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“Light and refreshing, Wonderful with Grilled Chicken, Steaks. Very easy to make the night before but I do not put olive oil/red wine vinegar topping on until just before serving. Found this recipe in taste of home simple and delicious May/June 2007 edition.”
READY IN:
15mins
SERVES:
8-10
YIELD:
1 13X9 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. On a serving platter, layer tomatoes and onion. Top with feta cheese and olives.
  2. In a jar with a tight fitting lid, combine the oil, vinegar and oregano; shake well.
  3. Drizzle over salad.
  4. Serve with a slotted spoon.

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