23 Mediterranean Charcuterie Board Ideas

A Mediterranean charcuterie board swaps the usual cheddar and crackers for the flavors of Greece, the Middle East, Spain, southern France, Turkey and North Africa: feta, Manchego and halloumi, cured meats like dry chorizo and salami, olives, hummus, tzatziki, stuffed grape leaves, pita, figs, dates and pistachios. It is part charcuterie board and part mezze board, and it works as a party appetizer, a Mediterranean platter for a crowd or an easy dinner.

Below are 23 Mediterranean charcuterie board ideas in five groups: classic Mediterranean boards, Greek charcuterie boards (including seared halloumi and chicken souvlaki), Middle Eastern mezze boards, Spanish and southern French boards, and Turkish and North African boards with lamb kofta, sujuk and merguez. Every board lists exactly what's on it, with amounts and how many it serves, and anything you cook has step-by-step instructions.

Classic Mediterranean charcuterie board ideas

1. Classic Mediterranean Charcuterie Board

Feta, Manchego, salami and dry chorizo with hummus, tzatziki, dolmas, olives, peppers, figs and pita: a little of every Mediterranean favorite on one board. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz feta (a block), drizzled with 1 tsp olive oil
• 14 oz Manchego (two 7 oz wedges), about 10 thin triangles cut from one, the rest left as wedges
• 3 oz sliced hard salami (about 12 slices)
• 4 oz sliced dry Spanish chorizo (about 24 slices)
• 1/2 cup hummus, in a small bowl
• 1/2 cup tzatziki, in a small bowl
• 1/4 cup honey, in a small bowl
• 10 stuffed grape leaves (dolmas)
• 6 oz jarred roasted red peppers, drained and cut into strips (about 12 strips)
• 1/2 English cucumber, sliced (about 16 slices)
• 10 cherry tomatoes
• 18 Kalamata olives
• 10 large green olives
• 12 oz red grapes
• 6 dried figs, halved (12 halves)
• 1 1/2 oz shelled pistachios
• 3 pitas, each cut into 8 triangles (24 triangles)

How to make it

1. Set the hummus, tzatziki and honey bowls on the board, spread apart, and place the feta block and the two Manchego wedges between them.
2. Drizzle the feta with the olive oil, then shingle the Manchego triangles in a curved row beside one wedge.
3. Lay the salami flat in short overlapping runs and fan the chorizo in its own short runs beside it.
4. Add the dolmas in a neat row, then the pepper strips, cucumber slices and cherry tomatoes in small groups.
5. Fill the gaps with the olives, grapes, fig halves and pistachios, and tuck the pita triangles along the edges.

My recommended tip: Serve Manchego with quince paste (membrillo). It's the traditional Spanish pairing, and the sweet paste balances the salty, nutty cheese.

Where to get it

Stuffed grape leaves (dolmas) come in cans or jars in the international aisle and are sometimes sold at the deli olive bar. Dry Spanish chorizo is the firm, cured kind that slices like salami; look near the specialty cheeses.

2. Mediterranean Platter for a Crowd

An extra-large Mediterranean platter with three cheeses, two cured meats, three dips, dolmas, olives, dates and plenty of pita for a party. Serves 14.

What's on the board

• 1 extra-large board, about 16 x 24 inches
• 16 oz feta (two 8 oz blocks)
• 8 oz kasseri (a block), about 10 slices cut, the rest left as a block
• 8 oz Manchego (a wedge), cut into about 8 thin triangles
• 8 oz sliced hard salami (about 32 slices): 2 salami roses and the rest laid flat
• 3 oz sliced dry Spanish chorizo (about 18 slices)
• 1 cup hummus, in a bowl
• 1 cup tzatziki, in a bowl
• 1/2 cup baba ghanoush, in a small bowl
• 6 stuffed grape leaves (dolmas)
• 12 oz jarred roasted red peppers, drained and cut into strips (about 24 strips)
• 1/4 English cucumber, sliced (about 7 slices)
• 22 cherry tomatoes
• 16 Kalamata olives
• 20 large green olives
• 1 lb red grapes
• 1 lb green grapes
• 10 Medjool dates
• 2 oz pistachios in the shell
• 4 pitas, each cut into 8 triangles (32 triangles)

How to make it

1. Set the three dip bowls on the board in a loose triangle, then place the two feta blocks, the kasseri and the Manchego in the spaces between them.
2. Shingle the kasseri slices beside the block and the Manchego triangles in a row.
3. Make two salami roses (see our salami rose guide), then lay the rest of the salami flat in a few short overlapping rows and fan the chorizo in its own short runs.
4. Add the dolmas, pepper strips, cucumber and tomatoes in two or three places each so the colors repeat around the platter.
5. Fill the gaps with the olives, grapes, dates and pistachios, and line the pita triangles along the edges.
6. For a long party, keep half the cheese, meat and dips in the fridge to refill the platter, since they shouldn't sit out more than 2 hours (USDA FSIS).

Where to get it

Kasseri (a mild, buttery Greek sheep's milk cheese) is with the specialty cheeses, but stock varies; a second wedge of Manchego works instead. Baba ghanoush (a smoky eggplant dip) is sold in tubs near the hummus.

3. Olive Bar Charcuterie Board

Four kinds of olives with marinated feta, kasseri, salami, artichoke hearts, red peppers and pepperoncini, built almost entirely from the deli olive bar. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 4 oz Kalamata olives (about 20)
• 4 oz large green olives (about 16)
• 4 oz garlic-stuffed green olives (about 16)
• 3 oz oil-cured black olives (about 20)
• 4 oz marinated feta cubes (about 12 cubes), in a small bowl
• 6 oz kasseri (a block), sliced (about 12 slices)
• 4 oz sliced hard salami (about 16 slices)
• 6 oz marinated artichoke hearts, drained (about 8 quarters)
• 6 oz jarred roasted red peppers, drained and cut into strips (about 12 strips)
• 5 pepperoncini
• 1/2 baguette, sliced (about 12 slices)
• 10 thin crackers

How to make it

1. Set the marinated feta bowl on the board and shingle the kasseri slices in a row beside it.
2. Lay the salami flat in short overlapping runs down the middle.
3. Drain the olives, artichokes and peppers well and pat them dry so they don't wet the bread.
4. Group each kind of olive in its own spot, then add the artichoke hearts, pepper strips and pepperoncini.
5. Line the baguette slices and crackers along the edges, away from the wettest foods.

My recommendation: Add something sour or briny, like cornichons, pickled onions or olives. A little acidity cuts through rich meat and cheese and keeps the board from feeling heavy.

Where to get it

Many deli olive bars sell all four kinds of olives, marinated feta, artichoke hearts and peppers by weight; jarred versions are in the pickle and olive aisle.

4. Mediterranean Cheese Board

Six cheeses from around the Mediterranean (feta, Manchego, kasseri, kefalotyri, goat cheese and labneh) with dates, figs, grapes, pistachios and honey. There is no meat on this board. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz feta (a block)
• 7 oz Manchego (a wedge), about 10 thin triangles cut, the rest left as a wedge
• 8 oz kasseri (a block), sliced (about 14 slices)
• 6 oz kefalotyri (a wedge), cut into about 10 thin slices
• 4 oz goat cheese (a log)
• 1/2 cup labneh, in a small bowl, drizzled with 1 tsp olive oil
• 1/4 cup honey, in a small bowl
• 8 Medjool dates
• 6 dried figs, halved (12 halves)
• 12 oz green grapes
• 1 1/2 oz shelled pistachios
• 1 1/2 oz walnut halves
• 32 thin crackers

How to make it

1. Set the labneh and honey bowls on the board, then place the feta, the Manchego wedge, the kasseri, the kefalotyri and the goat cheese log around them, spread apart.
2. Shingle the Manchego triangles, kasseri slices and kefalotyri slices in short rows beside their blocks.
3. Drizzle the labneh with the olive oil.
4. Add the dates and fig halves near the honey, since the sweet fruit goes well with the salty cheeses.
5. Fill the gaps with grapes, pistachios, walnuts and crackers.

Where to get it

Kasseri and kefalotyri (a hard, salty Greek cheese made from sheep's or goat's milk) are with the specialty cheeses or at Greek and Mediterranean markets, but stock varies; aged Manchego is a good swap for kefalotyri. Labneh (thick, tangy strained yogurt) comes in tubs near the Greek yogurt or in the international aisle.

5. Feta-Stuffed Sweet Pepper Board

Sweet, tangy little peppers filled with feta, plus salami, Manchego, hummus, olives and pita chips. No cooking. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• For 16 stuffed peppers: 16 jarred sweet piquante peppers, drained, and 4 oz crumbled feta
• 5 oz sliced hard salami (about 20 slices)
• 6 oz Manchego (a wedge), cut into about 12 thin triangles
• 1/2 cup hummus, in a small bowl
• 14 Kalamata olives
• 16 cherry tomatoes
• 1/2 English cucumber, sliced (about 14 slices)
• 12 oz red grapes
• 14 pita chips

How to make it

1. Drain the peppers and pat them dry, inside and out, with paper towels.
2. Press a little crumbled feta into each pepper with a small spoon until it is full.
3. Set the hummus bowl on the board and line the stuffed peppers up in two short rows, open side up.
4. Lay the salami flat in short overlapping runs and shingle the Manchego triangles beside it.
5. Fill the gaps with olives, tomatoes, cucumber, grapes and pita chips.

Why it works: Salty feta tucked into piquante peppers hits sweet and salty at once, and cool cucumber slices freshen it up.

Where to get it

Sweet piquante peppers (small, round, sweet-and-tangy red peppers) come in jars near the olives and are often at the olive bar.

Greek charcuterie board ideas

6. Classic Greek Charcuterie Board

A block of feta with olive oil and oregano, kasseri, salami, tzatziki, dolmades, Kalamata olives, pepperoncini and pita. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz feta (a block), drizzled with 1 tsp olive oil and a pinch of dried oregano
• 6 oz kasseri (a block), sliced (about 12 slices)
• 3 oz sliced hard salami (about 12 slices)
• 1/2 cup tzatziki, in a small bowl
• 2 tbsp honey, in a small bowl
• 5 stuffed grape leaves (dolmades)
• 16 Kalamata olives
• 8 pepperoncini
• 1/4 English cucumber, sliced (about 10 slices)
• 7 cherry tomatoes
• 12 oz red grapes
• 4 dried figs, halved (8 halves)
• 2 pitas, each cut into 6 triangles (12 triangles)

How to make it

1. Set the tzatziki and honey bowls on the board, then place the feta block between them.
2. Drizzle the feta with the olive oil and sprinkle it with the oregano.
3. Shingle the kasseri slices in a row and lay the salami flat in short overlapping runs beside them.
4. Add the dolmades in a neat row and the olives, pepperoncini, cucumber and tomatoes in small groups.
5. Fill the gaps with the grapes and fig halves, and tuck the pita triangles along the edges.

Where to get it

Dolmades (the Greek name for stuffed grape leaves) come in cans or jars in the international aisle. Kalamata olives are in the olive aisle or at the olive bar.

7. Pan-Seared Halloumi Board

Golden slices of seared halloumi drizzled with honey, with feta, salami, tzatziki, olives and pita. Sear the cheese last and serve it warm. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz halloumi (a block), cut into 8 slices about 1/2 inch thick
• 2 tbsp olive oil, for the pan
• 2 tbsp honey, for drizzling
• 1/2 lemon, cut into 5 thin slices
• 4 oz feta (a block)
• 5 oz sliced hard salami (about 20 slices)
• 1/2 cup tzatziki, in a small bowl
• 12 Kalamata olives
• 10 cherry tomatoes
• 1/2 English cucumber, sliced (about 14 slices)
• 12 oz red grapes
• 2 pitas, each cut into 8 triangles (16 triangles)

How to make it

1. Build the board first. Set the tzatziki bowl and the feta on the board, lay the salami flat in short overlapping runs, and add the olives, tomatoes, cucumber, grapes and pita triangles, leaving an open space for the halloumi.
2. Sear the halloumi. Pat the slices dry with paper towels.
3. Heat the olive oil in a nonstick skillet over medium heat, add the slices in a single layer without crowding, and cook 2 to 3 minutes, until golden brown underneath, then turn and cook 1 to 2 minutes more, until the second side is golden too.
4. Shingle the hot halloumi in the open space, drizzle it with the honey and set the lemon slices beside it.
5. Serve it right away, while the halloumi is warm and soft; it turns firm and squeaky as it cools.

Where to get it

Halloumi (a firm, salty cheese from Cyprus that holds its shape in a hot pan) is with the specialty cheeses, usually in a sealed block.

8. Greek Salad Charcuterie Board

Everything in a Greek village salad laid out board-style around a whole slab of feta, with kasseri, salami, pita and a little bowl of vinaigrette. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz feta (a block), left whole, drizzled with 1 tbsp olive oil and a pinch of dried oregano
• 6 oz kasseri (a block), cubed (about 24 cubes)
• 5 oz sliced hard salami (about 20 slices)
• 2 tomatoes, each cut into 6 wedges (12 wedges)
• 1 English cucumber, cut into about 20 thick half-moons
• 1 green bell pepper, cut into about 12 long strips
• 1/4 red onion, cut into thin strips
• 14 Kalamata olives
• 5 pepperoncini
• 1/4 cup red wine vinaigrette, in a small bowl
• 2 pitas, each cut into 8 triangles (16 triangles)

How to make it

1. Set the feta slab in the middle of the board, drizzle it with the olive oil and sprinkle it with the oregano.
2. Set the vinaigrette bowl near one corner.
3. Arrange the tomato wedges, cucumber half-moons, pepper strips and onion strips in groups around the feta, the way they sit in a Greek salad.
4. Lay the salami flat in short overlapping runs and stack the kasseri cubes in two spots.
5. Fill the gaps with the olives and pepperoncini, and line the pita triangles along one edge.

9. Spanakopita and Feta Board

Crisp little spinach and feta pies from the freezer aisle with feta, kasseri, salami, tzatziki, olives and grapes. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 10 frozen mini spanakopita (spinach and feta pies), from 1 box
• 6 oz feta (a block)
• 6 oz kasseri (a block), sliced (about 12 slices)
• 4 oz sliced hard salami (about 16 slices)
• 1/2 cup tzatziki, in a small bowl
• 20 Kalamata olives
• 12 cherry tomatoes
• 12 oz green grapes
• 1 1/2 oz walnut halves
• 8 pita chips

How to make it

1. Bake the spanakopita from frozen as the box directs, until the pastry is golden and crisp.
2. While they bake, set the tzatziki bowl and the feta on the board, shingle the kasseri slices and lay the salami flat in short overlapping runs.
3. Add the olives, tomatoes and grapes in small groups.
4. Pile the spanakopita in two groups next to the tzatziki for dipping, then fill the gaps with walnuts and pita chips.

Where to get it

Frozen spanakopita (small spinach and feta pies in flaky phyllo pastry) are with the frozen appetizers.

10. Chicken Souvlaki Board

Lemon-garlic chicken skewers with tzatziki, feta, pita, cucumber, tomatoes, olives and lemon, so everyone builds a little souvlaki pita. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• For 6 chicken souvlaki skewers: 1 1/2 lb boneless, skinless chicken thighs cut into 1 1/2-inch pieces, 3 tbsp olive oil, 3 tbsp lemon juice, 3 garlic cloves (minced), 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 6 wooden skewers
• 1/2 cup tzatziki, in a small bowl
• 6 oz feta (a block)
• 2 pitas, each cut into 6 triangles (12 triangles)
• 1/2 English cucumber, sliced (about 14 slices)
• 12 cherry tomatoes
• 1/4 red onion, thinly sliced
• 14 Kalamata olives
• 1 lemon, cut into 6 wedges
• 12 oz red grapes

How to make it

1. Soak the skewers in water for at least 1 hour so they don't burn.
2. Marinate the chicken. Whisk the olive oil, lemon juice, garlic, oregano, salt and pepper in a bowl, add the chicken and toss to coat, then cover and refrigerate for at least 1 hour or overnight.
3. Thread the chicken onto the 6 skewers, 5 or 6 pieces each, and throw away the leftover marinade.
4. Cook the skewers on a grill or grill pan over high heat for about 4 to 5 minutes per side, turning as needed, until the chicken reaches 165°F in the thickest piece.
5. Build the board. Set the tzatziki bowl and the feta on the board, lay the skewers in a row, and add the pita, cucumber, tomatoes, onion, olives, lemon wedges and grapes around them.

11. Feta, Honey and Walnut Board

A block of feta drizzled with honey and sesame seeds, with kefalotyri, salami, fresh figs, apricots, grapes and walnuts: the salty-sweet Greek pairing on a board. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz feta (a block), drizzled with 2 tbsp honey and sprinkled with 1 tsp sesame seeds
• 6 oz kefalotyri or aged Manchego (a wedge), cut into about 12 thin slices
• 5 oz sliced hard salami (about 20 slices)
• 1/4 cup honey, in a small bowl
• 5 fresh figs, halved (10 halves)
• 16 dried apricots
• 12 oz red grapes
• 2 oz walnut halves
• 28 thin crackers

How to make it

1. Set the feta block and the honey bowl on the board.
2. Drizzle the feta with 2 tbsp honey and sprinkle it with the sesame seeds.
3. Shingle the kefalotyri slices in a row and lay the salami flat in short overlapping runs beside them.
4. Set the fig halves cut side up in two groups and add the apricots and grapes.
5. Fill the gaps with walnuts and crackers.

In season: Fresh figs are easiest to find from summer into fall; at other times, use 5 dried figs, halved.

Middle Eastern mezze board ideas

12. Classic Mezze Board

Hummus, baba ghanoush and labneh with za'atar, plus feta, beef salami, pink pickled turnips, olives, fresh vegetables and pita. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1/2 cup hummus, in a small bowl, topped with 1 tsp olive oil and a pinch of paprika
• 1/2 cup baba ghanoush, in a small bowl
• 1/2 cup labneh, in a small bowl, drizzled with 1 tsp olive oil and sprinkled with 1/2 tsp za'atar
• 8 pickled turnip slices, in a small bowl
• 8 oz feta (a block)
• 6 oz sliced beef salami (about 20 slices)
• 16 green olives
• 1/2 English cucumber, cut into 16 spears
• 12 cherry tomatoes
• 6 radishes, halved (12 halves)
• 12 oz red grapes
• 3 pitas, each cut into 8 triangles (24 triangles)

How to make it

1. Set the four small bowls on the board, spread apart, and top the hummus and labneh as listed.
2. Place the feta block in the middle and lay the beef salami flat in short overlapping runs beside it.
3. Add the cucumber spears, tomatoes and radishes in small groups between the bowls.
4. Fill the gaps with the olives and grapes, and fan the pita triangles along the edges.

Where to get it

Labneh, pickled turnips (bright pink from beets) and za'atar (a blend of dried herbs, sumac and sesame seeds) are in the international aisle or at Middle Eastern markets, but stock varies. Beef salami is with the other salamis or at halal markets.

13. Labneh Ball Board

Little balls of tangy labneh in olive oil and za'atar, with feta, beef salami, olives, figs, walnuts, honey and pita chips. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 jar labneh balls in olive oil (about 12 balls), in a shallow dish, sprinkled with 1 tsp za'atar
• 6 oz feta (a block)
• 6 oz sliced beef salami (about 20 slices)
• 1/4 cup honey, in a small bowl
• 12 Kalamata olives
• 12 cherry tomatoes
• 1/2 English cucumber, sliced (about 14 slices)
• 6 dried figs, halved (12 halves)
• 1 1/2 oz walnut halves
• 12 oz green grapes
• 12 pita chips

How to make it

1. Lift the labneh balls out of the jar with a spoon, let the extra oil drip off, and set them in a shallow dish on the board.
2. Spoon 1 tbsp of the oil from the jar over them and sprinkle them with the za'atar.
3. Set the honey bowl and the feta on the board and lay the beef salami flat in short overlapping runs.
4. Add the olives, tomatoes, cucumber and fig halves in small groups.
5. Fill the gaps with walnuts, grapes and pita chips.

Where to get it

Labneh balls (thick strained yogurt rolled into balls and packed in olive oil) come in jars in the international aisle or at Middle Eastern markets, but stock varies. A tub of labneh, spooned into a shallow bowl and drizzled with olive oil, works instead.

14. Three-Hummus Mezze Board

Classic, red pepper and garlic hummus side by side with feta cubes, beef salami, olives, crunchy vegetables, pita and pita chips. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1/2 cup classic hummus, in a small bowl
• 1/2 cup roasted red pepper hummus, in a small bowl
• 1/2 cup roasted garlic hummus, in a small bowl
• 1 tbsp olive oil, to drizzle over the three hummus bowls
• 8 oz feta (a block), cut into about 24 cubes
• 7 oz sliced beef salami (about 24 slices)
• 20 Kalamata olives
• 1/2 English cucumber, cut into 16 spears
• 1 red bell pepper, cut into 12 strips
• 10 baby carrots
• 16 cherry tomatoes
• 2 pitas, each cut into 8 triangles (16 triangles)
• 8 pita chips

How to make it

1. Set the three hummus bowls in a row down the middle of the board and drizzle each with a little olive oil.
2. Stack the feta cubes in two spots and lay the beef salami flat in short overlapping runs along one side.
3. Lay the cucumber spears, pepper strips and carrots flat in neat rows beside the hummus.
4. Fill the gaps with the olives and tomatoes, and fan the pita triangles and pita chips along the edges.

15. Pomegranate, Date and Pistachio Mezze Board

Red pepper and walnut muhammara and hummus with pomegranate seeds, feta, beef salami, Medjool dates and pistachios: a jewel-toned mezze board for fall. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1/2 cup muhammara (red pepper and walnut dip), in a small bowl
• 1/2 cup hummus, in a small bowl, topped with 2 tbsp pomegranate seeds
• seeds from 1 pomegranate (2 tbsp for the hummus, the rest in small piles)
• 8 oz feta (a block), cut into about 20 cubes
• 6 oz sliced beef salami (about 20 slices)
• 12 Medjool dates
• 1 1/2 oz shelled pistachios
• 1/2 English cucumber, sliced (about 14 slices)
• 12 oz green grapes
• 12 pita chips

How to make it

1. Set the muhammara and hummus bowls on the board and top the hummus with 2 tbsp pomegranate seeds.
2. Stack the feta cubes in two spots and lay the beef salami flat in short overlapping runs between them.
3. Set the dates in two groups.
4. Spoon the rest of the pomegranate seeds into small piles near the feta.
5. Fill the gaps with pistachios, cucumber, grapes and pita chips.

Where to get it

Muhammara (a Syrian dip of red peppers, walnuts and pomegranate molasses) is sold in tubs near the hummus or at Middle Eastern markets, but stock varies; red pepper hummus works instead.

In season: Fresh pomegranates are in season from about October to January.

16. Basturma and Beef Salami Board

Thin slices of spiced, air-dried basturma beside beef salami, feta, labneh, pickles, apricots and pistachios, a board inspired by Armenian and Lebanese mezze. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 2 oz thin-sliced basturma (about 8 slices)
• 5 oz sliced beef salami (about 18 slices)
• 6 oz feta (a block), cut in half
• 1/2 cup labneh, in a small bowl, drizzled with 1 tsp olive oil
• 16 green olives
• 8 small pickled cucumbers (gherkins)
• 8 dried apricots
• 1 1/2 oz shelled pistachios
• 12 oz red grapes
• 12 cherry tomatoes
• 2 pitas, each cut into 8 triangles (16 triangles)

How to make it

1. Set the labneh bowl and the two feta pieces on the board.
2. Lay the basturma slices loosely flat in one spot and the beef salami flat in short overlapping runs beside them.
3. Pat the pickles dry and lay them in a neat row.
4. Add the olives, apricots, tomatoes and grapes in small groups.
5. Fill the gaps with pistachios and tuck the pita triangles along the edges.

Where to get it

Basturma is thin-sliced, air-dried cured beef with a spicy fenugreek and paprika coating, and it is ready to eat as is. Look for it at Middle Eastern or Armenian markets or online, since stock varies; extra beef salami or dry Spanish chorizo works instead.

Spanish and southern French board ideas

17. Pan con Tomate Board

Crisp toast with garlic and fresh grated tomato, the classic Spanish snack, with serrano ham, Manchego, goat cheese, olives and grapes. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 crusty country loaf or baguette (about 1 lb), cut into about 16 slices
• 3 ripe tomatoes, halved
• 2 garlic cloves, peeled and halved
• 2 tbsp olive oil and a pinch of flaky salt
• 3 oz thin-sliced serrano ham (about 8 slices)
• 7 oz Manchego (a wedge), cut into about 14 thin triangles
• 4 oz goat cheese (a log)
• 20 green olives
• 12 oz green grapes
• 1 1/2 oz almonds

How to make it

1. Grate the tomatoes. Rub the cut sides of the tomatoes over the large holes of a box grater set in a bowl until only the skins are left, then throw away the skins and stir in the salt and 1 tbsp of the olive oil.
2. Toast the bread in a toaster or under the broiler until golden and crisp.
3. Rub the warm toast with the cut sides of the garlic.
4. Build the board. Spoon the tomato into a small bowl and set it on the board with a spoon, so everyone tops their own toast and it stays crisp. Fan the toast along one side and drizzle it with the rest of the oil.
5. Drape the serrano ham in loose ribbons, shingle the Manchego triangles and add the goat cheese log, then fill the gaps with olives, grapes and almonds.

Where to get it

Serrano ham (Spanish dry-cured ham) is sold thin-sliced in packages near the specialty cheeses.

18. Basque-Style Pintxos Board

Eighteen little toothpick-topped bread bites in three kinds (chorizo and red pepper, Manchego and olive, serrano ham and goat cheese), the way Basque bars serve them. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 baguette, cut into 18 slices about 1/2 inch thick
• 2 oz sliced dry Spanish chorizo (about 12 slices)
• 6 oz jarred roasted red peppers, drained and cut into 6 strips
• 4 oz Manchego (a wedge), cut into 6 thin slices
• 36 large green olives
• 1 1/2 oz thin-sliced serrano ham (about 3 slices), cut in half (6 pieces)
• 4 oz goat cheese (a log), cut into 6 rounds
• 18 toothpicks
• 12 oz red grapes
• 1 1/2 oz almonds

How to make it

1. Chorizo and pepper: top 6 baguette slices with 2 chorizo slices and a strip of red pepper, and pin each with a toothpick.
2. Manchego and olive: top 6 slices with a slice of Manchego and pin a green olive on top with a toothpick.
3. Serrano and goat cheese: top the last 6 slices with a round of goat cheese and a folded piece of serrano ham, and pin each with a toothpick.
4. Lay the pintxos flat on the board in three neat rows, one row for each kind.
5. Fill the gaps with the grapes, almonds and the 30 leftover olives.

Where to get it

Pintxos are the small topped bread bites served in bars across the Basque Country of northern Spain. Dry Spanish chorizo is the firm, cured kind that is ready to eat.

19. Provençal Charcuterie Board

A goat cheese log rolled in herbes de Provence with saucisson sec, a sheep's milk cheese, black olives, red peppers, apricots, honey and baguette, inspired by the south of France. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 4 oz goat cheese (a log), rolled in 1 tsp dried herbes de Provence
• 6 oz Ossau-Iraty or Manchego (a wedge), cut into about 10 thin slices
• 6 oz saucisson sec (dry French salami), sliced (about 24 slices)
• 18 black olives (Niçoise or Kalamata)
• 6 oz jarred roasted red peppers, drained and cut into strips (about 12 strips)
• 8 dried apricots
• 12 oz green grapes
• 1 1/2 oz almonds
• 1/4 cup honey (lavender honey if you can find it), in a small bowl
• 1/2 baguette, sliced (about 14 slices)

How to make it

1. Spread the herbes de Provence on a plate and roll the goat cheese log in it, pressing gently so the herbs stick.
2. Set the goat cheese and the honey bowl on the board and shingle the sheep's milk cheese slices in a row.
3. Lay the saucisson slices flat in short overlapping runs.
4. Add the olives, pepper strips and apricots in small groups.
5. Fill the gaps with grapes and almonds and pile the baguette slices along one side.

Where to get it

Saucisson sec and Ossau-Iraty (a nutty sheep's milk cheese from the French Pyrenees) are with the specialty meats and cheeses, but stock varies; any dry salami and aged Manchego work too. Herbes de Provence is with the dried herbs and spices.

Turkish and North African board ideas

20. Lamb Kofta Board

Cumin-spiced lamb kofta skewers with tzatziki, hummus, feta, pita, vegetables, olives and lemon. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• For 8 lamb kofta skewers: 1 lb ground lamb, 1/2 small onion (grated), 2 garlic cloves (minced), 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp ground cinnamon, 1 tsp salt, 1/4 tsp black pepper and 8 metal or soaked wooden skewers
• 1/2 cup tzatziki, in a small bowl
• 1/2 cup hummus, in a small bowl
• 6 oz feta (a block)
• 2 pitas, each cut into 8 triangles (16 triangles)
• 1/2 English cucumber, sliced (about 14 slices)
• 16 cherry tomatoes
• 1/4 red onion, thinly sliced
• 14 Kalamata olives
• 5 pepperoncini
• 2 small lemons, each cut into 5 wedges (10 wedges)

How to make it

1. Mix the kofta. Mix the lamb, onion, garlic, spices, salt and pepper in a bowl with your hands until evenly blended.
2. Divide it into 8 pieces and press each one into a long sausage shape around a skewer.
3. Bake the skewers on a foil-lined sheet pan at 425°F for about 20 minutes, turning once, until the kofta reaches 160°F in the center.
4. Build the board. Set the tzatziki and hummus bowls and the feta on the board and lay the kofta skewers in a row.
5. Add the pita, cucumber, tomatoes, onion, olives, pepperoncini and lemon wedges around them.

Where to get it

Ground lamb is in the meat case or at the butcher counter; ground beef works the same way and also needs to reach 160°F.

21. Turkish Meze Board with Sujuk

Crisp-edged slices of sujuk, a spicy, garlicky beef sausage, with feta, kasseri, tzatziki, two kinds of olives, apricots and pistachios. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz sujuk (a dry, spiced beef sausage), casing removed, cut into 1/4-inch slices (about 28 slices)
• 6 oz feta (a block)
• 6 oz kasseri (a block), sliced (about 12 slices)
• 1/2 cup tzatziki, in a small bowl
• 12 green olives
• 18 black olives
• 10 dried apricots
• 1 1/2 oz shelled pistachios
• 12 cherry tomatoes
• 1/2 English cucumber, sliced (about 14 slices)
• 2 pitas, each cut into 8 triangles (16 triangles)

How to make it

1. Check the label. If the sujuk package says it must be cooked, follow its directions.
2. Brown the sujuk. Lay the slices in a single layer in a dry nonstick skillet over medium heat and cook about 1 minute per side, until the edges lift and the slices release a little red oil.
3. Drain them on paper towels.
4. Build the board. Set the tzatziki bowl and the feta on the board, shingle the kasseri slices in a row and fan the sujuk in a few short overlapping runs beside them.
5. Fill the gaps with the olives, apricots, pistachios, tomatoes, cucumber and pita triangles.

Where to get it

Sujuk (sucuk in Turkish) is a dry, spiced beef sausage. Look for it at Middle Eastern or Turkish markets or online, since stock varies; dry Spanish chorizo, which is ready to eat as is, works instead. Tzatziki stands in for cacık, the similar Turkish yogurt and cucumber dip.

22. Merguez Sausage Board

Spicy North African merguez sausages with harissa yogurt, hummus, goat cheese, feta, dates, apricots, almonds and orange wedges. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 lb merguez sausages (about 8 links)
• For the harissa yogurt: 1/2 cup plain Greek yogurt and 1 tsp harissa, stirred together, in a small bowl
• 1/2 cup hummus, in a small bowl
• 4 oz goat cheese (a log)
• 6 oz feta (a block)
• 28 green olives
• 10 Medjool dates
• 12 dried apricots
• 1 1/2 oz almonds
• 1 orange, cut into 8 wedges
• 12 oz red grapes
• 2 pitas, each cut into 8 triangles (16 triangles)

How to make it

1. Cook the merguez in a skillet over medium heat, turning often, until browned on all sides and 160°F in the center.
2. Cut each link in half so the pieces are easy to grab (16 halves).
3. Make the dip. Stir the harissa into the yogurt.
4. Build the board. Set the harissa yogurt and hummus bowls, the goat cheese and the feta on the board, then lay the merguez in a row between them.
5. Fill the gaps with the olives, dates, apricots, almonds, orange wedges, grapes and pita triangles.

Why it works: Spiced merguez with creamy harissa yogurt gets softened by sweet Medjool dates.

Where to get it

Merguez is a thin, spicy North African sausage made from lamb, beef or both. Look for it at butcher counters, specialty shops or online, since stock varies; any spicy fresh lamb or beef sausage works instead. Harissa (a spicy chili paste) comes in jars or tubes in the international aisle.

23. Turkish Breakfast-Style Board

Inspired by a Turkish breakfast spread: feta, kasseri and braided string cheese with eggs, olives, tomatoes, cucumbers, bread, honey and apricot jam. There is no meat on this board. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz feta (a block), cut into 6 thick slabs
• 6 oz kasseri (a block), sliced (about 12 slices)
• 6 oz braided string cheese, pulled into strands
• 6 peeled hard-boiled eggs, halved (12 halves)
• 18 black olives
• 18 green olives
• 2 tomatoes, sliced (about 12 slices)
• 1/2 English cucumber, sliced (about 14 slices)
• 1 small crusty loaf, sliced (about 8 slices)
• 1/4 cup honey, in a small bowl
• 1/2 cup apricot jam, in two small bowls

How to make it

1. Set the honey bowl and the two jam bowls on the board.
2. Shingle the feta slabs and kasseri slices in rows and pile the string cheese strands beside them.
3. Add the egg halves in a neat row, then fan the tomato and cucumber slices in two places.
4. Fill the gaps with the olives and pile the bread at one end.

Where to get it

Braided string cheese (often seasoned with nigella seeds) is sold at Middle Eastern and Armenian markets, but stock varies; plain string cheese pulled into strands works instead. Packs of peeled eggs are near the regular eggs.

How to make a Mediterranean charcuterie board

1. Set the dips first. Two or three small bowls of hummus, tzatziki or labneh, spread apart, give the board its shape.
2. Add two or three Mediterranean cheeses. A block of feta, a wedge of Manchego and a firm Greek cheese like kasseri cover salty, nutty and mild.
3. Add one or two cured meats. Hard salami and dry Spanish chorizo (the firm, ready-to-eat kind) lie flat and overlap easily.
4. Add the briny things. Kalamata and green olives, jarred red peppers, pepperoncini and stuffed grape leaves in small groups.
5. Fill the gaps with pita triangles, cucumber, cherry tomatoes, grapes, dried figs, dates and pistachios until almost no board shows.

Looking for prosciutto, mozzarella and other Italian favorites? See our Italian charcuterie board ideas. Choosing cheeses? Read our guide to the best cheese for a charcuterie board.

Seasonal swaps

Go with the season: strawberries in spring, cherries in summer, pears and pomegranate seeds in fall, and clementines or kiwi in winter.

Mediterranean charcuterie board FAQ

What goes on a Mediterranean charcuterie board?

Start with two or three Mediterranean cheeses (feta, Manchego, kasseri or halloumi) and one or two cured meats such as hard salami or dry Spanish chorizo. Add two dips like hummus and tzatziki, olives, jarred red peppers, stuffed grape leaves and pepperoncini, then fill in with pita, cucumber, cherry tomatoes, grapes, dried figs, dates and pistachios. A little honey for the feta finishes it.

What is the difference between a Greek and a Mediterranean charcuterie board?

A Greek charcuterie board sticks to Greek foods: feta, kasseri or kefalotyri, tzatziki, Kalamata olives, dolmades, pepperoncini, pita and honey. A Mediterranean board borrows from the whole region, so it can also hold Spanish Manchego and chorizo, hummus and labneh from the Middle East, Turkish sujuk or North African merguez and harissa.

Which cheeses are Mediterranean?

Feta, kasseri and kefalotyri come from Greece, halloumi from Cyprus, Manchego from Spain and labneh (a thick strained yogurt) from the Levant. Goat cheese is made all around the region, especially in France and Greece. Italian cheeses like Pecorino and mozzarella are Mediterranean too, and our Italian boards use them.

Can you make a Mediterranean charcuterie board ahead of time?

Yes. Build everything except the pita, crackers and anything served warm (halloumi, kofta, souvlaki or spanakopita) up to 3 hours ahead, cover it tightly and keep it in the fridge. Add the pita right before serving, and don't leave the board out more than 2 hours, or 1 hour above 90°F (USDA FSIS).

What dips go on a Mediterranean board?

Hummus and tzatziki (a Greek yogurt, cucumber and garlic dip) are the classics. Baba ghanoush (a smoky eggplant dip), labneh drizzled with olive oil, muhammara (red pepper and walnut) and Greek yogurt stirred with harissa all work too. Two or three dips is plenty for one board.

Spot something wrong? Tell us and we'll fix it. See how we check our content.