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Summer Party Platter

A no-cook, make-ahead platter with a crisp vegetable base, cured meats, cheese, and a surprise sweet-savory dip that stays fresh for hours.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large English cucumber sliced into 1/4-inch rounds
  • 1 pint cherry tomatoes halved
  • 2 large bell peppers one red, one yellow, sliced into thin strips
  • 8 ounces sharp cheddar cheese cubed into 1/2-inch pieces
  • 6 ounces salami thinly sliced
  • 4 ounces prosciutto torn into ribbons
  • 1/2 cup kalamata olives pitted
  • 1/2 cup fresh basil leaves
  • 1/2 cup plain Greek yogurt full-fat
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • Crackers or crostini for serving

Equipment

  • large wooden board or rimmed baking sheet (13x18 inches)
  • small bowls (2-3)
  • sharp knife
  • cutting board

Method
 

  1. Make the honey-yogurt dip: In a small bowl, whisk together Greek yogurt, honey, lemon juice, smoked paprika, and salt until smooth. Cover and refrigerate until serving.
  2. Prepare the vegetables: Slice cucumber, halve tomatoes, and cut bell peppers into thin strips. Pat everything dry with paper towels to prevent sogginess.
  3. Arrange the board: Place the small bowl of dip in the center or off to one side. Fan out cucumber rounds and pepper strips around it. Pile cherry tomato halves and olives in small clusters.
  4. Add the meats and cheese: Fold salami slices into quarter-circles and tuck them next to the vegetables. Scatter cheddar cubes and prosciutto ribbons in separate piles.
  5. Garnish and serve: Tuck fresh basil leaves between ingredients. Add crackers or crostini in a basket alongside. Serve within 2 hours, or cover and refrigerate up to 4 hours.

Notes

Storage: Assemble the platter without the dip up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate. Add dip and crackers just before serving. Leftovers keep in separate airtight containers for 1 day. For a dairy-free option, swap cheese for marinated artichoke hearts and use a dairy-free yogurt. Common allergens: dairy, gluten (if using crackers). Handle knives carefully when slicing vegetables.