Mediterranean Mezza Platter (Printable View)

A vibrant Mediterranean spread with fresh dips, cheeses, olives, and herbed vegetables arranged on a rustic platter.

# What You Need:

→ Dips & Spreads

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

→ Cheeses

04 - 5.3 oz feta cheese, cut into rustic cubes

→ Vegetables

05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber slices
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 tbsp fresh mint leaves, torn
13 - 2 tbsp extra-virgin olive oil, for drizzling
14 - 1 tsp 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

# How To Make It:

01 - Place hummus, baba ganoush, and tzatziki in distinct small mounds around a large serving platter.
02 - Cluster rustic cubes of feta cheese onto the platter near the dips.
03 - Position cherry tomatoes, cucumber slices, assorted olives, roasted red pepper, and red onion in loose, organic mounds around dips and cheese.
04 - Place pita bread triangles in a separate pile or fan them around the platter’s edge.
05 - Scatter artichoke hearts, dolmas, and toasted pine nuts in small clusters if using.
06 - Generously drizzle extra-virgin olive oil over dips, cheese, and vegetables.
07 - Sprinkle parsley, torn mint leaves, sumac or zaatar, then season with sea salt and freshly ground black pepper.
08 - Present immediately, allowing guests to serve themselves.

# Expert Tips:

01 -
  • It feels sophisticated and restaurant-worthy, but honestly requires almost no cooking—just beautiful assembly and the confidence to let the ingredients speak for themselves
  • Everyone finds something they love on the platter, so there's no stress about pleasing different tastes or dietary preferences
  • It's the kind of dish that makes your table feel abundant and generous without hours in the kitchen
02 -
  • Temperature matters more than you'd think—those dips should be at room temperature or even slightly warmed, not cold from the refrigerator. Cold dips taste muted and dense. Take them out at least 30 minutes before serving, and if you have time, let them come to proper room temperature. This single change transforms how people experience them.
  • The olive oil isn't just decoration; it's flavor. Use good oil and use it generously. It brings all the flavors together and adds richness that makes people keep reaching back. I learned this when I skimped on oil thinking I was being measured—the whole platter fell flat. Now I'm generous and the difference is night and day.
  • Variety in your olives matters enormously. Three types at minimum. This isn't about being fancy; it's about giving your guests actual choices and interesting flavor combinations as they explore.
03 -
  • Warm your pita bread gently before serving—even 30 seconds in a warm skillet changes everything. Warm bread against cool dips and crisp vegetables creates a beautiful temperature play that cold bread can never achieve.
  • If you're making dips from scratch, remember that hummus and baba ganoush taste even better the next day after flavors have developed and mellowed. Make them ahead if you can. Tzatziki is best fresh, though it keeps beautifully in the fridge for several days.
  • The secret weapon nobody talks about: a small bowl of really good quality olive oil mixed with a tiny bit of sumac or dried oregano on the side. People love having this option to dip their bread into separately, and it adds another dimension to the eating experience.
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