Sun-Drenched Patio Mezze (Printable)

Light Mediterranean flavors of feta, cucumber, olives, and fresh veggies arranged beautifully for sharing.

# What You 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 Kalamata olives, pitted

→ Accompaniments

09 - ⅓ cup hummus
10 - ⅓ 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

# Directions:

01 - Place feta cubes and mozzarella balls separately on a large platter or wooden board, allowing ample space between groups for an open layout.
02 - Fan out cucumber slices, cherry tomatoes, bell pepper strips, red onion slices, and radishes in small clusters, spacing them to maintain an airy presentation.
03 - Place Kalamata olives in a small pile or bowl on the board.
04 - Spoon hummus and tzatziki into separate small bowls and set them on the platter.
05 - Drizzle olive oil lightly over the feta and vegetables, then sprinkle with sea salt and cracked black pepper. Garnish with fresh mint and dill sprigs.
06 - Present immediately alongside crispbreads or pita wedges, using gluten-free options if preferred.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can actually enjoy your guests instead of being glued to the kitchen.
  • There's no cooking required, so your kitchen stays cool and you feel like you're doing something effortless and elegant.
  • Everyone finds something they love, whether they're a cheese person, a veggie person, or someone who just wants to dip something in tzatziki.
02 -
  • The presentation is half the battle here, so take your time arranging it—you're not just feeding people, you're creating a moment they'll want to sit with.
  • Everything should be cold, so chill your cheeses and chop your vegetables right before assembling if you can.
  • Don't dress the whole board in advance; the olive oil and salt will make things weep and wilt, so do that final step just before people arrive.
03 -
  • Use a wooden board instead of ceramic or glass if you can—the warmth of the wood complements Mediterranean food in a way that feels right.
  • Keep everything cold by placing the board on a bed of ice or chilling the board itself before assembly, especially if you're serving outside on a hot day.
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