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The Perfect Greek SaladHalve a clove of garlic and wipe a bowl with the fresh flesh and discard. If you have a cucumber with thick skin (common in Greece) then slice much of it off, but don't be fussy. Slice in half lengthways, and then into quarters. Holding these together cut into large slices. Cut two or three large Greek tomatoes into bite-size chunks any old how. Add one large red onion diced up. I like to crumble my feta over, but will not complain if you like yours in large slabs. The feta should be chosen with care from the large selection at any Greek supermarket. Sprinkle on a couple of handfuls of Kalamata olives. And that's it for major ingredients – no peppers, and certainly no lettuce. Now the important part: the dressing. This is very scientific. Take a bottle of this year's local olive oil and place your thumb so it covers about a third to a half of the opening. Then pour over the salad, moving the bottle in three circles; not too fast, but not too slow either. Take a bottle of red wine vinegar and close off the top a little more this time. Do just one circle. Finally sprinkle on half a handful of dry oregano from the nearest mountains. Do not toss the salad; the flavors will mix on your plate. Eat with Greek bread baked that day.