Mediterranean Mezze Platter

Ingredients

For the Tabbouleh

• 1 cup fine bulgur wheat

• 1½ cups boiling water

• 2 packed cups fresh parsley, finely chopped

• ½ cup fresh mint, finely chopped (optional)

• 1 cup cherry tomatoes, halved or quartered depending on size

• ½ English cucumber, diced small

• 2–3 green onions, thinly sliced

• Zest + juice of 1 lemon

• ⅓ cup extra virgin olive oil

• Salt and black pepper, to taste

For the Cucumber-Tomato Salad

• 1 cup cucumber, diced small

• 1 cup cherry tomatoes, halved or quartered

• 1 tbsp red onion or shallot, finely chopped

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Salt, pepper, and sumac or za’atar (optional)

For the Whipped Feta

• 8 oz feta (block-style preferred)

• ¼ cup Greek yogurt (or cream cheese for richness)

• 1 tbsp olive oil

• 1 tsp lemon juice + ½ tsp zest

• Optional: 1 garlic clove

• Fresh cracked black pepper

Extras

• ½ cup hummus

• ½ cup assorted olives

• radish

• artichoke hearts

• Warm naan or flatbread, cut into wedges

• Extra virgin olive oil and fresh herbs for garnish

Instructions

1. Make the Tabbouleh
Place bulgur in a bowl and pour boiling water over it. Cover and let soak for 15–20 minutes. Drain any excess water and fluff with a fork.
Add parsley, mint, halved/quartered cherry tomatoes, cucumber, green onion, lemon zest and juice, olive oil, salt, and pepper. Stir to combine. Chill for 30 minutes to allow flavors to develop.

2. Make the Cucumber-Tomato Salad
Mix diced cucumber, halved/quartered cherry tomatoes, red onion, lemon juice, olive oil, and a pinch of salt and pepper. Add sumac or za’atar if desired. Set aside to marinate.

3. Make the Whipped Feta
In a food processor, blend feta, yogurt (or cream cheese), olive oil, lemon juice, zest, and garlic (if using) until smooth and creamy. Season with cracked black pepper.

4. Assemble the Plate

• Place hummus, whipped feta, and olives in small bowls

• Spoon tabbouleh and cucumber-tomato salad directly onto the platter or into bowls

• Add warm naan wedges

• Garnish with fresh herbs, a drizzle of olive oil, and a dusting of sumac or za’atar if desired

Creamy Hummus Recipe

Servings: ~1½ cups
Prep Time: 10 minutes
Optional (recommended): Peel chickpeas for ultra-smooth texture

Ingredients

• 1 (15 oz) can chickpeas (reserve 2–3 tbsp liquid from can)

• ¼ cup tahini

• 2 tbsp fresh lemon juice (about ½ lemon)

• 1 small garlic clove, smashed

• 2 tbsp extra virgin olive oil (plus more for garnish)

• 2–4 tbsp cold water or reserved chickpea liquid (as needed for consistency)

• ½ tsp kosher salt

• Optional garnish: paprika, sumac, chopped parsley, or toasted pine nuts

Instructions

1. Prep chickpeas (optional but recommended):
   For extra smooth hummus, peel the chickpeas by gently squeezing them from their skins. Tedious but worth it!

2. Blend base ingredients:
   In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Blend until thick and smooth.

3. Adjust texture:
   Add cold water or reserved chickpea liquid 1 tablespoon at a time until desired consistency is reached. Blend for another 1–2 minutes for extra creaminess.

4. Taste and adjust:
   Add more lemon, salt, or garlic to suit your preferences.

5. Serve:
   Spoon into a shallow bowl, make a swoop in the center, and drizzle with olive oil. Garnish with a pinch of paprika or sumac and fresh parsley or pine nuts if desired.