Mediterranean Mezze Platter

For me, relaxed meal presentations will forever be classic because this style somehow promotes discussion and active interest in what’s being served. With this platter, I assembled some of my favorite Mediterranean recipes — dips for challah, salads, and marinated vegetables that work harmoniously for maximum flavor.

Directions

Prepare the Herb-Marinated Olives

1. Trim and cut fennel bulb in half.

2. Using a hand peeler, shave 12 strips from the bulb and place in a large bowl.

3. Add the remaining ingredients. Stir well and let marinate at room temperature for one hour before serving.

Prepare the Tahini-Stuffed Dates

1. Carefully remove the pits from the dates.

2. Fill with tahini — about one-half to one full teaspoon per date, depending on preference and date size.

3. Sprinkle lightly with sea salt and sesame seeds.

Notes:

You will have leftovers. These freeze wonderfully.

Prepare the Smoky Baba Ghanoush

1. Heat the broiler on your stovetop.

2. Pierce eggplants with a fork or knife, and place them about two inches (five centimeters) from the heat.

3. Turn until blackened and softened, about 10–12 minutes.

4. Once cooled, slice eggplants in half and scrape softened flesh out. Place in a strainer and sprinkle with salt. After five to 10 minutes, squeeze to remove excess liquid.

5. Mix eggplant, 1/2 teaspoon salt, tahini, lemon juice, and cayenne with a whisk or a fork until you have a smooth, textured consistency.

6. Serve in a small round dish. Before serving, sprinkle with paprika, chopped parsley, and pomegranate arils for color.

Prepare Nechama’s Hot Pepper Salad

This salad has been a staple in our family for decades, and I share the recipe whenever I get a chance!

1. Combine tomatoes, jalapeños, and onion in a small container or bowl.

2. Add dressing. Taste and adjust. This salad can handle salt and vinegar well, as the jalapeños soak up a lot of the flavor. Serve cold.

Prepare the Red Cabbage Salad

1. Combine cabbage, raisins, and almonds in a large bowl.

2. Mix dressing ingredients and add to salad.

Prepare the Quinoa and Herb Salad

1. Place quinoa in a saucepan and add the water and salt. Stir, cover the pan, and bring to a boil over medium-high heat. Turn the heat to low and cook for 10–12 minutes or until water is fully absorbed. Remove from heat and let rest for 15 minutes.

2. Fluff with a fork and place it in a large salad bowl.

3. Meanwhile, mix the dressing ingredients to combine.

4. Add the chopped herbs to the quinoa, followed by the dressing. Toss to combine.

Notes:

This can be prepared three days in advance. Add dressing right before serving.

Prepare the Caramelized Shallots

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. Heat the oil in a pan. Add the shallots and sugar and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.

3. Add the vinegar and salt. Toss well.

4. Place the frying pan in the oven and roast for 15–30 minutes, depending on the size of the shallots, until they’re tender. Serve hot.

To Serve

1. Serve with some chummus, s’chug, figs drizzled with balsamic, and quartered quick-pickled radishes. Arrange all the components on a platter or grazing board.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

Dips Marinated vegetables Mediterranean Mediterranean food Mezze platter Olives Party food Platters Rivki rabinowitz Salads Shabbos Succos Succot Sukkos