Name: Jonathan Barthelmess’s Greek salad
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 4
Ingredients: 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)

Jonathan Barthelmess’s Greek salad

The chef and restaurateur shares his version of the classic salad.

Serves 4

Prep

30M

Cook

Total

32M

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

For this Greek salad, make sure you use a Greek feta – it’s crumblier and tangier than its Bulgarian counterpart.

Ingredients

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)

Method

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. 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.

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

Drink suggestion A Greek white, such as the 2017 Kir-Yianni Paranga. Drink suggestion by Sam Christie.
Notes