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Overhead view of a classic Greek Mezze Platter with hummus, feta, olives and pita bread on a wooden board.
Easy Mediterranean Recipes

Greek Mezze Platter (Classic Mediterranean Mezze)

An authentic guide to building a Greek mezze platter; a shared, communal meal of dips, cheeses, vegetables and bread that is perfectly aligned with the Mediterranean diet.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 6
Course: Appetizer, Mezze, Snack
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Dips & Spreads
  • 1 cup Tzatziki Use full-fat Greek yogurt for best flavor.
  • 1 cup Hummus Make it homemade or choose high-quality store-bought.
  • 1/2, cup Tirokafteri (Spicy Feta Dip) Can substitute with plain whipped feta.
Cheeses & Proteins
  • 8 oz Feta Cheese Choose authentic PDO Greek Feta for the best saltiness.
  • 4 oz Halloumi Optional. Grill for 2-3 minutes per side before serving.
Vegetables & Olives
  • 1/2 cup Kalamata Olives Try to find pitted for easier grazing.
  • 1 large Cucumber English or Persian cucumbers hold up best.
  • 1 cup Cherry Tomatoes Heirloom or grape tomatoes work well for color.
  • 1 Bell Pepper Red/Yellow,"Slice into thin, long strips."
  • 6 pieces Dolmades Look for rice-stuffed, typically found in a jar."
Breads & Extras
  • 6 rounds Pita Bread Warm briefly in the oven or microwave before cutting.
  • 1/2 loaf Crusty Bread Sourdough or baguette is recommended.
Garnish
  • 2 Tbsp Extra Virgin Olive Oil Use your Best Olive Oil for Mediterranean Cooking: A Complete Guide for drizzling.
  • 1 Tbsp Fresh Herbs (Parsley, Dill) For color and freshness.
  • 1/2 tsp Dried Oregano Essential for garnishing the feta.

Equipment

  • 1 Large wooden board or serving platter
  • Small serving bowls

Method
 

Prep Components:
  1. Prepare all dips (or scoop store-bought into bowls).
  2. Then chop all vegetables and slice the feta cheese into cubes. Lastly, warm the pita bread and slice the crusty bread.
Anchor the Platter:
  1. Place the small bowls of Tzatziki, Hummus and Tirokafteri strategically on your large serving board.
Add Cheeses:
  1. Place the cubed feta on the board and drizzle it with olive oil and dried oregano. And if grilling Halloumi, add it next.
Fill Gaps:
  1. Scatter the olives and dolmades around the dips.
  2. Then, arrange the sliced vegetables (cucumber, tomato and pepper) throughout the remaining space.
Add Bread:
  1. Stack the warmed pita triangles and slices of crusty bread along the edge of the platter, ensuring they are easy to grab.
Garnish & Serve:
  1. Drizzle a little high-quality olive oil over the hummus, vegetables and feta. After that, sprinkle with chopped fresh herbs.
  2. Finally, serve immediately at room temperature.

Notes

  • Make Ahead: All dips (Tzatziki, Hummus, Tirokafteri) can be prepared 1-2 days in advance and stored in the refrigerator. This platter is best served at room temperature, so pull the dips and cheeses out of the fridge 20-30 minutes before assembling.
  • Customization: The mezze platter is highly customizable. And for a heartier meal, add proteins like cooked shrimp or marinated chicken skewers. For a fully vegan version, ensure you use a vegan feta alternative and coconut/cashew-based Tzatziki.
  • Storage: Leftover dips should be stored in airtight containers in the refrigerator for up to 3 days. Discard any vegetables or breads that have been sitting out at room temperature for more than 4 hours.
  • Serving Tip: Provide plenty of small tongs or cocktail forks for serving and small individual plates, as this encourages the shared and social style of Greek dining.