A Greek salad (χωριάτικη σαλάτα) is made with slices of tomato, cucumber, onion, and green pepper, a fair amount of salt and oregano, black olives, all topped by a slab of feta and drenched in olive oil (which is to be absorbed with chunks of fresh bread once a hole to the bottom of the plate has been opened through the other ingredients). Capers and thinly sliced parsley or rocket can be added at the chef’s discretion. Lettuce and carrot are right out.

Among the other things I enjoyed about this vacation (on occasion of Lee’s and Spiro’s second wedding in Kefalonia) were the enjoyable conversation with Leonardo Mori and having white boogers for the first time in months. Mykonos tomorrow.