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Toss the diced vegetables with the chopped mint.
Season to taste at the last minute with olive oil, red wine vinegar, lemon juice, salt and pepper, and garlic.
Scoop the salad into bib lettuce “boats,” and serve.
*There is no need to measure ingredients for a salad like this. My only advice is to wait until the last minute to dress the vegetables so they don't go soggy.
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