Ingredients
4 whole-wheat pita rounds
4 tablespoons extra-virgin olive oil
4 teaspoons za’atar
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
1 cup hummus
1 cup marinated artichoke hearts
1 cup sliced roasted red peppers
2 cups assorted olives
2 cups cherry tomatoes
4 ounces salami
Instructions
- Preheat your oven to 375°F (190°C). Place the pita rounds on a baking sheet and brush both sides with olive oil. Sprinkle each pita with 1 teaspoon of za’atar. Bake in the preheated oven for 7-10 minutes or until the pita is crispy and golden brown. Once toasted, cut the pita rounds into wedges and set aside.
- In a small bowl, season the Greek yogurt with a pinch of kosher salt and freshly ground black pepper. Stir until smooth and set aside.
- On a large platter or serving board, arrange the toasted za’atar pita wedges, Greek yogurt, hummus, marinated artichoke hearts, roasted red peppers, olives, cherry tomatoes, and slices of salami. Feel free to mix and match the placement of the items on the plate for a colorful and appealing presentation.
- Serve the mezze plate with the toasted pita wedges on the side for dipping into the hummus and yogurt. Enjoy the variety of flavors with each bite!
Notes
This plate is best served fresh, but the components can be prepared in advance and stored separately. Toast the pita just before serving for the best texture.
Feel free to swap ingredients like using different veggies, adding more protein, or substituting za’atar with another seasoning mix.
The pita chips can be toasted ahead of time and stored in an airtight container to maintain crispiness.
- Prep Time: 5 minutes
- Cook Time: 7-10 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
