Recipe: Mediterranean Platter

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Mediterranean Platter

Recipe courtesy of Aramark

Servings: 6-8 Ingredients ¹/₂ lemon, thinly sliced ³/₄ teaspoon kosher salt, divided ¹/₄ teaspoon sugar 3³/₄ teaspoons extra-virgin olive oil, divided 1 cup diced tomato 1 cup diced English cucumber 1 tablespoon diced dill pickle 2 tablespoons sliced green onion 2 tablespoons fresh flat-leaf parsley leaves, chopped 1¹/₂ teaspoons red wine vinegar ¹/₈ teaspoon ground black pepper 1 pound fresh asparagus, trimmed 3 cups hummus ¹/₂ cup crumbled feta cheese 1¹/₄ cups pitted mixed olives 6 pita breads, warmed and quartered

Directions In bowl, mix lemon, 1/4 teaspoon salt and sugar. Cover and chill 2-6 hours. Dice lemon. Mix diced lemon and 1/4 teaspoon olive oil. Cover and chill. Mix diced lemon, tomato, cucumber, pickle, green onion, parsley, vinegar, 1 1/2 teaspoons olive oil and 1/4 teaspoon salt. Cover and chill. Lightly oil grill rack and heat grill to medium. Mix pepper, asparagus, remaining oil and remaining salt. Grill asparagus 2 minutes, or until tender-crisp. Let cool. Cover and chill. Set large serving platter on work surface. Place hummus and tomato salad in small bowls. To assemble, place larger items on platter then arrange smaller items around them. Group pita in several small stacks next to bowls. Arrange feta and olives in remaining space. ■ See more recipes at www.BeaconSeniorNews.com