1 1/2 cups Taramosalata
1 1/2 cups Tsaziki
1 tomato, sliced into 16 wedges
1 cucumber, with or without skin and seeds, sliced in 4-inch lengthwise quartered pieces
1/4 - 1/2 pound of Feta cheese
1 can (14 oz.) artichokes, whole or halved
a little bit of dried oregano, olive oil, vinegar and pepper, optional
1/4 - 1/2 pound olives: Calamata, green, black, your choice
pickled vegetables: red peppers, pepperoncini, etc.
8 - 16 Dolmathes
4 - 8 Tyropetakia
4 - 8 Spankopetakia (Spanakopita pieces made with home-made dough or filo pastry sheets)
Lemon wedges
Bread: soft Italian or Pita rounds
A large platter
2 large plates or bread basket
4 small plates and forks