Sun-Drenched Patio Mezze Board (Print version)

Mediterranean mezze with feta, fresh mozzarella, crisp vegetables, olives, and dips for an inviting starter.

# 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 - 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 needed)
12 - 2 tablespoons extra virgin olive oil
13 - Fresh mint and dill sprigs, for garnish
14 - Sea salt and cracked black pepper, to taste

# How to Make:

01 - Arrange feta cubes and mozzarella balls separately on a large serving platter or wooden board, maintaining generous spacing.
02 - Fan out cucumber slices, cherry tomatoes, bell pepper strips, red onion slices, and radishes into small groups with space between each for an airy appearance.
03 - Place Kalamata olives in a small pile or bowl on the platter.
04 - Spoon hummus and tzatziki into small bowls and position them on the board.
05 - Drizzle olive oil lightly over the feta and vegetables then season with sea salt and cracked black pepper.
06 - Garnish with sprigs of fresh mint and dill for a vibrant, sun-kissed look.
07 - Present immediately alongside crispbreads or pita wedges.

# Expert tips:

01 -
  • No cooking means more time sitting down and actually enjoying people instead of sweating over a stove.
  • It looks restaurant-worthy but takes just 15 minutes, which is the best kind of magic to pull off on a Tuesday night.
  • Everyone can build exactly what they want—cheese lovers and vegetable skeptics find something to love.
02 -
  • Don't assemble more than a couple of hours before guests arrive, or the vegetables start to weep and the whole board looks tired instead of fresh.
  • The white space is just as important as what you put on the board—it's what makes this feel special rather than just crowded.
  • Taste your feta before you put it out; if it's particularly salty, a tiny drizzle of lemon juice mellows it and makes it feel less one-note.
03 -
  • Slice everything within an hour of serving so nothing has time to get soggy or oxidize and look dull.
  • If you're not sure about your dips, make them yourself—tzatziki is literally just Greek yogurt, cucumber, garlic, and dill, and it tastes brighter when it's fresh.
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