Includes recipes for a feta labneh dip and a bold black olive tapenade

If I were a professional chef, I’d probably work in the cold kitchen—cheeses, dips, salads, pickles, and spreads are my happy place. And when it comes to variety, nothing beats a good mezze platter.

In my family, I’ve always been in charge of the cheese and dip platters. On BBQ days, while most of my family looked forward to the grilled meats, I was there for the hummus, tabbouleh, mutabbal, and every flavorful little dish around them. Honestly, I could eat mezze every day and never get bored.

There’s no such thing as a perfect mezze platter—but there are endless delicious ones. This version doesn’t include some of the classics like falafel and yelanji, but it came together with what I had on hand and still made the table feel full, colorful, and satisfying.

So here’s a rough guide to building your own mezze platter, based on what I included. Below, I’ve also shared recipes for two of the dips I made—a creamy feta labneh dip and a chunky black olive tapenade—both of which disappear quickly at gatherings.

How to Assemble a Mezze Platter

There’s no one right way to build a mezze platter—that’s part of what makes it so fun. The goal is variety, contrast, and that feeling of abundance. But here’s how I usually go about it:

1. Start with your dips.
   Place any ramekins or small bowls with dips first. These are usually the anchors of the board and help you naturally build around them. Try to spread them out to create balance.

2. Add the cheeses.
   Slice or crumble your cheeses and tuck them between the bowls. I like mixing soft and firm textures—something creamy like labneh or feta, something chewy like string cheese, and something you can cube.

3. Layer in color and crunch.
   Add your fresh fruit (like grapes) and your pickled or marinated items (like olives, artichokes, or sundried tomatoes). These bring color and a pop of acidity to the board.

4. Fill in with breads and crackers.
   Fan out breadsticks, toasted pita, or grissini. Try to place them near dips so it feels intuitive for guests to reach for both.

5. Scatter in the extras.
   Tuck in small handfuls of nuts, dried fruits, or even sliced meats (if you’re using them). These fill gaps and add that feeling of generosity.

6. Finish with height and herbs.
   Garnish with fresh herbs like mint, thyme, or oregano if you have them. They add freshness and make the board feel alive.

What I Included on This Board (Numbered Photo Guide)

Refer to the numbered photo for visual placement.

This board came together with what I had on hand—and that’s the beauty of mezze. It’s flexible, colorful, and full of contrasts. Here’s what I included:

Dips

avocado hummus (1), green shatta (3), red shatta (10), beetroot hummus (11), feta labneh dip (12) (recipe below) and black olive tapenade (18) (recipe below). You could also add: baba ghanoush or mutabbal.

Cheeses

braided string cheese (6), string cheese (14) and spicy Turkish semi-hard cheese (15).
Feta blocks or labneh balls would also work beautifully.

Marinated Vegetables

I love home marinated olives (4, 17). Sundried tomatoes, marinated artichokes, or rolled vegetarian grape leaves would also be perfect.

Breads & Crackers

 Toasted bread slices (7) and zaatar grissini (9). Pita chips are a go-to—but I burnt mine 😅

Sweet Touches

Apricot jam (8) (a classic pairing with cheese) and honey (13)

Nuts

I added pecans and unsalted toasted almonds to the board. 

Fruits & Vegetables

Here, I added grapes, but you can add whatever you have. You can also add fresh vegetable sticks for extra crunch

Cold Cuts (Optional)

I usually don’t include meat, but had some salami on hand. Basterma would also be a great addition.

Two of the dips on this board—feta labneh and black olive tapenade—are always favorites, and they’re incredibly easy to make. You’ll find both recipes just below.