How to make the perfect Greek salad — theguardian.com

I was amazed to discover we hadn't yet tackled the Greek, or village, salad in this column. It seems a glaring omission for what is clearly a bona fide summer classic – or, if you're Nigella Lawson, an "abominated fixture in the culinary canon which no appetite for retro-chic can make cool" – a description which forces me to sadly acknowledge my own terminal uncoolness. Ripe red tomatoes and cooling cucumber, rich olives and salty feta – I'm not sure I can better Nigel Slater's description of it as "the ultimate high-summer salad … best eaten with sand between your toes and salt on your lips".

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