No Fuss farmers market mezze platter
Hummus, tzatziki, tabbouleh salad, olives, cheese, stuffed grape leaves, assorted meats, fresh summer fruits, all the vegetables, nuts, and plenty of fresh pita for scooping everything up!
Foto: Half Baked Harvest
Ingredients
- 1 cup hummus, homemade or store-bought
- 1 cup tzatziki, homemade or store-bought
- 1 cup tabbouleh, homemade or store-bought
- 1 cup mixed Greek olives
- 1 cup fresh mozzarella balls
- 8 ounces herbed feta cheese, cubed
- 4 ounces goat cheese or blue cheese
- 8 -10 stuffed grape leaves
- assorted meats - such as salami and prosciutto
- assorted summer fruit - such as berries, cantaloupe, and sliced stone fruits
- assorted veggies - such as jarred marinated artichokes, radishes, and cherry tomatoes
- assorted nuts - such as Marcona almonds
- extra virgin olive oil, for drizzling
- fresh cracked black pepper, smoked paprika, and herbs, for serving
- fresh pita or naan, for serving
Steps
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1. On a large platter, spread the hummus and tzatziki into circles. Spoon the tabbouleh into a pile on the platter. Add the olives and mozzarella to a small bowl, tossing with a drizzle of olive oil to combine. Arrange the feta, goat or blue cheese, grape leaves, meats, fruits, and nuts as desired on the platter, you can use my platter as a guide. 2. At this point, you can cover the platter with plastic wrap and keep in the fridge for 2-3 hours before serving. Then remove the platter from the fridge 30 minutes before serving. 3. Just before serving, drizzle the hummus with olive oil and top with cracked pepper or smoked paprika. Serve with fresh naan or pita.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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