by Katerina Nikolas

Created on: January 23, 2010   Last Updated: April 26, 2010

If you are planning a meal outdoors in warm weather,why not introduce a foreign theme. A selection of Greek appetizers (mezes) is a meal in itself to offer friends or family. Spread the dishes across the length of the table for everyone to help themselves, and there really is no need for a main course. Depending on the number of guests just make sure to have more than one basket of bread, and bowls of olives, for everyone to enjoy.

Mezes are usually served together, and some you can prepare in advance. You will need bread on the table, and a choice of dips, bowls of green or black olives, cheese, and salads. Take your pick from any of the mezes here to serve.

A variety of salads would usually include the traditional Greek salad of tomatoes, green peppers, red onions, cucumbers and olives, topped with feta cheese and doused in olive oil. A simple green salad of thinly sliced lettuce with chopped onions and a vinegar and olive oil dressing, and another of grated cabbage and carrots served with oil and fresh vinegar, are easy options. Sliced feta cheese should be served with olive oil poured over. A plate of fresh anchovies is always popular, plus a platter which can include local sausage and rolled up meats such as ham.

There are a number of popular Greek dips to choose from, some of which you may be able to buy and serve. These include taramosalata (cod’s roe), melitzanosalata (aubergine), skordalia (garlic) and tzatziki. The latter is a must have with almost every Greek meal and is a dip made from yogurt, cucumber and garlic. Simply grate ½ a cucumber into 1 lb of natural Greek yogurt, add 3 crushed garlic cloves, chopped mint, 1 tbsp of white wine vinegar and 2 tbsp of olive oil, mix and chill.

A big dish of garlic roast potatoes can be cooking in the oven: simply slice potatoes and roast with chopped garlic, oregano and lemon juice, in olive oil and water. You could also have a hot dish of feta cooking alongside the potatoes, simply make a tin foil parcel of feta cheese mixed with sliced tomatoes and green peppers, add olive oil and seasoning, and bake.

For the last minute hot mezes to be served I would recommend saganaki, together with either fried eggplant or courgettes. Saganaki is fried cheese served on a plate with a lemon wedge. Outside of Greece the best cheese to use for saganaki is haloumi, simply dust in flour and fry until browned on each side. The best saganaki is not too thickly sliced. Make a batter from 8 oz of flour which is seasoned and left to stand in a cold place, ready for the fried vegetables. Slice the courgettes or eggplants, dip into the batter and fry in olive oil, serve with lemon wedges.

Each of these appetizers is distinctly Greek, and most can be prepared in advance. Only the saganiki and fried courgettes require last minute cooking, so you can enjoy the time with your guests. For a relaxed gathering without the ceremony of a dinner party choose mezes for everyone to share. Kala orexi, as we say in Greece.

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