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Greek salad


• 2 vine ripened tomatoes, coarsely chopped
• 1 large cucumber, peeled and cut into chunks
• 1 small red onion, thinly sliced
• 2 stalks celery, sliced
• ¼ cup Kalamata olives
• 1 teaspoon oregano
• Salt and black pepper to taste
• 4 ounces feta, cut into small pieces
• Extra virgin olive oil


• Combine tomato, cucumber, red onion, and olives in a salad bowl.

• Add oregano, salt and pepper. Add feta and toss to combine.

• Let stand for 15 minutes before serving.

• Just before serving add olive oil and adjust for seasoning. 

* Recipe courtesy of Maria Zoitas, creator of 'Maria’s Homemade' line of prepared food sold exclusively at Westside Market NYC

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