Middle Eastern · 15 min
Greek-Style Mezze Platter with Pita, Hummus, Tzatziki & Salad
- 15 min
- 2–6 servings
- 687 kcal / serving
A bright mezze spread with tangy feta, hummus, tzatziki and crisp vegetables; the mix comes together quickly for a weeknight gathering. The textures balance well from crunchy peppers to creamy dips.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ¼ cupbalsamic vinaigrette
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ cuphummus
- ⅓ cupKalamata olives, pitted
- 1orange bell pepper
- 2 heartsromaine hearts
- 1shallot
- ½ cuptzatziki sauce
- 2whole grain pitas
- orange bell peppers
- shallots
- English cucumbers
From the pantry: oregano, dried
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · toaster (optional) · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½English cucumber
- 1orange bell pepper
- 2 heartsromaine hearts
- 1shallot
- orange bell peppers
- shallots
- English cucumbers
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cuphummus
- ½ cuptzatziki sauce
Bakery & bread
- 2whole grain pitas
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- ¼ cupbalsamic vinaigrette
- ⅓ cupKalamata olives, pitted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| balsamic vinaigrette | ¼ cup | ½ cup | ¾ cup |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| hummus | ½ cup | 1 cup | 1 ½ cups |
| Kalamata olives, pitted | ⅓ cup | ⅔ cup | 1 cup |
| orange bell pepper | 1 | 2 | 3 |
| romaine hearts | 2 hearts | 4 hearts | 6 hearts |
| shallot | 1 | 2 | 2 |
| tzatziki sauce | ½ cup | 1 cup | 1 ½ cups |
| whole grain pitas | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce.
- Cut the bell peppers into thin strips and place them in a medium bowl.
- Slice the cucumber into thin half-moons and add to the bowl with the peppers.
- Tear or chop the romaine into bite-sized pieces and add to the bowl.
- Thinly slice the shallot and add to the bowl.
- Roughly chop the artichoke hearts and olives, then add along with the feta, vinaigrette, and oregano; toss to blend the salad and set aside.
- If desired, toast the pita briefly and cut into wedges; arrange on plates with hummus and tzatziki, then top with the salad or serve alongside.
Two tips
- Make ahead: refrigerate the salad up to a few hours before serving and let it come to room temperature before eating.
- Serving idea: offer extra tzatziki on the side for dipping the pita or vegetables.
Nutrition per serving
- Calories
- 687 kcal
- Protein
- 23 g
- Carbs
- 72 g
- Fat
- 38 g
- Fiber
- 16 g
- Sodium
- 1850 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.