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 a long 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 that recipe.
This platter of Greek goodness is so good on a hot afternoon outside or when everyone's standing around waiting for dinner to come off the grill. I like it best with a glass of cold, crisp wine but beer drinkers tell me it's pretty good with that libation as well.
I do think it's important to use the very best ingredients you can afford in this delicious appetizer. 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.
I've given you some measurements in the recipe, but honestly, they're just guidelines. You really don't even need them. Just start building your appetizer on a big, shallow plate or platter and add or leave out 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 the pitas right on the oven rack. No pan to wash!
In a large, shallow plate or platter, pour olive oil to cover the bottom. As I said before, measurements aren't really important but I checked to make sure and noted that I used about ⅓ cup this time. You do want a really good, extra virgin olive oil for this.
Scatter over the crumbled Feta cheese. 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. Finely diced purple onion would be good also. I just happened to have green onions on hand.
Next, add the diced tomatoes and Kalamata olives. I always like plum tomatoes for this recipe because they have less moisture than other tomatoes. That keeps them from watering down the recipe.
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 over the lemon juice and freshly ground black pepper. You probably won't need any salt since the Feta is usually pretty salty but taste to see what you think.
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 photoshoot 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
- Sausage Balls with Two Dipping Sauces
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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My Big Fat Greek Appetizer
- 4 Pitas
- ⅓ cup extra virgin olive oil
- 4 oz. crumbled Feta cheese
- ½ cup diced cucumber
- ¼ cup diced green onion
- ½ cup diced fresh tomatoes
- ¼ cup chopped Kalamata olives
- Juice of ½ a lemon
- ¼ tsp. ground black pepper
- 8 Pepperoncini
- 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 and freshly ground black pepper.
- Serve with warm pita bread torn in pieces and pickled Pepperoncini.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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