A mezze (or meze) is a popular style of eating in the Mediterranean and Middle East.

Similar to Spanish tapas, each dish is meant to be shared and the various flavors compliment each other.

Here’s a little walk around our Middle Eastern Mezze Platter.

Each Recipes is linked to the dish titles.

Because many of the dishes are dips of one kind or another, most always a mezze will include fresh herbs & veggies such as cucumber, bell peppers, radish, and mint or parsley and nuts (we included walnuts).

You’ll also want to include pita bread and/or other flatbread type crackers.

Jerusalem Salad brings nice fresh bright flavors to your mezze platter. This side dish is loaded with cucumber, tomatoes, red onion and fresh parsley. It’s tossed in a simple lemon vinaigrette that really gives the salad a burst of citrus flavor.

Tabbouleh is a traditional Lebanese salad made with grains like bulgar, couscous or quinoa that’s tossed with lots of fresh parsley, cilantro and mint, diced tomato and cucumber and dressed with olive oil and lemon juice.

It’s absolutely delicious and gorgeous on a mezze platter.

Baba Ghanoush, a creamy smoky eggplant dip, is a personal favorite and a classic Levantine dish. The rich flavor plays so nicely with the other bright dishes being served.

Labneh (soft Middle Eastern cheese made from strained Greek yogurt) with roasted beets is an easy dish to include on your meze platter.

We also love Kofta Kebab made with ground lamb or beef. They’re packed with fresh herbs and spices and are delicious served on a bed of saffron rice.

With their crispy outside and tender most center, these Falafel are a crowd pleaser.

They get their bright green color from fresh herbs and you know that makes me happy. Falafel are perfect served with a side of creamy Lemon Tahini Sauce.

Marinated Olives & Feta bring a nice salty briny flavor component to our mezze platter.

Every mezze platter should include Hummus. Roasted Garlic & Herb Hummus is a favorite, but we also love Sweet Potato Hummus, Golden Beet Hummus, and Pumpkin Hummus.

Sharing a Middle Eastern Mezze Platter with friends and family is a fantastic way to allow everyone to sample so many wonderful Levantine dishes.

Whether you serve it as an appetizer with cocktails or as light dinner, your guests will be delighted by it’s beautiful presentation and bright fresh flavors.

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All my best,
xo Libby

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I could not wait to get home to my farmers’ market bounty last night.  Most excited about using zephyr squash for the first time and decided on this salad after visiting the sites of Zephyr Farms & The Kitchn.  I simply cut the squash into ribbons and then steamed it until just tender…it still had a nice crunch to it. 

Tossed the squash with roasted corn, caramelized onion, cherry tomatoes, fresh basil, sage, and lemony thyme.  Then dressed it with a little olive oil, white balsamic vinegar, sea salt, fresh cracked pepper & Parmesan cheese.

The salad was light yet layered in flavor.  Fresh herbs are my friend.  They inspire me…

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I only discovered Thai Red Curry a couple years ago while on vacation in Puerto Rico.  Our hotel was directly across the street from a gem of a restuarant that featured both Thai and Indian dishes ~ neither of which we were too familiar with.  Going completely on the recommendations of our server we ordered Pla Choo Chee (Thai Red Curry Fish). 

It was presented on a sizzling platter with it’s spicy almost sweet aroma wafting in the air.  Just the smell of this dish literally took my breath away but in a tantalizing almost seductive way.  (Note: To this point in my life I was a “hot” spicy food wimp).  After one bite my mouth was on fire.  After two bites I began to sweat.  After three bites I was so incredibly hooked on this dish that I completely forgot about the heat.  These flavors were to die for.  My taste buds have never been the same.

When we got home from vacation my first mission was to learn how to make Pla Choo Chee and serve it often.  

Back to the dish above.  On this day the Mahi Mahi looked fresh and inviting.  I found a recipe originally posted by Food Network for a Thai Red Curry version atop an Asian salad.   Coconut milk and red curry paste combine to make a wonderful glaze for this beautiful piece of fish.  Simply broil on low about 15 minutes until firm and able to flake with a fork.  Serve on a bed of greens with shades purple and red.  Top with Asian dressing.  Thai Red Curry Mahi Mahi.  Just beautiful.

Print

Thai Red Curry Mahi Mahi

Cuisine Seafood

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Inspired by Food Network

Ingredients

• 1 lb. Mahi Mahi fillet
• 1/4 cup coconut milk
• 1-2 Tbl red curry paste according to preference
• Assorted greens and shredded vegetables
• Asian dressing omit for gluten free

Instructions

• Combine 1/4 cup coconut milk with 1-2 Tbl red curry paste (according to preference) in a sauce pan and heat through until well combined and slightly thickened.
• Coat the top of the fish and broil on low about 15 minutes until firm and able to flake with a fork.
• Serve on a bed of greens with shades purple and red. Top with Asian dressing.

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Bruschetta is a favorite finger food of mine and Tomato Bread Salad has become a summer staple.  So why not combine them on a beautiful plate?

And as summer rolls on there are tomatoes, tomatoes everywhere… 

Similar ingredients – make this the perfect recipe twist.  

Salad Ingredients

Garden Tomatoes diced (or stuffed)
Fresh Herbs (Basil, Lemony Thyme, Chive, Oregano)
Pan roasted chopped Garlic
Fine diced Red Onion
Thinly sliced Radish
All tossed with Olive Oil, White Balsamic, Sea Salt & Fresh Cracked Pepper

Style your ingredients and serve with fresh baked bread. 

Bruschetta Salad is fresh yet familiar.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

The post Light & Fresh Summer Bruschetta Salad appeared first on Lemony Thyme.