How to Arrange a Mediterranean Mezze Platter
A no-cook, no fuss platter of fresh and flavorful Greek food.
Servings: 6 to 8 people as an appetizer
Ingredients
- 1 batch homemade pita chips (recipe follows and linked above in text) or sliced fresh pita wedges
- 6 ounces Greek sheep's milk feta in brine, drained
- 6 ounces Greek pitted olives, drained
- 1 tablespoon extra-virgin olive oil
- 1 cup ripe grape tomatoes
- 8 ounces dolmas (stuffed grape leaves)
- 1 cup fresh tzatziki (recipe linked below and in text)
- 1 cup hummus
- 1 English hothouse cucumber, sliced into thick wedges on the diagonal
- fresh mint and dill sprigs, to garnish
- fresh cracked black pepper
Instructions
- Make the tzatziki and pita chips, if using. (The tzatziki will be even better if you make it the day before.)
- Slice the drained feta into wedges and arrange on a large serving platter. Drizzle with olive oil and top with some fresh black pepper. Add the rest of the elements to the platter in sections, with the dips, spreads, and olives in small bowls. TIP: If you are serving olives with the pits, be sure to provide a small dish for the olive pits.
- Garnish with generous sprigs of mint and dill. Serve.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
