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The Barefoot Contessa Makes Her Greek Salad Recipe 02:31
Ina Garten makes her Greek Salad recipe. She begins by making homemade vinaigrette, which includes half a cup of olive oil, a quarter cup of red wine vinegar, half a teaspoon of Dijon mustard, one teaspoon of crushed-up dried oregano, a teaspoon of salt, half a teaspoon of pepper and two cloves of minced garlic. She whisks the vinaigrette dressing and sets it aside. For the salad, she adds to a bowl slices of hothouse cucumber, large-diced red and yellow bell peppers, halved grape tomatoes, red onion slices and half a cup of kalamata olives. She pours vinaigrette dressing over the salad and tosses the salad to mix it in.
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Greek Salad
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
- Yield: 6 servings
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 30 min
- Yield: 6 servings
Ingredients
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- 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.
