A Mediterranean mezze platter brings dips, roasted eggplant, fresh vegetables, olives, cheese, fruit, and warm pita together for a meal made to share.

A Mezze Platter Made for Sharing

Where I come from, a gathering is not complete without mezze. These small dishes are meant to be shared. They might start a meal, but in many parts of the Mediterranean, they can be the meal.

I often serve mezze in separate little dishes. For this platter, I bring everything together: two kinds of hummus, tzatziki, roasted eggplant finished with sumac, and plenty of fresh and briny things to eat alongside them. Set it out with warm pita, and let everyone make a plate as the conversation goes on.

You can make the dips yourself or use good-quality store-bought hummus and tzatziki. Start by salting and roasting the eggplant, then arrange everything else while it cooks.

What Goes on This Mezze Platter

• Dips: Creamy hummus and roasted red pepper hummus go on opposite sides of the platter. Spoon the tzatziki into the cored half-bell pepper and place it at the center.
• Roasted eggplant: Baby eggplants roast with olive oil, then get a sprinkle of sumac, a tart, citrusy spice. Their soft texture is especially good with the dips and pita.
• Fresh vegetables: Campari tomatoes and small, thin-skinned Persian cucumbers add something crisp and juicy for scooping and snacking. If you can’t find them, English cucumber and grape, cherry, or Roma tomatoes also work for this platter.
• Briny bites: Kalamata olives and marinated artichoke hearts bring contrast to the creamy dips and cheeses.
• Cheese, meat, and fruit: Cubed feta, baby mozzarella, prosciutto, and fresh figs round out the platter. Seedless grapes work in place of the figs.
• Bread: Warm pita bread is ideal for scooping up the dips. Rustic bread, crostini, or crackers work too.

How to Build a Mezze Platter

Start with the eggplant. Once it goes into the oven, you can arrange the rest of the platter while it roasts. Allow about 40 minutes if your dips are ready to use; making the dips from scratch takes additional time.

1. Salt the eggplant. Slice the two baby eggplants lengthwise into pieces about 1/2 inch thick. Set them on paper towels, sprinkle with salt, and leave them for about 20 minutes. Pat them dry.
2. Roast the eggplant. Heat the oven to 400°F. Put the slices on a lightly oiled baking pan, drizzle generously with olive oil, and roast for about 20 minutes, until they are medium brown.
3. Set out the dips. Place the classic hummus and roasted red pepper hummus on opposite sides of a large serving platter. Put the tzatziki in the cored half-bell pepper and set it in the center.
4. Fill in the platter. Arrange the tomatoes, cucumber spears, olives, artichoke hearts, feta, mozzarella, prosciutto, and figs around the dips. When the eggplant is done, sprinkle it with 1 teaspoon of sumac and add it to the platter.
5. Serve with bread. Set out warm pita or rustic bread for scooping up the dips and vegetables.

Tips for Putting Your Mezze Platter Together

• Use the largest platter you have. Mezze is meant to be shared, and a generous platter gives everyone room to choose what they like. I sometimes use several small dishes instead; for a larger gathering, make more than one platter.
• Make the dips yourself or take a shortcut. Homemade hummus and tzatziki are welcome here, but good-quality store-bought versions make the platter easier to put together. Allow extra time if you make the dips from scratch.

What Else Can You Serve With Mezze?

You can serve this platter as an appetizer spread or put it at the center of a meal. Mezze is meant for lingering and sharing, so add other small dishes if you want a larger table.

Tabouli salad makes a fresh addition, and baba ganoush gives you another eggplant dish with a very different texture. You can also set out pickled vegetables, roasted vegetables, or spiced nuts in small bowls. Choose what suits your gathering; you don’t need all of them on the platter.

There really is no right or wrong way to mezze. The one rule: share.

Can You Make a Mezze Platter Ahead?

You can prepare the dips according to their own recipes and cut the vegetables before assembling the platter. If you put it together before guests arrive, cover and refrigerate it. Take it out a few minutes before serving, and warm the pita when you’re ready to eat.

More Mediterranean Dishes for Sharing

Smoky Loaded Eggplant Dip: Baba Ganoush

Muhammara Recipe (Roasted Red Pepper Dip)

BEST Stuffed Grape Leaves (Dolmas)

Easy Authentic Falafel Recipe: Step-by-Step