1-1/2 cups of chopped sweet onions 1 cup of chopped radishes 2 tablespoons of olive oil 2 tablespoons of white wine vinegar 1-1/2 teaspoons of chopped fresh oregano 1 teaspoon of salt
Soak onion in ice water 1 hour; drain and transfer to medium bowl. Stir in remaining ingredients. Makes 2 cups. Make-Ahead Tip: Prepare salsa. Cover and refrigerate up to 3 hours.
