Without a lot of fuss, and using ingredients that are easy to find, here’s how to put together a party platter that’s authenticallly Greek. It can be multiplied to serve a crowd, served along with other appetizers and mezethes, or served as is for 2 to 4 people.

• 1 tomato cut into wedges
• 8-10 small new potatoes (boiled, steamed, or zapped in the microwave)
• 1-2 quartered hard-boiled eggs
• green and black Greek olives
• a sliced cucumber
• chunks of cheese (feta, smoked cheese, a hard salty cheese)
• 1 can of sardines or anchovies (drained) (or Greek sardines with oregano, if you can find them)
• 1 heart of Romaine, some endive and/or arugula (for a green, edible backdrop and garnish)
• basket of crustry bread, breadsticks, pita wedges.

Place on a large plate or platter, arranging them so the colors are mixed.

Whisk up a mix of 1/3 cup of extra virgin olive oil, the juice of 1 lemon (about 2 tablespoons), and a teaspoon of dried Greek oregano to a creamy texture. Toss the hot potatoes with half the mixture, and pour the rest over the tomato wedges and cucumber slices.

For a large crowd, the quantities can be increased or consider adding some of these quick and easy appetizers, both hot and cold, in 15-30 minutes.