Peacock Tail Veggie Platter (Printable version)

A visually stunning arrangement of cucumbers, grapes, and radishes crafted as a decorative appetizer.

# What You'll Need:

→ Vegetables & Fruit

01 - 2 large cucumbers
02 - 1 1/2 cups seedless blue or black grapes
03 - 4 medium radishes

→ Garnish & Assembly

04 - Fresh parsley or dill sprigs (optional)
05 - 1 small carrot (optional)

# Directions:

01 - Wash and dry all produce thoroughly.
02 - Cut cucumbers into thin, oval-shaped slices by slicing on a bias.
03 - Cut radishes into thin rounds.
04 - Arrange cucumber slices on a large platter in overlapping rows to create a wide, fanned tail shape.
05 - Place blue grapes in clusters evenly over the cucumber slices to form eye spots.
06 - Center a radish slice on each grape cluster to mimic the peacock’s eye pattern.
07 - Use carrot slices or strips to fashion a small beak and feet at the narrow end of the fanned tail.
08 - Place fresh parsley or dill sprigs at the base of the tail for a feathered effect, if desired.
09 - Serve immediately, or cover and refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes about twenty minutes.
  • Everyone at the table will ask for the recipe and mean it.
  • It's one of those rare dishes where the visual impact is half the pleasure.
02 -
  • Assemble this as close to serving time as possible—I learned the hard way that cucumbers weep if they sit too long, and your crisp fan becomes a wilted disappointment.
  • A sharp knife makes all the difference; a dull one will crush the cucumbers instead of slicing them cleanly, ruining the whole visual effect.
03 -
  • Use a vegetable mandoline if you have one—it creates paper-thin, uniform slices that overlap more elegantly than hand-cut versions.
  • Chill your platter before assembling so the vegetables stay crisp longer, and always assemble just before serving for maximum visual impact.
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