Cooked - Ina Garten Greek Salad (barefoot Contessa Recipe)

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Ina Garten Greek Salad (barefoot Contessa Recipe)

6.0

1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch thick

1 large red bell pepper, diced

1 large yellow bell pepper, diced

1 pint cherry or grape tomatoes, halved

½ red onion, sliced in half-rounds

½ pound feta cheese, ½-inch diced (not crumbled)

½ cup kalamata olives, pitted

2 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon Dijon mustard

¼ cup red wine vinegar, high-quality

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup olive oil, high-quality

Mix the cucumber, peppers, tomatoes, and onion in a large salad bowl. Set aside.
Add the garlic, oregano, mustard, vinegar, salt, and pepper to a small bowl. Whisk vigorously to combine.
Continue to whisk while slowly adding the olive oil.
Pour the vinaigrette over the salad mixture.
Then, add the feta cheese and olives. Toss everything lightly to coat in the vinaigrette.
Allow the salad to rest for 30 minutes so the flavors can meld.
Serve at room temperature and enjoy!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇬🇷Greek

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 28 weeks ago

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