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Ingredients
  • subheading: FOR THE PICKLED RED ONION:
  • ½ medium red onion, halved and thinly sliced
  • ¼ cup red wine vinegar
  • ¼ cup cold water
  • subheading: FOR THE DRESSING:
  • ¼ cup + 2 tablespoons red wine vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • ¾ teaspoon dried oregano
  • ½ cup extra-virgin olive oil
  • subheading: FOR THE SALAD:
  • 1 English or hothouse cucumber, seeded, cut into ¾-inch chunks
  • 2 bell peppers (red, yellow, or orange), cut into ¾-inch chunks
  • 1 pint cherry or grape tomatoes, halved
  • ¾ cup Kalamata olives
  • 3 tablespoons fresh chopped dill
  • 8 oz feta cheese, diced
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