Greek Salad

Greek Salad

from foodnetwork.com
Appetizer
20 min
313 kcal / serving

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

  • 1hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1red bell pepper, large-diced
  • 1yellow bell pepper, large-diced
  • 1 pintcherry or grape tomatoes, halved
  • ½red onion, sliced in half-rounds
  • ½ poundfeta cheese, 1/2-inch diced (not crumbled)
  • ½ cupcalamata olives, pitted
  • 2 clovesgarlic, minced
  • 1 teaspoondried oregano
  • ½ teaspoondijon mustard
  • ¼ cupgood red wine vinegar
  • 1 teaspoonkosher salt
  • ½ teaspoonfreshly ground black pepper
  • ½ cupgood olive oil

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.