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Ingredients
  • 1½ cups uncooked orzo
  • 2 Roma tomatoes, seeded and diced
  • 1 cucumber, seeded and chopped
  • 1 small red onion, chopped
  • ½ cup sliced black olives (drained and thoroughly rinsed to prevent discoloration)
  • ¾ cup diced feta cheese
  • subheading: For the Vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Note: Ingredients may have been altered from the original.
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