Cold Mezze Sampler Recipe

In a small bowl, combine the mixed olives and cubed feta cheese.

Drizzle with olive oil and sprinkle with oregano or thyme and lemon zest.

Toss gently to coat and set aside to marinate while preparing other components.

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, salt, and cumin.

Blend until smooth, adding water a tablespoon at a time to reach desired consistency.

Taste and adjust seasoning if needed. Transfer to a serving bowl and drizzle with olive oil before serving.

In a skillet over medium heat, sauté chopped spinach until wilted (about 2–3 minutes). Let cool slightly.

In a mixing bowl, combine softened cream cheese, Greek yogurt, Parmesan, minced garlic, salt, and pepper.

Stir in the cooked spinach and mix until well combined. Chill until ready to serve.

In a food processor, combine roasted red peppers, walnuts, garlic, breadcrumbs, cumin, salt, and red pepper flakes.

Pulse until mostly smooth, then add olive oil and pomegranate molasses.

Blend again until a thick, smooth dip forms. Taste and adjust seasoning if needed.

In a large bowl, combine green and red cabbage, grated carrot, and chopped parsley.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

Pour dressing over the salad and toss well to combine. Let sit for 10 minutes before serving for flavors to meld.