Sun-Drenched Patio Mezze (Printable version)

Mediterranean mezze with feta, cucumber, olives, and crisp veggies arranged artfully for a fresh, light flavor.

# What You’ll 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 Kalamata olives, pitted

→ Accompaniments

09 - 1/3 cup hummus
10 - 1/3 cup tzatziki
11 - 1 cup assorted crispbreads or pita wedges (gluten-free if required)
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 serving platter or wooden board, leaving ample space around each group.
02 - Fan cucumber slices, cherry tomatoes, bell pepper strips, red onion slices, and radishes into small clusters with gaps for an airy presentation.
03 - Arrange Kalamata olives in a small heap or bowl on the platter.
04 - Spoon hummus and tzatziki into small bowls and position them on the board.
05 - Lightly drizzle olive oil over feta and vegetables; sprinkle sea salt and cracked black pepper to taste.
06 - Top platter with fresh mint and dill sprigs, then serve immediately alongside crispbreads or pita wedges.

# Expert Advice:

01 -
  • It requires zero cooking but feels like you've invested real thought in hospitality.
  • Every guest finds something they love within arm's reach, no fussing or passing plates required.
  • You get to eat while you're still standing, chatting, and enjoying the moment.
02 -
  • Don't cut or arrange more than 30 minutes ahead—vegetables weep, cheeses warm up, and the whole thing loses its fresh vitality.
  • The white space is not empty; it's the silence between notes in music, and it's what makes people actually want to reach for food instead of feel obligated to eat.
03 -
  • Keep your knife sharp and your hands dry when slicing—this simple discipline transforms the vegetables from functional to beautiful.
  • Let your guests discover things for themselves; the joy of a mezze platter is in the hands-on exploration, not in being told what to eat or how.
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