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Prep Time 20

Total Time 20

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This Mediterranean charcuterie board is a Greek-style mezze platter typically made with hummus, feta, olives, stuffed grape leaves, cucumbers, and tomatoes, with warm pita bread and crackers for scooping. The salty olives and feta are balanced by cool cucumbers and creamy hummus, so it’s lighter than a classic meat and cheese board. When my family gets together, there’s always some kind of board on the table for snacking, and with a few picky eaters in the group, a board is the easiest way to make sure everyone finds something they like.

Mediterranean charcuterie board with hummus, feta, olives, fruit, nuts, and fresh vegetables

I usually make a healthier version of a traditional charcuterie board that’s made with meats and cheeses, but I switch to this one when a heavier dinner is going to be served. If there’s a roast or a pan of lasagna later, nobody needs a pile of salami and brie first. I make my own hummus for this board when I have time, and store-bought is a good second choice. Sometimes I might add a little meat, but it’s easy to leave off. The recipe card has amounts for a snack board and for a dinner-size board.

Recipe Highlights

A lighter board for snacking before a big meal.
Hummus, feta, olives, stuffed grape leaves, cucumbers, tomatoes, and pita.
No cooking, and almost everything can be prepped the day before.
It works for picky eaters and people who skip meat.
Snack-board and dinner-board amounts are both in the recipe card.
Leftovers turn into pita pockets or a salad bowl the next day.

What Goes on a Mediterranean Charcuterie Board

Charcuterie means cured meats, so a classic board starts with salami and cheese. This one borrows the board idea and fills it with mezze, which are small Mediterranean dishes like dips, olives, and stuffed grape leaves.

Hummus: Homemade is my first choice (classic hummus from scratch), and store-bought works fine. For a different flavor, try this sun-dried tomato hummus.
Tzatziki: Optional second dip. make it or store-bought is fine too.
Feta: Buy a block and cube or slice it, since crumbles fall apart on a board. For more of a Mediterranean cheese board, add a second cheese like manchego or goat cheese.
Olives: Kalamata olives, Castelvetrano olives (milder, good for picky eaters), or an olive mix.
Stuffed grape leaves (dolmas): Jarred or from the deli. Drain them and pat them dry so they don’t make the bread soggy.
Cucumbers: Mini cucumbers don’t need peeling. Slice them into rounds or spears.
Tomatoes: Cherry or grape tomatoes, whole or halved.
Meat (optional): A little salami or prosciutto. You don’t need much on this board.

The Best Bread for a Mezze Platter

Warm pita wedges come first, then baguette slices, plain crackers, or pita chips. Keep the flavors plain so they don’t compete with the olives and feta. To warm pita, wrap it in foil and heat it in a 350°F oven for about 5 minutes.

Cucumber rounds topped with hummus on a serving platter

How to Make a Mediterranean Charcuterie Board

You do not need any fancy styling skills. Think of the board like a puzzle. Start with bowls, then bigger items, then small bites to fill the gaps.

Set out the bowls first. Put hummus, tzatziki, and olives in small bowls and spread them around the board.
Add the feta and grape leaves. Put feta in one or two spots and the grape leaves in small stacks.
Fill in with vegetables. Fan out the cucumbers and tuck tomatoes into a few spots for color.
Fruit. Fresh fruit such as grapes and figs or dried fruit is a good option too.
Add the meat, if using. Fold the salami or prosciutto into one or two small piles.
Add bread and crackers last. Slide pita, baguette, and crackers into the open gaps.
Finish it. Drizzle olive oil over the hummus, sprinkle oregano on the feta, and add lemon wedges and herbs.

Make ahead tip: Slice the vegetables and portion everything into containers the day before. Assemble the board a few hours ahead, then cover and chill it. Add the bread right before serving.

Step-by-step photos of building a Mediterranean charcuterie board, starting with bowls of hummus and olives

Note: For food safety, keep cold items chilled until close to serving. In hot weather, try not to leave the board at room temperature for more than about 2 hours.

Make It Your Way

This is an easy board to change up. Add a protein, try a new dip, or make it big enough for dinner.

Protein: Seared halloumi, leftover grilled chicken, falafel, hard-boiled eggs, or roasted chickpeas. For a board with no pork, use chicken or chickpeas instead of salami.
Vegetables and fruit: Roasted red peppers, marinated artichoke hearts, marinated mushrooms, bell pepper strips, grapes, dried apricots, or figs.
Crunch: A small bowl of almonds or pistachios.
Dips: Whipped feta or baba ganoush in place of the tzatziki. Two dips are plenty.
Finish: Za’atar or chili flakes on the feta, and fresh mint or dill.

Turn It Into a Charcuterie Board for Dinner

Use the dinner amounts in the recipe card, add a protein like grilled chicken or falafel, and serve a bowl of Mediterranean tomato cucumber salad on the side. For a snack board, plan about 1/4 cup of dips and 2 to 3 ounces of feta per person. For dinner, double the dips and bread and add 3 to 4 ounces of protein per person.

Mezze for Two or in Bowls

For two people or individual servings, build it in shallow bowls. Put a scoop of hummus in the bottom, then add a few of everything around it with pita on the side.

If you like building boards this way, my charcuterie board ideas post has the formula I use for any board, from snack boards to dinner boards.

Infographic showing ingredients and steps for a Greek mezze board

How to Store Leftovers

Put olives, dips, feta, grape leaves, and cut vegetables in airtight containers in the fridge. Most will keep 3 to 4 days.
Keep crackers sealed at room temperature so they stay crisp.
Wrap pita and bread and keep them for a couple of days, or freeze them.
Use the leftovers: Stuff pita pockets with hummus, cucumber, tomato, and feta. Build a salad bowl with the vegetables, olives, and feta, plus a spoonful of hummus on top. Or spread hummus on cucumber rounds, like these cucumber hummus bites.

How to Serve

Keep the dips close to the bread so people can grab both in one reach.
Spread the salty items (olives, feta, meat) around the board so no single corner is all salt.
Set out small spoons for the olives and tongs for the pita.