Following a diet doesn’t necessarily have to be restrictive. With eating patterns like the Mediterranean diet, the focus is on what nourishing foods we can add to our plates to keep us feeling satisfied and nourished. That’s why this collection of side dish recipes includes a variety of vegetables alongside ingredients like olive oil, beans and whole grains. With delicious, three-step recipes like our Brussels Sprouts, Kale & Pear Salad and Cheesy Baked Tomatoes, you’ll understand why the Mediterranean diet has been ranked one of the healthiest eating patterns around.
Brussels Sprouts, Kale & Pear Salad
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Fiber-packed kale and Brussels sprouts are tenderized in a tangy apple-cider vinaigrette, which softens their edges and infuses them with flavor. Pear slices add a juicy counterpoint, while crunchy pomegranate arils offer bursts of tartness in every forkful.
Maple-Mustard Roasted Vegetables
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hausser
These maple-Dijon roasted vegetables combine sweet, tangy and savory flavors in one easy sheet-pan side dish. A mix of veggies are tossed in a maple syrup and Dijon mustard glaze before roasting. The high heat caramelizes the edges, bringing out natural sweetness, while the mustard adds a zesty punch.
Cheesy Baked Tomatoes
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless.
Baked tomatoes with cheese are a simple side dish that highlights the natural sweetness of tomatoes. We top halved tomatoes with a layer of melted mozzarella and tangy feta cheese, creating a deliciously gooey, golden crust. A sprinkle of fresh parsley adds a fresh note.
Arugula, Beet & Feta Salad
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Julian Hensarling
Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this arugula, beet and feta salad. Using cooked, peeled beets helps make prep a breeze.
Broccoli‑Apple Crunch Salad
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser.
Broccoli florets get tossed in a tangy apple-cider vinaigrette, brightened with Dijon and honey. Just before serving, thin slices of Honeycrisp apple, shredded sharp Cheddar and crunchy sunflower seeds join the mix for a sweet-salty-crunchy finish.
Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette
Ali Redmond
Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad. Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced.
Anti-Inflammatory Strawberry & Kale Salad with Burrata
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Lydia Purcell
This salad has a base of tender lacinato kale, which is rich in antioxidants. Sweet, juicy strawberries provide a healthy amount of vitamin C and anthocyanins, known for their powerful anti-inflammatory properties. Creamy burrata balances the earthy greens perfectly.
Broccoli Crunch Salad
Photographer: Jen Causey, Food Stylist: Renu Dhar, Prop Stylist: Josh Hoggle
From the crunchy nuts and Parmesan crisps to the chewiness of sun-dried tomatoes, this broccoli salad has a satisfying medley of textures. The red-wine vinaigrette brings a briny flavor that is balanced by the nuttiness of the cheese.
Roasted Beets with Mustard Vinaigrette
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen
Packed with flavor, this is a delicious side dish that brings out the natural sweetness of beets with a tangy, zesty kick. For a more substantial meal, add grilled or roasted chicken, or turn it into a vibrant salad and serve it over a bed of peppery arugula.
Raspberry-Spinach Salad with Avocado & Walnuts
Photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
This salad includes juicy raspberries, creamy avocado and crunchy walnuts, which create a delightful mix of colors and flavor. The bright, citrusy dressing sets this salad apart and complements the richness of the avocado and the walnuts.
No-Cook Chickpea, Beet & Quinoa Salad
Ali Redmond
This easy, no-cook chickpea salad comes together in minutes. Look for precooked beets in the produce section of the grocery store. With a bright lemony-garlic dressing, this salad is the perfect side to accompany grilled chicken or roasted salmon.
Watermelon, Feta & Cucumber Chopped Salad
Photographer: Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Claire Spollen.
This watermelon, feta and cucumber chopped salad is a light and refreshing dish that balances sweet and salty flavors. The combination of juicy watermelon, cool cucumber and tangy feta makes it especially appealing on warm days. Fresh basil adds a fragrant, herbal note, but try mint if you want a cooler flavor. This salad pairs well with grilled meats, or serve it alongside hummus, pita or falafel for a bright, summery meal.
Roasted Carrot Salad
Photographer: Jen Causey, Food stylist: Julian Hensarling, Prop stylist: Josh Hoggle
Sweet roasted carrots are the star of this salad, with some reserved for blending into a creamy, vibrant dressing. The carrot-based dressing—brightened with orange juice, whole-grain mustard and rice vinegar—adds a cohesive flavor to the salad. This roasted carrot salad works wonderfully as a side dish or as a main dish served with roasted chicken, salmon or tofu.
Strawberry Caprese Salad
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This strawberry caprese salad is a fruity twist on the classic Italian dish, with juicy, ripe strawberries standing in for tomatoes. The sweet-tart flavor of strawberries goes beautifully with fresh mozzarella, basil and a drizzle of balsamic vinegar. This colorful salad is perfect as an appetizer, side dish or light lunch. To make it a main dish, top it with roasted chicken or add white beans.
Crunchy Chopped Salad
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
This chickpea-cabbage salad features carrots and cucumbers, giving it a quartet of ingredients that all begin with the letter “C”! This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut. Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well.
Three Bean Salad
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
This three-bean salad is a wonderful addition to any meal. Rich in fiber, folate, iron and potassium, beans complement a heart-healthy diet and are also a great source of plant-based protein and iron for anyone following a vegetarian diet. Bring this colorful, healthy dish to a barbecue, serve it as an appetizer salad or side dish, and even pack it for lunch.
