Sun-Drenched Patio Mezze (Printable View)

A colorful Mediterranean spread with feta, fresh veggies, olives, and dips, arranged for a fresh, inviting experience.

# What You'll Need:

→ 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 pitted Kalamata olives

→ Accompaniments

09 - ⅓ cup hummus
10 - ⅓ cup tzatziki
11 - 1 cup assorted crispbreads or pita wedges (gluten-free if necessary)
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 Make It:

01 - Place feta cubes and mozzarella balls separately on a large serving platter or wooden board, leaving ample space between each cheese group.
02 - Neatly fan out cucumber slices, cherry tomatoes, bell pepper strips, onion, and radishes in small clusters spaced evenly to create an airy presentation.
03 - Place Kalamata olives in a small pile or bowl on the platter.
04 - Spoon hummus and tzatziki into small serving bowls and position them on the platter.
05 - Lightly drizzle olive oil over the feta and vegetables, then season with sea salt and cracked black pepper to taste.
06 - Sprinkle fresh mint and dill sprigs over the arrangement for a fresh, sunlit effect.
07 - Present immediately with crispbreads or pita wedges on the side.

# Expert Tips:

01 -
  • It's ready in 15 minutes flat, which means more time actually enjoying your guests instead of sweating in the kitchen.
  • There's something deeply satisfying about building a beautiful platter—it feels both impressive and effortless.
  • Every bite feels light and bright, like you're tasting the Mediterranean without the plane ticket.
02 -
  • Keep everything cold until the last moment—warm feta and wilted lettuce are the enemies of a fresh platter.
  • Arrange your board no more than 30 minutes before serving; fresh vegetables start to weep and lose their crisp appeal if they sit too long.
  • Don't be afraid of negative space—it's what makes a mezze platter feel inviting instead of overwhelming.
03 -
  • Chill your platter or board in the freezer for 15 minutes before arranging—this keeps everything fresher longer and the cold surface stays that way.
  • Buy your olives and feta from a good deli counter if you can; the quality difference is noticeable and worth it for something this simple.
  • Use a wooden board instead of ceramic for a more relaxed, rustic feel—it photographs beautifully and makes the whole spread feel less formal.
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