Sun-Drenched Patio Mezze (Printable)

Mediterranean platter with feta, cucumber, olives, and fresh herbs for a light, vibrant dish.

# Ingredient list:

→ Cheeses

01 - 5.3 oz feta cheese, cubed
02 - 3.5 oz fresh mozzarella balls (bocconcini), drained

→ Vegetables

03 - 1 large cucumber, sliced into rounds
04 - 1 cup cherry tomatoes, halved
05 - 1 yellow bell pepper, cut into strips
06 - ½ red onion, thinly sliced
07 - ½ cup radishes, sliced
08 - ½ cup Kalamata olives, pitted

→ Accompaniments

09 - ⅓ cup hummus
10 - ⅓ cup tzatziki
11 - 1 cup assorted crispbreads or pita wedges (gluten-free optional)
12 - 2 tbsp extra virgin olive oil
13 - Fresh mint and dill sprigs for garnish
14 - Sea salt and cracked black pepper, to taste

# Cooking steps:

01 - Place feta cubes and mozzarella balls separately on a large platter or wooden board, maintaining generous space between each cheese group.
02 - Fan the cucumber slices, cherry tomatoes, bell pepper strips, onion slices, and radishes into small clusters spaced apart for an airy presentation.
03 - Place Kalamata olives in a small pile or bowl on the board.
04 - Spoon hummus and tzatziki into small bowls and position them on the platter.
05 - Drizzle extra virgin olive oil lightly over feta and vegetable clusters; sprinkle with sea salt and cracked black pepper to enhance flavors.
06 - Decorate the arrangement with fresh mint and dill sprigs to evoke a sunlit, fresh appeal.
07 - Serve immediately alongside crispbreads or pita wedges, using gluten-free options as necessary.

# Expert advice:

01 -
  • It comes together in fifteen minutes, which means you can go from "oh no, guests are coming" to "look at this gorgeous spread" without breaking a sweat.
  • Everyone gets to eat exactly what they want, picking and choosing their own adventure rather than being served a single fixed dish.
  • The combination of salty feta, bright vegetables, and creamy dips creates a balance that feels both light and deeply satisfying.
02 -
  • Don't assemble this more than an hour before serving; the vegetables will start to weep and the board will look sad instead of inviting.
  • The olive oil will make everything glisten when it's fresh, but it also makes radishes and cucumbers soften over time, so hold back a bit if you're preparing ahead.
03 -
  • Use a large wooden board because it actually absorbs some of the moisture from the vegetables and olive oil, keeping things fresher longer than a ceramic platter would.
  • Chill your vegetables in the fridge for thirty minutes before arranging if you're assembling early; they'll stay crisp longer when they start cool.
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