It begins with what’s already in your kitchen: crisp greens, cool cucumber, burstingly sweet cherry tomatoes, and, if you like a little edge, slivers of red onion. Crumbled feta adds a salty, creamy contrast, while toasted nuts or seeds give each bite a satisfying crackle. A simple dressing of olive oil, citrus or vinegar, a hint of sweetness, salt, and pepper glides over everything, bright but never heavy.
The real magic is how easily it becomes yours. You can turn it into dinner with grilled chicken, shrimp, or chickpeas, or keep it light alongside soup or pasta. In summer, fold in peaches or berries; in colder months, roasted squash or warm grains. Keep the dressing in a jar until the last moment, then toss and serve. It’s unpretentious, endlessly adaptable, and quietly becomes the dish everyone hopes is on the table.
