Mediterranean Dish Platter with Dip

The first time I assembled this platter was actually for a last minute book club meeting when I realized I had forgotten to buy anything to serve. I raided my fridge and discovered those forgotten cherry tomatoes, a block of feta, and some halloumi tucked away in the cheese drawer. Everyone crowded around the coffee table picking at the colorful arrangement and completely ignored the actual snacks I had hurriedly bought from the store.

Last summer my neighbor Sarah came over for lunch and literally moaned when she tried the grilled halloumi alongside that cool garlicky yogurt dip. She kept asking what was in it and I had to write down the recipe on a napkin before she left because she was already planning to make it for her daughters graduation party that weekend.

Ingredients

• Cherry tomatoes: Halving them releases their juices and makes them easier to scoop up with pita
• English cucumber: Leave some skin on for color and crunch it adds freshness against the rich cheeses
• Red bell pepper: Cutting into strips rather than chunks makes them more dip friendly
• Baby carrots: These add a satisfying crunch and natural sweetness
• Kalamata olives: Their briny punch cuts through all the creamy elements beautifully
• Artichoke hearts: Quartered so each piece gets a bite without needing a knife
• Feta cheese: Cubed small enough to pop whole but big enough to really taste the tangy saltiness
• Halloumi: This squeaky cheese is magic when grilled gets golden and crispy outside while staying melty inside
• Pita bread: Cut into wedges and warmed briefly until just soft and pliable
• Greek yogurt: Full fat makes the dip luxurious and helps it coat everything evenly
• Extra virgin olive oil: Use the good stuff here since it carries the other flavors
• Fresh garlic: One clove is perfect minced finely so no one bites into a raw chunk
• Fresh lemon juice: Brightens the whole dip and balances the rich yogurt
• Fresh dill: Finely chopped so it distributes evenly throughout the dip
• Salt and black pepper: Start with these amounts then adjust to your taste
• Fresh parsley: Adds a pop of green and fresh flavor on top of the finished dip
• Sumac: Optional but that tart citrusy edge really makes the dip special

Instructions

Grill the halloumi:

Heat a grill pan over medium heat and cook the halloumi slices for 1 to 2 minutes per side until you see beautiful golden brown grill marks appear then transfer to a plate

Arrange your vegetables:

Scatter the cherry tomatoes cucumber bell pepper carrots olives and artichoke hearts across a large serving platter in sections so each ingredient has its own little space

Add the cheeses:

Tuck the feta cubes into empty spaces around the vegetables and arrange those gorgeous grilled halloumi slices where they can shine

Warm the pita:

Toss the pita wedges into a dry skillet for just a minute or two until theyre soft and slightly warmed through or pop them in the oven briefly

Whisk together the dip:

Combine the Greek yogurt olive oil garlic lemon juice dill salt and pepper in a bowl and whisk until completely smooth and creamy

Finish and serve:

Spoon the dip into a small bowl sprinkle with fresh parsley and sumac and nestle it right onto the platter with everything else

Save

This platter has become my go to for those nights when friends drop by unexpectedly and I want to feed them something that feels special without actually having to cook a real meal. Theres something about all those colors and textures spread out that makes people slow down and really enjoy their food together.

Making It Your Own

The beauty of this platter is how flexible it is based on what you have on hand. Sometimes I swap in fresh figs when theyre in season or add roasted eggplant if I have some leftover from the night before.

Perfect Pairings

A crisp Sauvignon Blanc or dry rosé cuts through the richness of the cheeses and yogurt dip beautifully. I also love serving this with a simple green salad dressed with just lemon and olive oil to round out the meal.

Make Ahead Strategy

You can wash and cut all the vegetables up to a day ahead and keep them in separate containers in the fridge. The dip actually benefits from sitting overnight so the flavors have time to meld together.

• Warm the pita and grill the halloumi right before serving for the best texture
• Let the vegetables come to room temperature before arranging them on the platter
• Keep the dip covered in the fridge until everyone is ready to eat

Save

Gather your favorite people around a platter like this and somehow the conversation always gets a little louder and the laughter comes a little easier.

Recipe FAQs

→ Can I prepare this platter ahead of time?

Yes, you can chop and arrange the vegetables and cheeses up to 4 hours ahead. Keep them covered and refrigerated. Grill the halloumi and warm the pita bread just before serving for best results. Make the dip a day in advance—the flavors actually improve overnight.

→ What can I substitute for halloumi?

Grilled paneer, provolone, or even thick slices of feta work well. For a vegan option, try grilled tofu seasoned with za'atar or simply increase the variety of vegetables and add more olives and artichokes.

→ How do I store leftovers?

Store components separately in airtight containers. Vegetables keep 2-3 days refrigerated. The dip lasts 4-5 days. Halloumi and pita are best eaten fresh but can be kept 1-2 days. Reheat halloumi and pita in a skillet before serving again.

→ Can I make this gluten-free?

Absolutely. Simply replace the pita bread with gluten-free crackers or serve with vegetable crudités only. Ensure your olives and artichokes are certified gluten-free, as some processed versions contain wheat-based additives.

→ What other dips work well?

Classic hummus, baba ganoush, or tzatziki are excellent alternatives. For something different, try muhammara (red pepper and walnut dip) or a whipped feta with honey and herbs. These complement the Mediterranean vegetables perfectly.

→ How can I add more protein?

Grilled chicken breast, lemon-herb shrimp, or homemade falafel make great additions. Roasted chickpeas seasoned with paprika and cumin add crunch and plant-based protein without much extra effort.