Greek Salad Bowl

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Oxmoor House


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1 (14-ounce) can quartered artichoke hearts, drained

1 cup sliced cucumber

1/3 cup crumbled feta cheese

12 kalamata olives, pitted

1 large tomato, cut into thin wedges

1/3 cup fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon dried oregano

1/2 teaspoon lemon pepper seasoning

1 garlic clove, crushed

Freshly ground black pepper

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