Ina Garten's Greek Salad
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.
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.