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24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Recipe courtesy Giada De Laurentiis, 2008