Easy, Frugal Mediterranean Platter
Need a simple, classy budget-friendly way to serve guests? This Meze Platter is the perfect summertime meal for entertaining!
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I’m tired of fighting nature. For some reason, in the summer I forget that turning on the oven and stovetop will turn the entire house to Hades.
So this year I’m focusing on more harmonious meals. We’re making simple foods that feature seasonal veggies and don’t require cranking up the AC.
This simple Mediterranean Meze Platter fits perfectly. It’s meant to be served when the temperatures rise and the oven should stay cold. It begs to be served to guests and lingered over while you focus on your people and less on the kitchen.
Our budget-friendly take on the meze platter is light, filling, and only takes 10 minutes to prepare – including washing and chopping the vegetables and bread. Since the vegetables are in season, they are the most delicious and least expensive you’ll see them all year. Scroll past the recipe to get budget-friendly hacks and homemade versions which save money and feature clean ingredients.
Normally, Meze is served as an appetizer, but let’s be honest. It’s the perfect summertime meal. Pair it with some grilled chicken for the meat-lovers and serve on a bed of lettuce or Simple Yellow Mediterranean Rice.
This is our favorite way to feed guests in the summer because it is:
simple to adapt to food allergies,
and looks classy
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #cheapskatecook and @cheapskatecook on Instagram.
Use seasonal vegetables to get the most flavor and the best prices!
- Cucumbers, sliced
- Carrots, sliced
- Bell peppers, sliced
- Sweet baby peppers, whole
- Cherry tomatoes, whole
- Tzatziki (cucumber sauce)
- Babaganoush (eggplant dip)
- Pita, cut into wedges or halved
- Bread, sliced
- Grilled chicken, thinly sliced
- Chick peas, canned and drained or homemade
- Kalamata olives
- Dates, dried
- Feta, cubed
- Fresh parsley and mint, chopped and sprinkled across the platter
Choose your favorite ingredients from the list above. Arrange them in bowls and on a platter as desired.
Serve as finger food, a pita bar, or a salad bar.
- Use a mandolin (affiliate link) to slice vegetables quickly and easily.
- Chop vegetables ahead of time and keep in the fridge for up to 3 days.
- Try leftover rotisserie chicken or The Only Chicken You Need to Make.
- Sometimes I serve The Only Beef You Need to Make seasoned with Simple Greek Seasoning as a frugal meat option.
You can take the homemade part of this as far as you like. Obviously, you can buy dip and bread at the store. But if you have the time/desire/need-to-be-frugal/need-to-avoid-preservatives, make your own ahead of time with these recipes.
I try to streamline most of my cooking to 1-2 days a week. This works especially well in the summer because I only heat my kitchen once or twice. This way I still make food from scratch that saves money and avoids undesirable ingredients.
Let’s also remember how superior homemade dip is to store-bought.
Here are some homemade recipes:
- The Cheapest Hummus
- Homemade tzatziki
- Homemade babaganoush
- Homemade pita
- Whole grain french bread from The Grain Mill Wagon (my guest post).