PCC Greek Salad with Fresh Mint

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  • 6 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons neutral-flavored oil
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried mint
  • 1 cucumber – peeled, seeded and cut into 1-inch cubes
  • 3 Roma tomatoes, cut into 1-inch cubes
  • 8 ounces feta cheese, cut into 3/4-inch cubes
  • 1/2 red onion, large dice
  • 4 ounces Kalamata olives, rinsed
  • 1/4 cup roughly chopped fresh mint


In a small bowl, mix together vinegar, oils, black pepper, oregano and dried mint.

In a large bowl, combine cucumbers, tomatoes, feta, onions, olives and mint. Toss gently with dressing. Serve immediately or store, covered, in the refrigerator.

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