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
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Open the appInstructions
Step 1
Rinse grape leaves under cold water and pat dry on a paper towel.
Step 2
Stir together rice, half the chopped herbs, salt, pepper, and 2 tbsp lemon juice in a bowl.
Step 3
Place a leaf shiny-side down on a work surface, vein-side up. Spoon 1 tbsp rice mixture near the base.
Step 4
Fold both sides toward the center, then roll tightly from base to tip, creating a small bundle.
Step 5
Place seam-side down in a skillet in a tight row. Pour 1 cup water and remaining lemon juice over them.
Step 6
Cover and simmer over medium heat for 12 minutes until leaves are tender and liquid mostly evaporates.
Step 7
Whisk yogurt with 1 tbsp lemon juice, garlic, salt, and remaining fresh herbs. This is your tzatziki.
Step 8
Toss beans and tomatoes with a pinch of salt, pepper, and olive oil on the platter.
Step 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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