With juicy tomatoes, crisp cucumber, briny olives, and slabs of salty feta, this Greek salad recipe (horiatiki) is what to make when produce is good and the weather is better. No lettuce, no filler, just peak-season vegetables, simply dressed. It’s a back-pocket classic that delivers, provided you treat the ingredients with a little respect.

A sharp vinaigrette—equal parts oil and vinegar, spiked with Dijon and oregano—pulls everything together. Use feta in brine and cut it into generous slabs, then toss just before serving so the vegetables stay crisp and the cheese holds its shape. Serve it with warm pita , alongside grilled chicken or pork , or have it for a quick lunch all on its own.

Tips for making Greek salad

What tomatoes should I use?

Any ripe ones.…