salt, and freshly ground black pepper. Cook for 2 minutes per side, or until the shrimp turn pink and opaque.
4. Pour in the fresh lemon juice, stirring to coat the shrimp evenly, and cook for an additional 1 minute to allow the flavors to meld.
5. Remove from heat and sprinkle with chopped fresh parsley before serving.

Kitchen magic has never tasted so good! The shrimp are succulent with a spicy kick, while the garlic and lemon create a bright, aromatic sauce. Serve over a bed of zucchini noodles for a gluten-free feast that’ll have everyone asking for seconds.

Gluten Free Mediterranean Olive Tapenade

Alright, buckle up, flavor adventurers! Today, we’re diving fork-first into a dish that’s as vibrant as a Mediterranean sunset and as effortlessly chic as your favorite linen pants. This gluten-free olive tapenade is the culinary equivalent of a beach vacation—no passport required.

Ingredients

• 1 cup pitted Kalamata olives, finely chopped
• 1/2 cup pitted green olives, finely chopped
• 2 tbsp capers, drained and rinsed
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a medium mixing bowl, combine the finely chopped Kalamata olives, green olives, capers, and minced garlic.
2. Drizzle the extra-virgin olive oil over the olive mixture, ensuring all ingredients are lightly coated.
3. Add the fresh lemon juice, lemon zest, freshly ground black pepper, and sea salt to the bowl. Tip: The lemon zest adds a bright, aromatic note that elevates the tapenade.
4. Gently stir all ingredients until well combined. Tip: For a smoother texture, pulse the mixture in a food processor for 10-15 seconds.
5. Let the tapenade sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. Tip: This resting period is crucial for developing depth in the tapenade’s flavor profile.

Craving a taste of the Mediterranean? This tapenade boasts a bold, briny flavor with a hint of citrusy zing, perfect for spreading on gluten-free crackers or as a sophisticated topping for grilled chicken. Its chunky yet spreadable texture makes it a versatile star in your culinary repertoire.

Gluten Free Mediterranean Stuffed Grape Leaves

Mmm, let’s talk about wrapping things up—literally—with these Gluten Free Mediterranean Stuffed Grape Leaves. Perfect for those who love to play with their food, these little bundles of joy are a flavor-packed punch that’ll have your taste buds doing the tango.

Ingredients

• 1 jar (16 oz) grape leaves, rinsed and drained
• 1 cup organic short-grain brown rice, rinsed
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp ground cumin
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup finely chopped fresh dill
• 1/2 cup finely chopped fresh mint
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/2 cup pine nuts, lightly toasted

Instructions

1. In a medium saucepan, combine the brown rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes, or until the water is absorbed and the rice is tender.
2. While the rice cooks, heat 1/4 cup of the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the cumin, salt, and pepper, cooking for another minute until fragrant. Remove from heat and set aside.
4. In a large mixing bowl, combine the cooked rice, onion mixture, dill, mint, and pine nuts. Mix well to ensure all ingredients are evenly distributed.
5. Lay a grape leaf flat on a clean surface, vein side up. Place a tablespoon of the rice mixture near the stem end. Fold the sides over the filling and roll tightly from the stem end to the tip.
6. Repeat with remaining leaves and filling, placing each rolled leaf seam side down in a large pot.
7. Drizzle the remaining olive oil and lemon juice over the stuffed leaves. Add enough water to just cover the leaves.
8. Place a heavy plate on top of the leaves to keep them submerged. Bring to a simmer over medium heat, then reduce to low and cook for 45 minutes.
9. Remove from heat and let cool slightly before serving. Tip: For an extra zing, serve with a side of Greek yogurt mixed with lemon zest and a pinch of salt.

Unbelievably tender with a zesty kick, these stuffed grape leaves are a testament to the magic of Mediterranean flavors. Serve them warm or at room temperature for a dish that’s as versatile as it is delicious.

Gluten Free Mediterranean Pasta Salad

Oh, the joys of summer eating—where the flavors are as vibrant as your aunt’s questionable poolside attire. This Gluten Free Mediterranean Pasta Salad is your ticket to a fuss-free, flavor-packed meal that’ll have everyone at the picnic table begging for the recipe (and maybe your aunt reconsidering her fashion choices).

Ingredients

• 8 oz gluten-free fusilli pasta
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the gluten-free fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper in a large bowl to create the dressing.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing the salad from becoming gummy.
4. Add the cooled pasta to the bowl with the dressing, along with the cherry tomatoes, Kalamata olives, cucumber, red onion, and fresh parsley. Toss gently to combine.
5. Sprinkle the crumbled feta cheese over the top and give one final gentle toss. Tip: Adding the feta last ensures it stays intact for those picture-perfect servings.

Marvel at the symphony of textures—the tender pasta, crisp veggies, and creamy feta—all dancing together in a zesty, garlicky embrace. Serve it up in a hollowed-out watermelon for that extra ‘wow’ factor at your next backyard bash.

Conclusion

We hope you’re as excited as we are about these 18 delicious gluten-free Mediterranean recipes! Each dish is a testament to how healthy eating can also be incredibly tasty. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the love. Happy cooking!