Past Recipes
Middle Eastern Mezze Plate

Middle Eastern Mezze Plate with Tomato-Cucumber Salad, Bulgur, and Beet-Feta Dip

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Recipe Details


Inspired by the concept of small plates and sharable bites, Chef Shanna created this Middle Eastern feast. While mezze often includes a variety of snacks, dips, and salads, this week we’re highlighting a colorful trio that comes together in one complete meal. Hearty bulgur and roasted vegetables are paired with a refreshing salad of tomato, cucumber, and dill, then nestled together with a beet and whipped feta dip. Serve with sesame-toasted pita for scooping.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 850
  • Protein 30g
  • Total Carb 106g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pita breads
    pita breads
  • carrots
    6 ounces
  • red beets
    6 ounces
    red beets
  • bulgur wheat
    1/2 cup
    bulgur wheat
  • pistachios
    1 tablespoon
  • dates
  • feta cheese
    7 ounces
    feta cheese
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • Persian cucumbers
    Persian cucumbers
  • dill
    1/8 ounce
  • toasted sesame seeds
    2 teaspoons
    toasted sesame seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • fine-mesh sieve (optional)
  • blender or food processor (optional)


Cooking Steps

  1. Toast pita chips

    Toast pita chips

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Line a baking sheet with foil. Stack pitas and cut into 8 equal wedges. Place pita wedges on prepared baking sheet and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until golden and crisp, 6-8 minutes. Transfer pita chips to a plate and reserve prepared sheet for Step 3.

  2. Prepare ingredients and cook bulgur

    Prepare ingredients and cook bulgur

    While pita chips bake, rinse all produce. Halve carrots lengthwise, then cut crosswise into ¼-inch half-moons. Peel beets and cut into ½-inch dice. Meanwhile, season boiling water generously with salt. Stir in bulgur and cook until tender, 10 minutes. Using a fine-mesh sieve, drain bulgur; return to pot, off heat. Cover to keep warm until Step 5.

  3. Roast beets and carrots

    Roast beets and carrots

    On foil-lined sheet from pita, carefully toss beets with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired (the sheet may still be hot!); arrange in a single layer on 1 half of sheet. On other half, toss carrots with 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until vegetables are tender, 14-16 minutes.

  4. Make salad

    Make salad

    While vegetables roast, roughly chop pistachios. Roughly chop dates. Cut feta into 4 equal pieces. Halve tomatoes. Cut cucumbers crosswise on a diagonal into ¼-inch slices. Pick dill leaves, discarding stems. In a medium bowl, combine tomato, cucumber, dill, 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Crumble over 1 piece of feta and toss to combine. Reserve remaining feta for next step.

  5. Finish bulgur and make dip

    Finish bulgur and make dip

    When vegetables are roasted, add carrots, dates, and half of beets to pot with bulgur, still off heat. Stir to combine and set aside for serving. In a blender or food processor, add remaining beets; blend until smooth. Add remaining feta and 2 tablespoons water; blend until smooth. Taste and add salt and pepper as desired. Alternatively, finely chop beets and stir together with remaining dip ingredients to combine.

  6. Plate mezze

    Plate mezze

    Divide beet-feta dip between serving plates and spread in an even layer with back of spoon, then garnish with pistachios. Add sections of tomato-cucumber salad and roasted vegetable bulgur alongside. Sprinkle pita chips with sesame seeds and serve with Middle Eastern mezze plates. Or plate in separate bowls and serve family-style. Dig in!

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