Basque Tossed Salad

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5 ripe tomatoes, coarsely chopped

1 large red bell pepper, stemmed, seeded, and diced

3 medium cucumbers, peeled, seeded, and diced

1 medium Spanish or red onion, diced

1/2 teaspoon dried oregano, crumbled

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup Spanish olive oil

2 large hard-boiled eggs, whites diced and yolks pushed through a sieve

6 large red radishes, trimmed and thinly sliced

1/3 cup slivered almonds, toasted (see Note)