Mediterranean Mezza Platter (Printable)

Shareable Mediterranean platter with dips, cheeses, vegetables, and fresh 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, cut into 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

# Directions:

01 - Place hummus, baba ganoush, and tzatziki in small, separate mounds around a large serving platter.
02 - Cluster rustic feta cubes on the platter adjacent to the dips.
03 - Arrange cherry tomatoes, cucumber slices, olives, roasted red pepper, and red onion in loose, organic groups around dips and cheese.
04 - Place pita bread triangles in a separate pile or fan around the platter’s edge.
05 - Scatter artichoke hearts, dolmas, and toasted pine nuts in small clusters if desired.
06 - Drizzle extra-virgin olive oil generously over dips, cheese, and vegetables; then sprinkle with chopped parsley, torn mint, sumac or zaatar, and season with sea salt and freshly ground black pepper.
07 - Present immediately, allowing guests to serve themselves.

# Expert Advice:

01 -
  • It's a showstopper that requires minimal cooking—mostly assembly—so you can spend time with your guests instead of stressed in the kitchen
  • Everyone finds something they love, whether they're after creamy dips, briny olives, tangy cheese, or fresh vegetables
  • It's naturally vegetarian and can easily become vegan or gluten-free with simple swaps, making it perfect for mixed dietary needs
  • The flavors only deepen and mingle as it sits, so you can prepare it ahead without losing quality
02 -
  • Dips can be made hours ahead or even the day before, but vegetables are best cut no more than a couple hours before serving to maintain their crispness and prevent weeping
  • Cold ingredients taste duller than room temperature ones; remove your platter from the fridge about 20 minutes before serving so flavors wake up and shine
  • A single generous drizzle of excellent olive oil transforms the entire platter—don't skip this step or use ordinary oil
03 -
  • Quality matters more than quantity here—one excellent hummus beats three mediocre dips, so invest in your base ingredients and let them shine
  • Warm your pita bread just before serving; it completely changes the experience and makes people more likely to actually use it for dipping rather than just eating vegetables on their own
  • If you're serving this to a crowd, do your platter arrangement on a slightly smaller board than you think you need—everything will look more abundant and generous rather than scattered and sparse
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