Aegean Sun Mezze Board
A vibrant, shareable feast for the senses, this mezze board is the epitome of heart-healthy Mediterranean hospitality. We’ve re-engineered the classic platter to feature three stunning, homemade dips: a creamy whipped feta and labneh spread, a smoky red pepper and walnut dip, and a fresh, herb-packed quinoa tabbouleh. Paired with whole-grain pita, marinated chickpeas, and a bounty of crisp vegetables, it’s an effortless way to entertain beautifully and nutritiously.
Servings 10
Calories 518kcal
Ingredients
For the Whipped Feta & Labneh Spread:
- 1 ½ cups non-fat plain Greek yogurt strained to make labneh
- 3 oz reduced-fat feta cheese crumbled
- 2 tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
For the Smoky Red Pepper & Walnut Dip:
- 1 12-oz jar roasted red peppers, rinsed and drained
- ¾ cup raw walnuts
- ½ cup whole wheat panko breadcrumbs
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic
- ½ tsp smoked paprika
- ¼ tsp ground cumin
For the Quinoa Tabbouleh:
- ½ cup dry quinoa rinsed
- 1 cup boiling water
- 2 bunches flat-leaf parsley finely chopped (about 2 cups)
- 1 bunch fresh mint finely chopped (about 1 cup)
- 2 Roma tomatoes finely diced
- 1 large Persian cucumber finely diced
- ½ small red onion finely minced
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
For the Lemon-Herb Marinated Chickpeas:
- 1 15-oz can no-salt-added chickpeas, rinsed and drained
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 2 tbsp chopped fresh parsley
For Board Assembly:
- 5 whole wheat pita rounds
- 1 tbsp extra virgin olive oil
- 1 tsp za’atar seasoning
- 1 pint cherry tomatoes halved
- 2 Persian cucumbers sliced into rounds
- 1 bunch radishes trimmed and halved
- 1 14-oz can artichoke hearts in water, drained, rinsed, and quartered
- 1 cup mixed olives such as Kalamata and Castelvetrano, rinsed well
- Fresh mint and parsley sprigs for garnish
- Lemon wedges for serving
Instructions
- Prepare the Labneh Base: Place the Greek yogurt in a cheesecloth-lined sieve set over a bowl. Let it drain in the refrigerator for at least 30 minutes to release excess whey. Discard the whey.
- Craft the Whipped Feta & Labneh Spread: In a food processor, combine the strained yogurt (labneh), crumbled reduced-fat feta, 2 tbsp extra virgin olive oil, minced garlic, and 1 tbsp lemon juice. Blend until completely smooth and creamy, about 1-2 minutes. Scrape down the sides as needed. Transfer to a serving bowl, stir in the fresh dill, and chill until ready to serve.
- Build the Smoky Red Pepper & Walnut Dip: Wipe out the food processor bowl. Add the rinsed roasted red peppers, walnuts, whole wheat panko, 3 tbsp olive oil, 2 tbsp lemon juice, garlic, smoked paprika, and cumin. Process until the dip is mostly smooth but retains a slight texture. Season with a pinch of black pepper. Transfer to a second serving bowl.
- Construct the Quinoa Tabbouleh: Combine the rinsed quinoa and 1 cup of boiling water in a medium saucepan. Bring to a simmer, then cover, reduce heat to low, and cook for 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool completely. In a large bowl, combine the cooled quinoa, chopped parsley, mint, tomatoes, cucumber, and red onion. Drizzle with 3 tbsp olive oil and 3 tbsp lemon juice, and toss gently to combine. Season with black pepper and transfer to a third serving bowl.
- Marinate the Chickpeas: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, dried oregano, and fresh parsley. Add the rinsed and drained chickpeas and toss to coat thoroughly. Let them marinate while you prepare the rest of the board.
- Toast the Pita and Prepare Vegetables: Preheat your oven to 375°F (190°C). Cut each whole wheat pita into 6 wedges. On a baking sheet, toss the wedges with 1 tbsp of olive oil and the za’atar seasoning. Bake for 6-8 minutes, until crisp and lightly golden. While the pita toasts, wash and prepare all remaining vegetables and rinse the artichoke hearts and olives.
- Assemble the Mezze Board: Place the three bowls containing the dips and the bowl of marinated chickpeas onto your large platter. Artfully arrange the toasted pita wedges, fresh vegetables, artichoke hearts, and olives around the bowls. Garnish the entire platter with fresh mint or parsley sprigs and lemon wedges for squeezing. Serve immediately.
Notes
- Make-Ahead Tip: The dips and tabbouleh can be prepared up to a day in advance and stored in airtight containers in the refrigerator. Let them sit at room temperature for 20 minutes before serving to enhance their flavors.
- Straining Yogurt: Don't skip straining the yogurt. This step removes water and creates the thick, creamy "labneh" base that makes the feta dip luxurious without needing cream cheese.
- Rinsing is Key: To control sodium, it is crucial to thoroughly rinse all canned or jarred items—roasted peppers, chickpeas, artichoke hearts, and olives—under cold running water before using.
Nutrition Facts
Per serving: 1/10 of the platter- Calories: 518
- Total Fat: 25 g
- Saturated Fat: 4.3 g
- Sodium: 410 mg
- Total Carbohydrates: 54 g
- Dietary Fiber: 9 g
- Total Sugars: 9 g (0 g Added Sugar)
- Protein: 12 g