"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.
- 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)
- 1Toss onion and 1/2 tsp salt in a bowl, stand for 10 minutes, then add vinegar and stand for another 10 minutes until softened.
- 2Meanwhile, 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.
- 3Combine 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.