Greek Salad

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1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar

3 tablespoons lemon juice

2 tablespoons chopped oregano

1 tablespoon chopped mint

Salt and freshly ground pepper

4 romaine hearts, torn

6 medium tomatoes, cored and cut into wedges

6 kirby cucumbers, peeled and sliced 1/2 inch thick

1/2 pound feta cheese, crumbled (about 1 1/2 cups)

1 cup Gaeta olives, pitted (6 ounces)

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