A Mediterranean brunch board is a no-fuss, mezze-style spread built from bowls of savory dips, fresh vegetables, olives, cheese and warm flatbreads. I bring one out whenever friends drop by or when I want a relaxed weekend brunch that looks like effort but barely is. What makes it special is the contrast: creamy hummus, cool tzatziki, smoky baba ganoush, salty feta and briny olives all on one colorful platter. It’s social, flexible, and perfect for grazing.
Why you’ll love this dish
This board is ideal when you want something that feeds a crowd without standing over the stove. It’s:
- Fast to assemble — most components can be store-bought or prepped ahead.
- Exceptionally flexible — easy to tailor for vegans, gluten-free diners, or picky eaters.
- Visually appealing — great for entertaining or a casual holiday brunch.
- Texturally satisfying — creamy dips, crisp cucumbers, chewy pita and crumbly feta.
People make it for weekend gatherings, bridal showers, slow brunches or even a light dinner. If you love Mediterranean flavors but don’t want complicated plating, this is the kind of recipe to keep on repeat.
“A crowd-pleaser every time — guests can assemble their own bites, and the bowl of dips always runs out first.” — a regular guest at my brunches
How this recipe comes together
Step-by-step overview before you start:
- Decide which dips you’ll use (homemade or store-bought). Hummus, tzatziki and baba ganoush form the classic trio.
- Warm or slice the pita so it’s easy to pick and dip.
- Prep fresh produce: slice cucumbers, halve cherry tomatoes, drain olives if briny.
- Arrange dips in small bowls on a large board or platter. Surround with vegetables, pita, feta and herbs.
- Garnish with olive oil, cracked pepper and chopped herbs. Serve immediately.
This quick roadmap helps you set up a smooth assembly line so guests can dig in as soon as the board hits the table.
What you’ll need
- Hummus (store-bought or homemade)
- Tzatziki (yogurt-cucumber dip; use dairy-free yogurt for a vegan option)
- Baba ganoush (smoky roasted eggplant dip)
- Pita bread (whole or cut into triangles)
- Olives (Kalamata or mixed brined olives)
- Cherry tomatoes
- Cucumber
- Feta cheese (crumbled or in a block; use vegan feta to make it dairy-free)
- Fresh herbs (parsley, mint — chop some for garnish)
Notes and substitutions:
- Add labneh or muhammara for extra variety.
- For a gluten-free board, replace pita with corn chips, rice crackers or gluten-free flatbreads.
- If short on time, high-quality store-bought dips are perfectly acceptable.
Step-by-step instructions
- Spoon hummus, tzatziki and baba ganoush into small bowls. Place these bowls across the platter so people can access them from all sides.
- Cut the pita into triangles, or leave some whole for a rustic look. Stack them beside the dip bowls.
- Slice the cucumber into rounds and halve the cherry tomatoes. Arrange them in small piles around the dips for easy grabbing.
- Scatter the olives around the board, spacing different types for color contrast.
- Crumble or cube the feta and tuck it into gaps between the veggies and dips.
- Finish with a sprinkle of chopped parsley and mint. Drizzle olive oil over the hummus and a grind of black pepper over the tzatziki if desired.
- Serve the board with extra napkins and small plates so guests can build their own bites.
Best ways to enjoy it
- Plate it family-style on a wooden board so guests graze and mingle.
- Pair with sparkling water, a light rosé, or a citrusy mimosa for brunch.
- Add simple warm sides like roasted lemon potatoes, grilled halloumi, or a green salad to make it a fuller meal.
- For a picnic, keep dips chilled in small lidded containers and assemble just before serving.
Keeping leftovers fresh
- Store dips in airtight containers in the refrigerator. Tzatziki: 3–4 days; hummus: 4–7 days; baba ganoush: 3–4 days.
- Refrigerate any perishable components within 2 hours of serving to prevent bacterial growth.
- Freezing: hummus and baba ganoush freeze well up to 3 months. Thaw overnight in the fridge and stir before serving. Tzatziki does not freeze well because the yogurt separates; instead, store yogurt and grated cucumber separately and combine just before serving.
- Reheat pita in a 350°F (175°C) oven for 5–7 minutes or wrap in foil and warm gently. Avoid microwaving dips — it changes texture.
Pro chef tips
- Warm pita just before serving — it’s more flexible and tastes fresher. A hot skillet for 20–30 seconds per side works great.
- Drain wet ingredients (olives, cucumbers) on paper towels to avoid soggy spots on the board.
- Add a final slick of good extra-virgin olive oil over hummus and a pinch of smoked paprika for visual appeal and flavor lift.
- Arrange items in groups of three for balance and visual interest: three piles of tomatoes, three sections of pita, etc.
- Use different bowl heights to create dimension and make every item easy to reach.
Creative twists
- Add protein: grilled shrimp, sliced roasted chicken, or smoked salmon make it heartier.
- Swap flavors: harissa-spiced hummus, roasted red pepper dip (muhammara), or tzatziki with dill instead of mint.
- Regional spins: add dolmas (stuffed grape leaves), marinated artichokes, or Armenian-style labneh with za’atar.
- Make it brunch-specific: include soft-boiled eggs, sliced avocado, or a jar of honey for drizzling over feta.
Your questions answered
Q: How long does it take to assemble this board?
A: Active assembly is usually 10–20 minutes if dips are ready. If you’re making dips from scratch, plan 30–60 minutes depending on the recipes.
Q: Can I make this ahead for a party?
A: Yes. Make dips up to 48 hours ahead and keep them chilled. Slice vegetables and store in sealed containers. Assemble the board just before guests arrive for best texture and presentation.
Q: Is this suitable for vegans?
A: Absolutely. Use vegan versions of tzatziki (dairy-free yogurt) and feta, or omit dairy entirely. Hummus and baba ganoush are naturally vegan.
Q: How do I keep the pita from getting soggy?
A: Don’t stack wet ingredients directly on pita. Keep pita on a separate area of the board. If you expect leftovers, store pita separately in a breathable bag and reheat before serving again.
Q: Can I transport this for a potluck or picnic?
A: Yes — transport dips in lidded containers and assemble at the location. Keep everything chilled in a cooler during transit.
Conclusion
If you want to explore more Mediterranean breakfast ideas that pair well with this board, check out Ultimate Mediterranean Diet Breakfast | The Mediterranean Dish. For inspiration on creating a larger mezze spread, see Epic Mediterranean Mezze Platter Board, Everything You Ever Need ….
Print
Mediterranean Brunch Board
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A no-fuss, mezze-style brunch board featuring creamy dips, fresh vegetables, olives, cheese, and warm flatbreads, perfect for entertaining.
Ingredients
- Hummus (store-bought or homemade)
- Tzatziki (yogurt-cucumber dip; use dairy-free yogurt for a vegan option)
- Baba ganoush (smoky roasted eggplant dip)
- Pita bread (whole or cut into triangles)
- Olives (Kalamata or mixed brined olives)
- Cherry tomatoes
- Cucumber
- Feta cheese (crumbled or in a block; use vegan feta for dairy-free)
- Fresh herbs (parsley, mint)
Instructions
- Spoon hummus, tzatziki, and baba ganoush into small bowls.
- Cut the pita into triangles or leave some whole.
- Slice cucumber into rounds and halve cherry tomatoes.
- Arrange the dips on a large board or platter.
- Scatter olives around the board.
- Crumble or cube the feta and tuck it into gaps between veggies and dips.
- Finish with chopped herbs and drizzle of olive oil. Serve immediately.
Notes
For a gluten-free option, replace pita with corn chips or rice crackers. High-quality store-bought dips can save time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean