Mediterranean Dish Platter with Dip

The first time I brought this platter to a summer potluck, my friend Sarah actually gasped when I set it down. Something about all those colors — the ruby tomatoes, emerald cucumber, snowy feta — just makes people happy before they even take a bite. Now it is my go-to when I want to feed a crowd without spending hours at the stove.

Last Tuesday my neighbor stopped by unexpectedly while I was arranging everything on the board. She ended up staying for two hours, picking at vegetables and telling me about her trip to Greece. That is the magic of this kind of food — it invites lingering.

Ingredients

• 1 cup cherry tomatoes, halved: Choose ones that feel heavy for their size and keep them at room temperature for the best flavor
• 1 cucumber, sliced: English cucumbers work best here since they have fewer seeds and thinner skin
• 1 red bell pepper, cut into strips: Look for peppers that feel firm and have glossy, unwrinkled skin
• 1 cup baby carrots: These add a satisfying crunch and natural sweetness
• 1/2 cup Kalamata olives, pitted: Their briny depth balances the fresh vegetables perfectly
• 1/2 cup artichoke hearts, quartered: Marinated ones work great if you cannot find fresh
• 100 g feta cheese, cut into cubes: Try to find Greek feta in brine for the creamiest texture
• 50 g halloumi cheese, sliced: This squeaky cheese becomes incredibly savory when grilled
• 2 pita breads, cut into wedges: Warm them right before serving for the best texture
• 1 cup plain Greek yogurt: Full fat yogurt makes the dip feel luxuriously creamy
• 2 tbsp extra virgin olive oil: Use your best quality oil here since it really shines
• 1 clove garlic, minced: Fresh garlic makes all the difference in the dip
• 1 tbsp fresh lemon juice: Brightens everything and cuts through the rich cheeses
• 2 tbsp fresh dill, finely chopped: Dill and yogurt are best friends
• 1/2 tsp salt and 1/4 tsp ground black pepper: Season generously to make the vegetables sing
• 1 tbsp fresh parsley, chopped: Adds a fresh pop of green over the finished dip
• 1 tsp sumac (optional): This tart, citrusy spice is traditional and worth seeking out

Instructions

Grill the halloumi:

Heat a grill pan over medium heat and cook the halloumi slices for 1 to 2 minutes per side until golden brown with distinct grill marks. The cheese should feel soft and squeaky when done.

Arrange the vegetables:

Scatter the cherry tomatoes, cucumber, bell pepper strips, baby carrots, olives, and artichoke hearts across a large serving platter in sections. Leave some space between each element so guests can easily see everything.

Warm the pita bread:

Toss the pita wedges into a dry skillet for about 30 seconds per side or warm them briefly in the oven until just softened and slightly pliable.

Make the creamy dip:

Whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, dill, salt, and pepper until completely smooth. Taste and adjust the seasoning if needed.

Finish and serve:

Transfer the dip to a small bowl and sprinkle with chopped parsley and sumac. Place the bowl in the center of your platter and arrange the feta cubes and grilled halloumi around the vegetables.

Save

My sister served this at her wedding shower and guests are still talking about it three years later. Something about grazing on beautiful food makes conversations flow easier.

Making It Your Own

I love adding roasted red peppers from a jar when I cannot find good fresh ones. Sometimes I throw in some radishes for extra crunch and color.

Perfect Pairings

A crisp Sauvignon Blanc or dry rosé complements the salty cheeses and fresh vegetables beautifully. The wine acidity mirrors the lemon in the dip.

Serving Success

Use your largest wooden board or a white platter to make all those colors really pop. Arrange everything in small groups rather than mixing it together.

• Set out small plates so guests can build their own bites
• Keep the dip bowl in reach of all the vegetables
• Refill any empty sections promptly to keep the presentation abundant

Save

This platter has become my signature for bringing people together around the table. Simple food served with love is always the best kind.

Recipe FAQs

→ Can I prepare this platter ahead of time?

Yes, prepare vegetables and cheese up to 4 hours in advance. Keep refrigerated and bring to room temperature 20 minutes before serving. Make the dip fresh and grill halloumi just before serving for best results.

→ What can I substitute for halloumi?

Grilled paneer, thick-cut mozzarella slices, or additional feta work well. For a non-dairy option, try grilled eggplant slices or marinated tofu cubes prepared similarly.

→ How do I make the dip thicker or thinner?

For thicker consistency, strain yogurt through cheesecloth for 30 minutes before mixing. To thin, add 1 teaspoon of water or olive oil at a time until reaching desired consistency.

→ What other vegetables work well on this platter?

Radishes, baby spinach, grape leaves, roasted red peppers, or blanched green beans complement the Mediterranean flavors. Consider adding stuffed grape leaves for authenticity.

→ Can I make this gluten-free?

Simply replace pita bread with gluten-free crackers, rice cakes, or serve with additional vegetable crudités. All other ingredients are naturally gluten-free.

→ How long does the yogurt dip keep?

The dip stays fresh in an airtight container for 3-4 days refrigerated. The garlic flavor intensifies over time, so you may want to add fresh herbs before serving leftovers.