Using small cocktail skewers, thread a cherry tomato, cubed feta, cucumber and Kalamata olive at the end. Continue skewering until all of the toothpicks are used up.

Drizzle olive oil onto the salad skewers and sprinkle with dried oregano.

Pre-heat a small skillet to medium heat and drizzle with olive oil. Pat the halloumi slices dry well with paper towels and fry the halloumi in the hot pan until golden brown on both sides, about 2-3 minuets per side.

Once done, remove from the skillet and set aside.

Spoon all of the dips into small bowls.

Cut the pita bread into triangles or if using pita chips, break up into large pieces.

Arrange the bowls on a large platter or board and fill in the larger areas with larger mezze,, such as the Greek salad skewers, halloumi cheese, sliced salami and pita bread.

Fill in the remaining gaps with the smaller mezze, such as the fresh fruit, grilled artichoke hearts, Sumac onions and lemon wedges.