Black Olive Sun-Dried Tomato Platter (Print Version)

Mediterranean platter with black olives, sun-dried tomatoes, feta, and herbs, ideal for easy, flavorful appetizers.

# What You'll Need:

→ Olives & Tomatoes

01 - 1 ½ cups pitted black olives (Kalamata or Niçoise)
02 - ¾ cup sun-dried tomatoes in olive oil, drained and halved

→ Cheese & Accompaniments

03 - 5 oz feta cheese, cubed
04 - ½ cup marinated artichoke hearts, quartered
05 - ½ 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)

# Step-by-Step Guide:

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

# Top Tips:

01 -
  • Briny black olives add a rich depth of flavor
  • Tangy sun-dried tomatoes complement the Mediterranean vibe
02 -
  • For a vegan version omit feta or substitute with plant-based cheese
  • Contains dairy (feta cheese) and gluten (if serving with baguette) for gluten-free use gluten-free crackers
03 -
  • Drain sun-dried tomatoes well to avoid excess oil on the platter
  • Group ingredients separately on the platter for visual appeal and easy serving
Go Back