Salad days!

A little hard to see, perhaps, but along with the iceberg lettuce from the shop are homegrown mint, parsley, rocket and spinach. The feta cheese is the good stuff, but the olives are disappointing ones from a jar I was intending to use for olive bread. The greens were spritzed with Cretan balsamic vinegar, and drizzled with Greek extra virgin olive oil.
A cucumber and tomato salad, with cider vinegar, more Greek olive oil, and a dusting of Cretan oregano. The celery was at the side because I thought somebody didn’t like it.
Tuna and mayonnaise, with more sweet smoked paprika than I meant to use. I was told I could have used more mayonnaise, though I think less, with more tuna, would have been better.