Greek Dolmades Platter with Beans & Pickles
Tender grape leaves stuffed with herby rice, served warm alongside creamy gigantes plaki, tangy pickled cauliflower, and bright lemon. A Mediterranean spread that feels fancy but comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Pour gigantes plaki into a small skillet with the tomato sauce. Drizzle with 1 tbsp olive oil and stir in oregano.
Step 2
Heat over medium until the beans are warmed through and fragrant, about 5 minutes. Taste and season with salt and pepper.
Step 3
Meanwhile, warm the dolmades in a bowl: microwave for 2 minutes or place jar in a pot of warm water for 3 minutes.
Step 4
Transfer warmed dolmades to a serving plate. Arrange gigantes plaki, pickled cauliflower, and lemon slices alongside.
Step 5
Drizzle everything with remaining olive oil and red wine vinegar. Scatter dill over the dolmades and beans.
Step 6
Serve warm or at room temperature. Squeeze lemon over dolmades just before eating.
Tools you’ll need
- small skillet (8-inch)
- microwave or small pot
- serving plate
- spoon
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