This bright, flavor-packed Easter menu is all about fresh herbs, citrus and simple but impressive dishes. Mix and match everything from easy appetizers to elegant mains and a light lemony dessert. This Mediterranean-inspired menu is perfect for a relaxed spring gathering.
🫒 Appetizers
Whipped Feta with Marinated Olives- Creamy and tangy, whipped feta is quick to make and always a crowd favorite!
Phyllo Feta Rolls with Honey- Crispy phyllo is wrapped around salty feta and served with honey for a perfect sweet-savory bite.
🥗 Salads and Sides
Lemon Orzo Salad with Corn and Feta- This vibrant orzo salad is full of spring flavors, with sweet charred corn, creamy feta and fresh basil tossed in a simple lemon vinaigrette.
Potato Leek Tart- Inspired by the classic potato leek soup, this rustic tart layers tender potatoes with sautéed leeks Sautéed leeks over a creamy Dijon béchamel in a buttery pastry.
🍖 Main Dishes
Pistachio Crusted Lamb- A stunning centerpiece, this rak of lamn is seared, brushed with Dijon and coated in chopped pistachios for a bold, flavorful crust.
Osso Buco with Polenta- Slow braised veal (or beef) shanks cook until fall-apart tender. Serve over creamy polenta and finish with a bright gremolata.
Seared Salmon with Lemon Herb Couscous- A simple, elegant seafood option featuring perfectly seared salmon served over fluffy pearl couscous with fresh herbs and lemon.
🍰 Dessert
Lemon Olive Oil Cake- An easy one-bowl cake made with olive oil, yogurt and fresh lemon juice. It's light, tender and perfectly citrucy.
📍 Make-Ahead Tips
- Whipped feta can be made 2–3 days in advance
- Lemon olive oil cake tastes even better the next day
- Osso buco can be fully made ahead and reheated
- Make the vinaigrettes the day before
- Assemble the potato leek tart ahead, then bake before serving
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