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Ina Garten's Greek Salad

Ina Garten's Greek Salad

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

Course Salad
Cuisine Greek
Keyword Ina Garten's Greek Salad
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 4
Calories 225 kcal

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

Instructions

  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.