Cold meat

It was unusual to be asked what we would like on the cold meat platter which we ordered to go with a glass of Ouzo next to the Aegean. Katie said "Not too spicy and not too salty". We ended up with German green peppercorn salami, smoked turkey from Kos, pastrami and calves' tongue. Together with an interesting selection of cheeses which were of no interest to me. The waiter neither sounded nor looked Greek. Dutch, we wondered. Towards the end, he brought us a little plate of tiny green apples which had been soaked in Calvados. Katie said they went beautifully with the cheese. I ate mine whole.