In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced tomato, cooking for another 2 minutes. Add the rice, parsley, dill, lemon juice, salt, and pepper. Cook for about 2-3 minutes, stirring occasionally.

Stuff and Roll the Dolmas

Remove grape leaves from the jar and rinse them under cold water. Lay one leaf flat, with the stem end towards you. Place a spoonful of the rice mixture at the base of the leaf, fold in the sides, and roll it up tightly. Repeat with remaining leaves and filling.

Cook the Dolmas

Place the rolled dolmas seam-side down in a pot. Add enough water to cover them, and place a plate on top to keep them submerged. Simmer on low heat for about 30 minutes. Remove from heat and let them cool slightly.

Tzatziki Sauce

Make the Tzatziki

In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt. Mix well and refrigerate until ready to serve.

Green Salad

Prepare the Salad

In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to combine.

Basmati Rice

Cook the Rice

In a saucepan, combine basmati rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Hummus

Make the Hummus

In a food processor, combine drained chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and water. Blend until smooth, adjusting with additional water if necessary to reach desired consistency.