Ina Garten's Greek Salad

Ina Garten’s Greek Salad

This is Ina Garten’s Greek Salad recipe. Now I don’t know how authentic Greek it really is but if Ina likes it you know it’s good!


It’s prepared with sliced cucumbers, pieces of tomatoes, olives (mainly Kalamata olives), onion, and feta cheese, seasoned with oregano and salt, and dressed using olive oil.

The dressing is to die for!

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Ina Garten's Greek Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins

Ina Garten's Greek Salad has become a favorite of mine.

Course: Salad
Cuisine: Greek
Keyword: Ina Garten's Greek Salad
Servings: 4
Calories: 225 kcal
  • 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. Add the feta and olives and toss lightly.
  4. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.



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Recipe based on one by Faux Chef Lael
Photo by Faux Chef Lael