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.
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.
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.
NoteDried Greek oregano,
or rigani, is available from
select delicatessens and
herbies.com.au.
Wine suggestionA Greek
white, such as the 2017
Kir-Yianni Paranga.Greca punch
SERVES 6
700 ml skinos (see note)
250 ml (1 cup) lemon juice, plus
wedges from 2 lemons
300 ml soda water
10 basil leaves
Ice cubes, to serve
1 Stir ingredients in a jug
or punch bowl, add ice and
serve in glasses.
NoteSkinos, a Greek liqueur,
is available from select
bottle shops.➤
“We wanted to create a local Greek restaurant
- taverna style – that’s all about simple eating.”
Greca
punchGOURMET TRAVELLER 99