Greek salad is the sort of abominated fixture in the culinary canon which no appetite for retro-chic can make cool. Forget about all that, because a good Greek salad is, not surprisingly, made for languorous picking at in the heat. Whenever I make this, it's met, at first, with just slightly patronising amusement - and then the most colossal greed. I think the trick is twofold: substitute sliced fennel for the more traditional cucumber (which also has the benefit of not making the salad go wet and soggy on standing around); and let the onion steep, sprinkled with dried oregano, in the oil and vinegar for long enough for it to lose any potential for that acrid, rib-sticking aftertaste. This version is mild, abundant, gloriously summery. If you don't like fennel, then just leave it out, but exclude, still, the cucumber.
Recipe posted by Nigella