Peacock Tail Vegetable Platter (Printable)

A colorful fan of cucumbers and grapes garnished with radish slices and fresh herbs for an eye-catching starter.

# Components:

→ Vegetables & Fruit

01 - 2 large cucumbers
02 - 1 1/2 cups blue or black seedless 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 thinly on a bias to create oval-shaped slices.
03 - Cut radishes into thin rounds.
04 - Lay cucumber slices on a large serving platter in overlapping rows forming a wide, fanned tail shape.
05 - Place blue grapes in clusters atop the cucumbers, spacing evenly to create eye spots.
06 - Center a radish slice on each grape cluster to resemble the peacock's eye pattern.
07 - Use carrot slices or strips to shape a small beak and feet at the narrow end of the fan.
08 - Place fresh parsley or dill at the base of the fan to simulate feathers, if desired.
09 - Serve immediately or cover and refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than scrolling through your phone.
  • Everything is raw, so no heat needed—perfect for hot days or when your kitchen is already crowded.
  • Kids actually eat vegetables when they're arranged like art instead of piled on a plate.
02 -
  • Don't arrange this more than a couple hours ahead—cucumbers release water over time and the whole thing starts looking tired instead of vibrant.
  • The bias cut on the cucumber isn't just for show; it's what makes the slices thin enough to be delicate and allows them to overlap without looking clunky.
03 -
  • A sharp knife is non-negotiable here—dull blades crush vegetables and make thin slices impossible, so take thirty seconds to sharpen before you start.
  • If you're nervous about the arrangement, lightly sketch the outline in your mind or even use a toothpick to mark where your rows should go, then remove it before serving.
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