Spring Cooking: The Return of Fresh Mediterranean Meals

Spring always brings new energy into the kitchen. The days become longer, vegetables more colorful, and meals naturally lighter and fresher. It’s also the season when Mediterranean cooking truly shines again.

For me, spring is the perfect time to reconnect with simple homemade dishes and revisit many recipes already shared on the blog...

BBQ season begins

Warmer weather means it’s finally time for barbecues again:

• Grilled meat or fish

• Meat skewers like Greek Souvlakia

• Sausages

• Grilled vegetables

And of course, no BBQ is complete without good side dishes:

• Greek salad (Horiatiki)

• Tzatziki

• Beetroot & yogurt salad

• Green salads with gelled balsamic vinegar

• Greek potato salad

• Asparagus salad with olive oil and garlic

• Tabbouleh

👉 Many of these recipes are already available on the blog.

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Time for Gemista

Spring and early summer are also ideal for making Gemista (Greek stuffed vegetables) — one of the most comforting Greek Mediterranean dishes.

Tomatoes and peppers slowly become sweeter and more flavorful this time of year, making stuffed vegetables especially delicious.

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Lighter everyday meals

Spring is also a great season for: Omelets with herbs and vegetables, Yogurt-based dishes, Simple fish meals, Fresh salads with olive oil, Light Mediterranean lunches.

Sometimes the simplest plates are the most satisfying.

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A little sweetness too

And of course, spring cooking also leaves room for small pleasures: fruit desserts (like Pavlova full of red fruits), simple cakes, and homemade baking enjoyed in moderation. Check all my baking recipes. 

As many of you know, I am also preparing a second cookbook dedicated to baking and desserts "Vivian is BAKING"—a completely different but equally joyful side of cooking.

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Spring cooking is not about complexity. It’s about freshness, color, simplicity, and sharing meals outdoors again. A season of olive oil, herbs, vegetables, grilled food, and relaxed Mediterranean tables.