Mediterranean Grazing Board

Black board with plenty of bowls, fruits and vegetables like cucumber, olives, dried apricot, pomegranate seeds, dates, orange hummus, tabbouleh salad

Mediterranean Grazing Board

A grazing board is a blend of textures, flavors, and colors. Each item is distinct yet compliments the others to make for a filling meal to share with family and friends. Tiny bowls filled with a range of dips, earthy tabbouleh pickled red onion, crunchy breadsticks, and soft pita make it a delicious Mediterranean feast, to say the least.

Course Appetizer, Snack

Cuisine Greek, Mediterranean, Middle Eastern

Keyword grazing board, grazing platter, mezze platter

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 591kcal

Author Kate Kasbee (Well Vegan)

Ingredients

Quinoa Tabbouleh

½ cup Quinoa
1 cup Water
1 bunch Parsley (fresh) finely chopped
¼ cup Mint leaves finely chopped
8 oz Cherry tomatoes
2 Scallion and chives (mixed) finely chopped
2 Tbsp Olive oil
1 Tbsp Lemon juice (freshly squeezed)
1 clove Garlic (finely chopped)
Salt and Pepper to taste

Roasted Red Pepper Hummus

1 Bell Pepper roasted, peeled and chopped
15 oz Chickpeas (canned) drained, rinsed
3 Tbsp Lemon juice (freshly squeezed)
1 clove Garlic (finely chopped)
2 Tbsp Tahini -> tahini substitutes
¼ cup Olive oil

Quick Pickled Red Onions

2 Tbsp Cane sugar
¾ cup Rice vinegar
½ cup Water hot
¼ tsp Salt
8 oz Red onion (medium) thinly sliced
1 inch Ginger peeled and thinly sliced

Other ingredients on the Board

1 Cucumber thinly sliced
3 Tortilla, flat bread, pita sliced into triangles
16 Crackers
1 cup Pomegranate
½ cup Manzanilla olives, drained
½ cup Kalamata olives drained
8 oz Marinated artichokes drained
9.5 oz Olive tapenade
¼ cup Capers
1 bunch Radish trimmed and halved
10 Figs halved
2 cup Apricot (dried)
1 Lemon sliced into wedges
6 oz Cherry tomatoes

US Customary - Metric

Instructions

Quinoa Tabbouleh

Combine the quinoa and water in a small saucepan and bring to a boil over medium heat. Cover the saucepan and reduce the heat to low.
Simmer the quinoa for 10 minutes, or until the quinoa has completely absorbed the water. Remove from the heat and fluff the quinoa with a fork. Set aside to cool.
Add the parsley, mint, tomatoes, and scallions to a serving bowl.
To make the dressing, combine the olive oil, lemon juice, garlic, salt, and black pepper in a small jar. Secure the lid and shake vigorously to emulsify the ingredients.
Once the quinoa has cooled, add it to the serving bowl and toss with the herbs and veggies. Drizzle the dressing over the salad and stir to combine.
Cover and refrigerate until ready to serve.

Roasted Red Pepper Hummus

Combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and salt in the bowl of a food processor.
As you run the food processor, slowly drizzle the olive oil in through the top. Blend the hummus until completely smooth, about a minute. Taste and season with another pinch of salt if desired.
Scoop the hummus into a bowl, cover, and refrigerate until ready to serve.

Quick Pickled Red Onions

Combine the sugar, rice vinegar, hot water, and salt in a quart-sized jar and secure the lid. Shake vigorously until the sugar and salt dissolve.
Add the onions and sliced ginger to the jar and gently press down with a spoon to submerge the onions and ginger in the pickling liquid. Secure the lid and allow the mixture to come to room temperature before transferring the jar to the fridge.
The flavor of theese quick pickled onions will improve the longer they sit, so try to make them a day or two before serving.

How to put together a grazing board?

Prepare all items and spread it on your countertop, so you can see the colors and the textures next to each other.
Get all your small bowls ready to see which item fits where.
Start with the larger ingredients like salads and dips. Fill in small or medium bowls of tabbouleh (or any other salad) and place it towards one corner.
Continue with the smaller bowls. Place the dips on the opposite ends. Make sure you have a dip or a salad around all 4 corners.
Fan out your vegetables and bread around the bowls as well as towards the edges of the plate.
Finally, fill in the gaps with your selection of fruits, and garnish with fresh herbs and a drizzle of olive oil. And there you have it, your platter is all ready and looking amazing!

Nutrition