Ina Garten'S Greek Salad Recipe

Name: Ina Garten'S Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; For the vinaigrette; 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

Servings: persons

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
For the vinaigrette
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

1
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
2
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.
3
Pour the vinaigrette over the vegetables.
4
Add the feta and olives and toss lightly.
5
Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
6
Tips from me:
7
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.
8
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.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Ina Garten'S Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ina Garten'S Greek Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions