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Tomato Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
468
FAT
127%
CHOL
17%
SOD
47%

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Ingredients for 4 servings

1 red onion, thinly sliced (soaked in ice water for 10 minutes)

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 garlic clove, minced

1 cup fresh dill

1 cup crumbled barrel-aged feta

Salt 1/4 cup red wine vinegar

1 pound heirloom tomatoes (as many varieties as you can find), sliced into bite-size pieces

1 cup fresh mint leaves

1 pound cucumber, thinly sliced

1 cup whole pitted kalamata olives

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