Fresh, vibrant dishes celebrating olive oil, herbs, and sun-ripened produce. Vegetarian mezze, grain salads, and grilled veg from Greece, Lebanon, Spain, and Italy.
Hummus, baba ganoush, tzatziki, and muhammara. Creamy, garlicky starters for pita dipping.
Tabbouleh, fattoush, lentil salads, and farro bowls. Parsley-packed, lemony freshness with feta or olives.
Crispy chickpea falafel, spinach borek, and zucchini fritters. Spiced, fried bites with tahini sauce.
Patatas bravas, grilled halloumi, and roasted eggplant. Smoky, charred flavors with yogurt or romesco.
Stuffed grape leaves, spanakopita, and veg moussaka. Phyllo or rice-wrapped layers baked golden.
