Greek Dolmades Platter with Tzatziki
Tender grape leaves stuffed with herby rice, served warm with cool tzatziki, Kalamata olives, and a fresh tomato-bean salad. A vibrant, no-fuss Greek spread that feels restaurant-ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 1 jar (16 oz) jarred grape leaves in brine
- 1 cup cooked white rice
- ½ cup fresh dill and mint, chopped (divided)
- 1 whole (juiced + 2 tbsp reserved) lemon
- ¾ cup Greek yogurt
- ¾ cup Kalamata olives, pitted
- 1 can (15 oz) canned white beans, drained
- 1.5 cups cherry tomatoes, halved
Instructions
- 1
Rinse grape leaves under cold water and pat dry on a paper towel.
- 2
Stir together rice, half the chopped herbs, salt, pepper, and 2 tbsp lemon juice in a bowl.
- 3
Place a leaf shiny-side down on a work surface, vein-side up. Spoon 1 tbsp rice mixture near the base.
- 4
Fold both sides toward the center, then roll tightly from base to tip, creating a small bundle.
- 5
Place seam-side down in a skillet in a tight row. Pour 1 cup water and remaining lemon juice over them.
- 6
Cover and simmer over medium heat for 12 minutes until leaves are tender and liquid mostly evaporates.
- 7
Whisk yogurt with 1 tbsp lemon juice, garlic, salt, and remaining fresh herbs. This is your tzatziki.
- 8
Toss beans and tomatoes with a pinch of salt, pepper, and olive oil on the platter.
- 9
Arrange warm dolmades, tzatziki dollop, olives, and bean salad on a serving platter. Drizzle with olive oil.
Tools you’ll need
- cutting board
- chef's knife
- medium mixing bowl
- small whisk
- 12-inch skillet with lid
- serving platter
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