Ina Garten's Greek Salad
  • 1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch thick
  • 1 red bell pepper, large-diced
  • 1 yellow bell pepper, large-diced
  • 1 pint cherry or grape tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ pound feta cheese (cubed and not crumbled)
  • ½ cup olives (Ina calls for Kalamata, but I used regular black olives because that is what I had)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ cup good red wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup olive oil
  1. Chop your veggies and then add to a large salad bowl
  2. For the vinaigrette, combine the garlic, oregano, Dijon, vinegar, salt, pepper and olive oil. Mix thoroughly and then pour over the veggies. Add the feta and olives and gently toss until combined. Let the salad sit for 30 minutes to let the flavors combine. Serve at room temperature or chilled if you prefer.
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