Romaine Hearts Mediterranean

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8 small hearts of romaine

1/2 medium red onion, thinly sliced into rings

1 1/4 cups kalamata olives

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

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