Ingredients
- 6 vine-ripened tomatoes, cut into eighths
- 1 seedless cucumber, halved lengthwise and sliced crosswise
- 2 bunches radishes
- 1 tin anchovies, drained
- 2 red peppers, cut into strips
- 1/2 pound feta, crumbled
- 1/2 cup caper berries
- 1 red onion, sliced
- 1 cup Kalamata olives
- 1 tablespoon minced fresh oregano leaves
- 1/4 cup red or white wine vinegar
- 3/4 cup extra-virgin olive oil
Directions
Arrange the first nine items decoratively on a large platter. Whisk together the oregano, the vinegar and salt and pepper, to taste. Add the oil in a stream, whisking. Drizzle the dressing over the platter.
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