Mediterranean Dinner Party Menu

We’re back with another installment of the WGC Dinner Party series! And this time – let’s do to the Med!

So last time we did a menu, we went to Italy and it was glorious! But today I’m thinking we do a little end of summer situation and basically go to Greece and the surrounding areas! Here’s what you’re about to get – an entire dinner party menu along with a prep schedule for the day of so you can host and entertain with zero stress!! There’s a lot going on in the world and I want to make it easy for you to have a few friends over and have a relaxing evening… so here goes!

This Dinner Party Menu is stress free, easy to prep ahead and a major crowd pleaser! Let’s talk menu first and then we’ll get into the schedule!

Mediterranean Dinner Party Menu:

• Drinks: Strawberry and Peach Rosé Sangria
• Appetizers: we’re going with homemade tzatziki and pita chips plus a Greek Mezze Board
• Salad: Melon Halloumi Salad
• Main: Chicken Skewers / Kebabs with a Cilantro Mint Sauce
• Sides: Tzatziki Greek Fries (optional)
• Dessert: Galette (not particularly Mediterranean but works perfectly with this menu!)

Okay now let’s get into prep for this Mediterranean Dinner Party Menu…

Morning of (sometime between 9am – 11am)

• Make the sangria start to finish and chill in the fridge! That way you can take it out and serve over ice right before your guests arrive!
• Make the tzatziki and pita chips start to finish. Chill tzatziki until dinner time and store the pita chips once cooled in an air tight container.
• Make the galette dough and frangipane filling. Chill both until ready to assemble.
• Scoop or slice the melon into balls or cubes for the salad. Transfer to a large serving bowl and cover and refrigerate until later.
• Make the dressing for the salad and store in fridge.

Afternoon of (sometime between 1pm – 3pm)

• Make the red pepper dip for the Mezze board and make sure all your other ingredients are prepped and ready to go. Assemble the mezze board about 1 hour before guests arrive and cover with a clean cloth to be removed right before anyone arrives.
• Finish making the galette and bake. You can serve it at room temp with a dollop of whipped cream and it’s spectacular. So make it now, and then let it rest on the counter until dessert!
• Marinate and thread the chicken skewers.
• Make the cilantro mint sauce for the skewers and store in the fridge.

Right before guests arrive:

• Take out the sangria and set on counter with glassware and a bucket of ice.
• Transfer Tzatziki to a serving bowl and arrange pita chips on the side.
• You already made the Tzatziki so reserve a few spoonfuls for the greek potatoes. Roast the potatoes now and then serve them warm or at room temp.
• Slice and sear the halloumi. Add to the melon mixture.

Before you sit down for dinner:

• Start grilling the skewers and transfer the cilantro mint sauce to a serving bowl. Once the chicken is cooked, transfer skewers to a serving platter with the sauce and serve!
• Assemble the potatoes with Tzatziki.
• Add the dressing to the salad and serve.

All that’s left is to enjoy your party and then do the dishes later after everyone leaves! Happy hosting!