Greek Salad With Shrimp

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1/4 cup olive oil

1/4 cup red wine vinegar or rice wine vinegar

Salt and pepper

6 tomatoes (about 1 3/4 lb.), chopped

1 pound shelled and deveined cooked shrimp

1 English cucumber, quartered lengthwise and chopped

2 (loosely packed) cups flat-leaf parsley leaves

4 ounces feta or goat cheese coarsely crumbled (about 1/2 cup)

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