Name: Greek-Style Mezze Platter with Pita, Hummus, Tzatziki & Salad
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; ¾ cup balsamic vinaigrette; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 1 ½ cups hummus; 1 cup Kalamata olives, pitted; 3 orange bell peppers; 6 hearts romaine hearts; 2 shallots; 1 ½ cups tzatziki sauce; 6 whole grain pitas; oregano, dried

Greek-Style Mezze Platter with Pita, Hummus, Tzatziki & SaladGreek-Style Mezze Platter with Pita, Hummus, Tzatziki & Salad — a 25-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

¾ cup balsamic vinaigrette

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

1 ½ cups hummus

1 cup Kalamata olives, pitted

3 orange bell peppers

6 hearts romaine hearts

2 shallots

1 ½ cups tzatziki sauce

6 whole grain pitas

oregano, dried

Instructions

Wash and dry the fresh produce.

Trim, seed, and halve bell peppers crosswise, then slice into thin strips. Place in a large bowl.

Trim and halve cucumbers lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the bell pepper.

Chop or tear lettuce into bite-sized pieces. Add to the bowl.

Peel, halve, and slice shallots crosswise into thin half-moons. Add to the bowl.

Drain and roughly chop artichokes. Add to the bowl.

Roughly chop olives. Add to the bowl, along with the feta, vinaigrette, and oregano. Toss to combine the salad and set aside.

Toast pita if desired, then cut into wedges.

Divide salad and pita between plates; serve with hummus and tzatziki. Enjoy!

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