Feta, kalamata olives, and oregano are stocked at every major Charlotte chain, though premium feta runs $1.50-2.50 per quarter-pound and kalamata olives cost $6-8 per jar, pushing the per-serving cost to roughly $3-4 before lemon and oil. The stated ten minutes is honest for mixing and plating, though it assumes you're not pitting olives yourself. This is a same-night dish that doesn't reheat well and works best as a side or light lunch, not a family dinner; it's also quite fussy about using fresh lemon and good olive oil to avoid tasting one-note. North Carolina-grown ingredients are absent here, and the Greek-Mediterranean direction feels generic rather than rooted in local seasonality, which is a missed opportunity for a region with coastal access and strong produce growing seasons."