One of my favorite meals that I enjoy every time I am in Greece is a meze platter. Meze is a delicious assortment of small plates that complement each other and are perfect for sharing around the table. Enjoying meze together is a simple and casual way for people to slow down and enjoy each other’s company. Today I am going to share how to make a Mediterranean meze platter!
Unlike appetizers that are meant to stimulate the appetite, meze consists of several appetizers and is often the entire meal. Similar to tapas in Spain, meze is extremely popular throughout the eastern Mediterranean countries and varies greatly by country and even by region within the same country.
The components of a meze platter
A good meze platter has a balanced assortment of hot and room-temperature appetizers, spreads and dips, toasty bread and warm pita wedges. I like a meze platter with a variety of plant-based, bite-size appetizers and a good selection of warm and cold cheeses, but you can also include meat and seafood favorites to your platter. Everything is laid out on a big platter or board in the middle of the table and everybody shares the delightful dishes while enjoying their favorite drinks. In Greece, and probably elsewhere in the Mediterranean area, food and drinks also come with lively, spirited conversations!
Suggestions for your meze platter
- The spreads: start with a couple of spreads. I am sharing my recipes for olive tapenade and whipped feta; two spreads that are always big hits in my family. Other favorites that you might like to try are the classic Greek yogurt sauce (tzatziki), artichoke and green olive tapenade, and roasted pepper spread
- The cheeses: offer a variety of cheeses, some warm (like the sautéed Cypriot Halloumi in the photo), and some at room temperature (like the Italian mozzarella pearls, which I’ve marinated in olive oil, oregano and red pepper flakes)
- Colorful vegetables: for this particular meze platter, I sautéed multi-colored mini peppers and I added some baby radishes which I’ve cut in half. During the summer months marinated cherry tomatoes or grilled eggplants and zucchini would also be great additions
- Olives: include something salty and briny, like your favorite olives, olive spreads, or, pickled vegetables
- Something substantial: like these stuffed grape leaves with rice and herbs. Store-bought is just fine, if you don’t have the time to make them
- Good bread: plenty of warm bread, and toasted or grilled pita wedges are always great to scoop up those spreads
- The drinks: have a variety of drinks ready. From an anise-flavored aperitif (a classic pairing with Greek meze is ouzo), to regional beers and sparkling wines, drinks are a big part of enjoying a meze spread with friends and family!
Making a meal out of a meze platter
You can adjust the quantities and the variety of a meze platter, depending on how many you are feeding and, of course, the preferences of the people who will enjoy it. A meze selection can be a light lunch or a more substantial dinner. You can easily assemble a flavorful platter by simply raiding your fridge and your pantry and gathering what is on hand.
The most important part is the company, no matter how small, especially given our current circumstances! One thing that I know for sure is that my family will be enjoying a meze platter during the Super Bowl this coming Sunday!
The Olive Tapenade Recipe
- 1 cup Kalamata pitted black olives (oil-cured)
- 2 TBSPS. small capers, rinsed and drained
- 4 cloves garlic
- 2 --- anchovy fillets
- ½-⅔ cups olive oil
- ½ cup fresh basil leaves, packed
- 1 tsp. oregano, dried
- 2-3 TBSP. fresh lemon juice
- If the olives are not oil-cured, rinse them well under cold water to get rid of the brine. Do the same with the capers and drain well.
- Place all ingredients into a food processor and blend until a smooth paste is achieved. Use it as a spread for bread, as a dip for raw vegetables or as a condiment with eggs, potatoes, fish or meat.
The Whipped Feta Cheese spread recipe
- 8 oz. Greek Feta cheese, crumbled
- ¼ cup plain Greek yogurt
- 1 TBSP. cider (or red wine) vinegar
- ½ tsp. sea salt
- ¼ tsp. freshly ground pepper
- 3-4 TBSP. extra virgin olive oil
- In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
- Slowly stream in the extra virgin olive oil, while continuing to pulse (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
- Refrigerate for at least an hour. Bring to room temperature, stir again and serve as a spread for toasted pita wedges, on crostini or with crudités.
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This looks so delicious!
I am so glad you like it! ?
That whipped feta cheese spread sounds great — I’ll have to try it. Thanks for sharing.
I hope you do try it, Alice! Such an easy and flavorful spread! ?
Thank you. Looking forward to trying this on Sunday. Another of your terrific recipe ideas!
I can’t wait to see what you think about it, Suzanne!