Greek Salsa

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Cristina Ferrare


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2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise

1 medium cucumber, seeded, skin on, diced into small pieces

2 tablespoons diced red onion

2 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

1 tablespoon red wine vinegar

2 teaspoons chopped fresh oregano

Cracked pepper

¼ teaspoon kosher salt

4 ounces Greek feta cheese, crumbled

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