Greek Salad by Ina Garten (Barefoot Contessa)

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READY IN: 20mins
SERVES: 6
YIELD: 6 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
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