Since we had such a late lunch, we also had a fairly late (for us) dinner. Abendbrot as planned, with breads, cheeses, meats, and mezzedes from our market hall trip earlier today.
I sliced up a few tomatoes to have with the Bulgarian feta, drizzled with the lemon olive oil I also purchased for future arugula salads, forgetting to pick up regular olive oil that is strangely missing from our fairly well-sorted kitchen.
Our landlady owns a villa on Skiathos & had fragrant Greek oregano from there, which I added to the feta-mater mix as well 
Simple and good.
