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Salads Bon Appetit
Tomato 7/1/2001


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Servings: 4, or 4 1/2 cups

Serve with the Grilled Chicken, Red Onion, and Mint Kebobs. Combined, these two recipes form the basis for a good meal with friends.

¾ pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
¼ cup pitted Kalamata olives or other brine-cured black olives, halved
¼ cup diced red onion
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
½ teaspoon dried oregano
¼ cup crumbled feta cheese (about 2 ounces)
Lettuce, about 2 cups, cut into bite-size pieces (optional – recipe doesn’t call for it, but it is a nice addition)

Toss first 6 ingredients in bowl to blend. Combine olive oil, vinegar and dried oregano. Toss salad with dressing. Gently mix in cheese and lettuce (if desired). Season with salt and pepper.

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