Greek Salata and a Mythos Beer

For our first evening in Athens, we settled into an outdoor cafe for an early dinner. I ordered an open faced gyro, starting with a Greek salata: ripe tomatoes, tangy vinaigrette, red onions, kalamata olives, and a slab of seasoned feta. While I was enjoying my salad, a little girl, maybe eight-years old, approached us from the street carrying an accordion. She played a single note on the instrument and said in English, “Money please.” When we shook our heads no, she turned, without a blink of an eye or expression of disappointment, to the next table and repeated. It was very amusing.