What side dish goes with moussaka? It’s a question that might seem straightforward, but the answer unlocks a world of culinary possibilities. Moussaka, with its luscious layers of ground lamb, creamy bechamel sauce, and roasted eggplant, is a dish that demands the right accompaniments—something that can elevate each bite, providing contrast and harmony without overshadowing the star of the show.
After spending years in the kitchen, crafting dishes that speak to both tradition and innovation, I’ve found that the sides you choose can transform your meal from ordinary to unforgettable. Whether you’re leaning toward salads that offer a crisp counterpoint, veggie sides that bring earthy depth, or even a wine pairing that sings alongside the flavors, this article will guide you through the best choices.
By the end, you’ll know exactly how to complement your moussaka with sides that make every bite count.
What Side Dish Goes with Moussaka
| Side Dish | Flavor Profile | Texture | Complementary Elements | Best Served |
|---|---|---|---|---|
| Greek Salad | Tangy, Fresh | Crisp | Feta, Olive Oil, Lemon | Cold |
| Lemon Potatoes | Zesty, Savory | Crispy, Tender | Garlic, Olive Oil, Lemon | Warm |
| Spanakopita | Buttery, Savory | Flaky, Crunchy | Spinach, Feta | Warm or Room Temp |
| Tzatziki | Cool, Tangy | Creamy | Greek Yogurt, Cucumber | Cold |
| Roasted Vegetables | Earthy, Sweet | Soft, Caramelized | Olive Oil, Herbs | Warm |
Salads and Cold Dishes
Moussaka. The heart and soul of Greek comfort food. Layers of eggplant, ground lamb, and a luscious bechamel sauce, baked to perfection. But what makes this rich dish sing on the table? The answer lies in the crisp, refreshing contrast of salads and cold dishes.
Greek Salad
Let’s start with the classic—Greek salad. Now, this isn’t just any salad; it’s a chorus of flavors that stand tall next to the hearty moussaka. Fresh tomatoes, cucumbers, red onions, and green bell peppers, all brought together with briny feta cheese and kalamata olives. The key here? The olive oil. Use the best you can find, and let it mingle with the oregano and a squeeze of lemon. That bright, tangy note cuts through the richness of the moussaka like a zesty duet in a symphony.
Tzatziki Sauce
Now, tzatziki—this might technically be a sauce, but when served as a chilled side dish, it’s a game-changer. Imagine this: thick, creamy Greek yogurt blended with finely grated cucumber, garlic, a hint of lemon, and a touch of dill. It’s the cooling counterpart to the warm layers of moussaka. Serve it cold, with a drizzle of that golden olive oil, and maybe a sprinkle of mint if you’re feeling fancy. It’s like a refreshing breeze on a hot summer day.
Spanakopita
Spanakopita deserves a place at the table. Those flaky layers of phyllo dough, filled with a savory blend of spinach and feta cheese. It’s not a salad, but it’s certainly a cold dish if you serve it at room temperature. The slight bitterness of the spinach plays off the sweet, spiced layers of the moussaka, and the buttery phyllo adds a satisfying crunch that makes the whole meal feel like a celebration.
Tomato Cucumber Salad
If you’re in the mood for simplicity, a tomato cucumber salad can be your go-to. Fresh, ripe tomatoes and crisp cucumbers—two of the humblest yet most powerful ingredients in Greek cuisine. Toss them together with a little red onion, some feta cheese, and a splash of red wine vinegar. It’s light, it’s refreshing, and it pairs beautifully with the rich, earthy tones of the moussaka. It’s a salad that doesn’t try too hard but always delivers.
Dolmades
Let’s not forget the dolmades. These little stuffed grape leaves, filled with a mixture of rice, pine nuts, and herbs, are traditionally served cold. They bring a tangy, slightly bitter note that stands up to the bold flavors of the moussaka. The combination of lemon and olive oil in the dolmades dressing adds an extra layer of complexity, making each bite of moussaka feel new and exciting.
Grilled Zucchini
Grilled zucchini, served cold, is another unexpected delight. Thinly sliced, lightly charred, and dressed with a little olive oil and garlic. When chilled, the zucchini takes on a slightly sweet, smoky flavor that contrasts beautifully with the hearty moussaka. It’s simple, yet sophisticated—a side dish that whispers rather than shouts.
Veggie Side Dishes
Balancing the richness of moussaka with vibrant veggie side dishes is like creating a well-orchestrated meal symphony. It’s not just about the contrast—it’s about harmony, the way each bite of moussaka is lifted by the freshness of vegetables prepared with care and a touch of simplicity.
Roasted Vegetables
Imagine this: roasted vegetables. Not just any, but a medley of seasonal delights—zucchini, bell peppers, and perhaps a few sweet cherry tomatoes, all caramelized to perfection. The trick? High heat, a generous drizzle of olive oil, and a sprinkle of herbs like oregano or thyme. When these veggies come out of the oven, they’re blistered, sweet, and slightly charred, a perfect foil to the creamy bechamel sauce in the moussaka. Each bite offers a burst of earthiness, grounding the dish in a way that feels both rustic and sophisticated.
Lemon Potatoes
And then there are the lemon potatoes. Oh, those golden, crispy, and impossibly tender potatoes, roasted with a mix of garlic, lemon juice, and olive oil. The way the lemon seeps into the potatoes as they bake, leaving them tangy and fragrant, is nothing short of magical. Serve them hot, straight from the oven, or at room temperature; either way, they’re a brilliant accompaniment. The citrus cuts through the moussaka’s richness, while the crispy edges add texture that’s pure bliss.
Grilled Halloumi
Now, think about grilled halloumi. This salty, firm cheese, seared until golden on the outside, yet soft and squeaky within. It’s not just a cheese—it’s an experience. Paired with moussaka, it becomes something else entirely. The briny punch of the halloumi contrasts with the deep, savory notes of the moussaka, creating a balance that’s both unexpected and utterly delightful. The cheese’s firm texture provides a satisfying chew, making it a standout side that holds its own against the layered complexity of moussaka.
Grilled Zucchini
Zucchini makes another appearance here, this time in the form of grilled zucchini. Thin slices, brushed with olive oil, and charred just enough to bring out their sweetness. When served warm or at room temperature, they’re a gentle counterpoint to the moussaka’s robust flavors. There’s something about the way grilled zucchini melts in your mouth that makes it an ideal partner. It’s light, refreshing, and just a little smoky—like a summer evening on a Greek island.
Spanakopita
Lastly, spanakopita—it’s not just for the appetizer plate. These flaky, spinach-filled phyllo parcels are a versatile side, too. The rich, buttery layers of phyllo dough, coupled with the earthy, slightly bitter spinach and creamy feta cheese, create a combination that’s hard to resist. When served alongside moussaka, spanakopita adds an additional layer of complexity to the meal. The pastry’s crispness contrasts beautifully with the softness of the moussaka, while the spinach and feta filling echoes the flavors of the main dish without overwhelming it.
Potato & Legume-Based Dishes
Potatoes and legumes. These are the unsung heroes that quietly balance out the boldness of moussaka. When you think about what side dish goes with moussaka, the mind often wanders toward the warmth and comfort that only a well-prepared potato or legume can offer. They don’t shout; they hum, adding layers of flavor and texture that make the moussaka experience complete.
Lemon Potatoes
Now, let’s talk about lemon potatoes. There’s something almost mystical about the way these golden wedges transform in the oven. First, they soak up all the goodness—garlic, lemon juice, and olive oil—before slowly roasting until they’re tender on the inside with crispy edges that catch the light just so. These aren’t just any potatoes; they’re a revelation. The citrus from the lemon cuts through the richness of the moussaka, offering a zing that wakes up your palate. They’re bright, bold, and the perfect companion to that velvety bechamel sauce.
Fasolakia
Then there’s fasolakia. Imagine tender green beans stewed slowly in a tomato-rich sauce, infused with the warmth of garlic and the subtle sweetness of onions. It’s a dish that’s both hearty and light, a perfect dance partner for moussaka. The tomato brings a touch of acidity, while the green beans add a satisfying snap. Fasolakia doesn’t try to outshine the moussaka; instead, it complements it, adding depth and a bit of nostalgia—like something your YiaYia might make on a lazy Sunday.
Chickpea Stew
Chickpea stew. Earthy, comforting, with a whisper of cumin and a drizzle of olive oil to bring it all together. It’s the kind of dish that hugs you from the inside out. The chickpeas, tender yet firm, absorb the spices and aromatics, turning into little nuggets of flavor.
Serve it alongside moussaka, and you’ve got a textural contrast that’s just plain satisfying. The creaminess of the chickpeas plays off the meatiness of the ground lamb in the moussaka, creating a duo that feels both luxurious and grounded.
Gigantes Plaki
And who could forget gigantes plaki? These giant beans, baked in a tomato sauce that’s been enriched with olive oil and a hint of garlic, are the epitome of Greek comfort food. The beans are creamy, almost buttery, with a sauce that clings to them in the most delightful way.
Gigantes plaki brings a subtle sweetness to the table, a perfect counterbalance to the savory layers of moussaka. Each bite is a reminder that sometimes, the simplest ingredients—beans, tomatoes, olive oil—can create something extraordinary.
Fava
Finally, let’s not overlook fava. This isn’t your typical bean dish; it’s a smooth, velvety puree of yellow split peas, whipped up with olive oil and a squeeze of lemon. It’s creamy but light, a perfect match for the rich layers of moussaka.
A little sprinkle of red onion and maybe a few capers on top, and you’ve got a side dish that’s both rustic and refined. The fava’s subtle, nutty flavor weaves into the background of the meal, enhancing the moussaka without overpowering it.
Breads and Pastries
There’s something about the way bread and pastries elevate a meal. They’re not just sides—they’re companions, soaking up every last drop of sauce, adding crunch where it’s needed, and offering a soft, comforting bite when the flavors get intense. When you’re wondering what side dish goes with moussaka, breads and pastries come to mind as the perfect anchors to the bold, layered richness of the dish.
Pita Bread
Let’s start with pita bread. Warm, soft, and just slightly chewy, pita is like a blank canvas for the rich flavors of moussaka. Tear it apart and use it to scoop up that luscious bechamel or the last bits of ground lamb left on the plate. Pita doesn’t just sit on the side—it gets in there, mingling with the dish, soaking up the essence of everything it touches. It’s humble, unassuming, yet absolutely essential.
Garlic Bread
And then there’s garlic bread. Not your typical choice, but think about it: crusty bread, slathered with butter, garlic, and a sprinkle of parsley, toasted until golden and aromatic. It’s the kind of bread that demands attention. The garlicky punch complements the savory layers of the moussaka, and the crunch offers a welcome contrast to the dish’s creamy texture. It’s the kind of bread that makes you reach for just one more slice, even when you think you’re full.
Spanakopita
Of course, spanakopita can’t be left out of the conversation. These flaky, spinach-stuffed triangles aren’t just appetizers; they’re a perfect side in their own right. The buttery, crisp layers of phyllo dough, filled with a mixture of spinach and feta cheese, bring a salty, earthy flavor that pairs beautifully with the moussaka’s rich, hearty profile. It’s the kind of pastry that doesn’t overpower but enhances, offering a bit of crunch and a burst of flavor in every bite.
Grilled Pita
Another twist—grilled pita. It’s amazing how a little time on the grill can transform this bread. The edges get crispy, the grill marks add a smoky depth, and the bread itself becomes the perfect vehicle for dipping into any leftover moussaka sauce. It’s rustic, yes, but that’s the charm. You get that slight char, that bit of smokiness, which pairs so well with the earthy eggplant and savory lamb in the moussaka.
Cheese Pastries
And then, there are cheese pastries—small, flaky parcels filled with soft cheese, like feta or halloumi. These pastries are a delightful mix of crispy and creamy, their richness cutting through the layers of moussaka without competing with it. Bite into one, and you get that satisfying crunch followed by the smooth, tangy cheese. It’s a little indulgence that feels just right alongside such a hearty main course.
Stuffed and Fried Dishes
Stuffed and fried dishes bring an element of surprise to the table—each bite holds something hidden, something rich and full of flavor that contrasts beautifully with the layered complexity of moussaka. These dishes aren’t just sides; they’re experiences, small packages of flavor that dance on the palate, each with its own personality.
Dolmades
Take dolmades, for instance. These stuffed grape leaves are like tiny gifts, carefully wrapped and packed with flavor. The filling—rice, herbs like mint and dill, and a splash of lemon—is simple, yet when combined, it’s magic. The leaves themselves bring a slight bitterness, a briny note that pairs perfectly with the richness of moussaka. And the way they’re served, often chilled or at room temperature, adds a refreshing counterpoint to the warmth of the main dish.
Fried Eggplant
And then there’s fried eggplant. It’s as if the moussaka’s eggplant layers decided to step out on their own for a bit of a fry. Sliced thin, lightly battered, and fried until golden and crispy—there’s nothing quite like it. The exterior crunch gives way to a soft, almost creamy interior, with the eggplant’s natural sweetness enhanced by the frying process. Paired with moussaka, it’s a textural dream, a blend of crispy and soft, rich and earthy.
Stuffed Peppers
Stuffed peppers are another contender, bringing color and warmth to the table. Bell peppers, hollowed out and filled with a mixture of rice, ground lamb or beef, and a medley of herbs, then baked until they’re tender and the filling is perfectly cooked. The sweetness of the peppers, combined with the savory filling, makes them a delightful match for moussaka. Each bite offers something different—the slight bite of the pepper’s skin, the hearty filling, the way it all comes together.
Kolokithakia Tiganita
Have you ever had kolokithakia tiganita? These are fried zucchini slices, crisp and golden, often served with a side of tzatziki. The zucchini is thinly sliced, lightly dusted with flour or breadcrumbs, and fried until just crispy. The result is a light, airy bite that’s perfect for dipping. It’s a side that doesn’t overpower, instead, it complements the moussaka with a hint of earthiness and a satisfying crunch.
Saganaki
And finally, there’s saganaki—fried cheese, typically halloumi or feta, sizzling away until it’s golden on the outside and soft and gooey on the inside. It’s indulgent, yes, but when served alongside moussaka, it’s like adding a rich, salty counterpoint to the dish. The cheese holds its own, bringing a burst of flavor that cuts through the richness of the moussaka without getting lost. Serve it with a squeeze of lemon, and you’ve got a side dish that’s both bold and comforting.
Unique and Creative Sides
Sometimes, you want to break away from tradition, push the boundaries a little, and surprise your guests (and yourself) with something unexpected. Pairing moussaka with unique and creative sides can turn a familiar meal into an exploration of flavors and textures that dance on the edge of the unknown. Let’s dive into a few of these culinary experiments that just might become your new favorites.
Orzo Pasta with Lemon and Herbs
Orzo pasta, small and delicate, might not be the first thing that comes to mind when thinking about what side dish goes with moussaka, but it should be. Imagine this: orzo, cooked al dente, tossed with a bright mix of lemon juice, fresh herbs like oregano and parsley, and a hint of garlic. The tang of the lemon lifts the deep, rich flavors of the moussaka, offering a burst of freshness with every bite. It’s a side dish that doesn’t compete; it complements, adding a light, zesty counterbalance that keeps the meal from feeling too heavy.
Grilled Halloumi with Watermelon
Now, let’s talk about grilled halloumi paired with watermelon. Yes, watermelon. This might sound like an odd couple, but hear me out. The halloumi is grilled until it’s golden and crispy on the outside, soft and slightly squeaky on the inside. Pair that with cold, juicy watermelon cubes, maybe with a drizzle of balsamic reduction, and you’ve got a side dish that plays with your senses. The salty cheese and sweet, refreshing watermelon create a flavor explosion that dances alongside the moussaka’s savory depth, making every bite a surprise.
Feta-Stuffed Figs
Figs, with their natural sweetness, bring an entirely different vibe to the table when stuffed with feta cheese and roasted until warm and slightly caramelized. The figs soften, their juices mingling with the briny feta, creating a sweet-and-salty harmony that’s downright irresistible. Serve these alongside moussaka, and you’ve got a side that’s both decadent and light, with a touch of sophistication that elevates the entire meal. The fig’s sweetness contrasts beautifully with the moussaka’s robust flavors, making each bite feel like a little indulgence.
Charred Brussels Sprouts with Pomegranate
Brussels sprouts might be a divisive choice, but when charred to perfection and tossed with pomegranate seeds, they become something else entirely. The sprouts are crispy on the outside, tender on the inside, with a slight bitterness that’s tamed by the sweetness of the pomegranate. The seeds add a pop of color and a burst of tart sweetness, cutting through the richness of the moussaka like a well-placed exclamation point. It’s a dish that’s bold, a little unexpected, but ultimately rewarding.
Carrot and Cumin Slaw
For something with a bit of crunch, try a carrot and cumin slaw. Shredded carrots, bright and fresh, are tossed with a cumin-spiced vinaigrette, maybe with a sprinkle of toasted sesame seeds for extra texture. The cumin adds a warm, earthy note that plays off the natural sweetness of the carrots, creating a slaw that’s as complex as it is refreshing. This side dish brings a crisp, tangy contrast to the creamy layers of moussaka, waking up your palate with every bite.
Wine Pairings
Wine, oh wine. It’s not just a drink—it’s the unspoken partner that elevates a meal from good to unforgettable. When it comes to moussaka, you need a wine that can stand up to those rich layers of ground lamb, creamy bechamel, and the deep, earthy notes of eggplant. The right wine doesn’t just complement the dish; it enhances every flavor, every bite, turning the meal into a symphony of tastes.
Red Wines
First, let’s talk about red wines. Moussaka, with its hearty ingredients, begs for a red with structure, something with enough body to match the dish’s richness. A Greek Xinomavro comes to mind. This wine, often compared to a Nebbiolo or Pinot Noir, offers a balance of acidity and tannins that cuts through the creaminess of the bechamel while its earthy undertones mirror the moussaka’s own. The subtle notes of dried herbs and red fruit in the wine echo the spices in the lamb, creating a harmony that lingers on the palate.
Another solid choice is a Syrah. The bold, peppery notes of Syrah bring out the spices in the moussaka, while its dark fruit flavors—think blackberry, plum—meld beautifully with the savory layers of the dish. The wine’s full body and rich tannins provide the structure needed to handle the intensity of the bechamel sauce and eggplant. It’s like the deep, resonant bass in a piece of music, grounding the meal and giving it depth.
White Wines
But don’t dismiss white wines just yet. A full-bodied Chardonnay, particularly one that’s been aged in oak, can be an excellent partner to moussaka. The creaminess of the Chardonnay mirrors the bechamel, while its hints of vanilla and toast add an extra layer of flavor to the dish. The acidity in the wine keeps the palate refreshed, ensuring that each bite of moussaka feels as rich and satisfying as the first.
For something a bit more adventurous, consider a Greek Assyrtiko. This wine, known for its crisp acidity and minerality, offers a refreshing contrast to the richness of moussaka. The citrus notes in the Assyrtiko lift the flavors of the dish, while its mineral backbone stands up to the robust layers of lamb and eggplant. It’s a pairing that might surprise you with its balance and complexity.
Rosé Wines
And then there’s rosé—the wild card that often gets overlooked. A dry rosé, with its bright acidity and subtle fruit flavors, can be a delightful companion to moussaka. The wine’s lightness contrasts with the dish’s heaviness, offering a refreshing counterpoint that keeps the meal from feeling too rich. Look for a Provence-style rosé with notes of strawberry, peach, and a hint of citrus. It’s like adding a splash of sunshine to the table, brightening up the flavors and making the whole meal feel a bit more celebratory.
Dessert Wines
Finally, if you’re the type who enjoys a little sweetness at the end of a meal, consider a dessert wine like a Vin Santo. This amber-hued nectar, with its notes of dried apricot, honey, and a hint of nuttiness, pairs beautifully with the subtle sweetness of a moussaka’s tomato sauce. It’s a bold choice, but one that can transform the end of the meal into something truly special, like the final note of a perfectly composed melody.
FAQ on What Side Dish Goes With Moussaka
What salad pairs well with moussaka?
A Greek salad is your best bet. Fresh tomatoes, cucumbers, and feta cheese drizzled with olive oil and oregano bring a refreshing crunch that perfectly contrasts with the rich, hearty layers of moussaka. The lemon in the dressing cuts through the creaminess, making every bite balanced.
Can I serve roasted vegetables with moussaka?
Absolutely. Roasted vegetables like zucchini, bell peppers, and cherry tomatoes caramelize beautifully, bringing out their natural sweetness. The slight char adds a layer of complexity, while the earthy flavors complement the deep, savory notes of the moussaka. A drizzle of olive oil and herbs ties it all together.
Is garlic bread a good side for moussaka?
Yes, garlic bread works wonders with moussaka. The crusty, buttery slices, infused with garlic and herbs, provide a satisfying crunch that contrasts with the creamy bechamel sauce. It’s a simple side that adds depth, making each mouthful richer and more indulgent.
What wine goes well with moussaka?
A Greek Xinomavro pairs excellently with moussaka. Its balance of acidity and tannins cuts through the dish’s richness, while the earthy and herbaceous notes echo the flavors of the ground lamb and eggplant. For a lighter option, a full-bodied Chardonnay offers a refreshing contrast.
Can I serve spanakopita with moussaka?
Definitely. Spanakopita adds a flaky, buttery crunch that contrasts beautifully with the soft layers of moussaka. The spinach and feta filling brings a salty, earthy note that complements the rich lamb and bechamel flavors. It’s a match that elevates the entire meal.
Is tzatziki a good accompaniment to moussaka?
Yes, tzatziki provides a cool, tangy contrast to moussaka’s warmth. The combination of Greek yogurt, cucumber, garlic, and lemon juice refreshes the palate, balancing out the richness of the dish. A dollop on the side adds a layer of freshness to each bite.
Can I pair moussaka with a vegetable side dish?
Certainly. Lemon potatoes are an excellent choice. Roasted with garlic and a splash of lemon, they bring a zesty, comforting element that complements the moussaka’s deep flavors. The potatoes’ crispy edges and tender insides make them a perfect textural companion to the dish.
Is pita bread a good side for moussaka?
Yes, pita bread is a versatile side that pairs well with moussaka. Soft, warm, and slightly chewy, it’s ideal for scooping up the last bits of bechamel sauce or savory ground lamb. It’s a humble side that adds a comforting, familiar element to the meal.
What dessert complements moussaka?
Baklava is a traditional choice. Its flaky, buttery layers of phyllo, filled with nuts and sweetened with honey, offer a sweet contrast to the savory moussaka. The cinnamon and cloves in baklava echo the spices in the moussaka, creating a harmonious end to the meal.
Can I serve a chickpea salad with moussaka?
Yes, a chickpea salad with fresh herbs, lemon, and olive oil pairs wonderfully with moussaka. The chickpeas add a hearty texture, while the lemony dressing brings a light, zesty counterpoint to the dish’s richness. It’s a side that’s both nutritious and flavorful.
Conclusion
What side dish goes with moussaka? The possibilities are as rich and varied as the dish itself. From Greek salad and spanakopita to lemon potatoes and tzatziki, each side brings its own unique flavor, enhancing and elevating the moussaka experience.
Whether you’re leaning towards the traditional, like roasted vegetables and pita bread, or venturing into more creative territory with a chickpea salad or feta-stuffed figs, the right accompaniment can turn a good meal into a memorable one.
The key lies in balance—finding sides that complement the deep, savory layers of ground lamb and bechamel sauce without overpowering them. It’s about creating harmony on the plate, where each element plays its part in a delicious symphony. With these ideas, your moussaka will be more than just a main course; it will be the centerpiece of a perfectly orchestrated meal.
