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Mediterranean Lenten Platter Recipe: A Classic Greek Spread
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ALEXANDRA'S KITCHEN

Mediterranean Lenten Platter Recipe: A Classic Greek Spread

During the Lenten period in Greece, our table becomes colorful, abundant, and entirely plant-based.

By Alexandras Home

 |  

@home.alexandras

March 04, 2026

By Alexandras Home

Ingredients

  • Cherry tomatoes

  • Cucumber cut in small slices 

  • Carrots cut in small slices

  • Green peppers

  • Fresh onions (spring onions / scallions)

  • Lettuce (Romaine lettuce)

  • Green olives

  • Kalamata olives

  • Roasted red peppers (with parsley, garlic, olive oil, and red vinegar)

  • Dolmadakia (stuffed grape leaves)

  • Melitzanosalata (eggplant dip)

  • Beetroot salad (Patzarosalata)

  • Walnuts

  • Prunes

  • Pita bread

  • Halva

Instructions

SHOP GRATSI white wine

TOTAL TIME

20 minutes

6-10 servings

SHOP GRATSI white wine

During the Lenten period in Greece, our table becomes colorful, abundant, and entirely plant-based. Lent is not about restriction — it’s about simplicity, balance, and gathering around food that nourishes both body and soul. A beautiful Mediterranean platter like this is perfect for sharing. Place it in the center of the table, let everyone serve themselves, and enjoy slow moments with family and friends. And if you’re hosting, this platter pairs beautifully with a chilled glass of Gratsi White Wine — its crisp freshness balances the olives, the dips, and the earthy sweetness of the beetroot and halva perfectly. A beautiful platter deserves equally beautiful companions — try our hearty Eggplant Soufflé in Red Sauce alongside, or explore the street food scene in Exploring Naples: Italy's Blue City. For a deeper dive into Mediterranean wellness, read about Exploring the Blue Zones.

A white colander filled with grape tomatoes is next to green onions, a cucumber, and fresh romaine lettuce leaves on a drying rack. Sliced roasted red peppers marinated with herbs and garlic in a glass container, with additional pepper slices on a striped wooden cutting board. A plate with neatly arranged carrot, celery, and cucumber sticks sits on a wooden board. A glass of light-colored beverage is placed beside the plate.

STEP 1: Wash and Dry the Vegetables

First, wash all your vegetables very well. Then let them dry completely so no extra moisture waters down the platter. Start by adding in a large serving platter or wooden board, two medium bowls in the center — one with the beetroot salad (Patzarosalata) and one with the eggplant salad (Melitzanosalata).

Green onions, romaine lettuce leaves, a cucumber, and small red grape tomatoes are arranged in a white sink, ready to be washed. Two small bowls on a wooden surface: the top bowl contains a deep red spread (likely beetroot dip), and the bottom bowl holds a greenish dip drizzled with olive oil. Each bowl has a spoon inside.

STEP 2: Arrange the Olives

Next, place two smaller bowls with the green olives and Kalamata olives. In another small bowl, add the roasted red peppers sliced and marinated with parsley, garlic, olive oil, and red vinegar.

A woman with curly dark hair, wearing a black top and a striped apron, is slicing red peppers on a wooden cutting board in a modern kitchen with shelves holding jars, dishes, and utensils in the background. Sliced roasted red peppers marinated with herbs and garlic in a glass container, with additional pepper slices on a striped wooden cutting board. Small bowls on a wooden surface filled with various appetizers: green olives, yellow pickled peppers, sliced roasted red peppers with herbs, purple olives, and a bowl of deep red beet dip with a gold spoon.

STEP 3: Arrange the Fresh Vegetables

Arrange the fresh vegetables around the bowls in colorful sections.

A woman with long curly hair stands in a kitchen, looking down as she places her hand into a white colander filled with red bell peppers. Various bowls of ingredients are arranged on the counter in front of her. A wooden board with walnuts, a block of nut-studded halva, sliced cucumbers, grape leaves, green olives, cherry tomatoes, prunes, red peppers, and a bowl of beet dip, all arranged neatly.

STEP 4: Finish with Walnuts and Pita

Finish by adding walnuts and warm pita bread on the side. Serve in the center of the table, pour a glass of chilled Gratsi White Wine and enjoy.

A colorful charcuterie board with grape tomatoes, olives, grape leaves, sliced cucumber, pita, grilled bread, lettuce, dips, red peppers, crackers, and prunes, arranged on a wooden tray. A colorful mezze platter with cucumber slices, cherry tomatoes, olives, grape leaves, red pepper strips, walnuts, hummus, beet dip, carrot sticks, pita bread, and assorted crackers. A woman with wavy dark hair prepares a vegetable platter in a kitchen, holding a container of walnuts and arranging assorted fresh veggies, dips, and olives on a counter in front of her.

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