Description
This Greek Veggie Mezze Platter with Lemon Drizzle is fresh, colorful, and perfect for sharing. Crisp veggies, creamy dips, salty feta, and warm pita come together beautifully, while a tangy lemon drizzle ties everything together. It’s the kind of platter that feels festive but is easy enough for any weeknight.
Ingredients
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ½ cup crumbled feta cheese
- 1 cup hummus
- 1 cup tzatziki
- 4–6 pita bread triangles, warmed
- Lemon Drizzle:
- 3 tbsp olive oil
- 1 ½ tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp honey
- Salt & pepper, to taste
Instructions
Arrange the tomatoes, cucumber, peppers, onion, and olives on a large serving platter.
Sprinkle feta over the vegetables. Place hummus and tzatziki in small bowls around the platter.
In a small bowl, whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
Drizzle over vegetables just before serving. Add warm pita bread on the side.
Notes
Prep ahead by chopping veggies early, but wait to drizzle until serving so everything stays crisp.
Swap feta for a dairy-free option if you want this platter to be vegan.
Add extras like baba ghanoush, roasted chickpeas, or stuffed grape leaves to make it a fuller mezze spread.
Perfect for gatherings — simply double the recipe and use a second platter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Main Dish, Snack
- Method: No-Cook
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 310 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg