Mediterranean Summer Board with Cypriot Tzatziki

If you were to ask me to prepare a dish that represented my Cypriot Heritage and what I love, this Mediterranean Summer Board with Cypriot Tzatziki would be it. Grilled vegetables, cucumbers, tomatoes, olives and grilled halloumi with a thick yogurt flavoured with fresh mint, garlic and cucumber represents my Cypriot family culture. Olympic’s organic plain yogurt definitely fits into our culture for its philosophy and thick creamy texture.  Their Organic yogurt is made with fresh organic milk from cows who live, sleep and graze on small farms close to their dairies. Olympic likes having them nearby because they can then turn their fresh milk into yogurt, within just 48 hours. So every Olympic Organic product is as fresh as the wholesome milk it’s made from and is made with 100% natural ingredients. Now that makes for the most fresh and delicious Tzatziki!


3 tbsp olive oil

1/2 tsp alt 

1/2 tsp freshly ground pepper 

1 large green zucchini, halved and cut into 8 spears

1 medium eggplant, halved and cut into 8 spears

6 spring onion

300 gr Halloumi, rinsed and pat dried and cut in 1/4 inch slices

1/2 cup mix olives

2 kumato tomatoes, cut in quartered wedges

1 bunch French breakfast radishes 

1 cup mix of yellow & green beans, trimmed and washed

1 lemon, halved

1/2 English cucumber, cut in 1/4 inch rounds


Cypriot Tzatziki

2 cup Olympic  3.5% organic plain yogurt

1/2 English cucumber, grated and strained of the juice

1 large garlic clove, minced

1/3 cup fresh mint, thinly sliced 

1 tbsp extra-virgin olive oil 

1/4 tsp sea salt



To make Tzatiki, in a large bowl, mix together all ingredients and place in refrigerator for at least an hour for flavours to infuse. You can also make it the night prior and store in a container with lid. Can be stored until yogurt expires.


Preheat grill to medium-high heat. 

To prepare the vegetables for grilling, Ensure your grill is oiled to avoid vegetables from sticking. Place zucchini, eggplant and spring onions in a large bowl, toss with oil and season then with salt and fresh ground pepper. Arrange zucchini, eggplant and onions on grill. Close lid and barbecue onions for 1-2 minutes per side and remove. Continue to grill zucchini & eggplant for 6-7 minutes longer, turning half-way through for even grilling. Vegetables should be slightly charred and soft when finished. Keep vegetables warm  until ready to serve. Oil grill again and grill halloumi cheese 1-2 minutes per side until grill marks form and cheese has slightly melted.


To assemble board, add tzatziki in a decorative dish and place it on the centre of your board. Arrange remaining ingredients on the board around the tzatziki. Serve with fresh lemon for halloumi and grilled vegetables. Happy dipping!!!!


Serves 4-6 / Preparation & Cook Time 1 hour. 


Food Styling Tips: 

  1. Serve platter with wooden skewers for easy serving and a rustic Mediterranean look. 

  2. Using a jagged edge peeler, peel the skin off the cucumber before you cut them in rounds. This makes for pretty cucumber flowers. Use the skin shaving as the tzatziki topper along with extra, drizzle of olive oil and a fresh mint topper as all is delicious and edible. 

  3. Keep green stems on radishes for a lush and fresh look on your board.

  4. Keep spring onion tops on when grilling for a rustic char look to your board

Copyright © 2016 Irene Matys.

All Rights Reserved.

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