Ina Garten’s Greek Salad

Ina Garten's Greek Salad

We had a fantastic Easter – I hope you did, too!  We went to Church on Saturday so Easter day was filled with cooking, eating and hiding Easter eggs.  My girls (ages 10 and 8) are still as excited about hunting for eggs as they were when they were 5 and 3.

Taylor looking for eggsElla Looking for Eggs

This was our afternoon.  Fun!!  I hope they want to do this for a few more years at least.   I have to laugh because they wanted to spend their Easter money at Ulta this year.  I just think when they go from the toy section at Target to the nail polish and lotions sections at Ulta that there won’t be too many more years of this.  WAAHHHHHH #stopgrowingup

This Greek Salad is probably one of my favorite salads I have ever made and one I will be making often this spring and summer.  Ina Garten comes through again!  Although it is perfect as written, it is also a very versatile recipe.  You could really add whatever mixture of veggies you like.  I would even add some pepperoncini next time – yum!

Source:  Food Network

5.0 from 1 reviews
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.


Shrimp Gazpacho

Shrimp Gazpacho

So, based on our calendar we have exactly one month until our pool opens.  As LONG as the winter has been (even here in the south), it is hard to believe that the pool is opening so soon!  For me, that means one last push to get into tip-top swimsuit shape (or as close as I can get.)

While getting ready for swimsuit season may mean a few less sweet treats on the weekends it definitely does not mean that we have to sacrifice delicious foods.  This shrimp gazpacho is an example of eating healthy while still enjoying bold delicious flavors.   I have a few more swimsuit friendly recipes to share and even a great sweet treat which I still can’t believe is healthy!

This shrimp gazpacho is a little different from the other gazpacho recipe I have on this site.  Besides the obvious addition of adding the shrimp you also use Clamato which is just tomato juice flavored with clam juice.  It is really yummy and it gives the gazpacho a different flavor that pairs perfectly with the shrimp.  This would be great to serve to guests for a spring luncheon or summer dinner party!

This recipe calls for cooked shrimp.  I tossed some peeled and deveined shrimp in a little olive oil, lemon juice and Old Bay seasoning and Jim cooked them on our grill pan.   Delicious!


Shrimp Gazpacho
  • 64 fluid ounces tomato and clam juice cocktail
  • 3 pounds cooked shrimp, peeled and deveined
  • 4 avocados, peeled and chopped
  • 2 cucumbers, cubed
  • 3 large tomatoes, diced
  • 1 red onion, diced
  • 1 bunch cilantro, chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  2. *Alternately you can puree half of the juice, cucumbers, tomatoes, onion and cilantro in your blender or food processor. Add the remaining ingredients.
  3. Refrigerate until ready to serve.