Greek Antipasto Recipe by Chef Kate

This antipasto is a great platter to make when friends are dropping by or for a lovely snack on a sunny afternoon.

Basically, use what you enjoy and have on hand. The drizzling sauce adds so much to the flavours of the antipasto and works great with the dips, fetta and on the olives. You can mix some of the sauce with Mayonnaise or Greek yoghurt to create a second dip that’s great for the veggies and meats.

Chef Kate’s TIP: You can use a selection of your favourite ingredients from the lists below. I have used ones I like in the photo. Get creative! You can use store bought hummus and yoghurt cucumber dip (Tzatziki) or make your own. There’s a great recipe for my hummus on the YLO YouTube page or in my cookbook, The Flavour of Joy.

To make an easy cucumber dip…use 1 cup Greek yoghurt, 1 small cucumber peeled, seeded and finely chopped, fresh mint finely chopped (optional), 1 tsp lemon juice, 1 – 2 tsp drizzling sauce, sea salt, pepper, 3 – 5 drops lemon oil and 1 – 2 drops black pepper oil. Combine the ingredients and chill until ready to serve.

NOTE: The drizzling sauce is simple to make and really add a Greek flavour twist to the platter.

Toothpick Method: Using this method helps to control the amount of oil you add to a dish or drink. Dip a toothpick in the bottle of oil and then swirl it in the dish, mix in well and taste. Use the toothpick method for some of the stronger oils like oregano, thyme, black pepper and ginger. If you desire more of that oil’s flavour repeat using a new toothpick each time until you are happy with the amount.