Greek Salad

Start with the best ingredients you can find - Greek salad is only as good as its components. Choose ripe, in-season tomatoes that smell fragrant and give slightly when pressed. Cut them into large wedges, about 8 pieces per tomato. Do not seed or peel them - every part of a good tomato belongs in this salad. Place the tomato wedges in a large shallow bowl or platter. Season lightly with a pinch of salt to begin drawing out their juices, which will mingle with the olive oil to create the dressing.

Prepare the cucumber. If using English cucumber, there is no need to peel or seed it. Cut it in half lengthwise, then slice into thick half-moons about 1/2 inch thick. If using regular cucumbers, peel them (the skin can be bitter and waxy) and remove the seeds by scraping with a spoon. The cucumber pieces should be chunky and substantial - this is a rustic salad, not a finely composed dish. Add the cucumber to the bowl with the tomatoes.

Slice the red onion into thin half-moons or rings. Red onion provides essential sharpness, but it can be overwhelming if the pieces are too thick. If you find raw onion too pungent, soak the slices in ice water for 10 minutes, then drain and pat dry - this mellows the bite while preserving the crunch. Add the onion to the bowl. Cut the green bell pepper into rings or large chunks - traditionally rings are used for visual appeal. Remove the seeds and white membranes. Add to the bowl.

Add the Kalamata olives to the bowl. Use whole olives with pits for the most authentic presentation and best flavor - pitted olives lose some of their brininess. Scatter them over the vegetables. If using capers, add them now as well. Gently toss all the vegetables together, being careful not to crush the tomatoes. The goal is to distribute the ingredients evenly while keeping the large chunks intact.

Place the block of feta cheese directly on top of the salad - this is the traditional presentation. Do not crumble the feta; a thick slab allows each person to cut pieces as they eat and provides visual drama. The feta should be good quality Greek feta made from sheep''s milk or a sheep and goat milk blend - it will be creamier and tangier than cow''s milk versions. If you can only find pre-crumbled feta, scatter it generously over the top, but know that the texture and experience will be different.

Dress the salad simply. Drizzle the extra virgin olive oil generously over everything, including the feta. Add the red wine vinegar. Sprinkle with the dried oregano, crushing it between your fingers to release its aromatic oils. Season with salt (go easy since the feta and olives are already salty) and freshly ground black pepper. Do not toss again - let the dressing pool at the bottom of the bowl. Garnish with fresh oregano or parsley if desired. Serve immediately with crusty bread for soaking up the delicious juices at the bottom - this mixture of olive oil, tomato juice, and vinegar is one of the great pleasures of Greek salad. In Greece, horiatiki is often served as a shared dish in the center of the table, with everyone reaching in to spear vegetables and break off pieces of feta. It is perfect alongside grilled meats, fish, or as a light meal on its own on a hot summer day.