Mediterranean Brunch Board with Dips

The smell of roasted eggplant hit me before I even opened the oven door, and I knew I was already running behind. My friend was arriving in twenty minutes, and I still had vegetables to slice and a platter to arrange. That morning taught me that brunch boards look effortless but require a little panic and a lot of bowls.

I started making this board after a trip to a small café in Athens where the owner simply placed bowls of dips and a basket of warm pita on the table. There was no fuss, no plating drama, just good food meant to be shared. I came home and tried to recreate that easy generosity, and it became my go-to whenever I wanted people to linger at the table.

Ingredients

• Hummus: The base of any good Mediterranean spread, and homemade hummus is silkier and brighter than anything from a tub.
• Tzatziki sauce: Grated cucumber must be squeezed dry or your sauce will turn into soup, a lesson I learned after my first watery attempt.
• Baba ganoush: Roasting the eggplant until the skin blackens gives it that signature smoky depth that makes people ask for the recipe.
• Roasted red pepper dip: Store-bought works perfectly here and adds a sweet, vibrant contrast to the earthier dips.
• Cucumber: Crisp rounds are sturdy enough to scoop dip without breaking and add a refreshing crunch.
• Cherry tomatoes: Halving them releases just enough juice to mingle with the olive oil and herbs on the board.
• Bell pepper: Thick slices hold up to heavy dips and their sweetness balances the tangy yogurt and lemon.
• Assorted olives: A mix of kalamata and green olives brings brine and saltiness that cuts through the richness of the dips.
• Feta cheese: Crumbled feta adds creamy, salty pockets that pair beautifully with every element on the platter.
• Mixed nuts: Almonds, walnuts, and pistachios offer a toasted crunch and fill in gaps on the board.
• Pita breads and flatbreads: Warm, soft bread is the vehicle for everything, and variety keeps each bite interesting.
• Olive oil: A final drizzle ties the whole platter together and makes everything glisten.
• Fresh herbs: Oregano and parsley scattered on top add color and a burst of freshness right before serving.

Instructions

Make the hummus:

Blend chickpeas, tahini, lemon juice, garlic, and salt in a food processor until the mixture is smooth and creamy. Add water a tablespoon at a time until it reaches a soft, scoopable consistency.

Make the tzatziki:

Grate the cucumber, then squeeze it hard in a clean towel to remove as much liquid as possible. Mix the cucumber with Greek yogurt, minced garlic, olive oil, fresh dill, and salt, then refrigerate for at least an hour so the flavors can settle.

Make the baba ganoush:

Roast the eggplant whole at 400°F until the skin is charred and the flesh is completely soft. Scoop out the insides and blend with tahini, olive oil, lemon juice, and salt until creamy and lightly smoky.

Portion the dips:

Spoon each dip into its own small bowl or ramekin so guests can dip without mixing flavors. This also makes the board look organized and inviting.

Arrange the dips:

Place the bowls on a large serving board or platter, spacing them evenly so there is room to build around them.

Add the vegetables:

Tuck cucumber rounds, cherry tomato halves, and bell pepper strips around the dips in loose clusters. They should look abundant but not crowded.

Scatter the olives and feta:

Drop olives and crumbled feta across the board in small piles, filling in any gaps and adding pops of color.

Add the nuts:

Tuck handfuls of mixed nuts into empty spaces for crunch and texture contrast.

Place the breads:

Arrange pita and flatbread pieces around the edges of the platter so they are easy to grab. You can also tuck some under the vegetables for height.

Finish and garnish:

Drizzle olive oil generously over the entire platter and scatter fresh herbs on top. Serve immediately while everything is fresh and vibrant.

Serve:

Encourage guests to mix and match, layering dips, vegetables, and toppings on their bread however they like.

Save

The first time I served this board, my friend sat down, tore off a piece of pita, and said it felt like we were on vacation. That is exactly what I wanted, a table that felt generous and unhurried, where the food did the hosting and I could just sit down and eat too.

Preparing Dips Ahead

I started making the dips the night before after realizing I could never finish everything in time on brunch morning. Hummus, tzatziki, and baba ganoush all taste better after sitting in the fridge overnight, and the flavors deepen as the garlic and lemon settle in. Just pull them out thirty minutes before serving so they come to room temperature and taste as bright as they should.

Building the Board

The trick to a beautiful board is not symmetry but abundance, little piles of color and texture that make people want to dive in. I start with the dips as anchors, then fill in around them with vegetables, olives, and feta in loose clusters. The nuts and herbs go last, tucked into any remaining gaps so nothing looks too perfect or staged.

Serving and Pairing

This board works best when served family style on a low table where everyone can reach without standing. I pair it with a crisp white wine or sparkling water with lemon, something light that does not compete with the bold flavors of the dips and olives.

• Add marinated artichokes or sun-dried tomatoes if you want more variety and tang.
• For a vegan version, skip the feta and tzatziki or use plant-based alternatives.
• Leftover dips keep for three days in the fridge and make excellent sandwich spreads or snack bases.

Save

This platter has become my answer to lazy mornings when I want something special without the stress. It is food that invites people to stay, to talk, and to keep reaching across the table for just one more bite.

Questions & Answers for Recipes

→ Can I make the dips ahead of time?

Absolutely. All four dips actually improve when made a day ahead, allowing flavors to meld. Store them in airtight containers in the refrigerator—the tzatziki especially benefits from overnight chilling.

→ What vegetables work best on this board?

Cucumber, cherry tomatoes, and bell peppers are classic choices. You can also add carrot sticks, radishes, raw zucchini rounds, or blanched green beans for variety and crunch.

→ How do I keep the flatbreads warm?

Wrap the cut bread pieces in foil and warm them in a 300°F oven for 5-10 minutes before serving. You can also serve them at room temperature, which works perfectly for this style of grazing platter.

→ Can I make this dairy-free?

Yes. Swap the feta for dairy-free alternatives or simply omit it. Use coconut or almond-based yogurt for the tzatziki, and ensure your store-bought dips are dairy-free.

→ How much should I make for a larger crowd?

This platter serves 6 as a substantial brunch component. For 8-10 people, increase the dips by 1.5 times and double the vegetables, olives, nuts, and bread portions to keep the board abundantly full.

→ What beverages pair well?

Crisp white wines like sauvignon blanc or assyrtiko complement the Mediterranean flavors beautifully. Sparkling water with fresh lemon, light rosé, or even a crisp pilsner also work wonderfully.