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The Little Ferraro Kitchen

The Little Ferraro Kitchen

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Home » Vegetarian Mezze Platter

Vegetarian Mezze Platter

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Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.

Mediterranean Mezze Platter

If you asked me what I eat throughout the day, it would be this. An assorted mezze of appetizers and finger foods that are simple to put together, incredibly flavorful and loaded with bright textures.

How to Make a Mezze Platter

This is where you can have fun with your mezze platter and add your favorite Mediterranean or Greek mezzes.

In this platter, I kept it simple and meatless.

  • Stuffed Grape Leaves or Dolmas: You can buy them store bought but I much prefer homemade. Try my Mom’s Stuffed Grape Leaves Recipe or my Vegetarian Stuffed Grape Leaves.
  • Israeli Chopped Salad– Combine a chopped cucumber and chopped tomato with olive oil, salt and dried mint.
  • Homemade Hummus or Roasted Beet Hummus would be a fun pop of color.
  • Homemade Pita Bread to dip into hummus and other dips.
  • Cubed feta with dried oregano or mint
  • Castelveltrano olives or your favorite olives.
  • Labneh or Greek yogurt topped with pomegranate seeds
  • Fresh fruit: figs, grapes or whatever your favorites are.
  • Fresh Vegetables: Persian cucumbers, cherry tomatoes, cauliflower, baby bell peppers and carrots are just a few suggestions.

Think of color, texture and mezzes that people can easily pick up with their fingers, such as dipping pita bread into hummus or picking up a stuffed dolma.

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.
Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.
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Vegetarian Mezze Platter

Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Greek, Mediterranean, Middle Eastern, Turkish
Keyword: Greek mezze platter, mediterranean mezze platter, vegetarian mezze platter
Servings: 4 servings
Calories: 201kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

  • 1/2 cup hummus homemade or store bought
  • Olive oil for drizzling
  • 1/2 teaspoon paprika
  • Chopped parsley for garnish
  • 1/2 cup labneh
  • Pomegranate seeds for garnish
  • 12 Stuffed grape leaves homemade or store bought
  • 1/2 cup Israeli chopped salad
  • 4 ounces cubed feta
  • 1 teaspoon dried oregano
  • 1 cup whole Castelveltrano olives
  • Fresh fruit figs, grapes or other favorites
  • Fresh vegetables baby bell peppers, carrots or other favorites
  • Sprigs of mint leaves for garnish
US Customary – Metric

Instructions

  • Spoon hummus on one end of the platter and use the back of a spoon to make a well in the center. Drizzle with olive oil, a sprinkle of paprika and chopped herbs.
  • On the other side of the platter, spoon labneh and top with pomegranate seeds.
  • Arrange the grape leaves and chopped salad on the platter.
  • Arrange cubed feta and garnish with dried oregano or mint.
  • Finally, arrange the olives and fill in any gaps with fresh fruit, vegetables and sprigs of mint.

Nutrition

Calories: 201kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 969mg | Potassium: 182mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2928IU | Vitamin C: 2mg | Calcium: 238mg | Iron: 2mg

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Mediterranean Recipes, Vegetarian Tagged With: appetizer, Greek, Turkish

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I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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The Little Ferraro Kitchen
Sunday Cooking Project: Falafel Bowls!⁠ ⁠ I li Sunday Cooking Project: Falafel Bowls!⁠
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I like to keep it simple and let the perfectly fried falafel shine.⁠
Then fill with all your favorite Mediterranean bites: chopped salad, cubed feta with a good sprinkle of za'atar, creamy hummus and a good drizzle of tahini yogurt sauce. ⁠
.⁠
.⁠
What would you put in your falafel bowl?⁠
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For the full recipe, click on the link in my bio and then on the photo!⁠
*Round Borek Stuffed with Cheese and Wilted Greens *Round Borek Stuffed with Cheese and Wilted Greens*⁠
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🍋⁠
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The trick to working with phyllo is to be confident and deliberate! (And to always keep a damp towel over the sheets). ⁠
⁠
Don’t let the phyllo control you..some sheets may crumble and break, but that’s ok, because when it’s all rolled up and stuffed with shallots, cheese and wilted greens, no one will ever suspect. ⁠
⁠
Then sprinkle on a healthy amount of Parmesan, Aleppo and Za’atar, and you my friends have made the most fantastic savory borek. ⁠
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.⁠
(For the full recipe, head to the link in my bio and click on the photo!)⁠
*Quinoa Beet Salad with Blood Orange, Feta and Pom *Quinoa Beet Salad with Blood Orange, Feta and Pomegranate*⁠
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For when you need a pop of color during these cool winter days. So thankful for bright citrus and pomegranate this season. ⁠
⁠
And this is the perfect 'make ahead' salad. Just toss together:⁠
⁠
*cooked quinoa⁠
*roasted yellow beets⁠
*blood orange segments⁠
*crumbled feta cheese⁠
*pomegranate seeds⁠
*fresh mine leaves (but add right at serving or the herbs will wilt). ⁠
*blood orange vinaigrette⁠
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For the full recipe, click on the link in my bio and then on the photo..easy peezy!⁠
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*Tomahawk Steak with Chimichurri Compound Butter*⁠
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Last minute inspiration and a few tips on making a BOMB steak:⁠
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*Remove steak from fridge at least 20 minutes before cooking.⁠
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 (This is where you can baste with butter and herbs or finish with a compound butter)⁠
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.⁠
.⁠
For the complete recipe, click on the link in my bio and then on the photo!⁠
⁠
⁠
*Vegetarian Mezze Platter*⁠ ⁠ This is the true *Vegetarian Mezze Platter*⁠
⁠
This is the true way to my heart. A simple platter full of all my Mediterranean favorites. ⁠
⁠
*Stuffed grape leaves⁠
*Creamy Hummus⁠
*Whole Castelveltrano olives⁠
*Tangy Labneh⁠
*Fresh Fruit and Vegetables ⁠
⁠
How would you personalize a mezze platter?⁠
*Julia Child's Boeuf Bourguignon*⁠ ⁠ A few yea *Julia Child's Boeuf Bourguignon*⁠
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A few years ago I participated in an international online celebration for Julia Child's 100th birthday. ⁠
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A handful of us cooked a different JC recipe each week for 100 days leading up to her birthday..it was so fun! ⁠
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For instance, Julia insists on BOILING the lardons (or bacon) instead of rendering! ⁠
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Have you made this iconic dish? It's well worth the effort, trust me!⁠
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(For the full recipe with step by step photos + tips, click on the link in my bio!)⁠
⁠
⁠
Just a few of the bites we’ll be making at next Just a few of the bites we’ll be making at next weeks virtual cooking class! 

Come cook with me and make some delicious vegetarian mezze on Valentine’s Day! 

We’ll make a cocktail/mocktail too and I’m offering a discount if you refer a friend to come as well! 

Send me a private message if you have any questions.

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