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The Boston Globe

Food & dining

Recipe for Greek salad with roast chicken

Serves 4

2 tablespoons red wine vinegar
Salt and black pepper, to taste
6 tablespoons olive oil
1 regular cucumber or 3 Armenian cucumbers, halved lengthwise, seeded, and thinly sliced
1 green bell pepper, cored and
cut into thin strips
¼ large sweet onion, cut into
thin rings
3 medium tomatoes, cut into
1-inch wedges
4 leaves red leaf lettuce, cored and torn up
½ cup pitted Kalamata olives
4 ounces Greek feta, cut into cubes
1 tablespoon chopped fresh oregano
2 cooked chicken breast halves,
removed from the bone, meat
thinly sliced

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