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Mediterranean Mezze Board with Roasted Red Pepper Dip & Greek Salad Recipe

Stashcook

This is a yummy plate with different small bites. It has a special red pepper dip, cheese, cucumbers, olives, and more. You eat it with bread. It's like a mini feast from a place near the sea where it's sunny and warm.

Ingredients

3 x (170 ml) jars artichoke hearts, marinated

1/2 cup Italian dressing

1 x (113 g) pkg crumbled goat cheese

2 English cucumbers

1 cup roasted red pepper dip

1 cup Kalamata olives, pitted

2 red bell peppers

4 hearts romaine lettuce

3 shallots

1 cup tzatziki sauce

6 whole wheat pitas

1 tablespoon fresh dill, chopped

Method

1

Wash and dry all the fresh produce.

2

Trim, seed, and slice red bell peppers into thin strips. Set aside.

3

Trim and halve cucumbers lengthwise, then slice crosswise into thin half-moons. Set aside.

4

Chop or tear romaine lettuce into bite-sized pieces. Set aside.

5

Peel, halve, and slice shallots crosswise into thin half-moons. Set aside.

6

Drain and roughly chop artichokes. Set aside.

7

Roughly chop olives. Set aside.

8

In a large bowl, combine the chopped artichokes, olives, goat cheese, Italian dressing, and fresh dill. Mix to create the Greek salad.

9

Warm the pitas in the oven or on a grill for a few minutes until slightly crispy, then cut into wedges.

10

Arrange the Greek salad, cucumber slices, red bell pepper strips, and pita wedges on a large serving platter.

11

Place bowls of roasted red pepper dip and tzatziki sauce on the platter for dipping.

12

Serve immediately and enjoy the variety of flavors and textures!

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