You’ve probably made more than your fair share of meal-sized salads over the years, but leave it to Ina Garten to perfect the craft of salad-making. That’s right: forget everything you thought you knew about whipping up a classic Mediterranean salad and recreate this must-try Greek variation from The Barefoot Contessa.
Crunchy cucumbers, ripe tomatoes, plump olives and creamy feta cheese pair beautifully with Ina’s mouth-watering homemade vinaigrette made up of garlic, Dijon mustard, oregano, olive oil and red wine vinegar. We guarantee you’ll make this simple show-stopper on repeat. Bon appetit!
Ina Garten’s Greek Salad
Total Time: 50 minutes
Yields: 6 servings
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 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup Kalamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 cup good red wine vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup good 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. 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.
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