First Up
02:31
First Up
Ina's Greek Salad Recipe 02:31
Ina's recipe for hearty Greek salad is sure to become a family favorite.
Now Playing
01:54
Now Playing
Onion How-Tos 01:54
Food Network shares tips on how to peel, slice, dice and mince onions.
Now Playing
02:02
Now Playing
How to Mince Garlic 02:02
Throw out the jarred garlic and see how easy it is to mince like a pro.
Now Playing
02:07
Now Playing
How to Season Food Properly 02:07
For maxium flavor, use our tips to season your food like a pro.
Greek Salad
- 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.
