Sun-Drenched Patio Mezze Platter (Printable)

A vibrant Mediterranean mezze with feta, fresh vegetables, olives, and creamy accompaniments arranged for a fresh, light feel.

# Components:

→ 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, sliced into strips
06 - 1/2 red onion, thinly sliced
07 - 1/2 cup radishes, sliced
08 - 1/2 cup Kalamata olives, pitted

→ Accompaniments

09 - 1/3 cup hummus
10 - 1/3 cup tzatziki
11 - 1 cup assorted crispbreads or pita wedges (gluten-free if needed)
12 - 2 tbsp extra virgin olive oil
13 - Fresh mint and dill sprigs, for garnish
14 - Sea salt and cracked black pepper, to taste

# Directions:

01 - Place feta cubes and mozzarella balls separately on a large platter or wooden board, leaving ample space between each group.
02 - Fan out cucumber slices, halved cherry tomatoes, bell pepper strips, thinly sliced red onion, and radish slices in small clusters with spacing to create an airy display.
03 - Position Kalamata olives in a small pile or serve in a small bowl on the board.
04 - Spoon hummus and tzatziki into small bowls and arrange them on the serving board.
05 - Lightly drizzle olive oil over the feta and vegetables. Season with sea salt and cracked black pepper to taste.
06 - Decorate with fresh mint and dill sprigs, then serve immediately alongside crispbreads or pita wedges.

# Expert Advice:

01 -
  • Zero cooking required means you're relaxed and present, not stressed in the kitchen while guests arrive.
  • It's endlessly flexible—swap vegetables based on what looks good at the market, and it always feels intentional and fresh.
  • Something about the visual abundance makes people feel genuinely welcomed, without any pretense.
02 -
  • Temperature matters more than you'd think—take your cheeses out of the fridge 15 minutes before serving so the feta becomes creamy and the mozzarella loses that cold, squeaky texture.
  • Slice everything right before assembling, or at minimum not more than an hour ahead, because cucumbers and tomatoes start to weep and lose their crisp appeal as time goes on.
03 -
  • Buy whole Kalamata olives and pit them yourself by smashing them gently with the heel of your hand—the flavor is noticeably better than pre-pitted, and you'll understand why once you taste the difference.
  • If your board sits for more than an hour, keep the herbs wrapped in a damp towel in the fridge and scatter them fresh right before eating, because dried-out mint is the opposite of what you want.
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