Ingredients
Muhammara
Whipped feta
Tabbouleh
Pita bread
Cherry tomatoes
Sliced Persian cucumbers
Halved or quartered radishes
Halved artichoke hearts
Green and kalamata olives
Cubed feta
Lemon wedges
Fresh mint and/or parsley sprigs
Instructions
- Place dips (muhammara, whipped feta) and tabbouleh in small bowls and set them on the platter first.
- Add fresh vegetables like cherry tomatoes, cucumbers, radishes, and artichoke hearts around the dips.
- Arrange cubed feta and olives in small clusters for variety.
- Fill in gaps with pita bread pieces, lemon wedges, and sprigs of fresh mint or parsley.
- Ensure the platter looks full and colorful, with all components easy to reach.
Notes
- Mix up dips—try hummus, baba ganoush, tzatziki, or labneh with olive oil and za’atar.
- Swap tabbouleh for couscous salad, Greek salad, or a tomato cucumber salad.
- Add sweet accents like dried figs, dates, or apricots.
- For a heartier platter, include falafel or stuffed grape leaves.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack, Light Meal
- Method: No-cook
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: Varies
- Calories: 250
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
