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
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Arrange the tomatoes, cucumber, peppers, onion, and olives on a large serving platter.
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Sprinkle feta over the vegetables. Place hummus and tzatziki in small bowls around the platter.
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In a small bowl, whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
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Drizzle over vegetables just before serving. Add warm pita bread on the side.
Notes
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Prep ahead by chopping veggies early, but wait to drizzle until serving so everything stays crisp.
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Swap feta for a dairy-free option if you want this platter to be vegan.
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Add extras like baba ghanoush, roasted chickpeas, or stuffed grape leaves to make it a fuller mezze spread.
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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