Greek Salad

Assemble the vegetables and feta up to 4 hours ahead and refrigerate, but dress it no more than 30 minutes before serving or the vegetables will release water and the salad becomes soggy. Dress just before eating for the best texture.

Use any good-quality brined olives—green Castelvetrano, Cerignola, or even canned black olives work, though Kalamatas are more traditional and have superior flavor. Avoid pre-pitted olives from a jar if possible, as they are often waterlogged.

Tomatoes release liquid when cut and salted, especially if they sit with dressing. Cut them close to serving time, seed the cucumber to remove excess moisture, and dress the salad within 30 minutes of serving. Use fully ripe tomatoes at room temperature, not refrigerated ones.

It's a complete light lunch on its own, or serve it alongside grilled chicken, lamb, or fish. It also pairs beautifully with warm pita bread or crusty bread to soak up the dressing.

Red wine vinegar is traditional and gives the correct bright, slightly fruity tang. You can use white wine vinegar or fresh lemon juice if you prefer, but avoid balsamic—it's too dark and sweet for this salad.

Store dressed and undressed components separately for up to 2 days. Leftover vegetables can be redressed, but feta is best consumed fresh. If you have leftovers with feta, eat them the same day for the best texture.