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What is a Mezze Platter?

A Mezze platter consists of small meals or appetizers served together on a board or platter, perfect for gathering with friends and family and enjoying. The purpose of these Mezze platters, is that they are fuss-free, easy to put together, and uses foods that require little for almost little preparation, unless you are like me and want to make items from scratch, lol!

How do I pick a Mezze platter theme?

The types of mezze platters will depend on what you plan on serving. But when thinking of how to prepare yours, I would think of a region, and create your boards around all of those types of foods. Here are some of my favorite platters to create:

  1. Greek Mezze platters
  2. Middle eastern Mezze platters (I went with this theme for mine)
  3. Mediterranean Mezze platters

Building the platters:

Remember Mezze is for sharing. And so the more items you load onto your platter the better, so be sure to use your largest platter, or use two platters. I personally like to do a mix of store bought items along with some fresh homemade items. Because I think it just adds that much more love to the platters.

Dips and spreads:

There are so many great store bought options you can pick up for a quick and easy option. But if you have the time, these homemade options are so yummy, vegan tzatziki,  cilantro Greek hummus, and cauliflower hummus. They are great options for spreading on warm pita bread or dipping in pita chips. But like I said, you can pick up your favorite store bought versions if in a time crunch.


Chop up an assortment of fresh vegetables and place throughout the board. What you choose will depend on your theme, but some of my favorites are radishes, grilled eggplant, grilled peppers, Persian cucumbers, steamed asparagus, artichokes, and cherry tomatoes.


And if you have time a small fresh salad is always a hit. And for mine, I went with my grain free cauliflower tabbouleh. It is so light and refreshing and perfect for this platter. But you could also do a fresh cucumber salad too.

Olives and cheese:

I like to add a mix of Kalamata olive, green olives, and fresh chopped up feta cheese. And I love the taste of grilled halloumi cheese, so if you have the time, grill up some halloumi cheese for a few minutes each side.


I like to have a mixture for all my guest to enjoy. And so homemade air fried lamb meatballs are a must! I like to make them bite size, so that they are easier to enjoy with everything. Another great option is picking up your favorite plant based falafels in case any of your guest don’t eat meat. Or making your own from scratch, here is my recipe. And you can’t forget the dolmas, such a yummy option, and pretty filling.

Breads and crackers:

And you will need a vessel to use for all the dipping. Of course, warm pita bread or flat bread is my number one choice. But you can also use crostini and crackers too.

Putting it all together:

And the fun part, is putting your platter together. I first add my small bowls and fill with my dips, spread, and olives. And then I add everything around those small bowls. There really isn’t a right or wrong way to create your platters, so just have fun with it. I personally like to make sure there is a good mix of color throughout to help make the platter pop.

Prep ahead of time:

And if you are making homemade options, they are great to meal prep ahead of time. So that the day or evening you plan on enjoying, you simply have to plate, and enjoy.

I hope this simply guide helps you create a beautiful Mezze platter next time you are entertaining or just enjoying a little date night at home.

Check out these other entertaining ideas:

How to Make a Crudité Platter

How To Build A Charcuterie Board

Chickpea falafels


  • 1 15.5 oz can of Chickpeas rinsed and drained
  • 1/2 cup Cilantro
  • 1/2 tsp Cumin
  • 1 tsp Coriander
  • 1/4 tsp Turmeric
  • 1/3 cup diced onion
  • 2 Tbsp Olive oil
  • 2 Tbsp full fat coconut milk
  • 1/2 cup almond flour
  • Add to food processor and process, let sit in fridge for 30 minutes, form into patties, bake 400 for 20-25 minutes.

Butternut squash hummus:

  • 1/2 cup Roasted Butternut squash
  • 1 roasted garlic clove
  • 1 Tbsp Olive oil
  • Juice of 1 Lemon
  • 1-2 Tbsp tahini
  • 1/4 tsp chili powder
  • Salt + pepper
  • Add everything to food processor and process.

Tomato cucumber salad

  • 1/2 cup cherry tomatoes
  • 2 Persian cucumbers
  • 1/3 cup sliced red onions
  • 1/4 cup red wine vinegar
  • 2 lemons juiced
  • 1 tsp garlic powder
  • Salt + pepper to taste
  • Add to a bowl and mix everything.


Vegan tzatziki sauce


  • 1 cup soaked cashews I soaked in hot water for 30 minutes and then drained and rinsed
  • 1 Tbsp mint
  • 1 Tbsp parsley
  • 1 Tbsp dill
  • 3 Tbsp red wine vinegar
  • 1 tsp minced garlic
  • 1 lemon juiced
  • Salt + pepper to taste
  • 1 small Persian cucumber
  • 1/4 cup red onion
  • 1/3 cup water Optional: if you want sauce to be thinner (I did not use in mine)


  • Pulse in food processor until desired consistency
  • If too thick add 1 Tbsp at a time of water to thin out

Air fried Lamb meatballs

Makes 15


  • 1 lb ground Buy Ranch Direct lamb
  • Couple sprays of avocado oil spray
  • 1/2 tbsp fourth and heart California garlic ghee
  • 1 Red bell pepper diced
  • 1/3 cup diced red onion
  • 1/3 cup diced Cilantro
  • 1/3 cup diced Zucchini
  • 1 tbsp Primal Palate Super gyro seasoning
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 2 garlic cloves minced
  • Salt + pepper to taste


  • Add your veggies to a food processor and pulse a couple times to dice
  • Sauté your veggies for 5-7 minutes with ghee and let cool completely
  • Season your lamb with super gyro seasoning, turmeric, coriander, cumin, salt and pepper, garlic
  • Add sautéed veggies to lamb, mix with hands, and form into meatballs
  • Spray your air fryer rack with avocado oil spray
  • Add meatballs and cook in air fryer 370 for 15 minutes (you can cook in a pan or bake 350 for 20 minutes)


Cilantro Greek Hummus

Makes about 1 1/2 cups


Cilantro Hummus:

  • 1 15 oz can chickpeas drained and rinsed
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp tahini
  • 1 lemon juiced
  • 1 lime juice
  • 1/2 cup cilantro
  • 1/3 cup olive oil
  • 3 garlic cloves minced


  • 2 Tbsp chopped Persian cucumber
  • 2 Tbsp chopped red onion
  • 1 Tbsp chopped cherry tomatoes
  • 1 Tbsp chopped Kalamata olives
  • 1 Tbsp feta cheese
  • 1/2 Tbsp chopped cilantro



  • Drain and rinse the chickpeas
  • Add everything to food processor and process until you get a smooth consistency
  • Add it to a bowl
  • Top with the topping
  • Enjoy with pita chips, pita bread, flat bread, crackers, veggies

Cauliflower Tabbouleh

Serves 4


  • 1 12 oz bag frozen riced cauliflower substitute 2-3 cups raw cauliflower rice by processing cauliflower florets in food processor
  • 1 Tbsp ghee or any type of oil oil you use only use if cooking your cauliflower if keeping cauliflower raw omit
  • 3 garlic cloves
  • 1 cup chopped cherry tomatoes
  • 1/3 cup chopped parsley
  • 1/3 cup chopped cilantro
  • 1 Tbsp chopped mint
  • 1/3 cup diced red onions
  • 2 person cucumbers chopped
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 lemon juiced
  • Salt and pepper to taste



  • Optional step: warm your ghee in a medium pan on medium heat
  • Add the frozen riced cauliflower, salt and pepper, and 3 garlic cloves minced, and sauté for 5 minutes, and let it cool completely
  • If you are keeping cauliflower raw, skip the sautéing part and add everything to a bowl
  • Add everything to a bowl and mix
  • Taste and adjust seasoning if needed