Greek Mezze Platter Recipe

flavored labneh

Spoon the labneh into a shallow serving bowl and use the back of the spoon to create a shallow well in the center. Drizzle 1 tablespoon olive oil over the top, sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon dried oregano. Scatter 1 tablespoon toasted pine nuts and torn basil leaves (about 1 tablespoon) across the top. Add 1 teaspoon chopped Calabrian chiles into the well for a spicy finish.

herbed feta

In a small bowl, gently toss the crumbled feta with 1 tablespoon olive oil, 1 tablespoon chopped parsley, a pinch (about 1/8 tsp) of black pepper, and 1/2 teaspoon Calabrian chiles (or to taste). Transfer to a shallow dish. Finish with a sprinkle of dried oregano and a few torn basil leaves.

set out hummus and tzatziki

Spoon hummus into a shallow bowl and create a swirl. Drizzle 1 tablespoon olive oil and sprinkle 1 tablespoon toasted pine nuts and a pinch of sea salt. Place tzatziki in another bowl, drizzle 1 tablespoon olive oil, and garnish with a few torn mint leaves and a dusting of dried oregano. Add a small spoonful (1/2 teaspoon) of chopped Calabrian chiles on the hummus bowl as an optional spicy note.

Halve the cherry tomatoes and place them in a medium bowl. Toss with 1/2 tablespoon olive oil, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 tablespoon torn basil. Arrange cucumber rounds, radish slices, and red onion crescents on a platter or separate boards.

Drain and pat the Kalamata and marinated olives dry if needed. Place olives and pepperoncini/pickles into small bowls. Sprinkle olives with 1/2 teaspoon olive oil and a pinch of dried oregano.

Warm pita in a 350°F (175°C) oven for 5 minutes wrapped in foil, then cut into wedges. Arrange pita wedges and toasted pita chips or crusty slices on the platter edges for easy grabbing.

On a large serving board or platter, arrange the bowls of labneh, herbed feta, hummus, and tzatziki spaced evenly. Fill the spaces between bowls with bowls of olives, pickles, and piles of prepared vegetables (tomatoes, cucumber, radish, red onion).

Fan pita wedges and chips around the dips. Scatter additional torn basil and mint leaves over vegetables and dips for freshness. Sprinkle the remaining toasted pine nuts over the cheeses and dips as a finish.

Add lemon wedges around the platter. Grind a little more black pepper and drizzle the remaining 1/2 tablespoon olive oil over exposed vegetables and cheeses. Offer additional Calabrian chiles in a small spooned dish for guests to add heat to their taste.

Serve immediately at room temperature. Provide small spoons for dips and forks or toothpicks for the olives and pickles.