Cut three of the grapefruits in half across the middle and remove the inside. Pare the other three and separate the segments.

Clean away the pith and membranes, and cut in two.

In a large bowl, mix all the diced vegetables together with half the grapefruit segments (keep the rest for garnishing). Add the salt and orange juice and mix again well.

Add the mayonnaise until the mixture is completely blended. Fill the empty grapefruits and form the mixture into a rounded mound with the aid of a knife.

Garnish with grapefruit segments. Place the salad in the refrigerator and serve cold. Any excess filling can be served in a bowl in the middle of the table.

Choose Ambelia from the Santo co-operative, Mantineia Antonopoulou or wine of the Mylopotamos skete on Mt Athos.