1batchhomemade pita chips (recipe follows and linked above in text) or sliced fresh pita wedges
6ouncesGreek sheep's milk feta in brine, drained
6ouncesGreek pitted olives, drained
1tablespoonextra-virgin olive oil
1cupripe grape tomatoes
8ouncesdolmas (stuffed grape leaves)
1cupfresh tzatziki (recipe linked below and in text)
1English hothouse cucumber, sliced into thick wedges on the diagonal
fresh mint and dill sprigs, to garnish
fresh cracked black pepper
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.
A recipe from Unpeeled. Copyright 2020. All rights reserved.