This classic Greek salad is satisfying and makes the best of summer produce (I jumped the gun a bit). But the problems that this salad faces are two-fold: the juicy tomatoes make it water-logged and the fresh onions stringent taste can overwhelm the salad. The solution is salting the tomatoes in a a colander set in a bowl and soaking the onions in in ice water. While those two steps are going, you can chop the cucumbers and green bell pepper, and make the dressing (red wine vinegar, oregano, and black pepper. The rest of the salad is as easy as combining all the vegetables, with the dressing, and finishing with copious amounts of olive oil, capers, Kalamata olives, and briny feta with more olive oil and oregano.
by Jonnyrashid