Vegetarian Greek Mezze Plate with Dolmades and Feta

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A shareable assortment of stuffed grape leaves, marinated vegetables, and creamy feta cheese, perfect for a Mediterranean appetizer. This Greek-inspired vegetarian recipe, ready in about 15 minutes, pairs feta cheese, cubed, kalamata olives, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 pieces stuffed grape leaves (dolmades), store-bought or homemade
• 1 cup feta cheese, cubed
• 1/2 cup kalamata olives
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/2 cup roasted red peppers, sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh oregano leaves
• 4 lemon wedges
• 4 pieces pita bread, cut into triangles

Instructions

1. Step 1: Arrange 12 stuffed grape leaves evenly on a large serving platter.
2. Step 2: Scatter 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/2 cup sliced roasted red peppers, and 1/2 cup kalamata olives around the grape leaves.
3. Step 3: Distribute 1 cup cubed feta cheese over the vegetables and grape leaves.
4. Step 4: Drizzle 3 tbsp extra virgin olive oil over the entire platter and sprinkle with 2 tbsp fresh oregano leaves.
5. Step 5: Garnish with 4 lemon wedges placed around the edges for squeezing.
6. Step 6: Serve the mezze plate alongside warm pita bread triangles for dipping and scooping.