My Big Fat Greek Appetizer is layers of good olive oil, feta cheese, cucumber, green onion, tomatoes, and Kalamata olives. Scoop it up with a pita!
Need a quick appetizer for a summer party? I’ve got you covered with My Big Fat Greek Appetizer! I took some of my most favorite Greek and Mediterranean ingredients and put them all together in one dish for this irresistible recipe.
The inspiration for this came from a post I stumbled across some time ago on a blog called Clover Lane. Of course, I couldn’t leave well enough alone and had to put my own interpretation on the recipe.
I do think it’s important to use the best ingredients you can afford for this. Particularly the olive oil. A really good extra virgin is, I think, a requirement. And do add whatever you like! I sometimes put dollops of Greek yogurt around. Or use purple onions instead of green onions. They’re much more colorful anyway. Don’t like Kalamata olives? Okay, leave them out. Just take the idea and make it your own.
You’re also going to notice that I didn’t include measurements for the ingredients. Really, you don’t need them. Just start building your appetizer on a big, shallow plate or platter and add whatever looks right to you! Include some warm pita bread to tear into pieces for scooping and you’re all set.
How to Make My Big Fat Greek Appetizer
Heat the oven to 350 degrees. Put the pita bread in the oven to warm while you prepare the rest of the recipe. I just put it right on the oven rack. No pan to wash!
In a large, shallow plate or platter, pour olive oil to cover the bottom. I used about 1/3 cup this time. Be sure to use a really good, extra virgin olive oil for this.
Scatter over the crumbled Feta cheese. This was about 3 or 4 ounces. I just crumble it with my fingers but you could cut it into cubes if you like that better.
Add the diced cucumber and green onion. A purple onion would be good here. I just happened to have green onions on hand.
Next add the diced tomatoes and Kalamata olives.I always use plum tomatoes for this. They have less moisture than other tomatoes so they don’t water down the dish. You could also use halved grape or cherry tomatoes. If you’re using regular tomatoes, be sure to remove the seeds before you dice them.
Sprinkle with a little lemon juice (about 1/4 of a nice, juicy lemon) and freshly ground black pepper. You probably won’t need any salt since the Feta is usually pretty salty.
Serve with warm pita bread torn in pieces and pickled Pepperoncini.
Just for fun, I thought I’d show you what it looks like around here after the photo shoot and recipe testing are done. It took us about 5 minutes to nearly destroy the whole platter. Then again, it was about 3:00 in the afternoon and neither of us had had lunch :-)
More Appetizer Recipes on Never Enough Thyme:
- Texas Caviar for Summertime Entertaining
- Garlic Butter and Herb Popcorn
- Marinated Feta with Roasted Lemon and Dill
- Sweet Greek Flatbread
- Ricotta Veggie Spread
Greek inspired appetizers from Other Bloggers:
- Greek Puff Pastry Appetizers with Kalamata Olives from Good Life Eats
- Mediterranean 7-Layer Dip from Tori Avey
- Bouyiourdi from Closet Cooking
- Greek Dip Platter from Iowa Girl Eats
- Marinated Feta Cheese from Lemons and Anchovies
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- Pita bread
- Extra virgin olive oil
- Crumbled Feta cheese
- Diced cucumber
- Diced green onion
- Diced tomatoes
- Chopped Kalamata olives
- Lemon juice
- Heat the oven to 350 degrees. Put the pita bread in the oven to warm while you prepare the rest of the recipe.
- In a large, shallow plate or platter, pour olive oil to cover the bottom. Scatter over the crumbled Feta cheese, diced cucumber, green onion, tomatoes, and Kalamata olives. Sprinkle with a little lemon juice (about 1/4 of a nice, juicy lemon) and freshly ground black pepper.
- Serve with warm pita bread torn in pieces and pickled Pepperoncini.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 55 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 3mg Sodium: 210mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 2g
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