Greek Snack Platter: A Flavorful and Nutritious Paleo Appetizer

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup Kalamata olives
• 1 cup cherry tomatoes
• 1 cucumber, sliced into rounds
• 1/2 cup feta cheese, crumbled
• 1/4 cup Greek extra virgin olive oil
• 1/4 cup fresh oregano leaves, chopped
• 1/4 cup fresh dill, chopped
• 1/2 lemon, juiced
• Salt and pepper to taste
• 1/4 cup almonds, toasted and roughly chopped
• 1/4 cup Kalamata olive tapenade
• 1 small pita bread, cut into wedges (optional)

Instructions

1. Begin by washing and preparing your ingredients. In a large bowl, combine Kalamata olives, cherry tomatoes, and cucumber slices. Drizzle with Greek extra virgin olive oil and toss gently to coat the vegetables. Sprinkle in the chopped fresh oregano and dill, followed by lemon juice, salt, and pepper to taste. Gently mix to combine all ingredients. In a separate small bowl, prepare your Kalamata olive tapenade according to package instructions or recipe provided. Arrange the mixed vegetables on a large platter, drizzling the remaining olive oil over them for added flavor and visual appeal. Sprinkle crumbled feta cheese over the top, followed by the Kalamata olive tapenade. Scatter toasted almonds around the platter. If desired, serve with pita bread wedges on the side.

Chef’s Insight

The combination of flavors and textures in this Greek Snack Platter is a perfect example of how simple ingredients can create a complex, satisfying dish that adheres to dietary restrictions while still being delicious.

Notes

This recipe is suitable for the Paleo diet and can be adjusted to accommodate various allergies or preferences.