Pikilia - Cretan Mezze Platter from nikolaos.galerakis@gmail.com

Arrange the braised chicken breast pieces on a large serving platter, breaking them into rough bite-sized chunks if needed. The chicken should be tender and at room temperature before you start.

Drain the white beans thoroughly and scatter them alongside the chicken. They should look clean and hold their shape, with no excess liquid pooling on the platter.

Crumble the feta into uneven pieces — not too fine — and distribute them across the platter. The pieces should be chunky enough to stay creamy rather than crumbling to dust.

Slice the tomato into wedges or rough chunks and add them to the platter. The tomato should be ripe but still firm, not watery.

Slice the cucumber into rounds or short sticks and arrange them with the other components. They should be cool and crisp.

Scatter the black olives evenly over the platter. Distribute them so every part of the plate gets a few.

Drizzle about 3 tablespoons of extra virgin olive oil over the entire platter. The oil should coat everything lightly but visibly — you want a glossy sheen across the surface.

Squeeze about 1 tablespoon of fresh lemon juice evenly over the platter. Do this just before serving so the acidity doesn't wilt the vegetables. You should smell the brightness immediately.

Sprinkle about 1 teaspoon of dried oregano over the top. You should see small green flakes scattered across the whole plate.

Add a small pinch of sea salt and a few grinds of black pepper. Taste a little of everything together and adjust seasoning if needed, then serve immediately at room temperature.

Pikilia - Cretan Mezze Platter

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