Black Olive Sun-Dried Tomato Platter (Print Version)

Mediterranean platter with olives, sun-dried tomatoes, feta, herbs, and roasted peppers, ready in 15 minutes.

# Components:

→ Olives & Tomatoes

01 - 1 1/2 cups pitted black olives (Kalamata or Niçoise)
02 - 3/4 cup sun-dried tomatoes in olive oil, drained and halved

→ Cheese & Accompaniments

03 - 5 oz feta cheese, cubed
04 - 1/2 cup marinated artichoke hearts, quartered
05 - 1/2 cup roasted red peppers, sliced

→ Garnishes & Extras

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp fresh oregano or basil leaves, torn
08 - 1 tsp lemon zest
09 - Freshly ground black pepper, to taste
10 - 1 baguette or gluten-free crackers, sliced (for serving)

# Directions:

01 - Place the pitted black olives and sun-dried tomatoes evenly on a large serving platter.
02 - Distribute the cubed feta, marinated artichoke hearts, and roasted red pepper slices in groups on the platter for visual appeal.
03 - Evenly pour the extra-virgin olive oil over the assembled ingredients.
04 - Sprinkle torn fresh oregano or basil leaves and lemon zest across the platter.
05 - Lightly season with freshly ground black pepper to taste.
06 - Offer sliced baguette or gluten-free crackers on the side for serving.

# Expert Advice:

01 -
  • Briny black olives add depth of flavor
  • Tangy sun-dried tomatoes complement perfectly
02 -
  • For a vegan version omit feta or substitute with plant-based cheese
  • Contains dairy (feta cheese) and gluten (if serving with baguette)
03 -
  • Drain sun-dried tomatoes well to avoid soggy platter
  • Use a variety of olives for more complex flavor
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