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Chef Jody Adams of Saloniki Greek has long been inspired by the farm-to-table approach of Mediterranean chefs. So when she and her co-founders opened the Cambridge restaurant a few weeks ago, they decided to emulate that approach. The kitchen team works closely with New England farmers and food purveyors to source fresh, high-quality ingredients to fold into their modern Greek dishes.

The Mt. Olympus salad is the perfect example of this. It showcases a mix of fresh greens and local tomatoes, cucumbers, red onion, fresh feta, Greek olives, herbs, and grilled lemon-oregano chicken, all tossed in a house-made vinaigrette. If you’re looking for a more filling option, try the Herc pita with honey-garlic braised pork shoulder, spicy whipped feta cheese, and secret sauce on a pillowy piece of pita bread with fries on the side.