GREEK SALAD DRESSING INA GARTEN RECIPES

Name: Greek Salad
Prep time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: european
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; 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

GREEK SALAD RECIPE | INA GARTEN | FOOD NETWORK

Greek Salad Recipe | Ina Garten | Food Network image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Total Time 50 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

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
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

Steps:

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.

INA GARTEN'S GREEK SALAD RECIPE - FOOD.COM

Ina Garten's Greek Salad Recipe - Food.com image

This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 red onion, sliced in half-rounds
1/2 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt (NOT table salt or sea salt)
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

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.
Tips from me:
To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.

Nutrition Facts : Calories 311.5, FatContent 27.6, SaturatedFatContent 8.4, CholesterolContent 33.8, SodiumContent 905.2, CarbohydrateContent 10.6, FiberContent 2.2, SugarContent 4.9, ProteinContent 7

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