Mediterranean Snack Platter with Spicy Feta, Za'atar Honey & Mixed Olives

Mediterranean Snack Platter

with Spicy Feta, Za'atar Honey & Mixed Olives

20 MIN
$15.99 4-6 Servings
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Vegetarian
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From the Test Kitchen

For this vibrant platter, toasted pitas and cucumber sticks lend themselves to being dipped, dunked, and piled high with an assortment of spicy lemon feta, tzatziki, za'atar honey, and a tangy duo of pickled and roasted peppers mixed with marinated artichokes.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
Mediterranean Snack Platter with Spicy Feta, Za'atar Honey & Mixed Olives
Title
  • 2 Pocketless Pitas
  • 2 Persian Cucumbers
  • 1 Lemon
  • 1 oz Pitted Niçoise Olives
  • 1 oz Castelvetrano Olives
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 3 oz Feta Cheese
  • ¼ cup Marinated Artichoke Hearts
  • 1 oz Sliced Roasted Red Peppers
  • 2 tsps Honey
  • 1 tsp Whole Dried Oregano
  • 2 oz Pickled Peppadew Peppers
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Quarter and deseed the lemon. In a bowl, combine the za’atar, honey (kneading the packet before opening), and 3 tablespoons of olive oil. In a separate bowl, combine the cheese (crumbling before adding), the juice of 2 lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the Niçoise olives, Castelvetrano olives, oregano, the juice of the remaining lemon wedges, and 1 tablespoon of olive oil. Roughly chop the artichokes. Roughly chop the peppadew peppers. In a bowl, combine the chopped artichokes, chopped peppadew peppers, and roasted red peppers. Quarter the cucumbers lengthwise.

Warm the pitas & serve your dish
2 Warm the pitas & serve your dish

Wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed pitas to a work surface and carefully unwrap. Tear or cut into equal-sized wedges. On a serving platter, arrange the za’atar honey, spicy feta, mixed olives, mixed vegetables, quartered cucumbers, tzatziki, and warmed pitas as desired. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Quarter and deseed the lemon. In a bowl, combine the za’atar, honey (kneading the packet before opening), and 3 tablespoons of olive oil. In a separate bowl, combine the cheese (crumbling before adding), the juice of 2 lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the Niçoise olives, Castelvetrano olives, oregano, the juice of the remaining lemon wedges, and 1 tablespoon of olive oil. Roughly chop the artichokes. Roughly chop the peppadew peppers. In a bowl, combine the chopped artichokes, chopped peppadew peppers, and roasted red peppers. Quarter the cucumbers lengthwise.

2 Warm the pitas & serve your dish

Wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed pitas to a work surface and carefully unwrap. Tear or cut into equal-sized wedges. On a serving platter, arrange the za’atar honey, spicy feta, mixed olives, mixed vegetables, quartered cucumbers, tzatziki, and warmed pitas as desired. Enjoy!

Warm the pitas & serve your dish
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