GREEK SALAD Dried rigani, which resembles dried oregano but has longer leaves and is grey-green in colour, can be purchased in Greek and Middle-Eastern food shops. 4 medium egg tomatoes 1 Lebanese cucumbers 2 medium green capsicums 1 medium red onion 1 cup kalamata olives, seeded 150 g Greek sheep milk fetta cheese 1 teaspoon crushed dried rigani 1/2 cup extra virgin olive oil

Quarter tomatoes and cucumbers lengthways; cut into chunks. Slice capsicum into rings; remove and discard seeds and membranes. Cut onion into wedges.

Combine tomato, cucumber, capsicum, onion and olives in large serving bowl.

Break cheese into large pieces and place on top of salad, sprinkle with rigani; drizzle with oil.

Serves 4.

TIPS: For an authentic Greek way of presenting this salad, leave the fetta in a whole piece and sit it on top of the salad. Anchovies can be added to impart a salty flavor.

Rigani is a type of oregano which grows wild in the mountains of Greece and tastes rather sharper than strong oregano; if you can't find it in your area, substitute a mixture of fresh or dried oregano and/or marjoram, but adjust the amount used to suit your taste.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]