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    Home » Holidays » How To Make A Greek Grazing Board

    How To Make A Greek Grazing Board

    Last updated December 1, 2021. Originally posted July 12, 2021 By Jenny Skrapaliori-Graves. 6 Comments.

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    This 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!

    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. Well, 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 lots of the traditional Greek flavors loved by many. A little bit of everything is on this board. Fruit, nuts, cheese, dips and spreads, smoked fish and cured meats, fresh tomatoes, and cucumber, all perfectly paired together to make the perfect Greek appetizer platter.

    It’s not difficult to prepare this board. I 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 really takes 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, and an artichoke spread. 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. You can add honey with a honey dipper, mustard, and tzatziki.

    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 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 find it in 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 cant 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 in abundance 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, feel free to add apricots, peaches, apples, and pears.

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

    A pot of honey and a honey dipper, some pita bread rounds, side view of a slam, at the back some biscotti and cheese pies.

    Traditional finger food and veggies

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

    A bowl with sliced tomatoes, sliced cucumbers, and kalamata olives is next. All must items on the Greek table. Our family enjoys roasted red peppers with almost everything so I always add a small plate to my board.

    Sprinkle some fresh herbs like basil for color and freshness all over, and you’re done!

    You may also like

    • Burrata Eggplant Pizza
    • Shrimp Orzo In Lemon Garlic Sauce
    • Fried Halloumi And Tomato Toast
    • Sunny Lemon Olive Oil Cake

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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    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.

    How To Make A Greek Grazing Board

    by Jenny | The Greek Foodie
    This delicious Greek grazing board is filled with cheese, fruit, pitas and dips, nuts, fish, dolmades, and fresh vegetables.
    5 from 2 votes
    Print Recipe
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    Prep Time 20 mins
    Cook Time 0 mins
    Course Appetizer
    Cuisine Greek
    Servings 10
    Calories 681 kcal

    Ingredients
      

    • 8 oz Greek feta cheese cubed or sliced
    • 8 oz gruyere cheese sliced
    • ½ lb stuffed grape leaves
    • ½ lb Seedless Grapes red or green
    • ½ lb mission figs
    • 1 cup walnuts
    • 1 cup pistachio nuts
    • ½ lb roasted red peppers
    • 2 cups pita chips
    • 2 large pita bread cut in rounds or squares
    • 1 cup cherry tomatoes
    • ½ English cucumber
    • 1 cup tzatziki
    • ½ cup fig preserves
    • ½ cup artichoke spread
    • 12 phyllo cheese triangles
    • 1 cup biscotti I like these Olive oil & Almond flavor
    • 10 slices pastourma or pastirma
    • 1 dry uncured salami
    • ½ cup Kalamata olives pitted
    • 8 oz anchovies in oil

    Instructions
     

    Start with the dips and spreads

    • Arrange small bowls with fig preserves, hummus, and an artichoke spread. 
      Place the bowls around the board. 

    Meat, cheese, and seafood

    • After the dips and spreads are in place, add the meats and cheese. 
      Cubes of feta cheese and sliced gruyere along with a set of serving knives.
    • Add the uncured salami and sliced pastourma (or pastirma) and a bowl with the marinated fish.

    Pita bread and crackers

    • Add cut-up pita bread, pita chips and the small orange biscotti all over the board close to the dips and spreads and the cheese and meat.

    Traditional Greek appetizers

    • Add the cheese triangles, a plate with roasted red peppers and dolmadakia next to a couple of wedges of lemon for brightness. 
      Cut up the tomatoes and cucumber and place in a bowl with the kalamata olives. Season with sea salt and pepper, a pinch of oregano and a dash of olive oil and toss to combine.

    Fruit & nuts

    • Fill in gaps on your board with grapes and figs halves, pistachios and walnuts.
    • Garnish board with some fresh herbs like basil for color and freshness and you’re done!

    Notes

    • You can add small containers of thyme honey with a honey dipper, dijon mustard, and tzatziki dip.
    • Depending on the season, change the fruit to peaches, melon, apples, oranges, etc
    • Feel free to add dried fruit like apricots, dates, and mission figs.
     
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 681kcalCarbohydrates: 62gProtein: 33gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 89mgSodium: 1550mgPotassium: 716mgFiber: 8gSugar: 26gVitamin A: 7120IUVitamin C: 32mgCalcium: 486mgIron: 5mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__

    How To Make A Greek Grazing Board
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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