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Greek Appetizer Snack Tray: Easy Mediterranean Platter

Greek Appetizer Snack Tray: Easy Mediterranean Platter

A colorful Greek-style mezze platter featuring creamy dips, feta, fresh vegetables, marinated ingredients, and pita. This no-cook appetizer is easy to assemble and serves 6–8 people.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Dips and Cheese
  • 1 cup Hummus
  • 1 cup Tzatziki
  • 8 ounces Feta cheese, preferably in a block
  • 2 tablespoons Extra-virgin olive oil
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Freshly ground black pepper
Vegetables and Fruit
  • 1 English cucumber English cucumber, sliced into rounds or spears
  • 1 pint Cherry tomatoes
  • 2 medium carrots Carrots, peeled and cut into sticks
  • 1/2 small red onion Small red onion, thinly sliced
  • 1 lemon Lemon, cut into wedges
Marinated and Prepared Foods
  • 1 cup Kalamata olives
  • 1 cup Marinated artichoke hearts, drained
  • 1 cup Roasted red peppers, drained and cut into strips
  • 8 ounces Stuffed grape leaves, drained
  • 1/2 cup Pepperoncini or Greek green olives, optional
Bread
  • 6-8 small pitas or 12-16 pitas or wedges Small pita breads or pita wedges

Method
 

Step-by-Step
  1. Drain the olives, artichoke hearts, roasted red peppers, and stuffed grape leaves well. Pat especially wet ingredients dry with paper towels so excess liquid does not collect on the platter.
  2. Slice the cucumber into rounds or spears, halve or leave the cherry tomatoes whole, cut the carrots into sticks, thinly slice the red onion, and cut the lemon into wedges.
  3. Spoon the hummus and tzatziki into separate small serving bowls. Set the bowls on a large platter or board with enough open space around them for the remaining ingredients.
  4. Place the block of feta in the center or alongside the dips. Drizzle it with the olive oil, then sprinkle with dried oregano and freshly ground black pepper.
  5. Arrange the vegetables, olives, artichokes, roasted red peppers, and stuffed grape leaves in attractive groups around the bowls. Add the optional pepperoncini or Greek green olives wherever there is an open space.
  6. Cut the pita into wedges and arrange it around the outer edge of the platter. Serve immediately, or cover and refrigerate until serving.
  7. For warm pita, heat it in a 350°F oven for about 5 minutes, or warm it briefly in a dry skillet. Add the warm bread just before serving to help it stay soft and inviting.

Notes

Keep hummus, tzatziki, and other wet foods in bowls to prevent a soggy platter. Block feta holds its shape better than pre-crumbled feta and creates a traditional Greek presentation.