Mediterranean Greek Mezze with Dolmas & Tzatziki

Mediterranean Greek Mezze with Dolmas & Tzatziki

Table of Contents

A Greek mezze platter is all about variety, freshness, and sharing. This version combines dolmades (stuffed grape leaves), a creamy tzatziki dip, a crisp Greek salad, and warm pita bread. It’s a colorful, inviting spread perfect for gatherings or light meals. You can keep it vegetarian with rice-stuffed grape leaves or add meat for a heartier option.

Total Time: ~1 hour (45 minutes for dolmades, 15 minutes for salad & dip)
Prep Time: 25 minutes
Cook Time: 30–35 minutes
Servings: 4–6

Ingredients

Dolmades (Stuffed Grape Leaves)

For the Filling:

1 cup rice (short-grain for stickier texture, long-grain for fluffier)

1 small onion, finely chopped

3 tbsp olive oil

2 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

1 tbsp fresh mint, chopped

Salt and pepper, to taste

Optional: ½ cup ground beef or lamb (browned, if using)

For Wrapping:

1 jar grape leaves, rinsed and drained (about 30 leaves)

Tzatziki Sauce

1 cup Greek yogurt

½ cucumber, grated and squeezed dry

1 garlic clove, minced

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp fresh dill (or mint), chopped

Salt and pepper, to taste

Greek Salad

1 ½ cups cherry tomatoes, halved

1 cucumber, diced

½ red onion, thinly sliced

½ cup Kalamata olives, pitted

½ cup feta cheese, cubed or crumbled

See also  Mediterranean Zucchini Frittata

2 tbsp olive oil

1 tbsp lemon juice or red wine vinegar

1 tsp dried oregano

Salt and pepper, to taste

Other Components

Warm pita bread, cut into wedges

Instructions

Prepare the Dolmades

In a skillet, heat 3 tbsp olive oil. Sauté onion until soft. Add rice and cook for 1–2 minutes.

Stir in herbs, salt, and pepper. If adding meat, mix it in at this stage. Add ½ cup water, simmer 5 minutes until rice starts to soften (it will finish cooking later).

Rinse grape leaves and pat dry. Place one leaf shiny side down, add about 1 tbsp filling near the stem end, fold sides in, and roll tightly into a cylinder. Repeat.

Line a pot with extra grape leaves to prevent sticking. Arrange dolmades seam-side down in layers.

Add enough water to cover, drizzle with olive oil, and weigh down with a plate. Simmer on low for 30–35 minutes until rice is cooked through.

Make the Tzatziki

Mix Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.

Chill until ready to serve.

Prepare the Greek Salad

Combine tomatoes, cucumber, red onion, olives, and feta in a bowl.

Drizzle with olive oil, lemon juice or vinegar, oregano, salt, and pepper. Toss gently.

Assemble the Mezze

Arrange dolmades, tzatziki, and Greek salad on a large platter.

Add warm pita wedges on the side.

Garnish with extra herbs and lemon slices if desired.

Tips & Variations

Vegetarian vs. Meat Dolmades: Traditional dolmades are often vegetarian, but adding ground beef or lamb makes them heartier. You can even do a mix—some with meat, some without—for variety.

See also  Crispy Parmesan Onion Fritters

Shortcuts: Use store-bought dolmas (often sold in jars) if you’re short on time. Pair them with freshly made tzatziki and salad to keep the mezze fresh and vibrant.

Herb Choices: Play with fresh herbs—dill, mint, parsley, or even cilantro. Each adds a different Mediterranean flair.

Extra Mezze Additions: Expand the platter with hummus, baba ghanoush, roasted red peppers, or marinated artichokes for a larger spread.

Bread Options: Swap pita for lavash, flatbreads, or even crusty sourdough. Toasting the pita lightly with olive oil and oregano makes it extra tasty.

Make Ahead: Dolmades can be made a day in advance and refrigerated. Serve them cold or at room temperature with a squeeze of lemon.

Tzatziki Twist: Add fresh mint or even a pinch of cumin for a flavor variation.

Salad Upgrade: Add roasted red peppers or capers to the Greek salad for more depth.

Q&A

Q: Can dolmades be made ahead of time?
A: Yes. They taste great served cold or at room temperature. Store in an airtight container in the fridge for up to 2–3 days.

Q: Can I freeze dolmades?
A: Yes. Freeze cooked dolmades in a single layer, then transfer to a freezer bag. Reheat gently in the oven or microwave.

Q: Can I skip the meat for a vegetarian platter?
A: Absolutely. Vegetarian dolmades are traditional and pair beautifully with tzatziki and Greek salad.

Q: How do I prevent the grape leaves from tearing?
A: Rinse and drain jarred leaves well, pat dry, and roll them gently but firmly. Use smaller leaves for easier rolling.

Q: What else can I serve with this mezze?
A: Add hummus, baba ghanoush, roasted vegetables, marinated olives, or cheese for a fuller Mediterranean spread.

See also  Beet Feta Salad

Nutrition

(per serving, approx. 1/4 of platter)

Calories: ~320

Protein: 12g

Carbohydrates: 28g

Fat: 16g

Fiber: 4g

Sugars: 4g

Sodium: ~480mg

(Values vary depending on whether meat is included and portion sizes.)

Conclusion

This Mediterranean Greek Mezze with Dolmas & Tzatziki is a vibrant, shareable platter that highlights the best of Greek cuisine. The stuffed grape leaves are tender and flavorful, the tzatziki adds a creamy, refreshing note, and the Greek salad brings crunch and freshness. Together with warm pita, it’s a versatile appetizer, light lunch, or part of a larger Mediterranean feast that’s perfect for entertaining or casual meals at home.