How to Craft a Mezze Board

The traditional Mezze Board is meant to be shared and savoured with a selection of small bites and our version boasts at home classics and simple additions that truly make you feel like you’re having tapas in the Mediterranean. 

Whether served as a dinner for two or entertaining a group, the mezze board is an intimate and cultural experience that ignites your senses and stimulates your taste buds. The mezze-style spread—small plates, dips, and salads are meant to be shared as an appetizer course or light meal, commonly throughout the Mediterranean and Middle East.

Like any good cheese board or meat platter, the mezze builds on flavour, texture and a variety of delicacies including infused humus, zesty tabbouleh, roasted veggies, salty feta, grilled pita, and creamy tzatziki (goodness gracious, the tzatziki). While you can use store-bought versions of these staples, we’re sharing our top recipe picks and tips to carefully craft your own mezze board.

How to Craft a Mezze Board

1. Grab the Perfect Plate

Depending on the number of friends you’re feeding, grab a platter that is large enough to hold all of your curated dishes and fixings, but small enough to present a full and wholesome mis en place. Square, circular, or oval, white, patterned or coloured – the dish you choose will be your vehicle as guests snack and nibble directly from the plate.

2. Pick your Star Ingredients

A well executed mezze board includes a dip, a spread and a salad – the triple threat of the Mediterranean. Try selecting a solid mix of classics and twists to include on your board. We whipped up a traditional tabbouleh and swapped the bulgar for quinoa, opted for a simple hummus topped with dukkah and made what we like to call an express tzatziki using goat yogurt.

3. The Devil is in the Details

Now that you’ve chosen your three main dishes, the remainder of ingredients will help fill the board and allow you to incorporate all your favourite side dishes. Of course, you should have roasted red peppers, spicy olives and sheep feta, but try other ingredients that would be great spread on a pita; roasted pearl onions, falafel, artichokes, eggplant and raw veggies.

4. Be the Architect of your Platter

Once you’ve cooked and prepared all your dishes and sides, envision what you want your board to look like. We start with a large dollop of hummus, spread it using a spoon, and top it with dukkah and chilli oil. Then corner off your tabbouleh, contain your tzatziki, build a wall of pita and fill the remaining platter with your side dishes, keeping complimenting colours, layers and textures in mind.

5. Select the Right Accompaniment

What’s a platter without a drink? Pour your guests your favourite red, white or plum wine or if you’re feeling really cultured, open a bottle of traditional Greek ouzo – an anise-flavoured liqueur, or retsina – a rose´ or white wine flavoured with pine resin. No matter what you’re serving, always include a pitcher of cold water and small drinking glasses. 

Present your mezze board with a tiny bowl for olive pits and be sure to include spreading knives, spoons and tongs alongside cloth napkins and tapas plates. Guests can choose to make their own plate or enjoy the board family style as a sharing dish, eating right off the platter. Whatever they choose, your appetizing mezze board will be sure to satisfy everyone’s Mediterranean favourite snacks.  

What’s the Greek word for bon appetit? xo

Chef Sous Chef

How to Craft a Mezze Board

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The traditional Mezze Board is meant to be shared and savoured with a selection of small bites and our version boasts at home classics and simple additions that truly make you feel like you’re having tapas in the Mediterranean. 

• Author: Chef Sous Chef

Ingredients

Scale 1x2x3x

• 4 pitas, toasted and cut into quarters
• 8–12 falafels
• 2 cups tabouleh
• 3/4 cup tzatziki
• 3/4 cup hummus topped with dukkah
• 1–2 sweet peppers, cut into strips and grilled
• 1 bunch asparagus, trimmed and grilled
• 1 eggplant, cut in wedges and grilled
• 150g feta cheese
• 8 stuffed grape leaves
• 400g various olives
• 200g roasted artichokes
• 100g grape tomatoes
• 50g roasted garlic cloves
• 50g caper berries

Instructions

No. 1 | Depending on the number of friends you’re feeding, grab a platter that is large enough to hold all of your curated dishes and fixings, but small enough to present a full and wholesome mis en place. Square, circular, or oval, white, patterned or coloured – the dish you choose will be your vehicle as guests snack and nibble directly from the plate.

No. 2 | A well executed mezze board includes a dip, a spread and a salad – the triple threat of the Mediterranean. Try selecting a solid mix of classics and twists to include on your board. We whipped up a traditional tabbouleh and swapped the bulgar for quinoa, opted for a simple hummus topped with dukkah and made what we like to call an express tzatziki using goat yogurt.

No 3 | Now that you’ve chosen your three main dishes, the remainder of ingredients will help fill the board and allow you to incorporate all your favourite side dishes. Of course, you should have roasted red peppers, spicy olives and sheep feta, but try other ingredients that would be great spread on a pita; roasted pearl onions, falafel, artichokes, eggplant and raw veggies.

No. 4 | Once you’ve cooked and prepared all your dishes and sides, envision what you want your board to look like. We start with a large dollop of hummus, spread it using a spoon, and top it with dukkah and chilli oil. Then corner off your tabbouleh, contain your tzatziki, build a wall of pita and fill the remaining platter with your side dishes, keeping complimenting colours, layers and textures in mind.

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