A Mediterranean mezze table you can build in an afternoon
A mezze table is a gift to a host. Nothing needs to arrive hot at the same moment, most of it can be made ahead, and guests graze, talk and pass plates at their own pace. Think of it as a collection of small dishes from the eastern Mediterranean tradition, built around vegetables, legumes, bread and fresh herbs. This version serves six to eight and can be put together in an afternoon.
The plan: eight things, not twenty
A good spread has balance rather than size. Aim for:
- Two dips (one chickpea, one yoghurt)
- One cooked vegetable dish
- One fresh salad
- One something salty (olives, feta or pickles)
- One thing with a little crunch (nuts or toasted pita)
- Warm flatbread
Add a small bowl of something sweet at the end, such as dates and orange slices.
Hummus
You need:
- 2 cans (about 400 g each) of chickpeas, drained and rinsed
- 1/3 cup tahini
- Juice of 1 large lemon
- 1 small garlic clove
- 3 to 4 tbsp ice-cold water
- Salt, and olive oil to finish
Blend the tahini and lemon juice first until pale and thick. Add the garlic, chickpeas and salt, then the cold water a spoonful at a time until it is smooth. A few minutes of blending makes it creamy. Spoon into a shallow bowl, press a well into the middle with a spoon and pour in olive oil. Dust with paprika or sumac.
Garlic yoghurt with cucumber
Stir 2 cups thick plain yoghurt with half a grated cucumber (squeezed dry), a small crushed garlic clove, a spoonful of olive oil, chopped mint and salt. Keep it in the fridge until serving. If you cannot find thick yoghurt, strain regular yoghurt through a clean cloth for an hour.
Roasted vegetables with herbs
Cut two eggplants, two red peppers and two zucchini into thick pieces. Toss with olive oil and salt and roast at 220 C for 25 to 30 minutes until browned at the edges. Dress with lemon juice, chopped parsley and a drizzle of pomegranate molasses if you have it. They are good warm or at room temperature, which is why they suit a mezze table so well.
A fresh salad
A chopped salad of tomato, cucumber, red onion and parsley, dressed with lemon, olive oil and salt, brings brightness. Dress it only just before serving, or it will turn watery. A pinch of sumac gives it a pleasant tang.
The salty, crunchy bits
- A bowl of olives (warn guests about pits and provide a small dish for them)
- Feta in a slab, drizzled with oil and oregano
- Quick pickles, such as turnips or cucumbers
- A handful of toasted almonds
- Pita cut into wedges and baked at 180 C for 8 to 10 minutes
Warm bread
Buy fresh pita or flatbread and warm it wrapped in foil for 10 minutes at 160 C. Wrap in a clean cloth so it stays soft. Count on about 1 to 2 pieces per guest.
Afternoon timeline
- 2:00 pm. Make the hummus and yoghurt dip. Cover and chill.
- 2:45 pm. Put the vegetables in to roast. Prep the salad ingredients, but do not combine.
- 3:30 pm. Slice the feta, set out the olives, pickles and nuts.
- 4:15 pm. Warm the bread. Dress the salad.
- 4:30 pm. Everything out. Guests arrive.
For the host
- Mind the guests. Sesame (in tahini), nuts and dairy are common allergens. Label dishes, and use separate spoons for each bowl.
- Keep cold dishes cold. Dips with yoghurt should come out of the fridge shortly before serving, and should not sit out for more than two hours.
- Use shallow platters. They look generous and are easy to reach across.
- Add drinks. Sparkling water with lemon, mint tea or a light white wine pair well.
Serving it
Set everything out at once, in small bowls of different heights, with the bread in the middle. Encourage guests to build their own bites. If you want to turn it into a bigger meal, add grilled fish or chicken. The Portuguese and Italian tables on our site offer natural companions, as in Portuguese dinner at home or Italian Sunday lunch at home. For more ideas from other kitchens, visit our around the world section.
This article offers general food-safety information, not medical advice. Check ingredients carefully if a guest has an allergy.