Here, you can experiment with different cutting techniques and add various greens, but the essence remains the same. Unlike the French and Italians, Greeks rarely spend much time meticulously working with ingredients. In the kitchen, they should remain as they are, without changing their nature. The same goes for this world-famous salad. Fresh vegetables, the best feta or sheep's milk brined cheese you can find, and a bit of both dried and fresh herbs.

There aren’t many secrets to it. More importantly, simplicity is key. For the dressing, vinegar is mixed with olive oil, seasoned with salt, and whisked together. Alternatively, you can season everything separately. But be sure to add a pinch of dried oregano. In its dried form, oregano has a more intense flavor and never turns bitter, unlike fresh oregano, which sometimes does.

And while it’s still in season, don’t hesitate to use colorful tomatoes — it makes the dish much more vibrant. Also, olives with pits retain their texture better. They seem to have more "olive strength" in them.