How to Assemble a Meze Platter

The Meze platter should offer a variety of foods, textures, colors, and flavors for people to nibble on as they enjoy wine or ouzo and the company of friends. As a general rule, ouzo and tsipouro go best with seafood meze platters, while wines are a better match for cured meats and cheeses. Vegetables meze items, such as baked giant beans, eggplants preserved in olive oil, roasted red Florina peppers in brine, olives, capers, and the range of Greek spreads, from roasted eggplant to taramosalata (fish roe puree) and tzatziki (yogurt-garlic-cucumber), can pair up on either platter or can stand separately on their own.
Three ideas for meze platters:
For red wines:
Greek yellow cheeses, such as aged kasseri, kasseri, graviera, kefalograviera, kefalotyri, smoked cheeses, herb-infused cheeses.
Mild white cheeses such as manouri.
Any of the cured meats at the Hellenic Gourmet shop, including Lefkada salami, singlino Manis, and dried sausages.
Roasted red peppers, sun-dried tomatoes, roasted eggplant spreads, all go well on this platter.
Kalamata olive puree, preferably on bread or crackers

For white wines:
Avgotaraho (botargo), trimmed and cut into thin slices
Salmon and other fish pates, with a little bread or crackers or Greek rusks or bread sticks
Stuffed grape leaves (dolmades)
Green olive puree and green olives
Roasted red pepper-cheese spreads
Tzatziki (especially with robust Retsina)
Feta, flavored feta, soft goat’s cheeses such as geremetsi and erifi. Any soft, sharp cheese. (Feta may be seasoned with a little olive oil, red pepper flakes or herbs.)

For ouzo and tsipouro:
Salted Sardines
Cured anchovies
Octopus meze
Avgotaraho (botargo), trimmed and sliced
Any of the delicious fish pates at Hellenic Gourmet
Any variety of olives
Any variety of brined peppers, including roasted red Florina peppers and pickled green peperoncini
Kalamata and green olive pates
Roasted red pepper and cheese pates

To prepare the meze platters, simply choose 4-7 different items per platter and place decoratively on large platters, so that there is a variety of color, texture, and food item. You may serve bread, bread sticks or rusks with the meze platter. Greek extra virgin olive oil in a bowl with herbs and sea salt, served with good bread, is also a great meze.

Please leave us your comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  1. Travis Silberstorf says:

    This weekend my girlfriend and I made a wonderful Greek dinner. We made your recipe for homemade taztziki, chicken gyros, Greek olives, orzo wit hfeta and Kalamata olives and Greek extra virgin olive oil,sun dried tomatoes and Greek feta….I live in Chicago with her and I am loving the Greek culture, food, islands, way of life, and everything in between ever since the 2004 Olympics… I am going to Crete in March..first time ever..cannot wait. I will try and make one of these Meze platters next. Your an inspiration I love all that you offer on here..have a wonderful day!

    • greekfoodtv says:

      Thanks for your kind words and for loving Greek food.


Trackbacks & Pingbacks

  1. Taste the Nectar of the Gods – from Thessaloniki to the Greek Isles « The Bacchanalian Experience says:

    [...] on many, many occasions — while sitting on the Aegean sands at sunset, or when enjoying a Mezze (Greek appetizers) platter with my husband, and at the never-ending “big, fat Greek” gastronomical feasts — in [...]

Click here to go back to previous page