Sides and Small Plates Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/small-plates/ Mediterranean Recipes & Lifestyle Thu, 28 Aug 2025 16:07:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.themediterraneandish.com/wp-content/uploads/2024/01/cropped-favicon_600x600-32x32.jpg Sides and Small Plates Archives - The Mediterranean Dish https://www.themediterraneandish.com/category/small-plates/ 32 32 Italian Green Beans (Fagiolini alla Genovese) https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/ https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/#respond Fri, 29 Aug 2025 12:00:00 +0000 https://www.themediterraneandish.com/?p=116082 Italian Green Beans (Fagiolini alla Genovese) are tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.

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]]> My version of Italian Green Beans (Fagiolini alla Genovese) is tender, blanched beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and garlic-infused olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.

A close up of italian green bean salad.
Photo Credits: Miriam Novoa

Liguria, in Italy, is famous for gorgeous basil pesto, and clearly, the Ligurian people know what they’re doing when it comes to vegetables because they’ve given us another winner with these green beans. 

This green bean salad recipe is my version of Fagiolini alla Genovese, a recipe I stumbled across from an Italian chef on Instagram. I forgot to save the recipe, and I don’t even remember the chef’s handle so I wasn’t able to go back to it. But thankfully, I was able to recall the most important part of the recipe: the bold, zippy dressing made with anchovies, lemon juice, and olive oil.

The beans themselves were blanched. No problem there. I went to work on the dressing from memory. My taste buds were pleasantly surprised by the bold, yet perfectly balanced flavors. I added some fresh herbs and called it done! 

It’s a perfect side dish for roasted chicken or broiled salmon, and it works just as well served at room temperature as it does warm, so it’s a great option for entertaining. 

Table of Contents
  1. What’s in Italian Green Beans?
  2. How to Make Italian Green Beans
  3. How to Choose the Best Green Beans
  4. What to Serve with Italian Green Beans
  5. More Green Bean Recipes
  6. Italian Green Beans (Fagiolini alla Genovese) Recipe
Ingredients for italian green bean salad including fresh green beans, salt, olive oil, garlic, chives, parsley, anchovy fillets, and lemon.

What’s in Italian Green Beans?

The most important part of this recipe for Italian-style green beans is, without a doubt, the beans themselves, as there are so few ingredients this is a case where quality really makes a difference! 

  • Green beans: Fresh, crisp green beans are the star. You can also use whole frozen green beans for this recipe. Choose the whole ones as they tend to get less soggy, blanch them just until they’re warmed through, and then proceed with the recipe.  
  • Anchovy fillets: These little powerhouses add depth, saltiness, and umami to the dressing. Look for high-quality cured anchovies packed in olive oil, either canned or jarred. To make this recipe vegan, you can replace the anchovies with capers.
  • Lemon: The zest and juice of a lemon add brightness and zing to the dressing, balancing the richness of the anchovies and olive oil.
  • Garlic: You know I love garlic! Its pungent flavor makes the dressing come alive. I like to sizzle thin slices in extra virgin olive oil so they turn into little, golden chips, a fun garnish. 
  • Extra virgin olive oil adds richness to the dressing and gives these green beans a luscious shine. I use our Early Harvest Greek Extra Virgin Olive Oil when developing this recipe, because I love how it’s both rich and peppery, and excellent with vegetables.
  • Kosher salt and black pepper enhance all the other flavors in the recipe. Take a light hand with the salt, since the anchovies already add plenty.
  • Fresh herbs: A sprinkle of chopped parsley and chives adds a fresh, fragrant finish. You can make it without them, or substitute basil if you like. 
Italian green bean salad in a serving bowl with a spoon next to a tin of anchovies, a plate of crusty bread pieces, a bowl of lemon wedges, a stack of 2 plates with 2 forks, 2 beverages, and a bowl of dressing with a spoon.

How to Make Italian Green Beans

Everybody needs a vegetable side dish that comes together fast. The only trick to this one is not overcooking the beans or the garlic chips! This is really an instance of less is more. Here’s the whole process, step by step. 

  • Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop 1 pound trimmed fresh green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).Fresh green beans for the italian green bean salad being added to a pot of boiling water. Next to this is a plate with more fresh green beans. 
  • Make the garlic chips. In a small saucepan, warm 3 tablespoons extra virgin olive oil over medium heat until just shimmering. Drop in 1 to 2 thinly sliced garlic cloves and cook for about 30 seconds or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now. 
  • Make the dressing. In a small bowl, combine 1/4 cup finely chopped fresh chives, 2 tablespoons finely chopped fresh parsley, 3 to 4 finely chopped cured oil-packed anchovy fillets, and the zest and juice of 1 lemon. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. You may not need all of the oil. Taste and, if needed, add a small pinch of salt and whisk again to combine.The dressing for the italian gren bean salad in a bowl with a spoon.
  • Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve. Italian green bean salad in a serving bowl.

How to Choose the Best Green Beans

  • Buy fresh, whole beans.
  • Look for smooth, slender beans. Knobby beans are too mature and tend to be starchy and not as sweet
  • Trim the stem end only—you can keep the curled tips.
  • Pre-trimmed “haricots verts,” yellow wax beans, or a mix of different string beans will also work for this recipe.

What to Serve with Italian Green Beans

This flavorful green bean recipe walks the line between salad and side. You can serve it at room temperature, chilled, or even with the green beans still slightly warm. The garlic-lemon-anchovy trifecta makes it a great pairing for richer meats, including pork chops—either brined and grilled or pan-seared with lemon. 

In the late summer, when beautiful fresh beans are abundant, it’s wonderful as a side for chicken spiedini, grilled trout with a zippy parsley-caper sauce or a roasted whole fish. 

Once winter arrives, I will have no issue making this one with whole frozen beans to enjoy alongside lemon chicken pasta or a warm pan of three cheese-stuffed manacotti. 

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A close up of italian green bean salad.
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Italian Green Beans (Fagiolini alla Genovese)

Our version on Genoese-style green beans (Fagiolini alla Genovese) are tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.
Course Salad, Side, Side Dish, Sides/Salad
Cuisine Italian/Mediterranean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 145.8kcal
Author Suzy Karadsheh

Ingredients

  • 1 pound fresh green beans, trimmed
  • Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 2 large garlic cloves, very thinly sliced
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 3 to 4 cured oil-packed anchovy fillets, finely chopped
  • 1 large lemon, zested and juiced

Instructions

  • Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop the green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).
  • Make the garlic chips. In a small saucepan warm the olive oil over medium heat until just shimmering. Drop the sliced garlic in and cook for about 30 seconds or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now.
  • Make the dressing. In a small bowl, combine the chives, parsley, finely chopped anchovies, lemon zest and juice. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. Taste and, if needed, add a small pinch of salt and whisk again to combine.
  • Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Buying the best green beans: I recommend buying beans whole and then trimming the stem end only. You can keep the little curled tips! Look for slender beans that don’t have a knobby look to them. This is an indicator that the beans inside are overly mature and they tend to be starchy and not as sweet. If you can get the packages of pre-trimmed “haricots verts” they will work beautifully for this recipe, as will yellow wax beans. 
  • Can you use frozen green beans? Yes, you can also use frozen green beans for this recipe. Choose the whole ones if you can (they tend to get less soggy), blanch them just until they’re warmed through and then proceed with the recipe.  
  • Storage: Leforver Italian green beans will keep well in an airtight container in the refrigerator for up to 3 days. Since they’re dressed with olive oil and lemon, the flavor actually deepens as they sit, though the beans may soften a bit. Let them come to room temperature before serving for the best flavor.

Nutrition

Calories: 145.8kcal | Carbohydrates: 11.2g | Protein: 3.5g | Fat: 11.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.8g | Cholesterol: 2.5mg | Sodium: 119.1mg | Potassium: 317.4mg | Fiber: 4g | Sugar: 4.5g | Vitamin A: 1067IU | Vitamin C: 32.7mg | Calcium: 63.8mg | Iron: 1.7mg

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The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil.

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]]> https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/feed/ 0 GreenBeanSalad- GreenBeanSalad-Methods-Edited-2 GreenBeanSalad- 3 GreenBeanSalad-Methods-Edited-6 GreenBeanSalad-Methods-Edited-4 GreenBeanSalad 8 Green bean salad on a platter next to bowls of feta and red pepper flakes, and the dressing for the salad in a measuring cup. Fasolakia in a large pot next to a small bowl of chopped parsley, a juiced lemon half and a bottle of olive oil. A close up of green bean and snap pea salad with crispy quinoa on a plate with a fork. An overhead photo of sauteed green beans on a serving platter with a spoon. Surrounding this is a lemon half, kitchen towel, parsley, and bowls of salt, black pepper and pine nuts. A close up of italian green bean salad. The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil. Easy Ribbon Salad with Carrots, Summer Squash, and White Beans https://www.themediterraneandish.com/easy-ribbon-salad/ https://www.themediterraneandish.com/easy-ribbon-salad/#comments Tue, 26 Aug 2025 11:00:00 +0000 https://www.themediterraneandish.com/?p=116192 This easy ribbon salad recipe combines zucchini, yellow summer squash and creamy white beans with fresh mint in a simple vinaigrette.

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]]> When it comes to simplicity, this ribbon salad recipe is at the top of my list. Less than 10 ingredients and 15 minutes is all you need for this simple side dish.

A close up of zucchini ribbon salad in a bowl.
Photographer: Mariana Swedelson

Summer is, without question, salad season. Produce is abundant, flavors are fresh, and no one wants to spend eons in a hot kitchen. And, if you’re a gardener like I am, you’re always looking for ways to put your garden bounty to work. 

This ribbon salad recipe made with fewer than 10 ingredients (including salt and pepper) takes 15 minutes to make, looks pretty on a plate, and pairs with almost anything. I used a vegetable peeler to shave strips of carrot, zucchini, and yellow summer squash into a nest of ribbons, and added a can of cannellini beans for heft and fiber. To finish it up, I dressed it with fresh mint, vinegar, olive oil, salt, and pepper. It is so easy to make!

The result is a simple, light, and fresh salad recipe to serve as a weeknight side, a vegetarian main, or an evening of al fresco dining paired with Grilled Chicken or Cod and a pitcher of Peach Iced Tea.

Table of Contents
  1. Ribbon Salad Ingredients
  2. How to Make Ribbon Salad 
  3. Ways to Mix it Up
  4. What to Serve with Ribbon Salad 
  5. More Zucchini Recipes
  6. Ribbon Salad with Carrots, Summer Squash, and White Beans Recipe
Ingredients for zucchini ribbon salad including zucchini, summer squash, carrots, cannellini beans, mint, vinegar, olive oil, salt and black pepper.

Ribbon Salad Ingredients

I’m in a phase where simple is best, and this recipe really hit the mark for me. I hope it does for you, too. Most ingredients are probably in your crisper drawer or pantry already. 

  • Carrots: I used large orange carrots, but purple or red carrots would also be beautiful. I would avoid white carrots only because they don’t provide enough color contrast against the squash.
  • Zucchini and yellow squash: Both of these squash varieties are considered summer squash. They have soft, tender skin and can be eaten raw. If you can’t find yellow squash, feel free to use two zucchini.
  • Cannellini beans: Any creamy white bean will work here. I have made this recipe with butter beans, great northern beans, and navy beans.
  • Mint: When I was testing this recipe, I tried it with fresh chives, fresh basil, and tarragon, in addition to the mint. I had 3 friends taste test the different versions, and mint was the favorite, followed by basil. Experiment with any fresh tender herb to find what you like best.
  • Red wine vinegar or apple cider vinegar: Either will work; apple cider vinegar is a little sweeter, but it’s a good option for anyone abstaining from any kind of alcohol derivative.
  • Extra virgin olive oil: When a recipe has few ingredients, the quality of the ingredients matters even more. I love a peppery olive oil for this recipe, like our Spanish Hojiblanca, but any high-quality olive oil will work.  
  • Kosher salt and freshly ground black pepper are recipe staples. Salt enhances the flavors of every other ingredient, and pepper adds a subtle warmth. If you taste the recipe, and it feels a little flat, it likely just needs an extra sprinkle of salt.

How to Make Ribbon Salad 

I love how easy this salad is to make, but how elegant the presentation is. Who doesn’t like a low-effort recipe that looks fancy?

  • Prepare the vegetables: Use a vegetable peeler to shave 2 large carrots into long strips or ribbons. Do the same thing for 1 (6-inch) zucchini and 1 (6-inch) yellow summer squash, rotating them as you peel so the ribbons stay about 1-inch thick. Stop creating ribbons once you reach the seeds. Add the ribbons to a medium serving bowl or platter.A summer squash, a partially peeled zucchini, a pile of zucchini ribbons and a vegetable peeler on a cutting board.
  • Prepare the beans: Open 1 (15-ounce) can of cannellini beans, pour into a fine-mesh sieve, and rinse under cold running water. Gently shake dry. Add to the bowl with the shaved vegetables. Cannellini beans in a strainer over a bowl.
  • Season and Serve: Add 3 tablespoons minced mint, 2 tablespoons white wine or apple cider vinegar, 3 tablespoons extra virgin oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the bowl. Gently toss to coat. Taste and adjust seasoning to your liking. Serve immediately.Zucchini ribbon salad in a bowl next to a cloth napkin, a wooden spoon, a glass of water and small bowls of salt and black pepper.

Ways to Mix it Up

I kept this salad super simple, but you could go big by adding a few extra ingredients:

  • Add sumac for a tangy twist and a little color
  • Double the amount of herbs and add some extras: basil, parsley, and mint would all go well together
  • Skip the red wine vinegar and stir in a tablespoon or two of basil pesto, carrot top pesto, or lemon pesto
  • Add 6 ounces of cooked pasta to stretch the ingredients and make a light pasta salad.

What to Serve with Ribbon Salad 

This salad really has a mild, fresh, and light flavor. It works just as well with fish or chicken. Because the flavors are subtle, I would make sure your main dish has a little pizazz. If you want to add heft to make it more of a main meal, simply toss in a can of tuna.

Pair it with: 

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Zucchini ribbon salad in a bowl next to a cloth napkin and wooden serving utensils.
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Ribbon Salad with Carrots, Summer Squash, and White Beans

When it comes to simplicity, this ribbon salad recipe is at the top of my list. Less than 10 ingredients and 15 minutes is all you need for this simple side dish.
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Servings 4
Calories 126.5kcal
Author Summer Miller

Ingredients

  • 2 large orange carrots, cleaned and peeled
  • 1 small (6-inch) zucchini
  • 1 small (6-inch) yellow summer squash
  • 1 (15-ounce) can cannellini beans
  • 3 tablespoons mint, minced
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Prepare the vegetables: Use a vegetable peeler to shave the carrot into long strips or ribbons. Do the same thing for the zucchini and yellow summer squash, rotating them as you peel so the ribbons stay about 1-inch thick. Stop creating ribbons once you reach the seeds. Add the ribbons to a medium serving bowl.
  • Prepare the beans: Open the can of cannellini beans and pour them into a fine mesh sieve and rinse under cold running water. Gently shake dry. Add to the bowl with the shaved vegetables.
  • Season: Add mint, vinegar, oil, salt, and pepper to the bowl. Gently toss to coat. Taste and adjust seasoning to your liking. Serve immediately.

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
  • This salad is best served shortly after making it as the squash can wilt a bit. 
  • If you can’t find yellow summer squash, simply sub with another small zucchini.

Nutrition

Calories: 126.5kcal | Carbohydrates: 6.9g | Protein: 1.7g | Fat: 10.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.7g | Sodium: 609.3mg | Potassium: 382.8mg | Fiber: 2.3g | Sugar: 3.7g | Vitamin A: 5452IU | Vitamin C: 20.1mg | Calcium: 36.6mg | Iron: 0.8mg

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The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil.

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]]> https://www.themediterraneandish.com/easy-ribbon-salad/feed/ 1 Zucchini Ribbon Salad 16 Zucchini Ribbon Salad 1 Zucchini Ribbon Salad 3 Zucchini Ribbon Salad 4 Zucchini Ribbon Salad 8 Three zucchini fritters on a plate with a dollop of Greek yogurt and a lemon wedge. An overhead photo of borani kadoo on a serving plate. Next to this is a plate of pita pieces and a small bowl of chopped herbs. The crustless zucchini quiche in a baking dish with one slice removed. a slice of zucchini parmesan topped with basil leaves on a plate with a fork. Zucchini ribbon salad in a bowl next to a cloth napkin and wooden serving utensils. The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil. How to Make Air Fryer Corn on the Cob https://www.themediterraneandish.com/air-fryer-corn-on-the-cob/ https://www.themediterraneandish.com/air-fryer-corn-on-the-cob/#comments Fri, 15 Aug 2025 15:56:07 +0000 https://www.themediterraneandish.com/?p=115082 Make sweet, juicy air fryer corn on the cob, then dress it up street corn-style with a tangy, Mediterranean twist.

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]]>

Air fryer corn on the cob is a quick and easy side, yielding crisp-tender and golden ears of corn in just 10 minutes. For a twist, try our Mediterranean take on elote with tangy feta-yogurt sauce, Aleppo pepper, and Greek oregano. 

Four ears of air fryer corn on the cob topped with a drizzle of olive oil, aleppo pepper, chopped parsley and lemon zest on a sheet pan with small bowls of chopped parsley and aleppo pepper. Next to the sheet pan is a bottle of olive oil.
Photo Credits: Ali Redmond

Sweet, juicy corn on the cob is one of summer’s simplest pleasures, and this air fryer corn recipe makes it even easier to enjoy. In just 10 minutes, you get beautifully cooked corn with caramelized edges and tender kernels, without waiting for a pot of water to boil or a grill to come up to temperature.

The beauty of this recipe lies in its simplicity. The dry heat of the air fryer gives the corn an almost roasted quality, and I think it cooks more evenly than in the microwave. Like our grilled corn on the cob, it’s a great side dish for grilled meats, summer salads, or casual backyard dinners, but it requires even less effort. 

Serve it as-is with just a drizzle of olive oil and a little salt, or dress it up by rolling each ear in a tangy yogurt-feta mixture. Then finish it with lemon, oregano, and Aleppo pepper to make a Mediterranean twist on elote, or Mexican street corn. One way or another, it’s a side dish I’ll be making as often as I can before summer is over!

Table of Contents
  1. What’s in Air Fryer Corn on the Cob?
    1. Ingredients for Air Fryer Corn 
    2. Additional Ingredients for Mediterranean Street Corn
  2. How to Make Corn on the Cob in the Air Fryer
  3. What to Serve with Air Fryer Corn on the Cob
  4. More Summer Corn Recipes
  5. Air Fryer Corn on the Cob Recipe
Ingredients for air fryer corn on the cob including ears of corn, olive oil, salt, aleppo pepper, parsley, and lemon.

What’s in Air Fryer Corn on the Cob?

Air fryer corn requires only a brush of good olive oil and a sprinkle of salt, but you can dress it up with optional toppings for extra flair. Here’s what you’ll need to make it.

Ingredients for Air Fryer Corn 

  • Corn on the cob: Fresh ears of sweet corn are the star of this recipe. Look for bright green husks and plump kernels that feel firm when pressed. Depending on the basket size of your air fryer, you may want to cut or break the ears in half to help them fit. This recipe would also work with ears of frozen corn, though I would recommend letting them defrost in the fridge overnight before cooking them this way. 
  • Extra virgin olive oil helps the corn brown and sizzle a bit in the dry heat of the air fryer. It’s also delicious drizzled on top before serving for those who grew up slathering corn in butter and looking for an equally delicious option with less saturated fat! I recommend it with our buttery Nocellara olive oil from Italy.
  • Kosher salt enhances the natural sweetness of the corn. Fine sea salt or table salt is also fine! 
  • Aleppo pepper is optional, but it adds a gentle, fruity heat that complements the corn’s sweetness.
  • Chopped parsley adds a fresh, herbal finish and a pop of color. Feel free to replace it with any other fresh herb you like.
  • Lemon zest brightens up sweet corn with citrusy zing. Use a microplane to zest just the yellow part of the peel. Feel free to skip it or substitute lime.
Ingredients for air fryer corn on the cob including ears of corn, olive oil, salt, aleppo pepper, parsley, garlic, feta, Greek yogurt, dried oregano, grated parmesan cheese and lemon.

Additional Ingredients for Mediterranean Street Corn

If you want to take this sweet corn recipe to the next level, grab the ingredients below for my Mediterranean take on Elote.

  • Feta cheese: Salty and tangy, feta forms the base of the creamy spread. Crumble it finely so it blends easily with the yogurt.
  • Greek yogurt adds creaminess that complements the saltiness of the feta. The tanginess of the yogurt mimics the addition of lime in traditional elote. 
  • Garlic: Just one grated clove adds a savory punch to the creamy mixture. Grating the garlic helps it disperse throughout the sauce.
  • Greek oregano: A sprinkle of earthy and aromatic dried oregano combined with the flavors of the yogurt, feta, and lemon really helps these flavors read as Mediterranean, especially Greek oregano.
  • Kefalotyri or Parmesan cheese: To replace the cotija, a nutty aged cow’s milk cheese, sprinkled on original elote, I reached for finely grated kefalotyri, a Greek cheese with a similar salty-nutty flavor. Finely grated Parmesan works equally well.
  • Extra virgin olive oil: Mayonnaise is a key component of classic elote, and while developing this recipe, I found myself missing the richness it provides. I found that stirring in a splash of buttery olive oil to the yogurt mixture helped to round out the flavors in a similar way. 
Four ears of air fryer corn on the cob topped with the feta-yogurt sauce, chopped parsley, aleppo pepper and dried oregano on a sheet pan with bowls of chopped parsley, grated parmesan cheese, dried oregano and aleppo pepper.

How to Make Corn on the Cob in the Air Fryer

I love that cooking corn on the cob in the air fryer is largely an unattended process! Take the extra step to make the street corn version, and it’ll only take a few moments more. Here’s the whole process step by step.

  • Air fry the corn. Preheat an air fryer to 375°F. Brush 4 ears shucked corn on the cob with olive oil and sprinkle them with salt. Air fry for 10 to 12 minutes, checking occasionally, until tender and the ends of the ear are beginning to brown. 4 ears of corn in the pan of an air fryer.
  • Finish and serve. If you like, drizzle a little more olive oil over the corn and sprinkle them with Aleppo pepper, chopped parsley, and lemon zest. Serve immediately.3 ears of corn in the pan of an air fryer.
  • To make Mediterranean Street Corn: While the corn is cooking, in a wide plate mix together the 1/2 cup (3 ounces) finely crumbled feta cheese, 1/2 cup plain Greek yogurt, 1 tablespoon of extra virgin olive oil, 1 grated garlic clove, 1 teaspoon dried Greek oregano, 1/2 teaspoon Aleppo pepper, and a pinch of salt, stir until well combined. Alternatively, blend the mixture in a small food processor and spread it onto a plate. The feta-yogurt sauce for the air fryer corn on the cob being stirred on a plate with a spoon. Next to this is a bottle of olive oil and bowls of aleppo pepper and dried oregano.
  • Add toppings. One at a time, roll each cooked ear of corn in the feta sauce, then sprinkle it with finely grated Kefalotyri or Parmesan cheese, chopped parsley, and lemon zest. Finish with another sprinkle each of Aleppo pepper and Greek oregano. An ear of air fryer corn being rolled in the feta sauce on a plate. Next to this is a bowl of grated parmesan cheese.

What to Serve with Air Fryer Corn on the Cob

Air fryer corn on the cob makes an easy side dish for any summer meal, but this is a largely hands-off preparation I tend to use when I’m pulling dinner together quickly on the stove top. I love it as a side to this healthy ground turkey skillet with white beans, tomatoes, and croutons, or tangy Mediterranean Chicken with Tomatoes and Olives. 

The Mediterranean Street Corn option would be such a tasty accompaniment to our Mediterranean salmon tacos or Tantuni, Turkish steak wraps in lavash flatbreads. 

More Summer Corn Recipes

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Four ears of air fryer corn on the cob topped with a drizzle of olive oil, aleppo pepper, chopped parsley and lemon zest on a sheet pan with small bowls of chopped parsley and aleppo pepper.
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Air Fryer Corn on the Cob

Corn on the cob in the air fryer turns out perfectly tender and lightly browned in just 10 minutes! Keep it simple by dressing it with olive oil and salt, or go big and make our Mediterranean riff on the Mexican street corn elote with a creamy feta-yogurt spread, oregano, and a sprinkle of Aleppo pepper. Either way, it’s the kind of easy side dish you’ll be making all summer long.
Course Appetizer/Snack, Side Dish, Sides
Cuisine American/Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 4
Calories 139.3kcal
Author Emily Teel

Equipment

Ingredients

For the Medtierranean Take On Elote (optional)

Instructions

  • Air fry the corn. Preheat an air fryer to 375°F. Brush the corn with olive oil and sprinkle it with salt. Air fry for 10 to 12 minutes, checking occasionally, until tender and the ends of the ear are beginning to brown.
  • Finish and serve. If you like, drizzle a little more olive oil over the corn and sprinkle them with Aleppo pepper, chopped parsley, and lemon zest. Serve immediately.

For the Mediterranean Take on Elote

  • Make the coating. On a wide plate, combine feta, yogurt, olive oil, garlic, oregano, Aleppo pepper, and salt. Stir well to combine. Spread it out on a plate, and roll each ear in the topping. Sprinkle with Parmesan or Kefalotyri cheese and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Nutritional value: The nutritional value does not include the Mediterranean take on elote. If you use the sauce, it’s 228 calories per serving.
  • More servings? You can absolutely use this same method to cook more (or fewer) ears of corn. I specified four ears here based on the capacity of many air fryers. Depending on the basket size you may want to cut or break the ears in half to help them fit. 

Nutrition

Calories: 139.3kcal | Carbohydrates: 16.8g | Protein: 2.9g | Fat: 8.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.5g | Trans Fat: 0.01g | Sodium: 13.6mg | Potassium: 243.1mg | Fiber: 1.8g | Sugar: 5.6g | Vitamin A: 168.3IU | Vitamin C: 6.1mg | Calcium: 1.9mg | Iron: 0.5mg

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]]> https://www.themediterraneandish.com/air-fryer-corn-on-the-cob/feed/ 1 TMD-Air-Fryer-Corn-Plain-Leads-01 TMD-Air-Fryer-Corn-Plain-Methods-01 TMD-Air-Fryer-Corn-Mediterranean-Methods-01 TMD-Air-Fryer-Corn-Mediterranean-Leads-01 TMD-Air-Fryer-Corn-Plain-Methods-02 TMD-Air-Fryer-Corn-Plain-Methods-04 TMD-Air-Fryer-Corn-Mediterranean-Methods-02 TMD-Air-Fryer-Corn-Mediterranean-Methods-03 A close up of grilled corn salad in a serving bowl with a spoon. Next to this is a cloth napkin and small bowls of salt and cumin. A close up of summer pasta salad in a serving bowl with wooden serving utensils. Next to this is a bowl of urfa biber, and a cloth napkin. Kumpir on a blue platter. Grilled Lettuce Salad with corn, tomatoes, and a side of tahini sauce Four ears of air fryer corn on the cob topped with a drizzle of olive oil, aleppo pepper, chopped parsley and lemon zest on a sheet pan with small bowls of chopped parsley and aleppo pepper. Spices on a table. Grilled Carrots with Labneh and Zhoug https://www.themediterraneandish.com/grilled-carrots-with-labneh-and-zhoug/ https://www.themediterraneandish.com/grilled-carrots-with-labneh-and-zhoug/#respond Tue, 05 Aug 2025 12:00:00 +0000 https://www.themediterraneandish.com/?p=114589 Smoky, sweet, and spiced, these grilled carrots with creamy labneh and a vibrant drizzle of zhoug make for an unexpected summer side that’s an easy addition to any meal cooked on the grill. 

The post Grilled Carrots with Labneh and Zhoug appeared first on The Mediterranean Dish.

]]> Smoky, sweet, and spiced, these grilled carrots with creamy labneh and a vibrant drizzle of zhoug make for an unexpected summer side that’s an easy addition to any meal cooked on the grill. 

Grilled carrots with labneh topped with zhoug and chopped pistachios on a platter.
Photo Credits: Ali Redmond

There’s something magical that happens when carrots hit the grill. Their natural sweetness intensifies, they soften to crisp-tender, and the edges char to a pleasant smokiness. With a bold drizzle of green chile-herb sauce and a creamy swoosh of labneh underneath? You’ve got a beautiful side dish that steals the show. 

I first tried grilling carrots when hosting houseguests for a meal of chicken spiedini, and I worried we didn’t have enough food. But we did have a massive bag of carrots in the fridge! I halved them lengthwise and tossed them with a little oil and some spices. Once they had nice grill marks, I piled them onto a plate with a couple of things I already had in the fridge: creamy labneh and some jalapeño zhoug. The result was sweet and smoky, creamy and spicy; a great summer side dish! 

Serve them with grilled chicken or lamb, or pile them onto a platter for a summery vegetarian centerpiece. Bonus: The leftovers add great smoky-sweet flavor to a salad or a grain bowl.

Table of Contents
  1. What’s in Grilled Carrots?
  2. How to Cook Carrots on the Grill
  3. What to Serve with Grilled Carrots
  4. More Delicious Carrot Recipes
  5. Grilled Carrots with Labneh and Zhoug Recipe
Ingredients for grilled carrots including whole carrots, olive oil, garlic powder, ground coriander, cround cumin, salt, black pepper, labneh, zhoug, and chopped pistachios.

What’s in Grilled Carrots?

This carrot recipe is packed with flavor thanks to just a few spice cabinet staples, and a couple of optional upgrades that really take it over the top. Here’s everything you’ll need:

  • Carrots: Grilling lightly chars the natural sugars in carrots, giving them a deep, caramelized flavor and smokiness. The first time I cooked this I only had carrots that were more than an inch thick and ended up quartering them, which worked fine. If you’ve got skinny carrots, feel free to grill them whole or halve them. One way or another, you want all the pieces to be about the same width so they cook evenly. 
  • Extra virgin olive oil helps the carrots brown as they cook on the grill, and it acts as the glue to help the seasonings stick! 
  • Garlic powder adds depth and savory flavor without the risk of burning. Feel free to substitute fresh minced garlic, if you prefer. The finer the pieces, the better chance they have of clinging to the carrots and not falling off.
  • Ground coriander: Earthy and slightly citrusy, it pairs perfectly with the sweetness of the carrots.
  • Ground cumin: A warm, smoky spice that works well with the grilled flavor and the zhoug.
  • Kosher salt and black pepper: Essential for bringing out the natural flavor of the carrots and enhancing the spices.
  • Labneh (optional): Thick, tangy, and creamy, labneh makes a plush bed for the carrots. If you can’t find it, it’s easy to make it yourself.
  • Zhoug (optional) gives this dish a vibrant green chili kick. Feel free to substitute chermoula, which is less spicy. Carrot top pesto would also make a perfect drizzle!
  • Chopped roasted pistachios are optional, but they add crunch and a buttery nuttiness. Feel free to use already roasted, salted ones from the snack aisle. 
Grilled carrots with labneh topped with zhoug and chopped pistachios on a platter.

How to Cook Carrots on the Grill

This easy dish is one of those recipes that looks impressive but it’s simple to put together. If you have a grill basket, you might find you appreciate using it for this recipe, especially if you’re working with skinny, whole carrots that are prone to rolling through the grates of your grill! With or without it, here’s how to make these grilled carrots: 

  • Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking. 
  • Season the carrots. Peel 1 1/2 pounds carrots, and halve or quarter them if they’re thick. On a rimmed baking sheet, toss carrots with 2 tablespoons extra virgin olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, and a generous pinch each of kosher salt and black pepper.
  • Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates, then close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from the grill. 
  • Finish and serve. Spread 1 cup labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.
A serving of grilled carrots with labneh topped with zhoug and chopped pistachios on a plate. Next to this is second serving on a plate and 2 cloth napkins.

What to Serve with Grilled Carrots

I love serving these carrots as a side for any grilled meat, especially chicken or lamb. I think the yogurt flavor of the sauces would make them especially delicious alongside grilled chicken kofte or grilled whole chicken. Smoky, minty grilled lamb chops would be such a good match with the flavor of the zhoug and the sweet carrots. 

Making a vegetarian grilled feast? Pair these carrots with some other colorful salads made with grilled vegetables. I love our grilled zucchini salad with herbs or grilled eggplant salad with za’atar pita chips. While you watch the grill you can cook some falafel in the air fryer to round out the colorful spread. 

More Delicious Carrot Recipes

Browse all Mediterranean recipes. 

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Grilled carrots with labneh topped with zhoug and chopped pistachios on a platter next to a kitchen towel and wooden serving utensils.
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Grilled Carrots with Labneh and Zhoug

Smoky, sweet, and spiced, these grilled carrots with creamy labneh and a vibrant drizzle of zhoug make for an unexpected summer side that’s an easy addition to any meal cooked on the grill. 
Course Side, Side Dish
Cuisine American/Mediterranean, Middle Eastern/Vegetarian
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 165kcal
Author Emily Teel

Ingredients

Instructions

  • Preheat the grill. Heat your gas grill or grill pan to medium-high (about 400°F), and brush the grates clean. If using a charcoal grill, bank the coals to one half of the grill so you have zones for direct and indirect cooking.
  • Season the carrots. On a rimmed baking sheet, toss the carrots with olive oil, garlic, coriander, cumin, and a generous pinch each of kosher salt and black pepper.
  • Grill the carrots. Arrange the carrots cut side down directly on the hot grill grates. Close the lid and cook for 8 to 10 minutes, checking often, until nicely marked. Flip and grill for another 8 to 10 minutes, until tender and lightly charred in spots. If the carrots are browning too much, transfer them to indirect heat. Remove carrots from grill.
  • Finish and serve. Spread labneh on the base of the platter and arrange the grilled carrots on top. Drizzle with zhoug and garnish with roasted pistachios, if you like.

Notes

Nutrition

Calories: 165kcal | Carbohydrates: 18.6g | Protein: 6.9g | Fat: 7.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.003g | Cholesterol: 2.5mg | Sodium: 281.6mg | Potassium: 627mg | Fiber: 4.9g | Sugar: 9.7g | Vitamin A: 28421.6IU | Vitamin C: 10.1mg | Calcium: 116.2mg | Iron: 0.8mg

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Bottles of ras el hanout, baharat spice blend, sumac, and aleppo pepper flakes from the mediterranean dish.

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