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Lunch is served! If there is one thing I love about Cretan cooking, it’s that nothing needs to be too complicated. The best dishes are often made from whatever is growing in the garden, picked up at the market, or hiding in the kitchen. This Cretan salad is a perfect example. It’s somewhere between a salad and a proper meal: creamy potatoes, juicy tomatoes, crunchy cucumber, salty olives and capers, with hard-boiled eggs for a little extra substance. Add some feta or mizithra

Lunch time!! By August, nobody in Greece wants to stand near a stove. The markets are overflowing with courgettes and watermelon, the heat makes its own argument, and dinner should really just be a matter of slicing things onto a platter. These are two of my favourite no-cook salads for this time of year. One is crisp, light, and packed with ribbons of courgette. The other is sweet, salty, and refreshing, thanks to juicy watermelon and creamy feta. They're perfect for lazy lu

It’s peak asparagus season, and right now Athens is full of it, hidden between the trails on Mount Hymettus and Penteli, stacked high at the markets, bundled on street corners, and showing up in almost every kitchen. The thinner, the better. This salad is a simple way to celebrate it. Crisp asparagus, sweet edamame, shaved fennel, and a bright lemon-hazelnut dressing. It's fresh, light, and ready in minutes. The kind of dish you make when the days get longer and everything s