Ingredients
- For the Boards:
- 1 pint cherry tomatoes, various colors
- 1 large cucumber, sliced or cut into sticks
- 2 bell peppers, assorted colors, thinly sliced
- 1 cup Kalamata olives, pitted
- 4 oz feta cheese, crumbled or cubed
- 4 oz halloumi cheese, grilled or pan-fried (optional)
- 4 oz prosciutto or salami (optional, for non-vegetarian)
- 1 cup grapes, red or green
- 2-3 fresh figs, quartered (seasonal, optional)
- 1/2 cup walnuts or almonds
- Fresh mint and parsley, for garnish
- For the Homemade Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (approx. 1 large lemon)
- 2 cloves garlic, minced
- 1/4 cup cold water
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- Salt to taste
- Pinch of paprika (optional, for garnish)
- For the Homemade Tzatziki:
- 1 cup plain Greek yogurt (full-fat recommended)
- 1/2 large cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar (optional)
- Salt and freshly ground black pepper to taste
- For the Quick Flatbreads:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1/2 teaspoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil, plus more for brushing
- 3/4 cup warm water (approx. 105-115°F)
Instructions
- 1. Prepare the Dips:
- For the Hummus: In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, cold water, 2 tablespoons olive oil, and cumin. Blend until smooth and creamy, scraping down the sides as needed. If too thick, add more cold water, one tablespoon at a time, until desired consistency is reached. Season with salt to taste. Transfer to a small serving bowl, drizzle with a little olive oil, and sprinkle with a pinch of paprika if desired. Cover and refrigerate.
- For the Tzatziki: In a medium bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, fresh dill, 1 tablespoon olive oil, and red wine vinegar (if using). Stir well to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 2. Make the Quick Flatbreads:
- In a large bowl, whisk together flour, instant yeast, sugar, and salt. Make a well in the center and pour in the warm water and 1 tablespoon of olive oil. Mix with a spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If it's too sticky, add a little more flour; if too dry, a tiny bit more water.
- Divide the dough into 6-8 equal pieces. Roll each piece into a thin, roughly circular or oval shape (about 6-8 inches in diameter).
- Heat a large cast-iron skillet or non-stick pan over medium-high heat. No oil is needed for the pan. Cook one flatbread at a time for 1-2 minutes per side, until puffed up and golden brown spots appear. Brush lightly with olive oil as soon as it comes off the pan. Stack cooked flatbreads and keep warm, covered with a clean kitchen towel.
- 3. Assemble the Mediterranean Brunch Board:
- Choose a large wooden board, platter, or a clean baking sheet as your base.
- Place your bowls of homemade hummus and tzatziki on the board first.
- Artfully arrange the fresh ingredients around the dips: piles of cherry tomatoes, cucumber sticks, bell pepper slices, olives, and grapes.
- Add the feta cheese (crumbled or cubed) and, if using, the grilled halloumi and cured meats.
- Fill in gaps with walnuts or almonds.
- Tuck in the warm flatbreads, either whole, halved, or quartered, around the board.
- Garnish with fresh mint and parsley leaves for a pop of color and freshness.
- Serve immediately and enjoy!
Pro Tips & Notes
- Prep Ahead for Ease: Both the hummus and tzatziki can be made up to 2-3 days in advance and stored in airtight containers in the refrigerator. The flatbread dough can also be made ahead, refrigerated overnight, and brought to room temperature before rolling and cooking.
- Customize Your Board: Feel free to swap out or add any Mediterranean-inspired ingredients you love! Think artichoke hearts, sun-dried tomatoes, roasted red peppers, or different types of cheeses and olives.
- Textural Variety: Aim for a mix of soft (dips, flatbreads), crunchy (nuts, raw veggies), and chewy (dried fruits if using) elements to keep every bite interesting.
- Garnish Generously: A drizzle of good quality extra virgin olive oil over the dips and a scattering of fresh herbs (parsley, mint, dill) can elevate the presentation significantly.
Nutrition Facts (per serving)
- Calories: 450 kcal (approx. per serving, based on 6 servings)
- Protein: 18g
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 8g
- Sodium: 600mg
Frequently Asked Questions
- Q: Can I make this Mediterranean board vegetarian or vegan? A: Absolutely! The core of this board is vegetarian. For a completely vegan board, simply omit the feta, halloumi, and cured meats. You can substitute with marinated artichoke hearts, roasted red peppers, or a vegan feta alternative. Ensure your flatbread recipe is vegan if making them from scratch (this one is).
- Q: How long do the homemade dips last? A: Homemade hummus will keep well in an airtight container in the refrigerator for up to 5-7 days. Tzatziki is best consumed within 3-4 days for optimal freshness and flavor.
- Q: What if I don't have time to make the flatbreads from scratch? A: No problem! Store-bought pita bread, naan, or even sturdy crackers make excellent substitutes. Warm them slightly before serving for the best experience.
Breakfast,Lunch
