Sun-Drenched Patio Mezze Platter (Print)

A colorful mezze with fresh cheeses, crisp vegetables, olives, and creamy dips served sunlit and inviting.

# 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 required)
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 in separate sections on a large platter or wooden board, allowing ample space between each group.
02 - Fan out cucumber slices, cherry tomatoes, bell pepper strips, red onion slices, and radishes in small clusters with space for an airy arrangement.
03 - Place Kalamata olives in a small pile or serving bowl on the platter.
04 - Spoon hummus and tzatziki into separate small bowls and position them on the board.
05 - Drizzle olive oil lightly over feta and vegetables; sprinkle with sea salt and cracked black pepper to taste.
06 - Decorate with fresh mint and dill sprigs for a fresh, sunlit appearance.
07 - Present immediately alongside crispbreads or pita wedges.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you spent hours planning.
  • Everyone finds something they love because you're giving them options, not orders.
  • The beauty of the board becomes part of the meal itself.
02 -
  • Slice everything just before assembling—a soggy board is a sad board, and the freshness of the crunch matters as much as the flavor.
  • Leave white space intentionally; it's not empty, it's breathing room that makes the whole thing feel generous and inviting instead of crowded.
03 -
  • Buy the best feta you can find and store it in its brine; it stays fresher and tastes noticeably better.
  • Slice everything just before assembling so nothing wilts or oxidizes—crunch and freshness are non-negotiable here.
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