Mediterranean Mezza Platter (Printable Version)

Colorful Mediterranean spread with dips, cheeses, veggies, olives, and herbs drizzled in olive oil.

# Components:

→ Dips & Spreads

01 - 1 cup classic hummus
02 - 1 cup baba ganoush
03 - 1 cup tzatziki

→ Cheeses

04 - 5.3 ounces feta cheese, rustic cubes

→ Vegetables

05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, sliced into rounds
07 - 1 cup assorted olives (Kalamata, green, Castelvetrano)
08 - 1 roasted red bell pepper, sliced
09 - 1 small red onion, thinly sliced

→ Breads

10 - 2 large pita breads, cut into triangles (use gluten-free flatbread if needed)

→ Garnishes

11 - 1/4 cup fresh parsley, roughly chopped
12 - 2 tablespoons fresh mint leaves, torn
13 - 2 tablespoons extra-virgin olive oil, for drizzling
14 - 1 teaspoon sumac or zaatar, optional
15 - Sea salt and freshly ground black pepper, to taste

→ Extras (Optional)

16 - 1/2 cup marinated artichoke hearts
17 - 1/2 cup dolmas (stuffed grape leaves)
18 - 1/4 cup toasted pine nuts

# Method Steps:

01 - Place hummus, baba ganoush, and tzatziki in small, distinct mounds around a large serving platter.
02 - Position rustic cubes of feta cheese in a compact cluster on the platter.
03 - Distribute cherry tomatoes, cucumber slices, assorted olives, roasted red pepper, and red onion in loose, organic mounds surrounding the dips and cheese.
04 - Place pita bread triangles in a separate pile or fan them around the platter’s edge.
05 - Scatter marinated artichoke hearts, dolmas, and toasted pine nuts in small clusters if using.
06 - Generously drizzle extra-virgin olive oil over all components on the platter.
07 - Sprinkle chopped parsley, torn mint leaves, and optionally sumac or zaatar. Season with sea salt and fresh black pepper to taste.
08 - Present immediately, inviting guests to serve themselves from the shared platter.

# Expert Advice:

01 -
  • It's a showstopper that requires absolutely no cooking skills—just good taste and a beautiful platter.
  • Everyone finds something they love, from the creamy dips to crisp vegetables to salty cheese, so it works for any crowd.
  • You can prep it completely ahead of time, which means you get to actually enjoy your guests instead of being stuck in the kitchen.
02 -
  • Never assemble this platter more than 30 minutes before serving—vegetables start to weep and herbs lose their vibrancy; it's worth the 15 minutes of last-minute assembly to keep everything perfect.
  • If your dips seem too thick, a tiny splash of olive oil and a whisper of lemon juice brings them back to life and makes them more scoopable and forgiving for your guests.
03 -
  • Cold dips on a warm evening are pure magic—refrigerate everything for at least an hour before assembling, and you'll notice how much better they taste.
  • The secret that changed everything for me was realizing that how you cut things matters; hand-torn herbs, irregularly sliced vegetables, roughly cubed cheese all signal that this was made with intention and care, not precision.
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