Classic Greek Shrimp Salad

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2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon freshly ground black pepper

2 large red tomatoes, cut into chunks

1 can (15 ounces) chickpeas, rinsed and drained

2 cups peeled, chopped cucumber

1/2 cup thinly sliced red onion

1/2 cup coarsely chopped fresh flat-leaf parsley

40 kalamata olives (1 1/3 cups), pitted and sliced

3/4 pound peeled cooked shrimp, thawed if frozen

4 cups torn mixed greens, such as escarole and romaine lettuce

2 ounces feta cheese, chopped

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