Greek Mediterranean Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Greek meze is built on brine and olive oil. Salty feta, Kalamata olives and pepperoncini are balanced by cool, creamy tzatziki and fresh cucumber and tomato, so the board stays light even with two salty cheeses on it.

Halloumi is the star because it doesn't melt. Seared in a hot pan it gets a golden crust and a chewy, squeaky center. Cook it right before guests arrive and put it in the middle, where everyone can reach it while it's warm.

Timeline

1. T–30 minTake the kasseri out of the fridge; drain the feta and olives.
2. T–20 minTake out the meats; slice the cucumber and cut the pita into wedges.
3. T–15 minFill the tzatziki and hummus bowls; place the feta and drizzle it with oil and oregano.
4. T–5 minSear the halloumi in a dry pan, 1–2 minutes a side.
5. T–0Add the warm halloumi, meats, olives and pita; serve.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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