True to the nature of Greek cuisine, this menu shows off summer produce at the height of its glory: eggplant, tomatoes, cucumbers, apricots. To start off are littleone-bite hors d’oeuvresof creamy feta rolled up in a slice of grilled eggplant. The main event is adinner saladof sliced grilled chicken breast over cherry tomatoes, cucumbers, and red onions. On the side areuber-crispy potatoes(the trick is cooking twice: boil, then smash, then pan-fry), seasoned with plenty of oregano. And for dessert, aparfait of Greek yogurtwith a slow-cooked apricot preserve, reminiscent of “spoon fruits” that are so popular in Greece.