Sun-Drenched Patio Mezze Platter (Printable Copy)

Fresh Mediterranean assortment with feta, mozzarella, crisp veggies, and herbs presented on a spacious platter.

# 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 pitted Kalamata olives

→ Accompaniments

09 - 1/3 cup hummus
10 - 1/3 cup tzatziki
11 - 1 cup assorted crispbreads or pita wedges (use 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 Make:

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, cherry tomatoes, yellow bell pepper strips, red onion slices, and radishes in small clusters spaced evenly for a light presentation.
03 - Place Kalamata olives in a small pile or a bowl on the platter.
04 - Spoon hummus and tzatziki into small bowls and arrange on the board.
05 - Drizzle olive oil over the cheeses and vegetables, then season with sea salt and cracked black pepper to taste.
06 - Add fresh mint and dill sprigs for a bright, sun-kissed appearance.
07 - Offer immediately alongside crispbreads or pita wedges.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect for those days when you want to impress without stress.
  • The interplay of creamy feta, cool cucumber, and briny olives creates a flavor balance that tastes more sophisticated than the effort required.
  • It naturally adapts to whatever's in your kitchen, so you can make it vegetarian, vegan, or gluten-free without losing the soul of the dish.
02 -
  • The most common mistake is overcrowding; resist the urge to fill every gap, because generous white space is what makes this feel intentional and appetizing rather than haphazard.
  • Prep your vegetables no more than an hour before serving—they'll stay crisp and the colors won't fade or begin to weep.
03 -
  • Arrange everything the morning of if you're serving in the afternoon; the colors stay vibrant and the vegetables stay crisp.
  • Keep a spray bottle of water nearby to lightly mist the herbs just before guests arrive—they'll look dewy and impossibly fresh.
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