Earlier this year I had the most delicious lunch: a Mediterranean tasting plate. I have always loved dishes that give you a little of this and a little of that, and this one had such a great variety!
Olives, stuffed grape leaves, hummus, carrots and celery (loved the veggie touch!), toasted pita, big beans with sun-dried tomatoes, and a huge hunk of feta. It was absolutely delicious, and I knew I wanted to re-create it at home!
My version would be great for a lunch for two (mine is a little large for one, but maybe you have a large appetite!) or perfect as a party dish. I took mine to a fall party and it was a big hit.
I love that this platter requires barely any prep – just assembly. All you need to do is gather ingredients, chop the veggies, and toast the pita. And make hummus, if you’d like to. I used a local brand that I love!
I found the grape leaves (a.k.a. dolmas) at Whole Foods in a nice little tin. So easy!
I also added grapes to mine, which I thought was an excellent touch for something sweet to cleanse the palate. The big beans and olives came from the salad bar in my grocery store.
- Whole wheat pita (plus olive oil and Italian herbs for toasting)
- 2 big carrots
- 2 big celery stalks
- 1 tin of stuffed grape leaves (dolmas)
- A block of feta, cubed
- Seasoned big beans