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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.

Martha Stewart Living, July/August 2017

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Read the full recipe after the video.

Recipe Summary

prep:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

We love Divina brand stuffed grape leaves, available at Whole Foods and at amazon.com.

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