Greek Chopped Salad

I call this salad “Greek” only because this is what I envision being served if I ever visit Greece, a country I’ve wanted to visit for decades. It’s the generous addition of fresh herbs--dill works particularly well with parsley or mint--and the feta that invoke my need to hop on the next flight to the Mediterranean.

This salad can be made a few hours in advance and still keep its crunch, but hold off on adding the herbs until the last few minutes so they keep their color. Served alongside grilled chicken or shrimp or as a simple salad for lunch, I find myself craving this combination all day long.

Serves 6 as a side dish or appetizer.