One of the easiest mezze plates to prepare, this platter features sliced fresh seasonal vegetables lightly dressed with olive oil and lemon. Served alongside other mezze at tables with raki or wine, it adds color and freshness.
Slice the cucumber and tomatoes. Wash the pepper, radishes, and scallions and leave them whole.
Arrange all the vegetables on a wide serving platter by color.
Drizzle with olive oil and serve with lemon slices and a pinch of salt.
Slice the vegetables just before serving; otherwise, exposure to air may cause them to brown or lose moisture.
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