Merida (Μερίδα) is the plate-portion format of Greek grill food, the served-on-a-plate counterpart to the wrapped pita. The model entry defines it cleanly: a plate portion, gyros or souvlaki served on a plate with pita on the side, fries, salad, and tzatziki. The defining move is structural, not a recipe. A merida takes the same components that would go into a hand-held wrap and lays them out as a composed plate, with the bread demoted from wrapper to side. It is what you order to sit and eat with a fork rather than walk and eat with a hand.
The build is an assembly discipline, and the order on the plate is the technique. The protein, carved gyros or skewered souvlaki, is the center and goes down hot and rested off the heat so it is juicy rather than steaming itself limp. Around it the supporting cast is arranged so each element keeps its own character: hot fries placed so they stay crisp and do not sit under the meat steaming soft, raw onion and tomato or a cut salad kept cold and dry, tzatziki spooned to the side or over the meat but not flooding the plate. The pita arrives warmed and pliable, set alongside as a tool for scooping and wrapping bites at the table rather than as the container. Good merida keeps hot things hot and crisp, cold things cold and sharp, and the sauce in its lane. Sloppy merida is a heaped pile where fries go limp under meat juice, the pita is cold and stiff, and everything bleeds into one warm mass.
The plate flexes by what protein anchors it and by the house's standard sides. The two common readings are the gyros plate and the bifteki plate, each a distinct order with its own center and each deserving its own article rather than being crowded in here. Sides shift by shop: rice or grilled vegetables standing in for fries, a fuller village salad, an extra bread. What stays constant across every merida is the format itself, the same grill components served composed on a plate with the bread moved to the side instead of wrapped around the meat.