Skip the takeout and come hang out in the kitchen—this Ina Garten Greek Salad with tomatoes, cucumbers, bell peppers, onion, olives, and feta is bright, briny, and gloriously crunchy.
This salad is like opening the windows on a breezy day. It’s fresh, tangy, colorful, and bold (kind of like Ina herself). You toss it all together with a simple vinaigrette that smells like summer afternoons in the garden—vinegary, herby, with a little garlic sass. Plus, the feta? Big cubes. No sad crumbles here.
If you’ve ever found yourself hovering near the salad bowl at a potluck, this one’s for you. It’s a little rustic, no lettuce fuss, and ready to sit out at room temp like it’s not even trying. The sour, salty, and crisp notes bounce off each other in every bite. I could happily eat this with just a hunk of crusty bread and call it a meal. Or park it next to grilled meat. Or just a fork and some quiet time.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Ina Garten Greek Salad
There’s nothing fussy or finicky happening here. It’s laid-back, generous, and incredibly easy to pull off.
- Ridiculously simple to make: You’re basically just chopping pretty produce and whisking a quick little dressing.
- Lettuce-free and loving it: It holds up like a champ without wilting, and nobody misses the greens.
- Feta in cubes, not crumbs: The big blocks soak up all that garlic-oregano dressing and bring creamy, tangy bites to the party.
- Balanced like whoa: Sweet peppers, acidic tomatoes, briny olives, sharp onion—it’s a little symphony.
- Perfect for ahead-of-time magic: It actually gets better as it sits. How many salads can say that?
Ingredient Notes
This salad’s secretly one giant ode to produce season. Okay, and also feta.
- Hothouse cucumber: Crunchy but not watery, thanks to seeding it. Skip peeling unless you’re feeling particularly dainty today.
- Cherry or grape tomatoes: Juicy pops of sweet-acidic flavor. Halving them helps them mingle a bit more with the vinaigrette.
- Red and yellow bell peppers: For color, for crunch, for sweetness. Ina’s not here for one-note salads.
- Red onion: The sharp bite gets mellowed out once it hangs with the vinegar. Slice it thin!
- Kalamata olives: Salty, meaty, and a little wine-y. Make sure they’re pitted unless you enjoy accidental dental work.
- Feta (in blocks): Get the good stuff, packed in brine. Cube it—don’t crumble—and let it marinate in that dreamy dressing.
- Garlic and dried oregano: The backbone of the vinaigrette. Oregano is classic here—don’t skip it unless you truly must.
- Dijon mustard: Oddball, maybe, but it anchors the vinaigrette and gives it that slight creamy heft.
- Red wine vinegar and olive oil: Use the good ones. It’s a simple dressing, so these two really matter.
How To Make This Ina Garten Greek Salad
Picture us in the kitchen, music playing, knives out (the helpful kind). You chop, I’ll whisk. Deal?
- Chop all the veg: In a big bowl, toss the sliced cucumber, both peppers, tomatoes, and red onion. You want bite-sized pieces but not itty-bitty. Aim for “stuff I’d happily spear with a fork.”
- Make the vinaigrette: In a little bowl, whisk together minced garlic, dried oregano, Dijon mustard, red wine vinegar, kosher salt, and black pepper. Keep whisking while slowly streaming in the olive oil. Yes, slowly! Emulsify like a hero.
- Combine and toss: Pour the vinaigrette right over the veg. Add the feta and olives (gently now, don’t break the cubes). Toss with your hands or a spoon—just enough to coat.
- Let it sit and mingle: Set it aside for 30 minutes at room temp. This is where the salad learns to sing. Everything softens slightly, flavors deepen, magic happens.
Storage Options
This salad is a bit of a unicorn—it actually fares great in the fridge, even fully dressed. Pop it into an airtight container and it’ll hang out for up to 3 days. The vegetables soften slightly, but in a mellow, marinated way—not a sad, soggy way.
Can you freeze it? Honestly, no. Cucumbers and tomatoes are just not freezer-friendly. They go mushy and weird in texture, and that vinaigrette separates like a relationship doomed from day one.
But! If you’re meal-prepping, you can chop everything (except the tomatoes—they go mumbly) and prep the vinaigrette ahead. Toss it all together when you’re ready, and let it sit just like Ina said. Lazy weekday win.
Variations and Substitutions
You can tweak this salad to fit whatever you’ve got on hand. There’s room to riff.
- Swap the feta for goat cheese: It’ll be creamier and tangier. Crumble it in at the last minute so it doesn’t disappear into goo.
- Add chickpeas: For a bit of protein heft. They soak up that vinaigrette beautifully and make it more of a meal.
- Try different olives: Green Castelvetrano olives have a mellow, buttery vibe that’s fun here.
- Use fresh herbs: Toss in chopped fresh oregano, dill, or even mint for a bit of green brightness.
- Upgrade your tomatoes: Got gorgeous heirlooms? Use ‘em. Just cut into chunks and enjoy the color explosion.
What to Serve with Ina Garten Greek Salad
This salad loves to play a supporting role, but it also holds its own as the lead. Here are a few of its favorite costars.
- One of my favorite quick dinners is pairing it with these easy salmon cakes. Crispy, golden-edged, and cozy next to the bright crunch of the salad.
- If you’re already grilling, throw on some lamb chops or chicken skewers. The salad is so refreshing it tones down any smoky char like a pro.
- For a lighter lunch, try wrapping it in warm pita bread with a swipe of hummus. It’s gloriously messy in the best way.
- Need something creamy and starchy on the side? A scoop of orzo tossed with olive oil and lemon zest fits in beautifully.
- And if you’re ending on a sweet note, this banana bread has mellow, nutty vibes that totally complete the meal.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this Greek salad ahead of time?
Yes! In fact, it’s encouraged. The salad improves after sitting for 30 minutes, letting all the flavors mingle. It also holds up in the fridge for a couple of days. Just store it in a sealed container and bring it to room temp before serving if you have time. If you’re prepping for a party, you can chop everything a few hours ahead and dress it closer to serving.
What kind of feta should I use?
Look for feta in blocks, packed in brine. It’s creamier, tangier, and doesn’t have that dry, crumbly texture that pre-crumbled feta can have. Try to avoid anything that looks like it belongs in a pre-grated Parmesan situation—the real deal makes a huge difference here!
Is lettuce supposed to be in Greek salad?
Nope! Traditional Greek salad (Horiatiki) skips the lettuce. It’s all about chunky veggies, olives, feta, and a simple vinaigrette. Lettuce tends to water things down and wilt if it sits too long. Ina sticks to the classic format, which honestly makes prep easier and the texture way more satisfying.
What’s the best way to slice the onions so they’re not overpowering?
Slice the red onion thinly into half-rounds. If you’re sensitive to their sharpness, try soaking them in a bit of water (even better with a splash of vinegar) for 5–10 minutes while you prep everything else. It’ll mellow the bite but keep that nice crunch. No tears and no regrets.
Ina Garten Greek Salad
Ingredients
Vegetables
- 1 English or hothouse cucumber halved lengthwise, seeded, and sliced 1/2-inch thick
- 2 cups (300 g) cherry or grape tomatoes halved
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1/2 (0.5) medium red onion thinly sliced
Other Salad Ingredients
- 3/4 cup (120 g) Kalamata olives pitted, whole or halved
- 200 g feta cheese in blocks, cut into 1/2-inch cubes
Vinaigrette
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1/4 cup (60 ml) red wine vinegar
- 1/2 tsp (0.5 tsp) kosher salt
- 1/2 tsp (0.5 tsp) black pepper freshly ground
- 1/2 cup (120 ml) extra-virgin olive oil
Equipment
- Large Bowl
- Small bowl
- Whisk
- Knife
- Cutting board
Instructions
- In a large bowl, combine the sliced cucumber, cherry tomatoes, red pepper, yellow pepper, and red onion.
- In a small bowl, whisk together the garlic, dried oregano, Dijon mustard, red wine vinegar, kosher salt, and black pepper. Slowly stream in the olive oil while whisking until the vinaigrette is emulsified.
- Pour the vinaigrette over the vegetables and toss gently to coat.
- Add the feta cubes and Kalamata olives to the salad. Toss very gently just to distribute; try to keep the feta cubes intact.
- Let the salad rest at room temperature for 30 minutes before serving to allow the flavors to meld.
