Greek Island Salad

Served at every taverna in the Greek islands, this dish is nothing like the tepid Americanized version consisting of iceberg lettuce and anchovies. The Greek name, horiatiki salata, translates as “rustic salad,” perfectly suiting this unfussy, tossed-together mixture of ripe summer vegetables and the trinity of salty Mediterranean ingredients—feta, olives, and capers. Serve with thick crusty bread to mop up the flavor-infused oil left in the bottom of the dish.