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Greek Salad
© Quentin Bacon

Greek Salad

  • SERVINGS: 12
  1. 1/2 cup extra-virgin olive oil
  2. 3 tablespoons red wine vinegar
  3. 3 tablespoons lemon juice
  4. 2 tablespoons chopped oregano
  5. 1 tablespoon chopped mint
  6. Salt and freshly ground pepper
  7. 4 romaine hearts, torn
  8. 6 medium tomatoes, cored and cut into wedges
  9. 6 kirby cucumbers, peeled and sliced 1/2 inch thick
  10. 1/2 pound feta cheese, crumbled (about 1 1/2 cups)
  11. 1 cup Gaeta olives, pitted (6 ounces)
  1. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano and mint. Season with salt and pepper. In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and olives. Toss the salad with the dressing and serve at once.
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