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Mediterranean Mezze Platter: Lemon-Herb Seafood Salad, Hummus-Style Dip, and Crunchy Greens

When you want dinner that feels like a spread, a mezze platter delivers. This one is built around two crowd-pleasers—lemon-herb seafood salad and a hummus-style dip—then rounded out with crunchy greens, sliced cucumbers and tomatoes , and pita or crisp crackers for scooping.

6 portions · 1 full batch · 1 hour 25 minutes

Original recipe: Serves 6–8 as an appetizer platter (or 4 as a main).

Jump to ingredients
Top-down view of Mediterranean dishes including salads and seafood on an elegant table setting.

Efe Burak Baydar / Pexels · Photo source · License

Stock photograph used as serving inspiration; it is not a photograph of a kitchen test of this recipe.

How much are you cooking?

6 portions · 1 full batch · 2 portions now · 4 for later

Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.

For the original batch: Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

1) Lemon-Herb Seafood Salad

  • 1 1/2 lb seafood fillets or shrimp (choose one: cod/halibut-like, salmon-like, or shrimp)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil, divided
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh dill (optional)
  • 1 small shallot, finely minced (about 2 tbsp)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (about 2 lemons), plus extra lemon wedges for serving
  • 1 tbsp Dijon mustard
  • 2 tsp honey (or maple syrup)
  • 1/2 tsp ground cumin (optional)
  • 1/4 cup chopped celery or cucumber, for crunch (optional)
  • 2 tbsp capers, rinsed and drained (optional)

2) Hummus-Style Dip (Fast)

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2–3 tbsp fresh lemon juice
  • 1 small garlic clove, minced (or 1/4 tsp garlic powder)
  • 1/2 tsp kosher salt, plus more to taste
  • 2 tbsp extra-virgin olive oil, plus more for serving
  • 3–6 tbsp ice water (to thin)
  • Optional garnish: smoked paprika, chopped parsley, olive oil swirl

3) Crunchy Greens + Toppings

  • 6 cups mixed greens (arugula, romaine, baby spinach), washed and dried
  • 1 English cucumber, thinly sliced
  • 2 medium tomatoes, diced (or 1 pint cherry tomatoes, halved)
  • 1/4 red onion, thinly sliced (optional)
  • 1/4 cup crumbled feta (optional)
  • 1/4 cup Kalamata olives, sliced (optional)
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • Black pepper to taste

4) For scooping

  • Pita wedges (about 2 pita) or 2–3 cups crisp crackers

Method

Recipe by Heather Schiefelbein.

  1. Cook the seafood. Pat seafood dry. Season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. For fillets: cook 3–5 minutes per side (thickness-dependent) until opaque and just flakes with a fork. For shrimp: cook 1–2 minutes per side until pink and opaque. Transfer to a plate and cool until just warm (about 10 minutes). Flake seafood into bite-size pieces.
  2. Make the lemon-herb dressing and toss. In a bowl, whisk shallot, Dijon, honey, lemon juice, cumin (if using), and 1/3 cup olive oil. Stir in parsley (and dill if using). Fold in flaked seafood. Add capers and celery /cucumber if using. Taste and adjust salt and lemon. Texture cue: seafood should be opaque and flaky (not rubbery), and the salad should look glossy from dressing.
  3. Chill to meld flavors. Cover and refrigerate 30–45 minutes. Keep it cold; you’ll serve it as a chilled or cool salad.
  4. Blend the hummus-style dip. Combine chickpeas, tahini, lemon juice, garlic, salt, and 2 tbsp olive oil in a food processor or blender. With the machine running, add ice water 1 tbsp at a time until smooth and spoonable. Scrape down as needed. Texture cue: should be thick-smooth but scoopable; it should not be pasty.
  5. Prep the crunchy greens. In a large bowl, gently toss greens with cucumber, tomatoes, and (if using) onion. Whisk lemon juice, olive oil, salt, and pepper, then drizzle over and toss again.
  6. Assemble the platter. Spread hummus-style dip in a shallow bowl. Mound the lemon-herb seafood salad in a second section. Arrange crunchy greens around or alongside. Top greens with feta and olives if using. Serve with pita wedges/crackers and lemon wedges for squeezing.

Serving, later meals and useful notes

Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.

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