Greek Salad by Ina Garten (Barefoot Contessa) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is by far my favorite Greek Salad! Way to go Ina! I am guessing at the yield on this salad. But, the recipe states that it serves six. Ingredients:
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick |
1 red bell pepper, large-diced |
1 yellow bell pepper, large-diced |
1 pint grape tomatoes, halved |
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 |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon dijon mustard |
1/4 cup good red wine vinegar |
1 teaspoon kosher 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.
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