Greek Salad With Marinated Radishes And Feta Cheese

For Radishes: Whisk the vinegar, lemon juice, oregano, garlic, and salt and pepper to taste together in a bowl large enough to accommodate the salad ingredients. Whisk in the oil until the dressing is smooth.

Add the radishes and toss to coat. Marinate the radishes, turning them occasionally in the dressing, while you prepare the other ingredients, about 20 minutes.

For Bread: Light the grill. Lightly brush both sides of the bread slices with the oil and sprinkle with salt to taste. Grill, turning once, until the bread is streaked with grill marks, 1-2 minutes.

For Salad: Add the lettuce, tomatoes, olives, and mint, to the bowl with the radishes and toss until the lettuce is coated evenly with the dressing. Add the feta and toss just until it is evenly distributed in the salad.

Place 2 toasts, straight sides next to each other, on each large individual serving plate. Divide the salad among the plates, mounding it high on the toasts. Serve immediately.

Recipe Source: "A Year in a Vegetarian Kitchen," by Jack Bishop