The Greek Taverna Platter
This vibrant Greek Platter for Two features a fresh Greek salad with crisp cucumber, juicy tomatoes, briny olives, and creamy feta; a cool, garlicky homemade tzatziki; and a selection of tender canned dolmas and extra olives. Served with optional warm pita bread, it’s a light yet satisfying Mediterranean spread perfect for sharing.
Servings: 2
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!