Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
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|Serving Size: 1 recipe (1077g)|
|Recipe Makes: 1|
|Calories from Fat: 1484 (82%)|
|Amt Per Serving||% DV|
|Total Fat 164.8g||220 %|
|Saturated Fat 50g||250 %|
|Monounsaturated Fat 94.7g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 201.8mg||62 %|
|Sodium 4375.1mg||151 %|
|Potassium 1372.9mg||36 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 42.2g|
|Protein 39.1g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1801
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