(Family Features) As rays of sunshine light up backyards and patios, many families take their meals outdoors to enjoy the warm weather while sharing special moments together. More time spent eating meals on the deck or patio calls for recipes that fit your al fresco theme from plant-forward takes on traditional summer fare to platters and spreads that offer everyone something to smile about.
If lunchtime or snacking in the sunshine calls for an even lighter dish, this Mediterranean Platter offers an opportunity for stylish expression that can be prepared ahead of time. As a simple snack that encourages people to gather and socialize, it’s a perfect summer spread that combines veggies, hummus, cheese, and pita bread.
Visit Aramark’s Feed Your Potential website, fyp365.com, to find more ways to celebrate the season.
Mediterranean Platter
Recipe courtesy of Aramark
1/2 lemon, thinly sliced
3/4 teaspoon kosher salt, divided
1/4 teaspoon sugar
3 3/4 teaspoons extra-virgin olive oil, divided
1 cup diced tomato
1 cup diced English cucumber
1 tablespoon diced dill pickle
2 tablespoons sliced green onion
2 tablespoons fresh flat-leaf parsley leaves, chopped
1 1/2 teaspoons red wine vinegar
1/8 teaspoon ground black pepper
1 pound fresh asparagus, trimmed
3 cups hummus
1/2 cup crumbled feta cheese
1 1/4 cups pitted mixed olives
6 pita breads, warmed and quartered
In a bowl, mix lemon, 1/4 teaspoon salt, and sugar. Cover and chill for 2-6 hours. Dice lemon. Mix diced lemon and 1/4 teaspoon olive oil. Cover and chill.
Mix diced lemon, tomato, cucumber, pickle, green onion, parsley, vinegar, 1 1/2 teaspoons olive oil, and 1/4 teaspoon salt. Cover and chill.
Lightly oil grill rack and heat grill to medium. Mix pepper, asparagus, remaining oil, and remaining salt.
Grill asparagus for 2 minutes, or until tender-crisp. Let cool. Cover and chill.
Set large serving platter on work surface. Place hummus and tomato salad in small bowls.
To assemble, place larger items on a platter then arrange smaller items around them. Group pita in several small stacks next to bowls. Arrange feta and olives in the remaining space.
Source: Aramark
