Mediterranean Mezze Platter with the Perfect Rosé Wine Pairing!

Build the ultimate Mediterranean Mezze Platter featuring fresh tabbouleh, creamy whipped feta, cucumber and tomato salad, hummus, olives, and warm flatbread or naan—perfect for a garden lunch, appetizer spread, or a vegetarian meal.

And we’re pairing it all with a dry rosé wine that enhances the herbs, lemon, and richness of each element on the plate. In this video, I’ll show you how to make everything from scratch, plate it beautifully, and pair it with wine like a pro.

📍 Recipe below
🍷 Wine pairing: Dry rosé (or Assyrtiko/Sauvignon Blanc as alternatives)
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Click the link for the recipe: https://www.chefglennb.com/recipes/mediterranean-mezze-platter

#MezzePlate #WinePairing #Tabbouleh #WhippedFeta #Hummus #MediterraneanFood #RoséWine #ChefGlennB #SummerRecipes #GardenToTable

Today we’re putting together the 
ultimate Garden Mezze Platter. We’ve got fresh parsley and mint tabouleh. Cucumber tomato salad. Creamy whipped feta. Hummus, olives, artichoke hearts, and warm naan. And to tie it all together I’m pouring a dry rosé. This is the perfect wine for this spread, 
It’s crisp refreshing and just fruity enough   to compliment all the herbs lemon and 
creamy textures on the plate. [Music] All right so what is a Mezze Platter? It’s the Middle Eastern or Mediterranean 
tradition of taking a bunch of small   dishes serving them to your guest as 
either appetizers or as a light meal. So as you can see I’ve got a lot going on here. The first thing I need to do is 
I want to get my tabouleh made. And in order to do that I need to soak 
my bulgur wheat in some boiling water. All right so I got my bulgur wheat. [Music] I got some boiling water.[Music] All right so I got the boiling 
water on my bulgur wheat. I’m going to cover it. I’m going to let this sit for about 15 20 minutes. It’s going to puff up soak up some of 
that water uh and be nice and fluffy. I’m going to head out into the garden because I 
need some parsley and mint to make this tabouleh. Let’s head out into the garden. All right so I got some nice parsley 
and mint and some sorrel from my garden. Check this out. So I got a nice little bit of parsley there. My mint plant is really small 
and I got what I could from it. And the sorrel I’m going to use 
this as garnish on my platter. So this is perfect timing the bulgur wheat 
needs 15 or 20 minutes to soak and that   gives me perfect time to go ahead and get 
this parsley and mint chopped up. [Music] My bulgur wheat is soaked uh it’s nice and fluffy. All right I got my herbs chopped. To this bulgur wheat I’m going 
to go ahead and add my parsley. And the mint. All right so to this I’m going 
to add my diced tomatoes. Diced cucumber. Green onion. I want to get the zest from this lemon. And I want to get the juice from this lemon. Season it with some salt. Fresh cracked black pepper. Get it mixed up. Got all of those vibrant colors. Fresh greens and reds. And I’m going to go ahead and add 
some olive oil to my tabouleh. A little bit more salt. Go ahead and add a little bit more salt. More lemon juice. That’s what we’re looking for. Okay so I’m going to cover this sit this in the 
refrigerator this is going to sit for 30 minutes. This needs to chill and those 
flavors need to come together. Next is a cucumber tomato salad. Start with my cherry tomatoes. I’ve got them quartered. I’ve got some diced cucumber. These are not diced as small as 
the cucumbers for the tabouleh. Got some red onion. Got a half of a lemon I’m going 
to get the juice from that. Got some extra virgin olive oil. Salt. Black pepper. I’m also adding some Zaatar spice. This is a spice from Afghanistan. Get that all mixed together. It’s a simple tomato cucumber 
salad but really flavorful. A little bit of salt. [Music] Little bit more pepper. And a little bit more Zaatar. That’s bringing good flavor. For the hummus I’ve got to get the 
skins off of these garbanzo beans. It’s a tedious process but 
it’s definitely worth it. So I’ve got a nice clean towel here. And I’m just going to fold a towel over and 
rub the start rubbing these garbanzo beans. And we’re going to rub the 
skins right off of them. Or at least loosen the skins. We’re going to have to peel the skins. But as you can see, skins begin to release [Music] So this is uh an extra step. The skins won’t kill you. But they’re not pleasurable. You don’t want this in your 
nice smooth hummus you know. In addition to that you 
can also use dry chickpeas. You can just take dry chickpeas and soak them 
in water you won’t have to remove any skins. You just soak the dry chickpeas and you can use 
them immediately after they’ve finished soaking. No boiling no cooking no peeling of the skins. I actually prefer that method better. Got my garbanzo beans peeled let’s 
go ahead and make this hummus. Everything goes into the food processor. Tahini paste. Got a garlic clove. I got this lemon I’m going to get the, half 
lemon I’m going to get the zest off of it. And I’m going to get the juice from it. [Music] And I’ve got some olive oil/ So I’ve got this water I’m only going 
to add one tablespoon of it at a time. [Music] We’re getting there. It’s a little thick I’m going 
to add a little bit more water. And at this point I’m going 
to go ahead and season it. Little salt. Little bit more water [Music] Very good. Now for the whipped feta. I’ve got feta cheese, Greek yogurt, lemon,   olive oil and garlic and we’re going 
to get all of that whipped together. First for my feta cheese. I’m just going to crumble 
it into the food processor. I’ve got Greek yogurt. I’ve got a half a lemon here. I’m going to zest it. Olive oil. Garlic. Fresh cracked black pepper. Blend all that together. We want that smooth. And it’s smooth. Perfect. Got some naan. I’ve got a pan back here heating up I’m 
just going to toast this uh in the hot pan. All right so I’m ready to put things together. I’ve got some dishes here and 
the four things that we made   I want to go ahead and get them in these dishes. I’m going to start with my whipped feta. Now to that, I’m going to add a little drizzle of olive. And I’m going to top it with a 
little bit of my Zaatar seasoning. [Music] To this I’m going to add a little smoked paprika. [Music] Came out kind of fast there. All right so I got my Mezze platter done. I’m pairing it with a Whispering Angel Rosé. This is a nonvintage rosé. It’s a French rosé and it’s also 
readily available at Costco. Let’s get some in the glass. All right so it’s signature rosé color. It’s got a nice color on it. Really fruity on the nose. I’m getting watermelon. A little bit of strawberry. Mostly fruit not a lot of uh uh floral. Give it a taste. It’s rose ing. It’s bright it’s fresh got nice punch of acidity. It’s got a little hint of fruit. This is uh so this is this 
is again this is perfect for   uh when you have friends over and you 
want to have light appetizers you could   also have other things along with this but 
this is great for your vegetarian friends. It would be vegan if it 
weren’t for the whipped feta. Everything else on here is vegan. Uh in addition to that it’s a great 
summertime patio backyard type thing. Uh and we’re headed into in that 
direction with the with the weather. So this is perfect timing for that. So I’m going to go ahead 
and get into tasting this. Where do I start so let me get some bread. I want to try this whipped feta. Super excited. Whipped feta first. Wow! It’s got a little hint of garlic in it 
remember we added a clove of garlic. That extra virgin olive oil. And use quality olive oil. This is good olive oil. This is really good. Really good. As you can see I haven’t put it down yet. Okay. Tabouleh. Cucumber tomato salad. [Music] And hummus. All right hummus first. This is fantastic. This is this is uh, this really awakens that 
little boy in me that grew up loving fresh   vegetables and fruit and I’ve become an older man 
now that I’m in love with fruit and vegetables. I’m in love with things that I can grow myself 
I’m in love with things that I can make myself. And this is I mean like I said 
usually you’re buying hummus. Making your own hummus, whipped feta,   tabouleh, these are things that 
we normally buy already prepared. But you can grow some parsley and tomatoes and 
cucumbers and put this type of thing together. It’s so pleasing and so satisfying. All right tabouleh. Fresh mint and parsley. Delicious tomato cucumber. That’s good. It’s been, that tomato and cucumber salad has 
been sitting just long enough for   the onions to have sort of they’ve mellowed 
out and you can taste the onion throughout. Throughout the dressing throughout 
the uh the olive oil and the lemon. Aww man this is good. So, all of these fresh 
flavors let’s see if it pairs. Wow! I figured it would pair. Like I said this is a garden. This is a garden on a platter. This is a garden wine. This is a backyard patio type of wine. And it’s delightful. I’m loving it. [Music] Mmm. Wow! I’m loving it. But I got to double check. Got to double check. Let’s see. Let me get a couple of olives. [Music] You know sometimes the things that you eat 
also make you feel good about yourself. Sometimes I eat things and I feel like wow,   you know like when I could 
have eaten this but I ate that. I feel so much better about 
myself and I feel good inside. Fresh food is the way to go. Fresh healthy food. And this is delicious. All right. Good   olive! Whoa! Oh wow! Guilt free man this is guilt free. That’s a perfect pairing. I’m Chef Glenn B. and as always eat well. [Music]