Mediterranean Appetizer Platter
Make a colorful Mediterranean appetizer platter with fresh vegetables, mozzarella, olives, eggs, basil, and cheese cups. Perfect for parties!
Categories: SNACKS
Ingredients
- 4–5 ripe tomatoes, thinly sliced
- 2–3 cucumbers, thinly sliced
- 6 hard-boiled eggs, sliced
- 2 cups green olives, pitted
- 300 g fresh mozzarella balls
- 8–10 thin slices of mild cheese, such as Gouda or Edam
- 10–12 cherry tomatoes
- 1 large head green leaf lettuce
- Fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Cooking Instructions
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01
Prepare the cheese cups: Cut the cheese slices into smaller squares or rectangles. Gently fold each piece into a small cup shape and place a cherry tomato inside. Arrange them carefully so they keep their shape.
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02
Prepare the vegetables: Wash and thinly slice the tomatoes and cucumbers. Keep the slices uniform so they can be arranged neatly.
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03
Prepare the eggs: Peel the hard-boiled eggs and cut them into even rounds.nCreate the platter: Line a large rectangular white serving platter with fresh lettuce leaves around the edges.
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04
Arrange the tomatoes: Create a large overlapping fan of tomato slices along the left side of the platter.
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05
Arrange the cucumbers: Place overlapping cucumber slices in neat rows beside the tomatoes and around the other ingredients.
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06
Add the eggs: Arrange the sliced eggs in an attractive curved row through the center of the platter.
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07
Add the olives: Place the green olives in a generous, compact section on the right side.
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08
Arrange the mozzarella: Fill the front section with mozzarella balls, slightly overlapping them for a generous presentation.
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09
Add the cheese cups: Place the folded cheese cups with cherry tomatoes in a glass serving bowl lined with lettuce, positioned at the back center of the platter.
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10
Garnish: Add fresh basil leaves between the mozzarella and around the platter for a beautiful fresh finish.
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11
Serve: Drizzle the vegetables and mozzarella lightly with olive oil, lemon juice, oregano, salt, and pepper just before serving.
Chef notes
- Slice the tomatoes and cucumbers evenly for a neat, professional-looking platter. - Pat the mozzarella dry with paper towels to prevent excess liquid on the platter. - Chill the boiled eggs before slicing for cleaner, more even rounds. - Use firm, thin cheese slices so they are easy to fold into small cups without breaking. - Prepare the cheese cups shortly before serving so they keep their shape. - Arrange the ingredients tightly and symmetrically for a beautiful presentation. - Add the fresh basil just before serving to keep it bright and fresh. - Keep the platter refrigerated until ready to serve.
