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Roasted Pepper, Cucumber, and Tomato Salad
Ingredients
  • 1 large green bell pepper
  • 3 6-to 8-ounce tomatoes, halved, seeded, cut into ½-inch cubes
  • 1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into ½-inch cubes
  • ¾ cup oil-cured black olives, pitted, quartered
  • ⅔ cup chopped red onion
  • ⅓ cup chopped fresh Italian parsley
  • 5 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
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