Sun-Drenched Patio Mezze (Printable)

Colorful Mediterranean platter featuring fresh cheeses, crisp veggies, olives, and creamy dips for a light, fresh bite.

# Components:

→ Cheeses

01 - 5.3 oz feta cheese, cut into cubes
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 - 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 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

# Method:

01 - Place feta cubes and mozzarella balls separately on a large serving platter or wooden board, ensuring ample space between each to maintain an airy presentation.
02 - Fan out cucumber slices, halved cherry tomatoes, bell pepper strips, red onion slices, and radishes in small groups, spacing them evenly around the platter for a light, inviting display.
03 - Place Kalamata olives in a small pile or within a dedicated bowl on the serving board.
04 - Spoon hummus and tzatziki into small bowls and arrange them on the platter.
05 - Lightly drizzle olive oil over the feta and vegetables then sprinkle with sea salt and cracked black pepper to taste.
06 - Decorate with fresh mint and dill sprigs to enhance the fresh, sun-drenched aesthetic.
07 - Serve immediately alongside crispbreads or pita wedges, gluten-free if required.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • The combination of cool, creamy, and crisp textures keeps your mouth interested with every bite.
  • You get to play with color and arrangement, turning a simple board into something your friends will photograph before eating.
02 -
  • Don't assemble this board more than an hour before serving, or the vegetables start to weep and the board loses its vibrant crispness.
  • Room-temperature vegetables taste better than cold ones, but cold cheese is essential; let your feta sit out for 10 minutes before arranging if it came straight from the fridge.
  • The way you arrange things matters almost as much as what you arrange—crowding kills the whole vibe, so resist the urge to fill every gap.
03 -
  • Use a wooden board or large platter that you love looking at; the vessel matters and becomes part of the presentation.
  • Arrange your board with the light source in mind—position it so the sun hits the herbs and the cheese, making everything look warm and alive.
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