Build the Ultimate Mezze Platter

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Craving a taste of the Mediterranean, Middle East, or North Africa? Discover how to make the ultimate Mezze Platter, a global cousin to a charcuterie board or antipasto platter, for a taste of the region right in the comfort of your own home.

Dukkah, eggplant dip, hummus, artichokes, and olives in bowls with tomatoes, pita chips, pita bread, cucumbers and carrot sticks.


“Meze” translates to “snack,” and that’s exactly what this platter provides. An array of tapas-sized bites for you and your family or dinner party guests to nibble on for hours.

Each bite can be a new experience and you can assemble a very well-rounded meal with the hearty dips, fresh vegetables, and craveable carbs.

Read on and I’ll walk you through exactly how to assemble your own mezze platter.

Step 1: Whip up all the dips.

Create some anchor points on the board with bowls of your favorite dips, sauces, and spreads.

Mezze platter dips in bowls.

Creamy and satisfying, Hummus might be the most well-known Mediterranean appetizer. The key to the ultimate hummus is to start with dried chickpeas and remove their skins. And for an extra-special Midwestern twist on this classic, try a drizzle of clarified butter and a sprinkle of Za’atar spice.

Homemade hummus with zaatar butter in a bowl with pita chips.


Hummus with Za’atar Butter

Learn how to make the creamiest homemade hummus! Then stir in roasted garlic and top with Za'atar-spiced butter for an elegant yet easy appetizer recipe.
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If you love olives, you’ll love the salty, briny flavor of this Tapenade spread. I love to eat it on fresh bread or toasted baguette slices, something with a neutral flavor profile that doesn’t compete with tapenade.

Homemade olive tapenade in a bowl surrounded by toasted bread.


Olive Tapenade

For a 10-minute appetizer dip, sandwich spread, or pizza "sauce," try this easy homemade Olive Tapenade. Customize this Mediterranean spread with any variety of briny olives.
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Smoky, savory, and pleasantly-spicy Roasted Eggplant Dip makes an appearance on every mezze platter I make. It’s one of my favorite “accidentally healthy recipes” that tastes rich but is hiding loads of vegetables My recipe is inspired by an eggplant spread from Ina Garten; I happen to think my tweaks make the dip even better.

Roasted eggplant dip on a plate with triangles of bread.


Roasted Eggplant Dip

Inspired by Ina Garten's recipe, this easy Roasted Eggplant Dip is full of roasted vegetables and fresh herbs. Enjoy this healthy dip with pita wedges, on a sandwich, or as part of a mezze platter.
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This easy Tzatziki is a nice cold component on your Mezze platter and simply delicious with vegetables or warm pita bread. Or, try labneh (a strained yogurt product) with olive oil and fresh herbs swirled in.

Tzatziki Sauce in a small brown bowl.


Tzatziki Sauce

This easy Tzatziki makes a great dip, spread, or sauce. It's delicious on gyros and other sandwiches or try a dollop on a soup or salad. Or, enjoy with fresh veggies and a pile of warm pita bread.
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Step 2: Accessorize with appetizers.

Arrange your favorite Mediterranean appetizers, like Greek dolmas (stuffed grape leaves), marinated artichoke hearts, olives, and fresh figs, in piles around the bowls.

Marinated feta in a bowl surrounded by sliced carrots and cucumbers.

Invest 5 minutes in preparing this Marinated Feta that will make everyone swoon (and possibly fight over the last bite, fair warning!). Infused with fresh herbs and crushed red pepper flakes, it’s a beautiful buddy to a pita wedge or simply snacked on as-is.

Marinated feta in a silver bowl on a wood board with slices of bread.


Marinated Feta

Try my easy Marinated Feta recipe for a crowd-pleasing party appetizer idea or salad topping. This cheesy snack calls for just 5 minutes of prep time!
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These buttery, flakey Spanakopita Triangles are filled with spinach and 3 cheeses and take your mezze platter from semi-homemade to gourmet.

A pile of three cheese spanakopita triangles on a plate.


Spanakopita Triangles

These buttery, flakey Spanakopita Triangles are filled with spinach and 3 cheeses and take your cocktail party from semi-homemade to gourmet. And, learn all my tips for handling phyllo like a pro.
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Step 3: Fill in spaces with dippers.

Fill in the gaps on your Mezze platter with Pita Bread, Pita Chips, or Crostini and plenty of fresh vegetables like cucumber sticks, heirloom baby carrots, and cherry tomatoes (preferably still on the stem). If you can find fresh figs, they are so perfect on this platter, quartered or halved depending on the size.

Eggplant dip and hummus in bowls surrounded by pita bread.

Pillowy Homemade Pita Bread is the ultimate vehicle to transport the upcoming dips and sauces to your taste buds. And it’s okay to keep your inner baker at bay and opt for store-bought pita bread, too!

Three pieces of homemade pita bread wrapped in a linen towel on a blue plate.


Pita Bread Recipe

My 5-ingredient homemade Pita Bread Recipe is one of the easiest bread recipes for beginning bakers. The pillowy, no-knead bread is incredible for wrap sandwiches, to scoop up dips, or on the side of so many Mediterranean recipes.
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Fluffy on the inside, crunchy on the outside, discover how to make my Homemade Pita Chips in just 20 minutes using your favorite herbs and spices. A necessity for any Mezze Platter!

Pita chips on a piece of brown parchment paper.


Homemade Pita Chips

Fluffy on the inside, crunchy on the outside, my Homemade Pita Chips are a crowd-pleasing and easy party snack idea. Discover how to make pita chips in 20 minutes using any of your favorite herbs and spices.
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For an alternative to pita, make simple, delicious toasted baguette slices (crostini). Just brush with olive oil and bake until golden brown. For extra credit, rub each slice with a whole, peeled clove of garlic (a little goes a long way).

Toasted baguettes on a white platter with bruschetta.


Toasted Baguette

Make simple, delicious toasted baguette slices (crostini) for soups, salads, dips, and snacks. Just brush with olive oil and bake until golden brown.
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Step 4: Add your finishing touches.

Garnish with spices, herbs, and olive oil. And, add forks, spreaders, and picks where needed.

Dukkah, eggplant dip, and hummus dip in bowls.

Dukkah, a nut and seed mix, is one of the key flavor- and texture-boosters in Middle Eastern and Arabic cooking. Since it’s ideal sprinkled on oil-brushed pita or atop a variety of dips, start your mezze platter at the mortar and pestle to grind up this aromatic mix.

Dukkah on a blue plate with pita bread.


Dukkah Recipe

Learn how to make Dukkah for a new way to add texture and flavor to any savory recipe. This Egyptian and Middle Eastern nut-and-seed blend can be salty, sweet, or spicy depending on how you make the pantry staple.
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Bread dipping oil is deceptively easy. Anyone can mix oil and spices, but you need a recipe that shines on its own and exceeds your hopes and dreams. My favorite blend of high-quality olive oil, balsamic, and spices will do just that.

Bread Dipping oil in a small dish surrounded by bread pieces.


Bread Dipping Oil

Dunk warm slices or chunks of crusty carbs in this Bread Dipping Oil for a restaurant-like appetizer that pairs well with pasta, grilled meat, soup, or salad. Pantry staple spices, olive oil, and 5 minutes of prep time are all you need for this easy appetizer.
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While you’re channeling your inner spice girl or guy, stir together a batch of 4-ingredient Za’atar spice, too. Sprinkle it on Hummus, Pita Chips, or Tzatziki for extra flavor.

Za'atar seasoning in a clear glass bowl.



Zaatar is a popular Middle Eastern spice blend made with just 4 ingredients. Try it on meats, vegetables, salads, pita chips, and dips like hummus.
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Dukkah, eggplant dip, hummus, artichokes, and olives in bowls

Mediterranean Buddha Bowl

This vegan Mediterranean Buddha Bowl is full of colorful veggies and plant-based protein like quinoa, roasted chickpeas, and hummus. Eating nutrient-dense food packed with protein and fresh vegetables is always a good idea, and this…

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Complete your Mediterranean menu

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Dukkah, eggplant dip, hummus, artichokes, and olives in bowls

Mezze Platter

Craving a taste of the Mediterranean, Middle East, or North Africa? Discover how to make the ultimate Mezze Platter, a global cousin to a charcuterie board or antipasto platter, for a taste of the region right in the comfort of your own home.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Course Appetizer
Cuisine African, Asian, Mediterranean, Middle Eastern
Calories 466
5 from 4 votes


  • 8 ounces hummus
  • 8 ounces tapenade
  • 8 ounces eggplant dip
  • 1 (12-ounce) jar marinated artichoke hearts drained (see note 1)
  • 8 ounces marinated feta drained (see note 2)
  • 8 ounces marinated olives drained (see note 3)
  • 1 (6-ounce) package dolma (stuffed grape leaves)
  • 4 pita cut into 8 triangles each
  • 1 (18-ounce) bag pita chips
  • 1 pound Persian cucumbers cut into sticks
  • 1 bunch carrots halved or crinkle cut
  • 1 bunch cherry tomatoes on the vine (about 1 pound)
  • 4 figs cut into quarters
  • 1/2 cup dukkah
  • bread dipping oil


  • On a large board or serving platter, create some anchor points with bowls of your favorite dips, sauces, and spreads such as hummus, tapenade, and eggplant dip.
  • Add bowls or piles of appetizers, like artichoke hearts, marinated feta cheese, olives, and Greek dolma (stuffed grape leaves).
  • Fill in the gaps with soft pita bread, crunchy pita chips, and plenty of fresh vegetables like cucumber sticks, heirloom baby carrots, and cherry tomatoes (preferably still on the stem). Add quartered fresh figs, if you can find them.
  • Garnish with a bowl of Dukkah or other spices, fresh herbs, and olive oil for dipping and drizzling. And, add forks, spreaders, and picks where needed.


  1. Homemade Marinated Artichoke Hearts: In a medium-sized jar with a lid, combine the juice from 1 lemon, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 teaspoon Italian seasoning, and 2 cloves of minced garlic. Seal the jar and shake vigorously to emulsify the marinade. Drain 1 (14-ounce) can of quartered artichoke hearts, and add to jar. Reseal lid and continue shaking until artichokes are coated with marinate. Serve immediately or refrigerate up to 4 days. 
  2. Homemade Marinated Feta: In a medium bowl, mix together ¾ cup olive oil, 2 cloves minced garlic, 1 tablespoon minced fresh basil, 1 tablespoon minced fresh thyme, 1 tablespoon minced fresh oregano, and ¼ teaspoon red pepper flakes (optional). Cut 1 (8-ounce) package of feta into ¼ inch pieces, add to bowl and toss to combine. Cover and refrigerate for 30 minutes to blend flavor, up to 4 days.
  3. Homemade Marinated Olives: Thoroughly rinse 1 cup of brine-cured green olives with pits and 1 cup black brine-cured olives with pits. Pat dry using a paper towel. In a medium bowl, toss the olives with ¾ cup olive oil, 1 minced shallot, 1 minced garlic clove, 2 teaspoons grated lemon zest, 2 teaspoons minced fresh oregano, 2 teaspoons fresh minced thyme, ½ teaspoon red pepper flakes (optional) and ½ teaspoon salt. Cover and refrigerate for at least 4 hours, up to 4 days. Allow to sit at room temperature 30 minutes prior to serving. 


Serving: 1servingCalories: 466kcalCarbohydrates: 54gProtein: 16gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 25mgSodium: 1290mgPotassium: 510mgFiber: 7gSugar: 10gVitamin A: 7471IUVitamin C: 5mgCalcium: 236mgIron: 3mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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    1. Hi Julie, thank you so much for your question! Olive tapenade can be frozen, thawed and served. Eggplant dip and hummus can be frozen, but they will loose the texture and flavor of freshly made dip. You will need to stir them and adjust the seasonings, and you may find they become grainy. I hope this helps! – Meggan