Crunchy Greek Salad with Tangy Vinaigrette

Greek salad is one of those dishes that tastes like summer even when the tomatoes in the shop are a bit shy. The version here leans on crisp romaine, cucumber cut into half moons, and thin rings of red onion, so every forkful has some crunch alongside the juicy tomato. It is a salad built more on texture than on fuss.

A little about the cucumber, since it does more work than people expect. Cucumbers are mostly water, which is why they feel so cool and refreshing, and why salting them is a trick some cooks use to pull out extra liquid. For this salad I would skip the salting. The vegetables are already sliced thin enough to stay crisp, and the dressing needs to cling to them, not slide off a pool of watery juice at the bottom of the bowl. If you slice the cucumber and tomato just before serving, the salad stays bright for longer.

The red onion is worth a small detour. Once sliced, it can taste sharp, and a quick rinse under cold water or a few minutes soaking in cold water takes the edge off without losing the flavour. Pat it dry before it goes in the bowl so the dressing isn't diluted.

Keep leftovers in a separate container from the dressing if you can. Romaine goes limp fast once it has been dressed, but the undressed vegetables will hold for a day in the fridge. Give them a fresh toss with a spoonful of vinaigrette before eating, and they will feel almost new.

This salad fits neatly beside a bigger plate. It is a natural partner for Grilled Pork with Mango Salsa and Charred Romaine, where the smoky char and sweet salsa sit nicely against the sharp vinaigrette. For a fuller spread, Golden Chicken Kofta with Herbed Tabbouleh makes a lovely companion, with the herbs echoing the freshness in the bowl. If you want something lighter on a warm evening, Fresh Cucumber and Cherry Tomato Salad is a close cousin that works well alongside it.