Light Mediterranean mezze with feta, mozzarella, crisp vegetables, olives, and creamy dips for a vibrant start.
# What You'll Need:
→ Cheeses
01 - 5.3 oz feta cheese, cubed
02 - 3.5 oz fresh mozzarella balls (bocconcini), drained
→ Vegetables
03 - 1 large cucumber, sliced into rounds
04 - 1 cup cherry tomatoes, halved
05 - 1 yellow bell pepper, sliced into strips
06 - ½ red onion, thinly sliced
07 - ½ cup radishes, sliced
08 - ½ cup pitted Kalamata olives
→ Accompaniments
09 - ⅓ cup hummus
10 - ⅓ cup tzatziki
11 - 1 cup assorted crispbreads or pita wedges (gluten-free if required)
12 - 2 tbsp extra virgin olive oil
13 - Fresh mint and dill sprigs, to garnish
14 - Sea salt and cracked black pepper, to taste
# How To Make It:
01 - Place feta cubes and mozzarella balls separately on a large serving platter or wooden board, ensuring ample space between each cheese group.
02 - Fan out cucumber slices, cherry tomatoes, yellow bell pepper strips, red onion slices, and radishes in small clusters spaced evenly for a light, airy arrangement.
03 - Position Kalamata olives in a neat pile or small bowl on the platter.
04 - Spoon hummus and tzatziki into small bowls and place them on the board.
05 - Lightly drizzle olive oil over the cheeses and vegetables, then sprinkle with sea salt and cracked black pepper to taste.
06 - Add fresh mint and dill sprigs for a vibrant, sunlit appearance.
07 - Serve immediately alongside crispbreads or pita wedges.
