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Greek Cucumber Salad (Fresh and Light)
Ingredients
  • 6 thinly sliced Persian (mini) cucumbers (1.25 lb or 4 cups slices)*
  • 2 cups halved grape tomatoes (10 to 11 oz)
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ small red onion, diced or thin sliced (3 oz or ¾ cup)
  • ½ cup pitted and sliced kalamata olives (3 oz)
  • 2 tablespoons minced fresh mint (about 15 leaves)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon fine salt plus more to taste
  • Pinch of black pepper
  • ⅓ cup crumbled feta cheese (optional)
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