This Greek salad (horiatiki), with its juicy tomatoes, crisp cucumber, briny olives and salty feta, is the perfect recipe to make when the weather is nice and produce is plentiful. Just peak-season vegetables with a simple dressing. No lettuce or filler. This is a classic, but only if you treat the ingredients with respect. A sharp vinaigrette, equal parts oil and vinegar, spiked up with Dijon and Oregano, ties everything together. Use feta in brine, cut into generous slabs and toss right before serving. This will keep the vegetables crisp and the feta cheese in its original shape. What tomatoes should I use for this recipe? Any ripe tomatoes. What kind of cucumbers work best? English and Persian cucumbers are thinner and have fewer seeds, which gives them more crunch.
