One of my favorite things about Greece is - Greek salad. While I can get a partial fix over here with feta cheese, I paid close attention last month to the salads we had, and decided I could probably reproduce one here. I picked up some Greek salad seasong at a little shop in the Plaka in Athens (dried oregano, basil, thyme & parsley)and used a recipe from the Greek cookbook we picked up on our first trip thirteen years ago. That and a trip to Walmart (where the tomatoes on the vine were incredible, luckily) resulted in the salad shown, with a glass of Cakebread Rubaiyat (my favorite Cakebread wine, by the way).
The results were pretty good - I did not have capers (forgot to get some) but I noted while in Athens that I really didn't actually taste the capers, so that wasn't a major problem. The bigger problems were (1) I cut the tomatoes too big - which I can fix next time; and (2) I didn't season the salad enough - it definitely needed more salt.
For the above salad (plus a slightly smaller one for Grayson), take a couple of tomatoes, cut into bite sized pieces, peel and slice half a cucumber, and slice half a green pepper and red opinion. Add a few black olives (and capers) salt and a little pepper, and toss lightly. Sprinkle with Greek salad seasoning, add a generous slice of feta, and dress with olive oil and red wine vinegar, and presto! memories of the Plaka.