Ina Garten's Greek Salad

Submitted by Faux Chef Lael

"This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large-diced
• 1 yellow bell pepper, large-diced
• 1 pint cherry tomatoes, halved (or grape tomatoes)
• 1⁄2 red onion, sliced in half-rounds
• 1⁄2 lb feta cheese, 1/2-inch diced (not crumbled)
• 1⁄2 cup kalamata olive, pitted

• For the vinaigrette

• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1⁄2 teaspoon Dijon mustard
• 1⁄4 cup good red wine vinegar
• 1 teaspoon kosher salt (NOT table salt or sea salt)
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 cup olive oil

directions

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.
3. Pour the vinaigrette over the vegetables.
4. Add the feta and olives and toss lightly.
5. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

6. Tips from me:

7. To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
8. To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.