Greek Salad

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1 clove garlic, minced

1/4 teaspoon dried oregano leaves, crumbled

1 tablespoon fresh lemon juice

1 teaspoon red wine vinegar

Salt and pepper, to taste

3 1/2 tablespoons extra virgin olive oil

1/2 cup thinly sliced red or other sweet onion


2 small Mediterranean cucumbers or about 2/3 of a large English hothouse cucumber (about 3/4 pound)

1 1/2 pounds firm-ripe tomatoes cut into wedges

Heaping 1/4 cup pitted kalamata olives, halved lengthwise

1/4 teaspoon dried Greek oregano leaves, crumbled

3-ounce chunk feta cheese, crumbled

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