Light Mediterranean and Turkish Dishes for Summer Evenings

This collection of light Mediterranean and Turkish dishes for warm summer evenings is perfect for balmy nights when a heavy roast dinner is the last thing you fancy. It brings together crisp salads like watermelon and feta, meat-free bites like mercimek kofte and mujadara; ideal for lazy weeknights, picnics, or feeding a crowd without too much fuss. Don't forget to save this list for your next warm evening.

Mercimek Kofte (Vegan Lentil Meatballs)

Fine bulgur, red lentils, and a rich tomato and pepper paste mixture are shaped into little oval patties and served cold or at room temperature with lettuce and lemon. They're a great make-ahead option for a picnic or a light meze spread.

To learn more: Mercimek Köftesi (Vegan Lentil Meatballs)

Persian Shirazi Salad

Diced cucumber, tomato, and red onion get tossed with a bright lime and olive oil dressing for a simple Persian salad that takes just ten minutes to put together. It's a lovely, crunchy side for grilled meats or a light lunch on its own.

To learn more: Persian Shirazi Salad Recipe

Mujadara (Lebanese Lentils and Rice)

Green lentils and rice are simmered together and topped with plenty of deeply caramelised onions for a budget-friendly Lebanese dish that's just as good served warm or at room temperature. Serve it with yoghurt and a simple salad for an easy, filling dinner.

To learn more: Mujadara

Feta Cheese Watermelon Salad

Sweet watermelon, salty feta, and crisp cucumber come together with a tangy honey-lime dressing for a salad that's ready in ten minutes flat, no cooking required. It holds up well in the heat, so it's a good one to set out early for a garden lunch or barbecue.

To learn more: Feta Cheese Watermelon Salad

Mücver (Turkish Courgette Fritters)

Grated courgette is mixed with egg, flour, spring onion, and fresh herbs, then fried into small, golden fritters with crisp edges and a soft centre. Serve them warm or at room temperature with a garlicky yoghurt dip.

To learn more: Mucver (Turkish Zucchini Fritters)

Briam (Greek Roasted Vegetables)

Courgette, potatoes, peppers, and tomatoes are layered with olive oil and herbs, then roasted until soft and lightly caramelised for a hearty Greek vegetable bake. It's just as good served warm as it is at room temperature the next day.

To learn more: Briam - Greek Roasted Vegetables

Imam Bayildi (Turkish Stuffed Aubergine)

Whole aubergines are stuffed with a soft onion, tomato, and garlic filling, then baked slowly and served at room temperature. It's a classic Turkish dish that tastes even better made a day ahead and left to rest in the fridge.

To learn more: Imam Bayildi

Green Beans (Zeytinyağlı Taze Fasulye)

Fresh green beans are simmered slowly with tomatoes, onions, and olive oil until soft and full of flavour, then served warm or at room temperature. It's a classic Turkish summer dish that tastes even better made a day ahead.

To learn more: Green Beans Recipe

Vegan Stuffed Bell Peppers (Biber Dolmasi)

Small peppers are filled with rice, onions, pine nuts, currants, and herbs, then gently simmered until tender. They can be served warm, cold, or at room temperature, which makes them ideal for a picnic or a make-ahead dinner.

To learn more: Vegan Stuffed Bell Peppers

Urfa Kebab (Turkish Ground Lamb Kebab)

Ground lamb is mixed with red pepper paste, salt, pepper, and paprika, then shaped onto skewers and grilled over charcoal until smoky and tender. It has a gentler heat than its cousin Adana kebab, making it a good choice for a laid-back summer barbecue.

To learn more: Urfa Kebab - Turkish Ground Lamb Kebab