Ingredients:

  • 1/2 cup (75g) Kalamata olives, pitted
  • 1/2 cup (120g) Capers, drained
  • 4 oz (115g) Feta cheese, cubed or crumbled
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 cup (240g) Greek yogurt, plain
  • 1 medium (150g) Avocado, sliced
  • 1 cup (150g) Cucumber, sliced into rounds
  • 1 cup (150g) Cherry tomatoes, halved
  • 2 cups (60g) Whole grain pita chips or sliced baguette
  • 1/2 cup (60g) Raw almonds or walnuts
  • 1/4 cup (30g) Pumpkin seeds
  • 1 cup (150g) Fresh figs, quartered
  • 1 cup (150g) Grapes
  • 1 cup (150g) Blueberries
  • 1 tbsp (15ml) Honey
  • Fresh mint leaves for garnish

Instructions:

  1. Place small bowls on the platter first and fill one with Greek yogurt, one with olives, and one with capers to act as anchors and prevent liquids from soaking into the bread.
  2. Arrange the feta cubes and sliced avocado around the bowls.
  3. Create 'rivers' of cucumber slices and cherry tomatoes, weaving them between the bowls to fill larger gaps, ensuring contrasting colors are placed apart.
  4. Tuck the pita chips or baguette slices along the edges of the board.
  5. Fill the remaining small voids with blueberries, grapes, and quartered figs.
  6. Scatter the almonds and pumpkin seeds in the tiny gaps, drizzle with olive oil and honey, and garnish with fresh mint leaves.