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
- 1 jar (12-16 oz) jarred dolmades (grape leaves stuffed with rice)
- 1 can (14 oz) canned gigantes plaki (giant butter beans in tomato sauce)
- ½ cup pickled cauliflower (store-bought or jarred)
- 1 whole fresh lemon
- 2 tbsp extra-virgin olive oil
- ½ tsp dried oregano
- 1 tbsp red wine vinegar
- 2 tbsp, chopped fresh dill (or parsley)
Instructions
- 1
Pour gigantes plaki into a small skillet with the tomato sauce. Drizzle with 1 tbsp olive oil and stir in oregano.
- 2
Heat over medium until the beans are warmed through and fragrant, about 5 minutes. Taste and season with salt and pepper.
- 3
Meanwhile, warm the dolmades in a bowl: microwave for 2 minutes or place jar in a pot of warm water for 3 minutes.
- 4
Transfer warmed dolmades to a serving plate. Arrange gigantes plaki, pickled cauliflower, and lemon slices alongside.
- 5
Drizzle everything with remaining olive oil and red wine vinegar. Scatter dill over the dolmades and beans.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
