Help-Yourself Greek Feast Platter

This Help-Yourself Greek Feast Platter is a no-oven, summer-friendly dinner loaded with marinated chicken, fresh veggies, and creamy yogurt sauce—perfect for easy, build-your-own meals.

Help-Yourself Greek Feast Platter

I love summer dinners that don’t require an oven. When the sun is still hanging in the sky and the air smells like fresh herbs and warm pavement, the last thing I want to do is turn on the stove for an hour. That’s where this Help-Yourself Greek Feast Platter comes in—a no-fuss, flavor-forward way to gather, eat, and enjoy the moment.

This recipe was born out of one of those end-of-week fridge raids—the kind where you’re not sure what’s for dinner, but you are sure you’re not spending your evening over a hot stove. I had some chicken, a few crisp cucumbers, the tail end of a feta block, and a couple of flatbreads hanging out in the freezer. With a quick marinade and a skillet sear, dinner transformed into a hands-on Greek-inspired platter that felt like it came from a little taverna by the sea.

What makes this meal shine isn’t just the bold Mediterranean flavors (though, hello lemony garlic yogurt sauce and oregano-marinated chicken!). It’s the build-your-own nature of it all. Everyone gets to grab what they want—pile up the veggies, dip the chicken, wrap it all up in warm bread or eat it mezze-style with a fork. It’s casual, colorful, and completely stress-free.

Perfect for warm nights when appetites are big but patience for cooking is low, this platter has become a go-to in our summer dinner rotation. No oven. No drama. Just a sun-soaked meal worth gathering around.

Enjoy!

What Ingredients Do I Need?

Here’s everything you’ll need to bring this Greek-inspired platter to life:

For the Chicken & Marinade:

• Boneless, skinless chicken breasts
• Red wine vinegar
• Fresh lemon juice
• Dijon mustard
• Granulated sugar
• Dried oregano
• Salt & freshly ground black pepper
• Olive oil

For the Yogurt Garlic Sauce:

• Plain Greek yogurt
• Fresh garlic
• Lemon juice
• Olive oil
• Salt
• Optional: Fresh dill or parsley

For the Platter:

• English cucumber
• Roma tomatoes
• Feta cheese (preferably from a block)
• Flatbreads or naan

Substitution and Variations

Substitutions 

• Chicken breasts → Chicken thighs work just as well and stay extra juicy.

• Red wine vinegar → White wine vinegar or apple cider vinegar.

• Greek yogurt → Plain whole-milk yogurt (non-Greek) or plant-based yogurt for dairy-free.

• Flatbread/naan → Pita bread, lavash, or even lettuce wraps for a lighter option.

• Feta cheese → Goat cheese or dairy-free feta substitute.

Variations

• Grilled Version – Instead of pan-searing, grill the marinated chicken bites for a smoky, outdoor flavor.

• Loaded Platter – Add extras like olives, roasted red peppers, or hummus for a true mezze spread.

• Spicy Kick – Mix a little harissa or red pepper flakes into the marinade for a bold twist.

Kitchen Tips or Notes

• Marinating Matters: Even 30 minutes will infuse great flavor, but for the juiciest chicken, marinate up to 2 hours.

• Cut Evenly: Cut chicken into similar-sized bites so they cook evenly and stay tender.

• Warm the Bread: A quick toast or skillet warm-up makes the flatbread soft, pliable, and extra delicious.

• Make Ahead: The yogurt garlic sauce can be made up to 2 days in advance and stored in the fridge.

"Set the Mood"

Picture this: a warm breeze drifting through the air, the sun dipping low enough to paint everything golden, and a table scattered with colorful bowls of cucumber, juicy tomatoes, tangy feta, and lemony chicken bites. This is a meal that practically begs to be enjoyed alfresco.

Lay out your platter on a big wooden board or a collection of mismatched serving dishes for a laid-back, rustic feel. Keep stacks of warm flatbreads nearby, a bowl of creamy yogurt garlic sauce front and center, and a few sprigs of fresh herbs tucked in for a pop of color. No fuss. No formality. Just the kind of casual abundance that gets people lingering at the table a little longer.

Serving Suggestions & Pairings:

• Sides: Add a crisp Greek salad, a bowl of marinated olives, or roasted potatoes with lemon and herbs.

• Drinks: Pair with chilled white wine, sparkling lemonade, or even a round of poolside cocktails like Aperol spritzes or mojitos.

• Sweet Finish: Serve fresh fruit—think watermelon slices, cherries, or grapes—right at the table for an effortless dessert.

Perfect Venues for Your Greek Feast:

• Brunch Gatherings: Swap the flatbreads for mini pitas and add a few breakfast-style mezze like herbed scrambled eggs or roasted veggies.

• Poolside Parties: Keep everything chilled in the shade, and let guests fill wraps between swims.

• Casual Backyard Dinners: Serve family-style with big pitchers of sangria or iced tea for that stay-all-night feel.

• Potluck with Friends: Everyone can bring one mezze component—hummus, olives, roasted peppers—and you provide the chicken and bread.

This isn’t just dinner—it’s a relaxed summer ritual that turns any table, patio, or picnic blanket into a little slice of the Mediterranean.

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💬 Let’s Chat!

Have you tried this Greek platter? What are your favorite summer dishes? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Turkey, Zucchini, Spinach, & Ricotta Pita Pizza

Savor the Flavor

Treat yourself to a culinary delight with this artisan pizza, topped with Italian-seasoned ground turkey, tender zucchini, and fresh spinach, all nestled on a creamy bed of ricotta cheese. With each bite, you’ll be transported to flavor heaven.

Turkey, Zucchini, Spinach, & Ricotta Pita Pizza

This artisan pizza is a feast for the senses and a delightful twist on traditional flavors. The Italian-seasoned ground turkey offers a savory richness that pairs perfectly with the tender crunch of zucchini and the earthy freshness of spinach. Each bite is made even more satisfying by a luscious layer of creamy ricotta cheese, adding depth and balance to the taste experience. It's the perfect dish for those who appreciate a blend of wholesome ingredients and bold flavors, offering a satisfying meal that is both comforting and gourmet. Treat yourself or impress guests with this unique and memorable culinary creation!

Creating this artisan pizza is as simple as it is satisfying, using common ingredients you likely already have in your kitchen. With Italian-seasoned ground turkey, fresh zucchini, spinach, and creamy ricotta cheese, you'll find that this recipe comes together effortlessly. Simply brown the turkey and zucchini with a few staple seasonings, add in the vibrant spinach, tomato sauce, and herbaceous basil, and use a creamy spread of ricotta as the base. The result is a fresh, homemade pizza that’s ready to bake and enjoy without fuss. Ideal for busy weeknights or spontaneous gatherings, this recipe makes gourmet eating easy and accessible!

Enjoy!

What Ingredients do I need?

Cooking Essentials:

• Olive oil

Protein:

• Ground turkey

Seasonings & Spices:

• Italian seasoning
• Garlic powder
• Onion powder
• Red pepper flakes

Fresh Produce:

• Zucchini
• Baby spinach
• Fresh basil

Base:

• Pita bread

Sauce & Cheese:

• Tomato sauce
• Ricotta cheese

Substitutions and Variations

For a personalized twist on this delicious artisan pizza, consider these substitutions and variations:

• Protein Variations: Swap the Italian-seasoned ground turkey for ground chicken, lean beef, or even plant-based crumbles for a vegetarian option. If you prefer seafood, cooked shrimp or smoked salmon can bring a new dimension to your pizza.

• Vegetable Alternatives: Instead of zucchini, try using sliced mushrooms, bell peppers, or eggplant. You can also mix in kale, arugula, or Swiss chard for different leafy green flavors.

• Cheese Substitutes: If ricotta isn't your favorite, try using goat cheese for a tangier taste, mozzarella for a classic stretch, or feta for a salty twist. For a vegan option, opt for dairy-free ricotta alternatives.

• Base Swaps: Pita bread can be swapped for a cauliflower crust, naan, flatbread, or even a homemade dough if you're feeling ambitious.

• Seasoning Adjustments: Adjust the spice level by adding more red pepper flakes or including a dash of smoked paprika. You can also incorporate a sprinkle of dried oregano or thyme for an extra herbal touch.

Kitchen Tips and Notes

Here are some helpful kitchen notes and tips for preparing this artisan pizza:

• Prep Ahead: Wash, chop, and prep all ingredients ahead of time for smoother assembly and cooking. Ground turkey can be seasoned and browned in advance, then refrigerated for up to 24 hours.

• Crisping the Crust: To get a crispy base, toast it in the oven for a few minutes before adding your toppings. 

• Uniform Slices: For even cooking, slice the zucchini thinly and uniformly. This ensures that all pieces cook through and retain a pleasant texture.

• Herb Handling: Add the fresh basil after the pizza is baked to preserve its aroma and vibrant flavor. High heat can quickly dull basil’s delicate notes.

• Customizable Spices: Adjust seasoning levels based on your taste. Adding a pinch of red pepper flakes or a dash of Italian seasoning directly onto the finished pizza can enhance flavor.

• Baking Tip: Preheat the oven to ensure consistent cooking and crispy edges. 

• Melty Cheese Bonus: If you prefer a melty cheese layer, consider adding shredded mozzarella or provolone along with the ricotta for a bubbly, golden top.

• Portion Control: Pita-sized pizzas are perfect for individual servings. Consider letting everyone assemble their own for a fun, customizable pizza night.

With these tips, you'll elevate your pizza-making experience and end up with a satisfying, flavorful result every time!

More Pita and Flatbread Pizzas to Make:

• Naan Pizzas: Options include Pesto Chicken or Classic Pepperoni
• Zucchini and Sausage Flatbread Pizza
• Grilled Veggie Naan Pizza
• Farmer's Market Pizza: A delightful mix of seasonal produce
• Margherita Pita Pizza: Featuring fresh basil, mozzarella, and tomatoes
• Corn and Prosciutto Flatbread Pizza
• Roasted Tomato & Spinach Flatbread Pizza

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Turkey, Zucchini, Spinach, & Ricotta Pita Pizza


serves 3


2 Tablespoons olive oil
1 1b ground turkey
1 1/2 - 2 medium zucchini, trimmed and small diced
2 Tablespoons Italian seasoning
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon salt
2 pinches red pepper flakes
3 pita breads
9 fresh basil leaves
3/4 cup tomato sauce
2 cups (about 2 1/2 ounces) baby spinach
8 oz container of ricotta cheese (will use less than the container)

How to Make It

1. Preheat the Oven
   Preheat your oven to 450°F.

2. Cook the Filling
   Heat a large skillet over medium-high heat. Add olive oil and, once hot, add diced zucchini, ground turkey, Italian seasoning, garlic powder, onion powder, red pepper flakes, and salt. Cook until turkey is browned and zucchini is tender.

3. Prepare the Pita Crusts
   While the turkey mixture is cooking, place pita breads on a baking sheet and bake in the oven for about 5 minutes, flipping halfway through, until slightly crispy.

4. Add Flavor
   Stack the basil leaves, roll them up, and thinly slice into ribbons. Add tomato sauce and half of the basil to the turkey mixture, stirring well. Add spinach and stir until wilted, then remove skillet from heat.

5. Assemble the Pizzas
   Spread each pita with a generous layer of ricotta cheese. Top with the turkey mixture and add small dollops of ricotta on top. Return the pitas to the oven and bake for 6-7 minutes until the pizzas are warmed and the cheese is slightly melted.

6. Finish and Serve
   Remove from the oven, sprinkle with reserved basil ribbons, cut into wedges, and serve hot.

Roasted Tomato and Spinach Flatbread Pizzas

For a quick and easy dinner try my Roasted Tomato and Spinach Flatbread Pizzas.  The flavors of garlic roasted tomatoes, fresh mozzarella cheese, and spinach just burst in your mouth!

Roasted Tomato and Spinach Flatbread Pizzas

I'm on a flatbread pizza kick lately.  A couple of weeks ago I posted a recipe for my Flatbread Pizzas with Corn and Prosciutto (heaven!) and today I'm sharing my Roasted Tomato and Spinach Flatbread Pizzas.  This pizza uses Naan flatbread as the pizza bases which makes it quick and easy for you to make on a weeknight.  I'm not sure about you but I don't have time or energy to make pizza dough from scratch on a weeknight, so Naan is a perfect substitute.  They come out thin and crispy without all the fuss.  

The star of this pizza is the use of roasted tomatoes instead of pizza sauce.  Cherry tomatoes are cut in half and then tossed with fresh minced garlic and olive oil and roasted until they are bursting with juiciness.  This becomes your topping and your substitute sauce.  Next we use really good fresh buffalo mozzarella cheese and a touch of spinach.  Bake it off and voila, a heavenly pizza is ready to eat!  Make this today, you won't be disappointed.

Enjoy!

What Ingredients do I need?

• cherry tomatoes
• garlic
• Italian seasoning
• extra virgin olive oil
• Naan bread
• fresh spinach
• fresh buffalo mozzarella

Substitutions and Variations

• Use any pizza base your choose - pizza dough, pita, tortillas

• Use shredded Mozzarella cheese or other cheese

• Sprinkle on some parmesan cheese

• Add sautéed mushrooms

• Add torn basil leaves after baking

Kitchen Tips and Notes

• Get everyone involved by letting them top their own individual flatbread pizzas.

• Leftover pizza will keep in the refrigerator for a few days.  Reheat on a sheet pan in the oven at 350 for 7-10 minutes with foil loosely over the top.

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Roasted Tomato and Spinach Flatbread Pizza

serves 2

1 pint cherry tomatoes, cut in half
2 garlic cloves, minced
1 teaspoon Italian seasoning
kosher salt and fresh black pepper
extra virgin olive oil for drizzling

4 medium sized Naan bread 
1 cup spinach
2 tablespoon olive oil
fresh buffalo mozzarella, torn in to pieces

Preheat the oven to 440 degrees.  Place the sliced cherry tomatoes in a mound on a baking sheet.  Top with the minced garlic, Italian seasoning, some salt & pepper to taste, and add a good drizzle, about 1 tablespoon of olive oil over the tomatoes.  Toss to combine makes sure all the tomatoes are coated, then spread them out on the pan so they are not touching.  Bake for 15-20 minutes until the tomatoes have burst and are starting to brown.  Remove from the oven.

Meanwhile in a skillet over medium heat add 1 Tablespoon of olive oil and allow to heat.  Add the spinach and sauté for a few minutes until wilted.  Remove from heat.

Place the Naan bread on a baking sheet.  Add the torn fresh mozzarella cheese sporadically over the flatbreads.  Divide the roasted tomatoes among the flatbreads, and top with the wilted spinach.  

Bake for 8-10 minutes at 440 degrees until slightly browned on the edges.  Garnish with a drizzle of olive oil.  Serve.  

Flatbread Pizzas with Corn and Prosciutto

Amp up your pizza night with my Flatbread Pizzas with Corn and Prosciutto.  Loaded with the flavors of garlic, crispy prosciutto, fresh corn, and gooey cheese. A tasty yet light dinner in a flash!

 

Flatbread Pizzas with Corn and Prosciutto

We love standard pizzas but sometime we want to change it up a bit.  To make pizza quickly and without all the fuss of making homemade dough or rolling out store bought dough I turn to flatbreads for the base.  We have a great brand called Stonefire Authentic Flatbreads that I just love using for so many things.  Usually I get one of their packages of Original Naan to make quick pizzas with but the grocery store was out of them and instead I found that they now make Artisan Thin Pizza Crust.  They are very similar in texture to the Naan but have an 8" round pizza shape and come in a pack of 4.  

You can certainly choose any type of flatbread that you would like for this pizza, but this is a good choice as well.  I decided to give our pizza a summer vibe since the weather is still hot around Los Angeles.  Instead of a traditional pizza sauce base I went with a garlic oil and topped it with fresh corn kernels, mozzarella, and prosciutto that crisps up on the oven and gives you a salty bite.  Once baked, I topped it with peppery arugula and fragrant basil and a douse of olive oil.  I must say this is one of the BEST pizzas I've made.  My husband certainly ate his portion and then some!  

Try a light and fresh pizza that is bursting with flavor for your next pizza night.  It's a winner!

Enjoy!

What Ingredients do I need?

• flatbreads (such as Naan by Stonefire)
• extra-virgin olive oil
• fresh garlic
• mozzarella cheese
• fresh corn kernels
• thinly sliced prosciutto
• arugula
• fresh basil

Substitutions and Variations

• Try chopped baby spinach instead of arugula

• Use frozen corn or cut corn off the cob

• Use any flatbread that your choose

• Grill the flatbreads instead of baking them

Kitchen Tips and Notes

• If using frozen corn make sure to thaw it out and pat it dry before adding it to the pizza

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Flatbread Pizzas with Corn and Prosciutto

serves 4

4 flatbreads (such as Naan by Stonefire)
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 cup fresh corn kernels
1 ounce thinly sliced prosciutto, torn into 1-inch pieces
1 ½ cups arugula
½ cup torn fresh basil
¼ teaspoon ground pepper

Preheat your oven to 420 degrees.

Transfer to a large baking sheet. Combine 1 tablespoon oil and garlic in a small bowl.  Baste the flatbreads with the garlic oil.  Top evenly with the cheese, corn and prosciutto.

Bake at 420 degrees for 8-10 minutes or until the crust is golden on the bottom and the cheese is melted.

Top with arugula, basil and pepper.  Drizzle with the remaining 1 tablespoon oil.

inspired by  https://www.eatingwell.com/recipe/258528/prosciutto-pizza-with-corn-arugula/

Summer Entertaining: Hummus and Turkey Flatbreads with Romaine

Level up your next flatbread - literally!  This flatbread - salad combo strikes the perfect balance between indulgence and veggie deliciousness.  

Hummus and Turkey Flatbreads with Romaine

No one like to cook elaborate and heavy meals during the summer.  That's why this quick and easy flatbread salad combo is so appealing.  It take no time to make, and it's filling, light, and oh so delicious.  Today's recipe is a Greek(ish) version of a flatbread salad.  It features hummus and seasoned ground turkey as a base and is topped with salad goodies such as dressed romaine, tomatoes, cucumbers, and a sprinkle to feta.  It's a Mediterranean summer feast the whole family will enjoy!

This is perfect for either lunch or dinner.  We've made it several times this summer and just love it for it's fresh and tasty take on a salad pizza.

Enjoy!

What Ingredients do I need?

• ground turkey
• naan bread - individual sized
• onion
• garlic cloves
• oregano - fresh or dried
• olive oil
• hummus
• apple cider vinegar
• Dijon mustard
• romaine lettuce
• cherry tomatoes
• Persian cucumbers
• feta cheese

Substitutions and Variations

• Use ground lamb, chicken or beef instead of turkey

• Add roasted red peppers to the salad

• Add black olives to the salad

• Use lemon juice for the apple cider vinegar

• Don't care for feta, leave it off or try ricotta salata, or goat cheese

• Use store bought pizza dough instead of naan

• Try a flavored hummus

Kitchen Tips and Notes

• Watch the naan closely as they can burn quickly.

• This can be cooked on an outdoor grill as well.

• Make the salad mixture while the flatbread are cooking.

• Serve right away so you get that mix of cold and hot ingredients.

• Try baby naan for cute appetizers  - or use the largest naan and cut into portions.

• Try garlic naan for extra flavor.

• If using pizza dough, spread melted butter seasoned with garlic powder around the edges for extra flavor.

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Hummus and Turkey Flatbreads with Romaine

serves 4

4 individual sized naan breads
1/2 pound ground turkey
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 Tablespoon fresh oregano, chopped (or 1 1/2 teaspoons dried oregano)
salt & black pepper to taste
2 Tablespoons olive oil - more for oiling the naan bread
1 10oz container of hummus
2 Tablespoons apple cider vinegar
2 teaspoons Dijon mustard
5 cups chopped romaine lettuce
1 cup halved cherry tomatoes
2 large Persian cucumbers, sliced in to rounds
1/2 cup crumbled feta cheese

Preheat the over to 450 degrees.  In a large skillet over medium high heat, cook ground turkey, onion, garlic, and oregano (if using dried) until browned and cooked through.  Season with salt and pepper and stir in fresh oregano if using.

Place naan bread on a 2 large baking sheets and brush with olive oil.  Spread with hummus leaving a 1 inch border on the bread.  Top with turkey mixture and bake 10-15 minutes or until the edges of the naan are lightly browned and crisp.

Meanwhile, to a large bowl add 2 Tablespoons of olive oil, vinegar, and mustard.  Whisk together.  Add the romaine, tomatoes, and cucumbers.  Toss to coat and season with salt & pepper.

Remove naan flatbreads from the oven and top with salad.  Sprinkle with feta and serve.