Greek Dinner Platter


Recipe Intro From anna.culina

This GREEK DINNER PLATTER created all the happy holidays vibes even if it was just for an evening. We spend the best time in Santorini and Athens in spring and I am glad I brought back some Greek goodies.

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  • Recipe Card

Recipe Card


  • For the vegan tzatziki
  • 1/2 medium cucumber
  • 2 tablespoons fresh chives, minced
  • 2 garlic cloves, minced
  • 3 tablespoons fresh dill, minced
  • 1/2 cup soy yogurt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • salt & pepper
  • For Greek fava dip
  • 1/2 cup yellow split peas
  • 1 cup water
  • 2 shallots, diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • Diced onions, capers, and olive oil for serving (optional)


  • Step 1

    Finely grate cucumber with skin on. Salt cucumber and transfer to a colander for 10 minutes. Squeeze any excess moisture with your hands.

  • Step 2

    Combine cucumber with garlic, chives, yogurt, lemon juice, olive oil, salt and pepper. Set aside.

  • Step 3

    Rinse split peas and add water to a saucepan. Bring mixture to a boil and skim the foam that forms on the surface.

  • Step 4

    Add diced shallots, olive oil and salt to the mixture. Reduce heat and let simmer without a lid for 45 minutes.

  • Step 5

    Make sure to stir the mixture occasionally. Once the peas are tender, take saucepan off heat and mix in lemon juice. If you like the puree to be extra smooth, use an immersion blender.

  • Step 6

    The fava will thicken as it cools. Serve with diced onions, capers, and olive oil if desired.