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Mediterranean Fatoush Salad

Mediterranean Fatoush Salad Recipe

  • 1 (8-10 inch) English cucumber, peeled
  • 3-4 heads Belgian endive, separated into leaves
  • 1/8 cup fresh mint leaves (discard stems)
  • 1/4 cup flat-leaf Italian parsley leaves (discard stems)
  • 1 cup small grape or cherry tomatoes, quartered
  • 1 cup arugula
  • Juice of 1 lemon
  • 4 tablespoons extra-virgin olive oil
  • 1 clove fresh garlic, minced
  • Pinch of coarse sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
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