A draining board tray is a generous snack platter arranged on a rimmed tray, with juicy produce, pickles, and other briny ingredients kept from making crisp foods soggy. This easy, no-cook version pairs cheese, crackers, fresh vegetables, olives, and dips, with a small bowl to catch excess liquid so guests can graze without the whole board becoming wet.
Ingredients
- 8 oz (225 g) firm cheddar or aged Gouda, cut into bite-size pieces
- 4 oz (115 g) soft goat cheese, chèvre, or cream cheese
- 6 oz (170 g) cured salami, sliced (optional; omit for a vegetarian tray)
- 1 cup (150 g) cherry tomatoes, rinsed and thoroughly dried
- 1 medium cucumber, about 10 oz (285 g), cut into sticks
- 1 medium bell pepper, about 6 oz (170 g), seeded and cut into strips
- 1 cup (150 g) seedless grapes, rinsed and thoroughly dried
- ½ cup (75 g) pitted olives, drained
- ½ cup (75 g) cornichons or small dill pickles, drained
- ½ cup (120 g) hummus
- ¼ cup (60 g) fig jam or fruit preserves
- 8 oz (225 g) assorted crackers
- 4 oz (115 g) toasted baguette slices or breadsticks
- 2 tbsp (30 ml) extra-virgin olive oil, for the hummus
- 1 tsp (5 ml) lemon juice
- 1 tbsp (4 g) chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
- Choose a clean rimmed tray or shallow platter. Set a small bowl or ramekin on the tray for the drained olives and pickles; this keeps their brine away from crackers and bread. If your tray has a perforated or sloped draining area, make sure it is clean, dry, and positioned so liquid cannot run onto the dry foods.
- Drain the olives and pickles in a sieve for a minute, then pat them dry with paper towels. Rinse the tomatoes, grapes, cucumber, and pepper as needed, and dry them thoroughly. Water clinging to produce is a common cause of a soggy tray, so allow damp items a few extra minutes to air-dry.
- Cut the cucumber and pepper into pieces that are easy to pick up. Slice the cheddar or Gouda into cubes or small wedges. Keep the goat cheese whole or form it into a small mound in a separate dish; drizzle with the lemon juice and finish with parsley and a little black pepper.
- Spoon the hummus into a bowl and make a shallow swirl in the top. Pour over the olive oil. Transfer the jam to a small bowl. Using dishes for dips and preserves keeps them contained and makes the platter easier to refill.
- Arrange the cheese, vegetables, grapes, and optional salami in separate clusters around the tray. Put the olives and pickles in the designated bowl, and set the hummus and jam bowls where they are stable and easy to reach. Leave a little space between juicy produce and the bread.
- Add the crackers and baguette slices just before serving so they stay crisp. Serve at once with small plates and napkins. If the tray will be out for a while, keep backup cheese and salami chilled and replenish the platter in small batches.
Tips
- Dry produce well: After washing, use a clean towel or paper towels and let the produce air-dry. Do not put wet tomatoes or grapes directly beside crackers.
- Keep brine contained: A small bowl is more reliable than placing olives or pickles loose on the tray. If there is no room for a bowl, drain and blot them well, and serve only a small amount at a time.
- Make it vegetarian: Leave out the salami and add roasted nuts, marinated artichoke hearts, or extra cheese. Drain marinated vegetables carefully because their oil can spread across the tray.
- Mind the food-safety window: Do not leave perishable cheese, hummus, or sliced meat at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Set out smaller portions and keep the rest refrigerated.
Serving Suggestions
Serve the tray as an appetizer before dinner, a casual lunch, or a help-yourself snack for a small gathering. For a more filling spread, add a bowl of soup, a green salad, or extra bread. Offer small plates and a separate spoon for each dip, and label the salami and cheeses if guests may have dietary restrictions.
For a tidy presentation, place the pickles and olives toward the rim or on the tray’s draining section, with crackers on the opposite side. Refill dry items as needed rather than crowding the tray at the start. If using a wooden board as the base, set a shallow rimmed tray or dishes underneath liquid-prone items rather than letting pickle brine soak into the wood.
Variations
Mediterranean: Replace the salami with roasted red peppers or artichoke hearts, use feta in place of cheddar, and serve pita wedges with hummus. Drain the peppers and artichokes well before arranging.
Fruit-and-cheese: Swap the tomatoes and pickles for sliced apples or pears, dried apricots, and toasted walnuts. Add honey or a fruit preserve alongside the goat cheese; keep cut fruit away from crackers if it is very juicy.
More substantial: Add cooked, chilled chicken slices or hard-boiled eggs. Keep them refrigerated until serving and return leftovers to the refrigerator promptly. Whole hard-boiled eggs should be cooked until the yolk and white are firm, then chilled before peeling and arranging.
Gluten-free: Choose crackers and bread alternatives labeled gluten-free, and check the hummus, salami, and other packaged ingredients for relevant allergen or cross-contact information.
Storage and Reheating
This tray is best assembled shortly before serving, and it is not intended to be reheated. Refrigerate leftover perishable ingredients within 2 hours of serving, storing cheese, meat, dips, and cut produce in separate covered containers at 40°F (4°C) or colder. Most prepared leftovers keep for 3–4 days refrigerated, though crackers and bread are best kept dry at room temperature in an airtight container and may lose their crispness if exposed to moisture.
Discard perishable items that have been left out longer than the food-safety limits in the Tips section; chilling them afterward does not make them safe. If you want to prepare ahead, wash and cut sturdy vegetables up to a day in advance and refrigerate them in a covered container with a paper towel to absorb moisture. Assemble the tray and add crackers just before serving.
Frequently Asked Questions
What is a draining board tray?
A draining board tray is a serving tray or platter arranged to keep liquid-heavy foods such as pickles and olives separate from dry foods. A rimmed tray with a small bowl works well even if it does not have built-in drainage.
Can I make this tray ahead of time?
Yes. Prepare the bowls, cut the cheese and vegetables, and store everything covered in the refrigerator. Assemble shortly before serving, then add crackers and bread at the end so they remain crisp.
How do I stop the tray from getting soggy?
Drain brined ingredients, dry rinsed produce thoroughly, and put wet items in bowls or on a separate section. Keep crackers and bread away from cut vegetables and add them only when you are ready to serve.
Can I use a wooden cutting board instead?
Yes, provided it is clean and dry. Use small dishes for hummus, jam, olives, and pickles, and avoid letting brine or oily marinades sit directly on the wood.
How much should I serve per person?
This recipe serves about six as an appetizer, with roughly 2 ounces (55 g) of cheese per person plus vegetables, crackers, and dips. For a meal, increase the portions or add a more filling side.
Can I leave out the cheese or meat?
Absolutely. For a dairy-free tray, use a dairy-free dip and add extra vegetables, fruit, or nuts. For a vegetarian tray, simply omit the salami and add another savory item such as roasted chickpeas or artichokes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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