Breakfast might be bread and pickles (onions, turnips, radish, olives), cheese, and perhaps some salad. Or bread and stewed or mashed beans/legumes (broad beans, black-eyed beans/peas, lentils, chickpeas). Or perhaps porridge, of barley or wheat or lentils.

A meal in a taverna for lunch might be wine, bread, and beans (stewed/mashed), with pickles on the side (so much like breakfast might be). A fancy lunch might include seafood (poached or baked fish, or octopus or shellfish).

A full-on three-course dinner, middle-class version, would be a first course of bread and pickles and cheese, maybe boiled eggs, and likely a bean dip, followed by a main course which could include a soup (perhaps lentil soup), perhaps a seafood dish (as for lunch) and/or pork (possibly sausages). Some fried or boiled vegetables, or a salad, might be side dishes. On special occasions, perhaps mutton/lamb. Dessert would be fruit and nuts, either a variety of nut and fresh and/or dried fruits, or possibly a dish of chopped fruit and nuts further sweetened with honey, and perhaps with wine added. In later times, dessert might be a sweet rice dish, and cane sugar was available as a sweetener.

Many dishes would use fish sauce (garum), and onions/leeks/garlic would be common. There was a wide variety of sauces, often consisting of two or three of: vinegar, garum, wine, honey, olive oil. These could be used as salad dressings, dressings for boiled vegetables, and as dipping sauces. Other common flavourings would be cumin, coriander, and herbs.

For poorer people, less meat and seafood. For richer people, more meat and especially more lamb/mutton, and more likely to be roasted. Roasted lamb with plenty of garum and garlic was a most excellent high-class dish (with "most excellent" assuming that you like garum and garlic!).