Over the years, I turned black belt in the art of making delicious Greek salads. I have no merits as the recipe is dead simple. The following recipe from the New York Times is as close as it gets to a good and healthy Greek salad. Do skip the muffins (or bread altogether) and mayonnaise doesn’t really compute.
Feta is a bit too salty for my taste, given that the recipe already contains red wine vinegar. I tend to replace it with Mozarella or even Pecorino.
