I love everything that Ina Garten makes and this Greek Salad is no exception! With just a few simple ingredients you can have one of the most flavorful summer salads. And you’d never know it’s low calorie–it tastes just that good.
The key is to start with really fresh veggies and good feta cheese. Try to buy it in a little tub with its liquid–that way you know it’s really fresh.
INGREDIENTS FOR THE PERFECT GREEK SALAD
- 1 hothouse cucumber, unpeeled, seeded and sliced into 1/4 inch thick half rounds. (I cut it length-wise, then use a spoon to scoop out the seeds).
- 1 red pepper, large-diced
- 1 yellow pepper, large diced (I used green since I didn’t have yellow–you can break the rules a bit).
- 1 pint cheery tomatoes, halved
- 1/2 red onion, sliced thinly in half-rounds
- 1/2 lb. good feta, cut into 1/2 inch cubes, not crumbled
- 1/2 cup good calamata olives, pitted (I got mine at the olive bar at Bristol Farms Market)
For the vinaigrette: (this was the best part)
- 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 pepper
- 1/2 cup good olive oil
- 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.
- Let sit for 30 minutes. (I put mine in the fridge for 2 hours).
- Serve at room temperature.
I served this with Greek chicken kabobs, tzatziki, pita and rice pilaf! It was a huge hit.
Categories: Soups & Salads
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