Greek Meze Platter (Assorted Small Plates)

• 180 g Black Kalamata pitted olives
• 3 tbsp Extra virgin olive oil
• 1 medium Lemon
• 1 tsp Dried oregano
• 3 medium Tomato, ripe
• 1 large Cucumber, firm
• 200 g Feta cheese
• 250 g Tzatziki sauce
• 4 pieces Pita bread

1. In a small bowl, toss the olives with 2 tbsp of the olive oil, the dried oregano, and a squeeze of lemon juice. Let them sit while you prep the rest so they take on the flavour.
2. Cut the tomatoes into wedges and the cucumber into thick slices or half-moons. Arrange them on a large board or platter, leaving space for the dips and bread.
3. Add the feta in a block or large chunks, then spoon the tzatziki into a bowl and set it on the platter. Pile the marinated olives alongside, including any herby oil from the bowl.
4. Warm the pitta bread, then cut into halves or quarters for easy sharing. Serve with the remaining olive oil for drizzling and the lemon cut into wedges for squeezing over bites.

Made this recipe? Rate it — a comment is optional.