Ina Garten’s Greek Salad is a vibrant and refreshing dish that brings the flavors of the Mediterranean straight to your table. This delectable recipe transforms simple, fresh ingredients into a colorful and satisfying salad, perfect for any occasion.
To create this delicious dish, simply combine crisp cucumbers, ripe tomatoes, tangy red onions, and a medley of Kalamata olives and feta cheese. Toss everything together with a zesty vinaigrette made from olive oil, red wine vinegar, and a touch of oregano. The result is a beautiful and flavorful salad that’s sure to be loved by everyone.
Ideal for summer gatherings or light lunches, this recipe is easy to make and offers a burst of Mediterranean flavor. Each bite contains the crunch of fresh vegetables with the tangy and creamy taste of feta, similar to traditional Spicy Red Quinoa Salad or Caprese Salad. Enjoy the freshness of Ina Garten’s Greek Salad and add a new favorite to your collection of go-to recipes.
Overview: How To Make Ina Garten’s Greek Salad?
Step 1: Prepare the Vegetables
In a large mixing bowl, combine the chopped cucumbers, bell peppers, tomatoes, and red onion.
Step 2: Make the Vinaigrette
In a small bowl, whisk together the minced garlic, oregano, mustard, vinegar, salt, and pepper. Slowly add the olive oil while whisking continuously to form an emulsion.
Step 3: Assemble the Salad
Pour the vinaigrette over the vegetables and gently toss in the crumbled feta and olives. Allow the salad to rest for 30 minutes to blend the flavors before serving at room temperature.
Why You Will Love This Recipe?
Ina Garten’s Greek Salad is a delightful blend of fresh, crisp vegetables and rich, tangy flavors that will instantly elevate any meal. The combination of juicy tomatoes, crunchy cucumbers, and salty Kalamata olives creates a vibrant and refreshing dish that’s perfect for warm weather.
The creamy feta cheese adds a luscious texture and a delightful contrast to the vegetables. The homemade lemon-oregano vinaigrette is a standout feature, infusing the salad with a bright, zesty flavor. The balance of acidity from the lemon juice and red wine vinegar with the aromatic oregano makes each bite incredibly satisfying.
This simple yet elegant dressing ties all the ingredients together seamlessly. What sets this recipe apart is its versatility and ease of preparation. Whether you’re serving it as a side dish, a light lunch, or a starter for a Mediterranean-themed dinner, it fits effortlessly into any menu.
The salad can also be made ahead of time, making it a convenient option for busy days or entertaining guests. You’ll love this recipe for its vibrant colors and flavors that appeal to both the eyes and the palate. It’s a healthy, nutritious option that doesn’t compromise on taste, making it a favorite for those who enjoy wholesome, flavorful meals.
Ina Garten’s Greek Salad
Equipment
- 1 Large mixing bowl
Ingredients
vinaigrette
- ½ cup good olive oil
- 2 cloves garlic, minced
- ½ tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp kosher salt
- ¼ cup good red wine vinegar
- ½ tsp Dijon mustard
Salad
- 1/2 cup calamata olives, pitted
- 1 yellow bell pepper, large-dice
- 1/2 lb pound feta cheese, non-crumbled, 1/2-inch diced
- 1 red bell pepper, large-diced
- 1/2 red onion, sliced in half-rounds
- 1 hothouse cucumber, seeded, unpeeled, and sliced 1/4-inch thick
- 1 pint cherry or grape tomatoes, halved
Instructions
- In a large bowl, combine the cucumbers, peppers, tomatoes, and red onion.
- For the vinaigrette, mix the garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl.
- While whisking, gradually drizzle in the olive oil to create an emulsion.
- Drizzle the vinaigrette over the vegetables, then gently fold in the feta and olives.
- Let the salad sit for 30 minutes to let the flavors meld together, then serve at room temperature.
Notes
- If you have any leftovers, store the salad in an airtight container in the refrigerator for up to two days.
- Feel free to customize the salad by adding or substituting ingredients such as avocado, radishes, or artichoke hearts to suit your taste preferences or to use what you have on hand.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 313 kcal |
| Carbohydrates | 11 g |
| Protein | 7 g |
| Sugar | 4 g |
Helpful Tips For You
- Use Fresh Ingredients: Opt for ripe, in-season tomatoes and crunchy cucumbers for the best flavor and texture. Fresh herbs like oregano will enhance the salad’s taste.
- Prep Ahead: Prepare the salad ingredients and vinaigrette in advance. Store them separately in the refrigerator and combine just before serving to maintain freshness and crunch.
- Customize to Taste: Feel free to add or substitute ingredients based on your preferences. Bell peppers, avocado, or artichokes can enhance the salad, while eliminating ingredients you don’t enjoy is perfectly fine.
- Let It Marinate: Allow the salad to sit for about 15-30 minutes after combining it with the dressing. This will let the flavors meld together, making the salad even more delicious.
What to Serve With Ina Garten’s Greek Salad?
- Campbell’s Tuna Noodle Casserole
- Pita Bread
- Tuscan Butter Shrimp
- Truffle Oil Pasta
- Roasted Frozen Butternut Squash
Frequently Asked Questions (FAQs)
What ingredients are in Ina Garten’s Greek Salad?
The salad includes cucumbers, tomatoes, red onion, Kalamata olives, feta cheese, and a lemon-oregano vinaigrette.
Is Ina Garten’s Greek Salad suitable for vegetarians?
Yes, it is vegetarian-friendly as it contains no meat or animal-based products other than cheese.
Can I prepare Ina Garten’s Greek Salad in advance?
Yes, you can prepare the salad ingredients and vinaigrette separately, then combine them just before serving.
How do you make the vinaigrette for Ina Garten’s Greek Salad?
Mix lemon juice, red wine vinegar, dried oregano, salt, pepper, and olive oil until emulsified.
How long does Ina Garten’s Greek Salad stay fresh?
The salad is best eaten fresh but can be stored in the refrigerator for up to two days.