Name: Chilled California Mediterranean Mezze Picnic Board
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup cooked farro, cooled (substitute quinoa for gluten-free); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 small fennel bulb, thinly shaved; 1/2 small red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and sliced; 1/4 cup fresh mint leaves, torn; 1/4 cup fresh parsley, chopped; 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice; 1 tsp pomegranate molasses (optional, for brightness); Kosher salt, to taste; Freshly ground black pepper, to taste; 8 oz hummus (store-bought or homemade); 8 oz vegan tzatziki (store-bought or homemade); 4 warm pita breads or gluten-free flatbreads, cut into wedges; 1 cup baby carrots; 1 cup snap peas; 1 cup grapes or seasonal stone fruit

Chilled California Mediterranean Mezze Picnic Board

CookwithNewsletter

Channel the languid joy of a summer float trip with this vibrant Mediterranean mezze board, designed for effortless evenings and shared laughter. Crisp vegetables, juicy fruit, and herby farro salad surround creamy vegan dips—ideal for leisurely grazing with friends. Bringing together California’s summer produce with Middle Eastern-inspired flavors, this meal is meant to be eaten with your hands and savored at sunset, whether you’re riverside or simply dreaming of it. No grilling, no fuss—just cool, layered textures and a picnic vibe that extends the magic of the riverbank into dinnertime.

Ingredients

Instructions

Prepare the salad: In a large bowl, combine the cooked farro, cherry tomatoes, cucumber, shaved fennel, red onion, olives, mint, and parsley.
Drizzle the olive oil, lemon juice, and pomegranate molasses over the salad. Season generously with kosher salt and black pepper. Toss gently to combine. Chill while preparing the rest of the platter.
Arrange the mezze: On a large platter or wooden board, spoon the hummus and vegan tzatziki into separate small bowls. Set on the board.
Scatter the farro salad in a generous pile next to the dips.
Arrange the pita wedges, baby carrots, snap peas, and grapes or stone fruit around the board for color and easy grabbing.
Serve immediately, or cover and chill for up to 2 hours before serving. (Best enjoyed slightly cool, riverside or lakeside!)