Can I make a Mediterranean brunch board ahead of time?

You can prep most components in advance—slice vegetables, portion dips, and store everything separately. Assemble the board about 20 minutes before serving so nothing dries out.

What can I use instead of flatbread?

Pita chips, crackers, or lightly toasted sourdough slices work well. Make sure to include both soft and crunchy options for variety.

How do I keep dips from drying out?

Cover dips tightly with lids or plastic wrap. Adding a thin layer of olive oil on top can help prevent the surface from drying.

Can I make it fully vegan?

Yes. Skip the feta and labneh, and replace them with extra dips like hummus or tahini. Add more vegetables or legumes to keep it satisfying.

What’s the best way to serve a larger crowd?

Create two or three smaller boards instead of one large one. This makes it easier for guests to access the food and keeps the presentation clean.

Mediterranean Brunch Board: Easy Fresh Weekend Favorite

Name: Mediterranean Brunch Board
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup hummus; 1 cup tzatziki; 1 cup baba ganoush; 1/2 cup labneh; 1/4 cup tahini; 1/2 can refried beans; 1/2 cup feta cheese with za’atar; 5 frozen falafels; 1 egg with pastirma; 4 flatbreads; 2 pita breads; 1/2 cup pita chips; 1 cup cherry tomatoes; 1 cucumber; 1/2 cup Kalamata olives; 1/4 cup pickles; 1/2 cup carrots; 1/2 cup celery; 1/2 cup radishes; 6 mini peppers; 1/4 cup fresh mint; 1/4 cup fresh parsley; extra virgin olive oil; salt and pepper

Description

A Mediterranean Brunch Board with dips, flatbreads, and fresh veggies—easy to assemble, perfect for weekend gatherings, and ready in under 30 minutes.

Ingredients

Scale

1 cup hummus
1 cup tzatziki
1 cup baba ganoush
1/2 cup labneh
1/4 cup tahini
1/2 can refried beans
1/2 cup feta cheese with za’atar
5 frozen falafels
1 egg with pastirma
4 flatbreads
2 pita breads
1/2 cup pita chips
1 cup cherry tomatoes
1 cucumber
1/2 cup Kalamata olives
1/4 cup pickles
1/2 cup carrots
1/2 cup celery
1/2 cup radishes
6 mini peppers
1/4 cup fresh mint
1/4 cup fresh parsley
extra virgin olive oil
salt and pepper

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Instructions

Remove dips from fridge and let sit 15 minutes
Slice cucumbers and halve cherry tomatoes
Roughly chop or keep herbs whole
Warm flatbreads in a skillet for 30 seconds per side
Place dips into small serving bowls
Arrange bowls evenly on serving board
Add flatbreads in a loose stack
Group vegetables into small clusters
Scatter olives, feta, and pickles around gaps
Drizzle olive oil and sprinkle salt before serving

Notes

Serve dips at room temperature for best flavor
Keep flatbreads warm in a towel until serving
Do not overcrowd the board for better presentation
Prep vegetables close to serving time for freshness

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6
Sodium: 780
Fat: 22
Saturated Fat: 6
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 42
Fiber: 8
Protein: 14
Cholesterol: 35