2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced fresh oregano leaves
1 medium garlic clove, minced
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
18 medium radishes, thinly sliced (about 1 1/2 cups)
8 small slices country bread, cut 1 inch thick (about 12 ounces)
2 tablespoons extra-virgin olive oil
12 cups packed tender lettuces torn into bite-sized pieces
2/3 pound cherry tomatoes (about 2 cups), halved
18 kalamata olives, pitted and quartered
15 fresh mint leaves, roughly torn (optional)
7 ounces feta cheese, crumbled (about 1 1/2 cups)
For the radishes: Whisk the vinegar, lemon juice, oregano, garlic, and salt and pepper to taste togethe rin 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 the 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 to 2 minutes. (Or just use a grill pan, like I did.)
For the salad: Add the lettuce, tomatoes, olives, and mint, if using, to the bowl with the radishes and toss until the lettuce is coated evenly with the dressing. Add the feta and tos sjust until it is evenly distirbuted in the salad.
To serve: 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.
This recipe was discussed here.