This is the sort of lunch that can expand to fit anything from 2-4 people on the quantities below. And it’s easy to augment it to feed even more. Quantities are fast and loose.
1 aubergine, sliced, brushed with olive oil and griddled
A good handful of cherry tomatoes, halved
100g or so of feta, crumbled
A few basil leaves, torn or chopped
A tablespoon/glug of extra virgin olive oil
A handful of pine nuts, dry fried for a few minutes in a frying pan
All I do is have everything at room temperature (if you haven’t just cooked the aubergines), lay the aubergine slices on a big plate, and then just scatter the other ingredients on top. Easy and delicious. If it’s hot outside and you have time, put the olive oil over the tomatoes, season and scatter the basil atop and leave out in the sun (away from elks and birds) for half an hour.