Join writer and editor Rosemary Gretton as she prepares a beautiful salad

The best Greek salad I’ve ever had was when I landed in Agia Galini, a tiny fishing village on the south coast of Crete. Of course, there, it was called horiatiki, which translated means “village,” “rustic” or “country.” And it was pretty simple: chopped tomatoes, green pepper, onions, cucumber, feta, olives. Olive oil and vinegar in plain bottles on the table. Always served with freshly baked bread in a basket. I was 17 and on a European backpacking adventure with a friend, and it was heaven. Read More