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- In a large salad bowl or platter, season the tomatoes with salt and pepper and set aside.
- In a small bowl, toss the onions in the vinegar and set aside along with the tomatoes for five minutes.
- Add all the remaining ingredients, except the feta and oregano, to the tomato salad bowl and add the vinegar and onions. Mix to combine.
- Top with the cubed feta and sprinkle the oregano over the salad to serve.
Per serving: 273kcals, 20.8g fat (10.9g saturated), 13.3g carbs, 7g sugars, 11.2g protein, 2.8g fibre, 1.071g sodium
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