Mediterranean Platter Recipe

Combine diced tomatoes, diced cucumber, finely diced red onion, chopped parsley and chopped mint (if using) in a medium bowl.

Whisk together olive oil, red wine vinegar, lemon juice, salt and black pepper in a small bowl or shaking jar.

Pour dressing over the vegetables, toss gently to combine. Taste and adjust seasoning. Chill briefly (10–20 minutes) or serve immediately.

Place mixed olives in a small bowl. Drizzle with 1 tablespoon olive oil and toss lightly. Serve with lemon wedges on the side for squeezing.

Rinse lentils under cold water. Combine lentils and 1.5 cups water in a small saucepan. Bring to a boil, then reduce to a simmer and cook 20–25 minutes until tender but not falling apart. Drain any excess water and let cool slightly.

In a food processor, combine cooked lentils, chickpeas, tahini, lemon juice, garlic clove, cumin, smoked paprika, olive oil, salt and pepper. Purée until smooth, scraping down sides as needed.

If hummus is too thick, add warm water 1 tablespoon at a time until desired consistency is reached (about 1–2 tablespoons). Taste and adjust lemon, salt or spices.

Transfer to a serving bowl, drizzle with a little olive oil and a pinch of smoked paprika for garnish.

Grate cucumber and squeeze out excess moisture using a towel or paper towel until mostly dry.

In a bowl, mix Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper until smooth. Chill at least 15 minutes to let flavors meld.

In a small saucepan, heat oil or butter over medium. Add rinsed basmati rice and gently toast 1 minute, stirring.

Add 1.25 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let sit covered 5 minutes. Fluff with fork, stir in toasted pine nuts (if using) and chopped parsley.

Warm naan in oven at 375°F (190°C) for 4–6 minutes or in a skillet over medium heat 1–2 minutes per side until warm and slightly charred.

Brush with melted butter or olive oil and, if desired, minced garlic. Keep warm wrapped in a towel until serving.

Prepare marinade by whisking olive oil, lemon juice, minced garlic, dried oregano, salt and pepper in a bowl.

For chicken or lamb: toss cubed meat with half of the marinade and marinate 30 minutes to 2 hours in the refrigerator. Thread onto skewers, leaving small gaps between pieces for even cooking.

For vegetable skewers: toss vegetables with remaining marinade and thread onto skewers.

Preheat grill or grill pan to medium-high heat. Grill skewers 8–12 minutes for chicken (until internal temp 165°F/74°C), 8–10 minutes for lamb (to desired doneness), turning occasionally so all sides brown and are cooked through. Vegetables need 6–8 minutes until tender and charred in spots.

Remove skewers and rest meat 3–5 minutes. Season with a little extra salt and pepper and a squeeze of lemon before serving.

On a large platter, arrange small bowls or sections: place tomato & cucumber salad, olives, black lentil hummus and tzatziki. Add a mound of house rice and warm naan on the side.

Place chosen skewers on the platter or on a separate plate. Garnish hummus with olive oil and smoked paprika, tzatziki with a sprig of dill, and rice with parsley and pine nuts.

Serve immediately with lemon wedges and extra olive oil on the side so guests can customize.