Sun-Drenched Patio Mezze (Printer View)

Bright, fresh Mediterranean mezze plate with feta, mozzarella, vegetables, olives, and dips for an inviting presentation.

# 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 pitted Kalamata olives

→ Accompaniments

09 - 5.3 tbsp hummus
10 - 5.3 tbsp 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 platter or wooden board, leaving ample space between each for a clean, airy presentation.
02 - Fan cucumber slices, halved cherry tomatoes, bell pepper strips, onion slices, and radishes separately in small clusters, ensuring spaces remain for a light look.
03 - Arrange Kalamata olives in a small pile or place in a bowl on the platter.
04 - Spoon hummus and tzatziki into small bowls and position them on the board alongside other items.
05 - Drizzle olive oil lightly over the feta and vegetables, then season with sea salt and cracked black pepper to taste.
06 - Decorate the arrangement with fresh mint and dill sprigs for a fresh, sunlit appearance.
07 - Present immediately with crispbreads or pita wedges on the side.

# Expert Advice:

01 -
  • It takes 15 minutes to pull together but looks like you spent hours planning it.
  • Everyone finds something they love on the board, whether they're vegetarian, cheese-obsessed, or just hungry for fresh vegetables.
  • The white space between ingredients isn't wasted—it's what makes this feel elegant instead of crowded.
02 -
  • Slice your cucumber and tomatoes as close to serving time as possible—they release water quickly and will make your board look sad within an hour.
  • The white space is intentional and beautiful, not a sign you didn't prepare enough; restraint in arrangement is what makes this feel luxurious.
  • Taste your cheeses and olives before plating—if they're too cold from the fridge, they'll taste muted, so give them 10 minutes on the counter if you have time.
03 -
  • If you're making this ahead of time, prep vegetables and keep them in separate containers in the fridge, then arrange on the board no more than 30 minutes before serving—this keeps everything crisp and prevents the board from looking tired.
  • Always taste your olives, cheeses, and oils beforehand because these are the foundation flavors; a mediocre feta or cheap olive oil will show in the final result.
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