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.