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1 large green bell pepper 3 (6-to 8-ounce) tomatoes, halved, seeded, cut into 1/2-inch cubes 1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes 3/4 cup oil-cured black olives, pitted, quartered 2/3 cup chopped red onion 1/3 cup chopped fresh I [...]
Read the recipe at epicurious.com
