Mediterranean Breakfast Platter
This Mediterranean breakfast platter brings together falafel, creamy dips, tabouli, fresh vegetables, feta, olives, and warm pita for a generous brunch spread. Prepare the individual recipes ahead of time for an easy 30-minute assembly when you are ready to serve.
Ingredients
- Falafel, store-bought or homemade
- Hummus, store-bought or homemade
- Baba Ganoush, store-bought or homemade
- Feta cheese or labneh
- Tabouli, store bought or homemade
- 1 to 2 tomatoes, sliced
- 1 English cucumber, sliced
- 6 to 7 radishes, halved or sliced
- Assorted olives, I like a mix of green olives and kalamata olives
- Marinated artichokes or mushrooms
- Extra virgin olive oil and Za'atar, for dipping
- Pita Bread, sliced into quarters
- Grapes, for a palete cleanser
- Fresh herbs, for garnish
Instructions
- Plan ahead. If you are making the individual recipes from scratch, begin at least the night before. The dried chickpeas for the falafel need to soak overnight.
- Make the falafel. Prepare the falafel according to the recipe. You can also purchase prepared falafel from a local Middle Eastern market.
- Prepare the dips. Make the hummus and baba ganoush according to their recipes. Both can be prepared the night before and refrigerated. If you like, use roasted garlic hummus or roasted red pepper hummus in place of classic hummus.
- Prepare the cheese and tabouli. Slice the feta or make the labneh according to the recipe. Prepare the tabouli, which can be made a couple of days ahead and refrigerated in a tightly sealed container.
- Slice the fresh ingredients. Slice the tomatoes and cucumber, then halve or slice the radishes. Cut the pita into quarters.
- Arrange the bowls. Spoon the hummus, baba ganoush, tabouli, extra virgin olive oil, and za’atar into separate bowls. Place the largest bowl in the center of a large board or platter, then arrange the remaining bowls around it to create shape and movement.
- Build the platter. Fill the spaces between the bowls with the falafel, feta or labneh, fresh vegetables, olives, marinated artichokes or mushrooms, and pita.
- Finish and serve. Add the grapes and garnish with fresh herbs, if you like. Serve and let everyone help themselves.
Notes
- About the timing: The 30-minute preparation time covers assembling the platter once the individual components are ready.
- Make the falafel ahead: Shape and freeze the falafel patties days or even weeks in advance. Cook them from frozen according to the falafel recipe.
- Prepare the cold components ahead: Hummus, baba ganoush, and tabouli can be made one or two nights in advance and stored separately in tightly sealed containers in the refrigerator.
- Use the deli counter: Look for assorted olives, marinated artichokes, mushrooms, or roasted peppers at your grocery store’s deli or olive bar.
- For a larger brunch: Serve the platter with shakshuka, a spinach frittata, or a Mediterranean egg casserole.
- Shop this recipe: Early Harvest Extra Virgin Olive Oil and Za’atar Spice Blend.
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