This healthy Greek appetizer platter is perfect for summer entertaining, loaded with healthy make-ahead appetizers you can customize to your own tastes. My healthy Greek appetizer platter includes Mediterranean dips and spreads, grilled veggies, fruits, and halloumi, fresh fruit, nuts, and feta topped with a rich, fruity reduction. If you’re doing some summer entertaining soon, this healthy Greek appetizer platter is just the thing you need!
What do you eat when you’re alone?
Don’t be shy now, y’all. And don’t you dare lie and tell me you eat Buddha bowls and tempeh tacos and grilled fruit for dessert. Nobody likes a liar.
Me? I almost always opt for either outlandishly junky, like baked tater tots (From a bag, yes. Yes, from a bag.) covered with cheese (Also yes, cheese. Cheese, yes.), and not like raw cheddar but some junky chunk that was on sale. Top that with bacon and green onions and ranch dressing and hooo mommy, I don’t feel quite so left out of the action as I thought.
Or, on the other hand, if I manage to plan ahead at all, I’ll always go for a charcuterie plate with a variety of cheeses, plenty of good quality honey or fig jam, cured meats, crackers, dips, bread, and fruits. I fell in love with this solo ritual when I lived in Paris: I wouldn’t have plans one night but couldn’t give up the sheer opportunity of living in Paris. I’d walk to the grocery store near by apartment, stock up on creamy cheeses, salty saucisson, tiny, somehow effervescent gherkins, and a crusty baguette. I’d sit on my bed, working on homework or catching up with friends back home who’d finally woken up, sipping a glass of a red.
Not exactly the French way of eating, but I hadn’t quite been invited to all the lazy, five-course dinner parties happening in all the golden-lit windows speckled across the city.
O isn’t quite as big of a fan of the board, so when I get the chance, I almost always opt for an indulgent charcuterie plate, reveling in the ease of assembly and perfect pairing of the ingredients. This happens in two scenarios: he’s out of town or hanging with friends or we’re entertaining.
There’s nothing my friends love more than an impressive appetizer spread, with so many different flavors and textures to choose from. They can pick from it what they like, try new things, linger over the plate while we chat and sip wine. And so, when planning some summer entertaining recently, I was inspired by my love of a rich charcuterie board, my obsession with fantastic wine, and my inkling towards lighter, healthier food pairings.
The summer heat nudged me towards light, bright flavors, thinking of a Greek and Mediterranean inspired palette with a bit of flexibility. I put together this versatile, absolutely epic healthy Greek appetizer platter, loaded with light and creamy dips, grilled fruit, veggies, and halloumi, fresh fruit, salty roasted nuts, and feta topped with a rich, fruity sauce.
I highly recommend you try my baba ganoush recipe; it’s easy but so smoky, garlicky, and delicious. We love to have a batch in the fridge at all times. And this is my favorite hummus recipe; I’ve been making it for decades!
The best part of the entire healthy Greek appetizer platter is that it’s easy to customize and super easy to make ahead. The last-minute things can all be done on the grill, making it easy to whip together once your friends start filtering in. It’s absolutely perfect when paired with Clos du Bois Chardonnay and Clos du Bois Cabernet Sauvignon, offering an option for whatever your friends prefer, either white or red.
Clos du Bois is one of my favorite wines for summer entertaining; the flavor profiles are versatile enough to be perfect for almost any occasion, whether you’re doing some backyard entertaining or just some backyard relaxing. The bottles boast elegant, new packaging, but the wine inside is still the Clos du Bois you know and love.
So chill a bottle of Clos du Bois Chardonnay and uncork a Clos du Bois Cabernet Sauvignon. They’re positively perfect with this healthy Greek appetizer platter.
Healthy Greek Appetizer Platter (Healthy Appetizers)
- grilled vegetables and halloumi recipe below
- grilled vanilla bean apricots recipe below
- balsamic-vanilla-bean cherries and feta recipe below
- baba ganoush storebought or homemade, click here for my recipe
- hummus storebought or homemade, click here for my favorite recipe
- a mix of Mediterranean olives like kalamata or other varieties from an olive bar
- fresh fruit like cherries
- fresh vegetables like radishes , fresh zucchini, cucumber, carrots, sliced or cut into batons, to serve
Grilled Vegetables & Halloumi
- 3/4 pound halloumi sliced into about 1/3-1/2" slices
- 1 red bell pepper stemmed and deseeded, and sliced into strips
- 1 large zucchini stemmed and sliced on the diagonal into 1/3" slices
- 1 yellow squash stemmed and sliced on the diagonal into 1/3" slices
- 1 bunch green onions trimmed
- salt and pepper to taste
- olive oil to coat vegetables and prepare grill
- fresh mint , chopped, to serve
Grilled Vanilla Bean Apricots
Balsamic-Vanilla Bean Cherries and Feta
- Combine cherries, balsamic vinegar, vanilla bean seeds, honey, olive oil, and water in a small saucepan over medium-high heat. Bring to boil. Reduce heat to medium/medium-low. Simmer until mixture is thick and reduced by more than half. Remove from heat and let cool slightly, then pour onto feta. Serve with crackers and more honey, if desired.
Grilled Vegetables & Halloumi
- Prepare a hot grill. Drizzle all vegetables and halloumi with a bit of olive oil then season with salt and pepper. Brush grill grate with a little olive oil to prevent sticking.
- Grill vegetables until tender and nicely charred, turning occasionally. Green onions will be ready after 2-4 minutes. Peppers and zucchini take about 10 minutes. Transfer from grill to serving platter.
- Grill halloumi, about 2-3 minutes on each side until grill marks appear. If you press gently on the cheese, it should be tender and give a little but not be too soft or runny. Transfer from grill to serving platter. Sprinkle grilled vegetables and halloumi with fresh mint, if desired, to serve. Drizzle halloumi with harissa oil, if desired, to serve.
Grilled Vanilla Bean Apricots
- You can grill the apricots at the same time as the halloumi to ensure things come out at the right time. Prepare a hot grill (or keep grill hot from grilled vegetables). In a medium bowl, combine apricots, olive oil, honey, vanilla bean seeds, and salt. Toss to coat apricots well, ensuring vanilla bean seeds are evenly distributed.
- Grill apricots, cut side down, until marked and beginning to soften, about 1 minute or so. Flip and cook about 30 more seconds on the skin side until marked. Transfer to serving platter.
Arrange Healthy Grilled Greek Appetizer Platter
- Arrange all items on a platter, evenly distributing types of dishes (dips, fruits, nuts, cheeses) and colors, making sure no type of dish or color is too concentrated. You can start by placing large items like dips and arranging dipping items (crackers, grilled veggies, fresh veggies) around them.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.