Greek salad

SERVES 4 // PREP TIME 30 MINS // COOK 2 MINS

“Every Greek has their own version of the village salad,” says Jonathan Barthelmess. “Ours is based around tomatoes, olives, feta and cucumber.” Pictured p97.

¼ red onion, thinly sliced 100 ml red wine vinegar 12 sugarsnap peas 2 ripe tomatoes, cut into wedges 1 Lebanese cucumber, peeled and cut into 2cm pieces 10 pitted Kalamata olives 2 radishes, cut into wedges 1 tbsp extra-virgin olive oil 150 gm piece Greek feta, halved 1 tsp dried Greek oregano (see note)

1 Toss onion and 1/2 tsp salt in a bowl, stand for 10 minutes, then add vinegar and stand for another 10 minutes until softened. 2 Meanwhile, blanch sugarsnap peas in a saucepan of boiling salted water until bright green (1-2 minutes; see cook’s notes p152. Drain, refresh, then drain again.

3 Combine tomato, cucumber, olives, radish and sugarsnap peas in a serving bowl, scatter with onion, and dress with oil and vinegar from onion mixture. Season to taste, top with feta and sprinkle with oregano to serve.

Note Dried Greek oregano, or rigani, is available from select delicatessens and herbies.com.au.

Wine suggestion A Greek white, such as the 2017 Kir-Yianni Paranga.