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Ingredients
  • measuring cup Servings: 6  (makes about 5 ½ cups salad)
  • ½ medium red onion (4 ounces total), diced
  • 4 tablespoons red or white wine vinegar, divided
  • ¼ cup fresh lemon juice (from 1 juicy lemon)
  • 6 tablespoons olive oil
  • Fine salt
  • Freshly ground black pepper
  • 2 medium tomatoes (may substitute 3 Roma or plum tomatoes), seeded and diced
  • 1 large cucumber, peeled, seeded and diced
  • 1 medium green bell pepper, seeded and diced
  • 2 cups minced fresh flat-leaf parsley leaves (from 2 bunches)
Steps
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