Greek Salad

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

¾ cup extra-virgin olive oil, divided

1 small lemon, thinly sliced into rounds, seeds removed

8 oz. feta

1 Tbsp. chopped oregano

Kosher salt, freshly ground pepper

4 Jimmy Nardello or other sweet Italian frying peppers

1 small red onion, very thinly sliced

1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½" pieces

1 lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole

2 Tbsp. red wine vinegar

Directions at bonappetit.com

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