Greek Dinner Salad

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1/2 small red onion, thinly sliced

2 tablespoons red wine vinegar

1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar

1 small clove garlic, minced

Kosher salt and freshly ground pepper

1/3 cup extra-virgin olive oil

2 romaine lettuce hearts, thinly sliced crosswise

1 cup mixed fresh herbs (parsley, dill, mint and/or oregano)

1 pint cherry tomatoes, halved

2 large cucumbers, peeled, seeded and cut into chunks

1 cup crumbled feta cheese

12 stuffed grape leaves (from the deli counter)

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