I liked but never loved Greek salads until I tried them in Greece. At the height of Summer, even the red onions are so sweet and tame, I could eat chunks of them like apples. I never met a mealy nor sour tomato, just tomatoes so ripe they didn't even need a sprinkle of salt to draw out their perfect flavor. And the feta. Can we stop a second to describe the crumbly, umami-filled feta, sliced ever-so-thinly and sprinkled with the most fragrant oregano that I can't help but imagine the restaurants plucked it from their backyard bushes?
While it has been four years since my last visit to Greece, the memories linger vehemently. I've tried my best to re-create and somewhat American-ize the recipe, so you can enjoy the salad at home.