Greek Salad

Greek Salad

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Ingredients

  • hothouse cucumber

    unpeeled, seeded, and sliced 1/4-inch thick

    1
  • red bell pepper

    large-diced

    1
  • yellow bell pepper

    large-diced

    1
  • cherry or grape tomatoes

    halved

    1 pint
  • red onion

    sliced in half-rounds

    ½
  • feta cheese

    1/2-inch diced, not crumbled

    ½ lb
  • calamata olives

    pitted

    ½ c
  • garlic

    minced

    2 cloves
  • dried oregano
    1 tsp
  • dijon mustard
    ½ tsp
  • good red wine vinegar
    ¼ c
  • kosher salt
    1 tsp
  • freshly ground black pepper
    ½ tsp
  • good olive oil
    ½ c

Directions

  1. 1

    Place the cucumber, peppers, tomatoes and red onion in a large bowl.

  2. 2

    For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Greek Salad

Greek Salad

313 cal

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About this Recipe

Looking for a burst of fresh flavor that doubles as an easy appetizer or a satisfying light lunch? This vibrant Greek Salad recipe, inspired by Ina Garten, delivers on all fronts, bringing together crisp vegetables, briny olives, and creamy feta.

Ina Garten's take on a classic Greek Salad stands out for its thoughtful balance of textures and robust flavors. The recipe cleverly calls for diced feta, not crumbled, which ensures a creamy, tangy bite with every single forkful. This deliberate choice, combined with the bright dressing, elevates a simple salad into something truly special.

Get ready for a refreshing symphony of tastes and textures. You'll experience the satisfying crunch of cool cucumber and sweet bell peppers, the juicy burst of cherry tomatoes, and the sharp zest of thinly sliced red onion. Each bite is balanced by the salty depth of calamata olives and the rich, tangy creaminess of the diced feta. The simple yet potent dressing, featuring minced garlic, dried oregano, Dijon mustard, and a generous amount of good olive oil and red wine vinegar, ties all the elements together into a harmonious, savory experience. This naturally gluten-free dish is surprisingly hearty, making it perfect for various occasions.

To make this salad your own, consider swapping the red bell pepper for an orange or green one to vary the color and slight sweetness. While the recipe specifies calamata olives, other briny black olives could work if needed. The key is to use good quality feta that you can dice, rather than pre-crumbled, for the best texture.

This colorful veggie dish is an excellent choice for a light lunch, a vibrant easy appetizer, or a refreshing side dish to complement any meal. Serve it chilled for the ultimate fresh flavor.

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