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This one is my go-to salad when I want something really hearty and veggie-heavy. I love to mix it with the creamy, salty feta my Greek landlord carries for her family and friends. It can be a side or a main if you add some orzo or potatoes. (I’d use reds or Yukon golds for this one rather than russets.)
However, don’t forget the dressing. It just wouldn’t be the same without the lemony-garlic tanginess.
