Just like a Caprese salad, a good Greek salad must be made only at the height of summer, when tomatoes are at their peak. To those tomatoes are added crisp and refreshing cucumbers, briny black olives, and just a bit of onion, here quickly pickled to tame its pungency and add pops of acidity to each slice. Then the ultimate topper: slabs of feta instead of crumbles, which allows the diner to eat just as much or as little of the salty cheese as they want in each bite. It's that kind of detail that makes a Greek salad a true joy to eat, and not a chore to struggle through.