A Big Fat Greek 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 (1 pound), cut into chunks

1 can (15 ounces) chickpeas, rinsed and drained

2 cups hothouse cucumber chunks

1/2 cup thinly sliced red onion

1/2 cup coarsely chopped fresh flat-leaf parsley

8 kalamata olives, pitted and sliced

4 cups torn mixed dark-hued greens, such as escarole and romaine lettuce, or use all romaine

4 ounces feta cheese, chopped

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