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Tomato, Feta & Preserved Lemon Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1-1/2 cups grape or small cherry tomatoes, halved

1 to 2 preserved lemons (see recipe above)

1/2 lb. feta cheese (preferably more creamy than crumbly), cut into 1/2-inch cubes (13/4 cups)

2 Tbs. coarsely chopped fresh flat-leaf parsley

1 tsp. cumin seeds, toasted

1 serrano chile

1/2 cup pitted Kalamata olives, rinsed

1/4 cup extra-virgin olive oil

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