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.


Cilantro Lime Chicken Chopped Salad

Cilantro Lime Chicken Chopped Salad

One of my favorite weeknight time savers lately is to cook a chicken on the weekend and then divide the meat (and broth) between two easy meals through the week.  While chicken and dumplings or enchiladas are always family favorites, sometimes I like to lighten things up with a chicken salad.

This salad is originally from Your Homebased Mom and I knew I would like it when she said it was from the Nordstrom Cafe.  I have only eaten there once, but I remember my lunch being sooo good.  The real star of this salad is the dressing.  On another day we combined the dressing with some mayo and Greek yogurt and poured it over some chicken in a wrap.  I love the taste of chipotles especially when they are combined with lime, honey and cilantro.  This was super flavorful and just spot on.

Here is a yummy recipe for Herb Roasted Chicken.  Another easy way to cook a chicken is to place the cleaned chicken in a dutch oven.  Cover with water and simmer for about an hour and a half or until the chicken easily pulls apart.  Let the chicken cool slightly and then place in the refrigerator for a few hours.  When you are ready to use the chicken and broth you can skim the fat off the top and then shred the chicken.  I usually make dumplings or chicken and noodles with the chicken and the broth.  You can also cook the chicken like this with some veggies in the water for a little extra flavor.  This is just how I like to do it.  Doesn’t get much easier and it tastes delicious:-)

Some other  great recipes from BWL if you need to use up leftover chicken:

Chicken and Brown Rice Bowls with Chipotle Cream Sauce

Chicken and Refried Bean Enchiladas

Chicken and Dumpling Casserole

Mexican Chicken Tortilla Soup

Mexican Spicy Chicken Pizza

Source:  Adapted from Your Homebased Mom

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Cilantro Lime Chicken Chopped Salad
  • 1 cup cilantro
  • 2 -3 tsp chipotle chilies in adobo sauce, chopped small (depending on how spicy you want the dressing)
  • ⅓ cup rice vinegar
  • ¼ cup fresh squeezed lime juice
  • 1 tsp minced garlic
  • 2 tsp honey
  • ½ tsp salt
  • ¾ cup canola oil
  • For Salad (Enough for the amount of salads you will be serving)
  • Chopped Romaine and Iceberg Lettuce
  • Pinto Beans - drained and rinsed
  • Roasted and shredded chicken
  • Shredded Monterrey Jack Cheese
  • Crushed Tortilla Chips (we used baked blue corn chips)
  • Chopped Tomato
  • Frozen corn - thawed
  1. To prepare dressing roughly chop cilantro. Puree chilies in food processor and then add vinegar, lime juice, garlic, honey and salt. Blend and then slowly add the oil to to make an emulsion. Add cilantro and pulse until combined.
  2. Prepare salad and then toss with the dressing. Enjoy!