Mediterranean Dish Platter with Dip (Printable)

Colorful Mediterranean platter with vegetables, cheeses, and homemade yogurt dip for effortless entertaining.

# What You'll Need:

→ Vegetables

01 - 1 cup cherry tomatoes, halved
02 - 1 cucumber, sliced
03 - 1 red bell pepper, cut into strips
04 - 1 cup baby carrots
05 - 1/2 cup Kalamata olives, pitted
06 - 1/2 cup artichoke hearts, quartered

→ Cheeses

07 - 3.5 oz feta cheese, cut into cubes
08 - 1.75 oz halloumi cheese, sliced

→ Bread

09 - 2 pita breads, cut into wedges

→ Dip

10 - 1 cup plain Greek yogurt
11 - 2 tbsp extra virgin olive oil
12 - 1 clove garlic, minced
13 - 1 tbsp fresh lemon juice
14 - 2 tbsp fresh dill, finely chopped
15 - 1/2 tsp salt
16 - 1/4 tsp ground black pepper

→ Garnishes

17 - 1 tbsp fresh parsley, chopped
18 - 1 tsp sumac (optional)

# Directions:

01 - Preheat a grill pan over medium heat. Grill the halloumi slices for 1–2 minutes per side until golden, then set aside.
02 - Arrange cherry tomatoes, cucumber, bell pepper, carrots, olives, artichoke hearts, feta, and grilled halloumi on a large serving platter.
03 - Warm pita wedges briefly in a dry skillet or oven.
04 - In a bowl, combine Greek yogurt, olive oil, garlic, lemon juice, dill, salt, and black pepper. Mix until smooth.
05 - Transfer the dip to a small bowl and sprinkle with parsley and sumac. Serve the platter with the dip alongside.

# Cooking Tips:

01 -
  • The combination of cool vegetables and warm grilled halloumi creates such satisfying textures in every bite
  • Everything can be prepped ahead so you are actually relaxing when guests arrive instead of frantically chopping
  • The homemade yogurt dip takes five minutes but tastes like something from a restaurant
02 -
  • Halloumi can go from golden to rubbery in seconds so watch it like a hawk while grilling
  • The dip tastes even better after sitting for an hour so make it first if you have time
  • Room temperature vegetables have so much more flavor than cold ones straight from the fridge
03 -
  • Buy the best olive oil you can afford since it really makes the dip sing
  • Let the halloumi rest for a minute after grilling so it stays tender instead of tough

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