Greek Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
403
FAT
96%
CHOL
25%
SOD
65%

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Ingredients for 4 servings

2 (1/4 pound) slices imported Greek feta

1 cubanelle pepper, seeded and chunked

1/2 European seedless cucumber, cut into bite-size chunks

1 teaspoon dried oregano, crushed in palm of your hand

Pita breads

1 cup Kalamata black olives

Several sprigs fresh flat-leaf parsley, about 1/2 cup

1 red onion, thinly sliced

Coarse salt and black pepper

1 small red bell pepper, seeded and chunked

1 small green bell pepper, seeded and chunked

3 tablespoons (3 splashes) red wine vinegar

3 vine ripe tomatoes, cut into chunks

1/4 cup (a couple of glugs) extra-virgin olive oil

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