Our Greek grazing board is filled with cheese, fruit, pitas, dips, nuts, marinated little fish, dolmades, and fresh vegetables. It can be an incredible huge meze platter for your next dinner party!

If you love our Greek Grazing Board, you will also love these Phyllo Cup Appetizers or Pita Pizza Four Ways!

Grapes, walnuts, a small bowl with beans, a fish shaped bowl with dolmades, a salami, some pastel, a pot with preserved apricots, a pot of honey, a small pot with fig preserves, some pistachios, round wafers, a side view of roasted peppers on a plate and side view of tzatziki dip and anchovies.

What is a grazing board?

A grazing board is similar to a charcuterie [shahr-koo-tuh–ree]. What is that you will say? A charcuterie board is an assortment of cured and smoked meats beautifully arranged on a serving board. So you can say it is the meat version of a glorious cheeseboard.
I call this a Greek grazing board because it combines many traditional Greek flavors loved by many. We can also call it a Greek meze board. (Meze is like tapas, little plates for all to share.)
This grazing board has a little bit of everything delicious: fruit, nuts, cheese, dips, spreads, smoked fish and cured meats, fresh tomatoes, and cucumbers. All are perfectly paired together to make the perfect Greek appetizer platter.
It’s not difficult to prepare this board. Use simple, fresh ingredients. Fruits and veggies, good Greek cheese and dips, some preserves for a sweet touch, a couple of traditional appetizer dishes, and cured meats. So it takes a little prep and just minutes to build!

Grapes, walnuts, a small bowl with beans, a fish shaped bowl with dolmades, half a lemon, sliced salami, a pasteli bar, a pot with preserved apricots, a pot of honey, a small pot with fig preserves, some pistachios, round wafers, sliced cheese, and tzatziki dip.

Tips and tricks

Start with the dips and spreads.

I always include my favorites—small bowls with fig or apricot preserves, delicious hummus, spicy feta cheese, tzatziki, and taramosalata dip. Mixing sweet and savory flavors is key for a successful grazing board.

Place the bowls around the board. The number and size will depend on how large your board is. Add a honey pot with a honey dipper, a small bowl of dijon mustard, and tomato relish.

A small pot with fig preserves, some pistachios, round wafers, a side view of roasted peppers on a plate and side view of tzatziki dip and anchovies.

Meat, cheese, and seafood

After the dips and spreads are in place, I like to add the meats and cheese. Usually, cubes of good feta cheese and a hard cheese like graviera (gruyere is similar) or kasseri (think provolone) will do the trick, along with a set of serving knives.

A high-quality uncured salami is next. I also love to add sliced pastourma (or pastirma). It is not exclusively Greek, more like Turkish, but my grandma always offers it at her dinner table, and I like to follow her lead.

Another delicious meze is a fish marinated in oil, salt, and vinegar called gavros. I usually get it at the Greek market in Astoria. It is widespread in Greece to have a meze of little fish on the table. Gavros can also be fried if you are lucky to find it in the fish market. If I can’t find gavro, I add the round anchovies with caper in the middle.

Anchovies on a plate, large capers, , some pistachios, tomato and cucumbers and feta in a bowl, cheese and spinach triangles, a small pot with gigantes beans, a bowl with olives.

Pita bread and crackers

Add cut-up pita bread and crackers to your board to enjoy the dips and spreads as well as pair with the cheese and meat.

I love pita chips for crunch, delicious homemade pita bread, and cute small orange biscotti for something sweet. It is all about building that perfect bite.

Fruit & nuts

Fill in gaps on your board with fresh fruit. Grapes and figs are my favorites, and both are abundant in the summer in Greece. They also go well with cheese, so they are an obvious choice. Nuts like pistachios and walnuts are also my choice for crunch and flavor. Then, depending on the season, add apricots, peaches, apples, and pears.

You can also add dried fruits; they are easy and accessible year-round.

Traditional finger food and veggies

I also love adding mini cheese triangles and dolmadakia with a couple of wedges of lemon for brightness.

Next is a bowl with sliced tomatoes, cucumbers, and kalamata olives- all must-haves on the Greek table. Our family also enjoys roasted red peppers with almost everything, so I always add a small plate to my board.

Sprinkle fresh herbs like basil or mint for color and freshness, and you’re done!