Make salad: Chop cucumber, tomatoes and red onion and mix with crumbled feta cheese.  Toss with olive oil, salt and pepper. 

Slice feta, top with capers and chopped sun-dried tomatoes.  Sprinkle with zaatar. 

Mix labaneh with sun-dried tomatoes, parsley and zaatar. 

Lay out large wooden spoons on a serving platter.  Fill spoons with your favorite dips, such as schug, amba, preserved lemon sauce, zaatar, and tahini. 

Fill the platter with your favorite hummus and drizzle with olive oil and sprinkle with paprika, add chickpeas.  Place salad, grape leaves, fried eggplant, hard-boiled egg slices, seasoned feta, labaneh, falafel, sun-dried tomatoes, olives, and pickled peppers. Decorate with citrus slices, tomateos, pita triangles, and almonds.