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– 4 large ripe tomatoes, cut into wedges – 1 cucumber, peeled and sliced – 1 red onion, thinly sliced – 1 green bell pepper, chopped – 1 cup Kalamata olives, pitted – 1 cup feta cheese, crumbled – 1 teaspoon dried oregano – Salt and black pepper, to taste – 1/4 cup extra virgin olive oil – 2 tablespoons red wine vinegar – Fresh parsley, for garnish (optional)
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