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PIP Mezze Platter

We’re in the midst of local summer growing season which means there is lots of freshly picked produce headed your way! This week we rescued local greens and lettuce, pickling cucumbers and green beans, radishes and basil, and much more. We also boxed up berries, various stone fruits, and everyone’s favorite, cotton candy grapes! Because everything is so fresh and flavorful this time of year, nearly all of it can be enjoyed raw. This week we’re sharing the how-to for assembling your own Mezze Platter, a fun way to incorporate whatever produce you received this week into a beautiful appetizer or light snack-style dinner!

A mezze platter is simply a grazing board that features assorted fresh or lightly cooked vegetables, fruits, dips and spreads, cheeses, dried fruit, nuts, olives, and bread or crackers. You can also incorporate small dishes of grain salads like tabbouleh, falafel, stuffed grape leaves, or cooked meats or seafood. There are no real rules when it comes to assembling a mezze platter. Create your own to share with family and friends this summer!

What local goodies did you receive this week? We can’t wait to see how you’re savoring the season’s finest! Be sure to snap a pic, post it to social, and tag us @perfectlyimperfectproduce so we can share your creations to inspire our PIP fam!

Build Your Own PIP Mezze Platter


Assorted Perfectly Imperfect vegetables, like bell peppers, cucumbers, radishes, green beans, cauliflower and broccoli

1 to 2 cheeses, like feta or fresh mozzarella

1 to 2 dips, like hummus or tahini yogurt sauce

Assorted Perfectly Imperfect fruit, like grapes, berries, and stone fruits

Pita bread and crackers

Dried fruit, nuts, and olives


Slice the fresh vegetables. Blanch vegetables like green beans, broccoli and cauliflower (optional).

On a large platter or tray, center the cheeses and dips in small bowls. Arrange the vegetables and fruits around the cheeses and dips, then tuck in the pita bread and crackers. Fill in any gaps with the dried fruit, nuts, and olives.

By Carolyn Hodges, MS, RDN

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