A vibrant spread built for grazing, this board leans on marinated Kalamata olives—tossed in garlic-infused oil, oregano, red pepper flakes, and fresh lemon—for a punch of Mediterranean flavor in every bite. Crisp English cucumber rounds, sweet roasted red peppers, and juicy strawberry halves add color and freshness, while toasted walnut halves bring a satisfying crunch. Gluten free crackers line the edges for easy scooping, and a scatter of fresh parsley finishes the whole board with a bright, herby lift. It's an easy, no-cook centerpiece that comes together in minutes and looks stunning on the table. With a little attention to how the cheese selections are sourced, this board is a great fit for a pregnancy friendly spread, letting the olives, produce, and crunchy accents do most of the talking. Serve it as a starter or a light meal on its own—either way, it disappears fast.
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Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
In a small bowl, combine the Kalamata olives, garlic-infused oil, dried oregano, red pepper flakes, lemon zest, and lemon juice. Stir to coat, then set aside for at least 5 minutes so the olives absorb the seasonings.
Arrange the manchego and cheddar slices in two separate clusters on a large serving board or plate, then tuck the Parmesan chunks into a third cluster, leaving space between each cheese.
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