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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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