Sun-Drenched Patio Mezze (Printable)

A vibrant Mediterranean mezze featuring feta, cucumber, olives, and fresh vegetables with hummus and tzatziki dips.

# What You Need:

→ 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

# How-To:

01 - Place feta cubes and mozzarella balls in separate sections on a large platter or wooden board, maintaining ample spacing.
02 - Fan out cucumber slices, halved cherry tomatoes, bell pepper strips, sliced red onion, and radishes in small clusters with space between each.
03 - Place Kalamata olives either in a small pile or a bowl on the platter.
04 - Spoon hummus and tzatziki into small bowls and arrange them on the board.
05 - Drizzle olive oil lightly over the feta and vegetables, then season with sea salt and cracked black pepper.
06 - Decorate with fresh mint and dill sprigs for a vibrant, sunlit appearance.
07 - Present immediately alongside crispbreads or pita wedges.

# Expert Advice:

01 -
  • It's a blank canvas that adapts to whatever's in your kitchen or your mood that day.
  • Everyone gets to build their own bites, which somehow makes people eat slower and talk more.
  • Fifteen minutes of prep means you're actually enjoying the gathering, not stuck in the kitchen.
02 -
  • The white space is not wasted space, it's what makes the platter feel generous and luxurious instead of cramped.
  • Everything should be at room temperature or just barely chilled, because cold vegetables taste like nothing and cold cheese gets rubbery.
03 -
  • Chill your vegetables for an hour before slicing if you want them to stay crisp, but let them come back to room temperature for ten minutes after arranging so the flavors wake up.
  • If you have the choice between a wooden board and ceramic, pick wood because it absorbs just enough of the olive oil to smell like the Mediterranean, and that matters more than it should.
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