Mediterranean Mezze Platter with Hummus and Feta

With the arrival of summer comes the craving for light, refreshing meals. This Mediterranean platter featuring homemade roasted red pepper hummus, a colorful assortment of fresh vegetables, olives, and crumbled feta is an effortless way to satisfy that urge. Serve it with warm pita or crisp pita chips for an easy, crowd-pleasing plate.

Mediterranean Platter with Hummus & Feta – a quick, fresh meal you can pull together in minutes

This Mediterranean platter is perfect for spontaneous guests or a light midday meal. It takes about 10–15 minutes to prepare, mainly for chopping vegetables and preparing the hummus in a food processor. The rest is assembly: arrange the components on a platter, drizzle with olive oil and lemon, and you’re ready to eat.

Whether you’re hosting a casual get-together or simply want an easy, nutritious plate for yourself, this platter delivers bright Mediterranean flavors with minimal fuss. It’s adaptable — swap vegetables, olives, or cheese to suit what you have on hand.

Which ingredients are needed to make this Mediterranean Platter?

This is a flexible dish. Use the components below as a template and adjust to taste:

• Hummus: Roasted red pepper hummus is featured here, but plain hummus, chipotle hummus, or a store-bought variety will work.
• Vegetables: Cherry tomatoes and cucumbers are classic; you can also include bell peppers, radishes, or sliced red onion.
• Olives: Kalamata and Castelvetrano are used for contrast, but any good-quality olives suit the platter.
• Roasted peppers: These echo the hummus flavor; fresh peppers or pepperoncini are good alternatives.
• Nuts: Pine nuts add texture, but you can omit them or use walnuts or almonds.
• Greens and herbs: Mixed greens, arugula, spinach, and chopped parsley all work well.
• Cheese: Feta is traditional here; goat cheese or fresh mozzarella can be substituted.
• Finish: Extra virgin olive oil, a squeeze of lemon, dried oregano, salt and freshly ground pepper enhance the flavors.

To make Roasted Red Pepper Hummus you’ll need:

• 1 can chickpeas (reserve 2–3 tablespoons of the canning liquid)
• 1/3 cup tahini (sesame paste)
• 2 cloves garlic
• 1/2 cup roasted red peppers (jarred or homemade)
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• Salt to taste (start with 1/4 teaspoon and adjust)

How to make this Mediterranean Platter

Preparing this platter is straightforward and mostly assembly:

• Make the hummus: Combine chickpeas (including a little chickpea liquid), tahini, garlic, roasted red peppers, lemon juice, olive oil, and salt in a food processor. Pulse until smooth, adding a little more liquid or oil to reach your desired consistency.
• Prep the vegetables: Halve cherry tomatoes, cube or slice cucumber, and slice any additional peppers. Roughly chop parsley.
• Assemble the platter: Spread around 1 cup of hummus in the center of a serving plate. Create a bed of mixed greens around it, then arrange tomatoes, cucumbers, olives, roasted peppers, crumbled feta, and parsley in sections over the greens.
• Finish: Squeeze fresh lemon juice over the assembled platter, drizzle with extra virgin olive oil, and season with salt, pepper, and dried oregano. Scatter pine nuts if using.
• Serve: Offer warm or toasted pita, pita chips, or crisp vegetables for dipping.

This platter is refreshing, colorful, and satisfying. It works as an appetizer, light lunch, or part of a mezze spread. The hummus can be made ahead and refrigerated for a couple of days, making assembly on the day very fast.

Ingredients (summary)

• 1 cup roasted red pepper hummus
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup mixed olives (Kalamata & Castelvetrano)
• 1/2 cup cucumber, cubed
• 1/3 cup roasted red peppers, sliced
• 1/3 cup crumbled feta
• 1/2 cup chopped parsley
• Juice of 1/2 lemon
• 1 tbsp extra virgin olive oil
• 1/2 tsp dried oregano, salt & pepper to taste

Instructions (summary)

1. Blend hummus ingredients in a food processor until smooth.
2. Arrange hummus in the center of a platter and surround with mixed greens.
3. Top the greens with tomatoes, cucumbers, olives, roasted peppers, feta, and parsley.
4. Season with lemon juice, olive oil, oregano, salt, and pepper. Serve with pita.

Nutrition (per serving)

Calories: 205 kcal | Carbohydrates: 13 g | Protein: 7 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 802 mg | Fiber: 5 g | Vitamin C: 22 mg | Calcium: 105 mg | Iron: 2.1 mg

Other Mediterranean recipe ideas

• Farfalle pasta salad, Mediterranean style
• Pan-fried haddock, Mediterranean style
• Whole roasted cauliflower, Mediterranean style
• Kolokithopita – Greek zucchini pie
• Greek spinach rice with feta
• Compilation of the best Mediterranean recipes