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Appetizer Greek Salad Salsa. Jenny Angell
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8 oz | crumbled feta cheese |
Large | tomato, seeded and chopped |
3 | scallions thinly sliced, including green portion |
1/2 | cucumber, peeled, seeded and coarsely chpd |
1/2 cup | black olives, pitted and sliced |
2 T | minced fresh oregano |
1/4 cup | minced flat leaf parsley |
Juice of 1/2 | lemon |
2 T | fresh dill |
1/3 cup | olive oil |
Combine all ingredients and chill for at least 2 hours or up to one day. I usually double.
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