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Fresh Greek Mezze Platter with Summer Tzatziki and Dolmades

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A vibrant and authentic Greek mezze platter featuring creamy summer tzatziki and tender dolmades, perfect for casual gatherings and light dinners.

Ingredients

Scale
  • For the Tzatziki:
  • 1 large cucumber, peeled and grated (preferably English cucumber for fewer seeds)
  • 2 cups (480 ml) Greek yogurt, full-fat or strained for creaminess
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh mint, chopped (optional)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • For the Dolmades:
  • 1 jar (about 16 oz / 450 g) grape leaves, rinsed and drained
  • 1 cup (190 g) long-grain white rice, rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) olive oil, plus extra for drizzling
  • 1/4 cup (15 g) fresh dill, chopped
  • 1/4 cup (15 g) fresh mint, chopped
  • Juice of 1 lemon, plus slices for garnish
  • Salt and pepper, to taste
  • 2 cups (480 ml) vegetable or chicken broth (for cooking)
  • Additional Mezze Platter Items (Optional but recommended):
  • Kalamata olives
  • Cherry tomatoes
  • Feta cheese chunks
  • Warm pita bread
  • Roasted red peppers

Instructions

  1. Prepare the cucumber for tzatziki (10 minutes): Grate the peeled cucumber using the large holes of a grater. Place the grated cucumber in a fine mesh sieve or cheesecloth and press firmly to remove excess water. Set aside.
  2. Mix the tzatziki (5 minutes): In a medium bowl, combine the Greek yogurt, minced garlic, chopped dill, mint, lemon juice, and olive oil. Add the drained cucumber and stir gently. Season with salt and pepper to taste. Cover and refrigerate to let flavors meld while you prepare the dolmades.
  3. Prepare the dolmades filling (10 minutes): Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until soft and translucent (about 5 minutes). Add rinsed rice, stirring to coat grains with oil. Pour in 1 cup broth and bring to a simmer. Cover and cook gently until rice absorbs liquid but is still slightly undercooked (about 10 minutes). Remove from heat, stir in dill, mint, and lemon juice. Season with salt and pepper. Let cool slightly.
  4. Roll the dolmades (15 minutes): Lay a grape leaf flat with the stem end facing you. Place about 1 tablespoon of rice filling near the stem end. Fold the sides over the filling, then roll up tightly from the stem end to create a neat parcel. Repeat until filling or leaves are used up.
  5. Cook the dolmades (40 minutes): Line the bottom of a saucepan with a few grape leaves to prevent sticking. Arrange the dolmades seam-side down in tight layers. Drizzle with remaining olive oil and lemon juice, then pour the remaining broth over them. Place a heatproof plate on top to weigh them down and keep them submerged. Cover and simmer gently for about 40 minutes, until leaves are tender and rice is fully cooked.
  6. Assemble the mezze platter (5 minutes): Arrange dolmades, chilled tzatziki, olives, feta, cherry tomatoes, roasted peppers, and warm pita on a large platter. Garnish with lemon slices and fresh herbs. Serve immediately or chilled.

Notes

Do not over-strain the cucumber to keep tzatziki silky. Use gentle but firm pressure when rolling dolmades to avoid tearing leaves. Keep dolmades submerged while simmering to prevent unraveling. Tzatziki benefits from chilling at least 1 hour before serving. Leftovers taste better the next day. For gluten-free, substitute pita with gluten-free flatbreads or veggies. For dairy-free tzatziki, use coconut yogurt.

Nutrition

Keywords: Greek mezze, tzatziki, dolmades, summer recipe, Mediterranean, appetizer, easy, homemade, fresh herbs

Find it online: https://goldensimmer.com/fresh-greek-mezze-platter-recipe-easy-homemade-summer-tzatziki-and-dolmades-guide/