Mediterranean Fare Recipe

Avanti Food & Beverage — Mediterranean Platter

1. 1

   Prepare the dressing

   In a medium bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 3 tablespoons minced garlic, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon freshly ground black pepper, 1.5 teaspoons kosher salt and 1 teaspoon honey until emulsified. Taste and adjust salt, pepper or lemon to preference.

2. 2

   Assemble the vegetable salad

   In a large bowl combine 2 cups halved cherry tomatoes, 1.5 cups seeded and diced cucumber, 0.5 cup thinly sliced red onion, 0.75 cup pitted kalamata olives and 1 cup sliced roasted red peppers. Pour half of the dressing (about 3 tablespoons or to taste) over the vegetables and toss gently to coat. Let sit at room temperature for 10 minutes to allow flavors to meld.

3. 3

   Finish the salad

   Add 1 cup crumbled feta, 0.25 cup chopped fresh parsley and 2 tablespoons chopped fresh mint (if using) to the dressed vegetables. Gently fold to combine. Taste and add additional dressing, salt or pepper if needed.

4. 4

   Warm and slice proteins & breads

   If using grilled chicken: warm 2 sliced grilled chicken breasts in a skillet over medium-low heat 2–3 minutes, or until heated through; drizzle with a teaspoon of olive oil and a pinch of salt. Warm 6 pita wedges in a 350°F (175°C) oven for 5 minutes or briefly toast in a pan until lightly crisp but pliable.

5. 5

   Plate the platter

   On a large serving platter or board, spoon 1 cup hummus into one bowl and 1 cup tzatziki into another. Drizzle each with a little olive oil and sprinkle the hummus with 0.5 teaspoon smoked paprika and the tzatziki with a few toasted pine nuts (use 2 tablespoons total if using). Arrange the dressed vegetable-feta salad in the center or along one side.

6. 6

   Arrange accompaniments

   Around the bowls and salad, place the warm pita wedges, any additional sliced grilled chicken, remaining whole or halved cherry tomatoes, a few extra olives and roasted red pepper slices for color. Garnish the platter with extra parsley sprigs.

7. 7

   Serve

   Serve immediately while pita and proteins are warm. Provide small spoons for dips and tongs or forks for the salad. Leftovers can be refrigerated up to 2 days (keep dips covered separately).