Hellenika’s Greek salad

Ingredients

• 6 baby red radishes, trimmed, halved
• 150 gm pitted Kalamata olives in brine, drained (see note)
• 1 large red onion, cut into 3cm pieces (see note)
• 2 green capsicum (200gm), halved lengthways, seeded, cut into batons
• 300 gm telegraph cucumber, peeled, halved lengthways, cut into 3cm pieces
• 3 ripe tomatoes, cut into wedges
• 6 Greek golden peppers in brine (15gm each), drained (see note)
• 1/2 cup loosely packed dill sprigs
• 1 tbsp red wine vinegar
• 100 ml extra-virgin olive oil, plus extra for drizzling
• 250 gm barrel-aged feta, drained, cut into 2cm pieces
• 10 gm dried Greek oregano, crushed

Instructions

1. 1

   1.: Place radishes, olives, onion, capsicum, cucumber, tomatoes, golden peppers and dill in a large bowl. Pour over vinegar, season to taste and toss to combine. Stand for 10 minutes for flavours to develop.

2. 2

   2.: Transfer mixture to a large serving bowl and drizzle with olive oil. Top with feta, scatter with dried oregano and drizzle with extra olive oil.