Step through the sun-washed doors of my little Greek taverna, where the air is rich with the scent of olive oil, oregano, and warm bread fresh from the oven. Today, we’re gathering around a rustic table set with vibrant Greek salad, creamy tzatziki, briny olives, and tender dolmas — a platter made for sharing, laughter, and a taste of the Mediterranean coast.
Greek platters like this are enjoyed year-round, but they shine brightest during warm-weather months when fresh produce is at its peak. In Greece, you’ll often see spreads of Greek salad, tzatziki, olives, and dolmas served at summer gatherings, seaside tavernas, and outdoor feasts. They’re also popular during Easter celebrations, family name days, and festive holiday tables, where they serve as both a starter and a centerpiece for communal dining. Because most of the ingredients are light and refreshing, this type of platter is especially beloved in spring and summer — though in true Greek fashion, it’s welcome any day there’s good company and a bottle of wine.
Ingredients
~*~*~ see recipe card for quantities ~*~*~
Greek Salad
- large cucumber
- tomatoes
- red onion
- kalamata olives
- feta cheese
- extra virgin olive oil
Tzatziki
- greek yogurt
- cucumber
- garlic clove
- lemon juice
- extra virgin olive oil
- fresh dill
Additional Platter Items
- canned dolmas
- kalamata or mixed greek olives
- optional: pita bread wedges
Instructions
- Make the Salad – Combine cucumber, tomatoes, onion, and olives; drizzle with olive oil and vinegar, season, and top with feta.
- Make the Tzatziki – Grate cucumber, squeeze out water, then mix with yogurt, garlic, lemon juice, olive oil, dill, and salt.
3. Arrange the Platter – Place salad on one side, tzatziki in a small bowl, and add dolmas, olives, and optional pita wedges.
Hint: For the freshest flavor, make the salad and tzatziki just before serving, but chill the tzatziki for at least 15 minutes so the garlic and dill can infuse the yogurt. If you’re using canned dolmas, drizzle them with a little lemon juice and olive oil to make them taste closer to fresh.
Variations
- Spicy - For a kick of heat, add a pinch of crushed red pepper or a drizzle of harissa to the tzatziki. You can also include spicy marinated olives or tangy pepperoncini peppers on the platter.
- Deluxe - To make the platter feel more indulgent, add grilled lamb skewers, chicken souvlaki, or shrimp for extra protein. Include warm, freshly baked pita bread brushed with olive oil and herbs, and offer a small dish of extra virgin olive oil and balsamic glaze for dipping.
- Kid friendly - For little ones, cut the cucumber and tomatoes into small bite-sized pieces. Use mild black olives instead of briny Kalamata, and swap the raw onion for thin slices of sweet bell pepper to create a gentler flavor. Serve with soft pita triangles and extra feta cubes for easy snacking.
Equipment
- Cutting board
- Sharp knife
- Medium mixing bowl (for salad)
- Small mixing bowl (for tzatziki)
- Grater (for cucumber)
- Measuring spoons
- Large serving platter or plate
- Small serving bowl (for tzatziki)
- Spoon or small spatula for mixing and serving
The Greek Taverna Platter
Equipment
- 1 Cutting Board
- 1 Sharp Knife
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
- 1 Grater
- Measuring spoons
- 1 large serving platter or plate
- 1 small serving bowl
- 1 spoon of small spatula for mixing and serving
Ingredients
Greek Salad
- 1 large cucumber diced
- 2 medium tomatoes diced
- ¼ small red onion thinly sliced
- ½ cup kalamata olives pitted
- ½ cup feta cheese cubed or crumbled
- 1 ½ tbsp olive oil extra virgin
- salt & pepper to taste
Tzatziki
- ½ cup greek yogurt
- ½ cucumber grated
- 1 small garlic cloves minced or grated
- 1 tsp lemon juice
- 1 tbsp olive oil extra virgin
- 1 pinch sea salt
Additional Platter Items
- 8-10 canned dolmas
- ½ cup kalamata olives
- pita bread wedges optional
Instructions
- Make the greek salad by combining cucumber, tomatoes, onion and olives in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently with feta cheese.
- Make the tzatziki by grating cucumber and squeezing out the liquid. In a small bowl, mix yogurt, cucumber, garlic, lemon juice, olive oil, dill and salt. Let chill for at least 15 minutes.
- Assemble the platter by arranging the greek salad in one section of a large serving plate or platter. Spoon the tzatziki into a small bowl and place on the platter. Arrange the dolmas in a eat row or circle. Fill another section with olives then add pita and crackers if using.
- Serve and enjoy!
Storage
Greek Salad: Store in an airtight container in the refrigerator for up to 2 days. For the freshest texture, keep the dressing separate and toss just before serving.
Tzatziki: Keep in a covered container in the refrigerator for up to 3 days. Stir before serving, as liquid may separate.
Dolmas & Olives: Store leftovers in their brine or olive oil in an airtight container in the refrigerator for up to 5 days.
Pita Bread: Wrap in foil or place in a sealed bag at room temperature for 1–2 days, or refrigerate for up to 4 days. Warm before serving.
FAQ
Yes! You can prepare the tzatziki up to 3 days in advance and chop the salad vegetables a few hours ahead, storing them separately from the dressing. Assemble the platter right before serving for maximum freshness.
Add grilled meats like chicken souvlaki, lamb skewers, or shrimp. You could also serve it with warm pita bread and a side of roasted potatoes.
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Pairing
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