Ina Garten Greek Salad
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. It’s a no-lettuce, no-fuss salad with bold flavors and a zingy vinaigrette. Big cubes of feta, a rainbow of veggies, and a punchy herb-garlic dressing make it the perfect side or a meal on its own.
6
servings
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.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The salad softens and marinates as it sits, but won't get soggy.
Variations: Swap feta for goat cheese, add chickpeas for protein, use Castelvetrano olives, or sprinkle in fresh herbs like dill, mint, or oregano.
Serving ideas: Pair with grilled meats, tuck into pita with hummus, or serve with orzo for a light meal.
Nutrition
Calories: 240kcal | Carbohydrates: 10g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 650mg | Potassium: 370mg | Fiber: 2g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 75mg | Calcium: 220mg | Iron: 1.2mg