Best 4 Greek Mezze Salad Recipes

Embark on a culinary journey to the heart of the Mediterranean with the captivating flavors of the Greek mezze salad. This vibrant and refreshing dish, a cornerstone of Greek cuisine, embodies the essence of the country's culinary heritage. A delightful symphony of textures, colors, and tastes, the Greek mezze salad beckons you to indulge in its tantalizing ingredients, promising a burst of freshness and authenticity that will transport your taste buds to the sun-kissed shores of Greece.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK MEZZE PLATTER

Greek mezze platter image

A delicious Greek mezze platter filled with pita bread, dips, fresh vegetables and cheese is the perfect way to feed a crowd and perfect for entertaining.

Provided by Alida Ryder

Categories Appetizer

Time 30m

Number Of Ingredients 9

Ingredients

1 cup hummus
1 cup Easy Greek Tzatziki
Greek meatballs with feta cheese
Dolmades
Kalamata olives
Feta cheese (Drizzled with olive oil and oregano)
baby cucumbers
fresh tomatoes
warmed pita bread

Steps:

Place all the ingredients on a large platter in groups to make serving easier.
Drizzle the feta cheese with olive oil and sprinkle with dried oregano.
Drizzle olive oil over the hummus and top with toasted pine nuts (optional)
Add warmed pita bread and serve.

Nutrition Facts : Calories 502 kcal, Carbohydrate 52 g, Protein 33 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 1183 mg, Fiber 15 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving

GREEK MEZZE SALAD

Greek Mezze Salad image

Our favorite Mediterranean foods all on one plate! We're talking lemony yogurt, cucumber salad, roasted za'atar chickpeas, and grape leaves in this Greek Mezze Salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 11

Ingredients

2 cans (each 13.5 ounces) chickpeas, rinsed and patted dry
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon za'atar, plus more for serving
Kosher salt and freshly ground pepper
2 pitas (each 6 inches), cut into 1-inch wedges (about 2 cups)
1 cup full-fat Greek yogurt
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
1 bunch radishes, cut into 1/4-inch wedges (2 cups)
4 mini cucumbers, halved and cut into 1/4-inch slices (3 cups)
2 cans (each 7 ounces) stuffed grape leaves, drained and halved
Fresh mint leaves, for serving

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss chickpeas with 6 tablespoons oil and za'atar. Season with kosher salt and pepper. Roast 15 minutes. Add pitas to sheet, stir to coat, and roast until chickpeas and pitas are crisp, about 10 minutes more.
Meanwhile, stir together yogurt and zest; season with salt and pepper. In a bowl, toss together radishes, cucumbers, lemon juice, and remaining 2 tablespoons oil. Season with kosher salt and pepper. Just before serving, dollop plates with yogurt mixture; top each with cucumber salad, chickpea mixture, and 2 grape leaves. Garnish with mint, more za'atar, and drizzles of oil; serve.

GREEK SALAD

Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK MEZZE PLATTER

Greek Mezze Platter image

Provided by Ina Garten

Categories appetizer

Time 4h15m

Yield 8 servings

Number Of Ingredients 17

Ingredients

Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme
1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
4 loaves pita bread

Steps:

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
"Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
Preheat the oven to 350 degrees F.
Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

Tips:

- Always use fresh ingredients. Fresh vegetables and herbs will give your salad the best flavor and texture. - Cut the vegetables into uniform pieces. This will help them cook evenly and look more appealing. - Don't overcook the vegetables. Vegetables should be cooked until they are tender-crisp, not mushy. - Use a variety of colors and textures in your salad. This will make the salad more visually appealing and interesting to eat. - Don't be afraid to experiment with different flavors. Try adding different herbs, spices, and dressings to your salad. - Make the salad ahead of time. This will save you time on busy weeknights.

Conclusion:

Greek mezze salad is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. So next time you are looking for a healthy and flavorful salad, give Greek mezze salad a try!