I have a sweet spot for a Greek salad.
I prefer my Greek salad the way I got it in Greece; tomatoes, cucumber, onions, black Kalamata olives, feta and seasoned with olive oil, red wine vinegar and black pepper. When ordering a Greek salad in Northern Europe, USA and Canada the salad is often served with lettuce. Personally I prefer this salad without the lettuce.
Not everyone likes the taste of true feta. The sheep milk, or combination of sheep and goat milk, give this cheese a quite strong flavor. If one doesn’t like the taste of true feta then there are similar cheeses widely available made by cow’s milk.
Within European Union feta is protected by Protected Designated of Origin. Therefore only true feta is called feta in those countries. Outside European Union one can find other cheeses called feta that is made by cow milk. And not made in Greece at all!
Of course the Greek salad tastes the best with sun-warm tomatoes off the vine, but hey it is April in Canada, so the sun-warm tomatoes off the vine have to wait! This time I had some yellow and orange tomatoes at home. Using tomatoes with different colors give the salad some extra variety of colors. The eyes have to eat too!
Remember Life is too short to not eat and drink well.