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+ servings
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

This delicious Greek grazing board is filled with cheese, fruit, pitas and dips, nuts, fish, dolmades, and fresh vegetables.
Course Appetizer
Cuisine Greek
Prep Time 20 minutes
Cook Time 0 minutes
Servings 10
Calories 681kcal


  • 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


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!


  • 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.


Calories: 681kcal | Carbohydrates: 62g | Protein: 33g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1550mg | Potassium: 716mg | Fiber: 8g | Sugar: 26g | Vitamin A: 7120IU | Vitamin C: 32mg | Calcium: 486mg | Iron: 5mg