with Galeni cheese from Crete, balsamic vinegar, fig salami from Kymi

with cherry tomatoes, petimezi (grape molasses) sauce

carob rusks, tomato, capers, olives, olive oil, and aged balsamic

and lemon dressing

Kalamata green gram, barley, black lentils, cherry tomatoes, cucumber, pepper, spring onion, onion, basil, and olive‑lemon dressing

with bulgur, tomato, cucumber, onion, spring onion, parsley, mint, and olive‑lemon dressing