INGREDIENTS
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1 medium cucumber, diced
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1 cup cooked sorghum grain
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¼ cup chopped kalamata olives*
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¼ cup chopped artichoke hearts*
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¼ cup minced scallions
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4-5 basil leaves, julienned
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2-3 ounces feta
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2 tablespoons olive oil
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1 tablespoon lemon juice
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¼ teaspoon black pepper