Mediterranean Diet Friendly Antipasto Platter

Total time35 min

Prep time20 min

Cook time0 min

Mediterranean Diet Friendly Antipasto Platter

This spread is built entirely on the staples that define Mediterranean eating: briny olives warmed in olive oil with rosemary and red pepper flakes, tender artichoke hearts, roasted red peppers, sweet cherry tomatoes, crisp Persian cucumbers, and omega-3-rich sardines straight from the tin. A bright lemon-oregano dressing gets whisked together and drizzled over the vegetables, while a scatter of dry-roasted almonds adds crunch across the board. Everything is arranged in loose clusters rather than fussed over, so it comes together as a laid-back, no-cook spread perfect for sharing. It's an easy way to hit that ideal balance of good fats, lean protein, and fresh produce in one sitting, and it works beautifully as a starter, a light lunch, or a wine-friendly centerpiece for a table full of Mediterranean staples.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the marinated olives

1 cup pitted mixed olives (such as castelvetrano and kalamata)
Kvuzat Yavne Mixed Olives, 19 oz Sprouts Farmers Market Organic Pitted Mixed Olives
See all
2 tbsp extra-virgin olive oil
1 tsp fresh rosemary, finely chopped
½ tsp red pepper flakes
1 tsp lemon zest

For the platter

1 can (12 oz) roasted red peppers, drained and sliced into strips
1 can (14 oz) artichoke hearts in water, drained and halved
2 cans (4.25 oz each) sardines in olive oil, drained
1 cup cherry tomatoes, halved
1 cup persian cucumbers, sliced into rounds
½ cup dry-roasted almonds

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Combine the olives, 2 tbsp extra-virgin olive oil, rosemary, red pepper flakes, and lemon zest in a small saucepan over low heat. Warm, stirring once or twice, until the oil is fragrant and the olives are heated through, about 3–4 minutes. Remove from heat and let the olives marinate in the warm oil for at least 15 minutes.
2
While the olives marinate, whisk together the 3 tbsp extra-virgin olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl until combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!