Ina Garten Greek Salad (Barefoot Contessa Recipe)

Are you looking for a delicious and healthy meal that’s sure to satisfy you? If so, you can’t go wrong with the Ina Garten Greek salad. 

It combines the bold flavors of feta cheese, kalamata olives, cherry tomatoes, and more.

Not to mention the zesty olive oil dressing, which gives this dish an unbeatable taste. 

And trust me when I tell you that you’ll love how easy it is to make.

You can have it ready from scratch in less than 30 minutes, probably less than 15 or 20! 

Keep reading to learn more about this incredible salad. 

Ina Garten Greek Salad 

The great thing about this salad is that you can serve it as an appetizer or a main course.

It’s seasonally and situationally versatile, too! 

For example, it’s perfect for summer cookouts and family get-togethers.

But it tastes just as impressive when you make it for yourself on a lazy Saturday afternoon. 

The salad is nutritious, refreshing, and full of cool, crunchy veggies.

It’s one of my favorite summer salads, and I know you’ll love it, too. 

Now, let’s talk about what it has in it. 

Ingredients 

There are two components to this recipe: the salad and the vinaigrette.

The following lists will outline what you need for both. 

For the salad, you’ll need the following: 

• Hothouse cucumber. If you aren’t familiar with them, hothouse cucumbers are sweeter than other cucumbers. They also have thinner skins that you don’t need to peel. They’re the best option for this salad, though regular ones would work in a pinch. 
• Red and yellow bell peppers. These add crunch, color, and a sweet pepper flavor that’s simply irresistible. 
• Cherry tomatoes. Small, juicy, and delicious cherry tomatoes make any salad taste better. 
• Red onion. Red onion gives you plenty of onion flavor. It also adds a bright dash of color to the already colorful salad. It’s the perfect choice for blending with the other ingredients. 
• Feta cheese. Feta cheese gives this salad its tangy, Mediterranean flavor. Be sure to use diced feta instead of crumbled feta. The size and texture of the diced cheese are better for this recipe. 
• Kalamata olives. Can you even call a salad a Greek salad if it doesn’t have olives? I won’t go so far as to say they’re the star of the show. But the salad certainly won’t be the same without them.

Of course, since it’s a salad, you can vary the ingredients however you like. Here’s what you’ll need for the vinaigrette: 

• Garlic cloves. Use freshly minced garlic cloves for the best flavor. 
• Dried oregano. A single teaspoon of oregano goes a long way. 
• Dijon mustard. Dijon adds its tangy flavor and makes the vinaigrette rich and creamy. 
• Red wine vinegar. Another tangy ingredient that adds loads of flavor. 
• Kosher salt and ground black pepper. For seasoning. 
• Olive oil. Olive oil turns these ingredients into a vinaigrette. It provides the right texture and just enough fat and flavor to make it perfect. 

With those few ingredients, you can make a tangy, savory vinaigrette that’s out of this world. 

How to Make Ina Garten Greek Salad 

You can’t beat this salad if you’re looking for something quick and easy. Check out the steps on how to make it. 

1. Prepare the salad. Mix together all of the salad ingredients except for the cheese and olives. Then, set it aside while you’re preparing the vinaigrette. 

2. Prepare the vinaigrette. Making the vinaigrette takes a bit more effort but is still simple. Start by adding all the ingredients except the olive oil. 

Whisk them together, and slowly pour in the olive oil while still whisking. This will create what’s known as an emulsion. (A fancy term that means the olive oil will just barely mix with the seasonings.)

3. Combine and rest. Pour the vinaigrette over the salad ingredients. Then, add the feta and olives. Toss lightly to coat everything in the dressing. 

Then, let the salad sit at room temperature for 30 minutes. Doing so will give the flavors plenty of time to blend.

Serve it at room temperature, and enjoy! 

Tips for the Best Greek Salad

Pro tips: 

• Wash your veggies thoroughly before preparing them. There’s nothing worse than a salad with that lingering dirt taste. 
• Don’t skip the resting time. Allowing the salad to rest at room temperature lets the flavors blend nicely. 
• Dice your ingredients uniformly. Having all your veggie pieces close to the same size makes the salad more enjoyable. 
• Use high-quality olive oil and red wine vinegar. It may seem picky, but it makes all the difference. Don’t go generic on these ingredients. 

What to Serve with Greek Salad

You can enjoy this salad by itself and be perfectly satisfied after eating it.

However, for a complete meal, you can also serve it with grilled chicken breast or other lean meats. 

Other serving suggestions include: 

• Various breads
• A light soup or gazpacho
• Grilled fish
• Shrimp
• Greek quesadillas
• Various pasta dishes

Good wine pairings include most white wines, though I’m partial to Pinot Grigio. 

Ina Garten Greek Salad (Barefoot Contessa Recipe)

Servings

6

servings

Prep time

20

minutes

Calories

313

kcal

Try this Ina Garten Greek salad for a lunch you won’t forget! Made with cucumbers, tomatoes, peppers, and feta cheese, it has all the Mediterranean flavors you know and love.

Ingredients

• For the Salad:

• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

• 1 large red bell pepper, diced

• 1 large yellow bell pepper, diced

• 1 pint cherry or grape tomatoes, halved

• 1/2 red onion, sliced in half-rounds

• 1/2 pound feta cheese, 1/2-inch diced (not crumbled)

• 1/2 cup kalamata olives, pitted

• For the Vinaigrette:

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon Dijon mustard

• 1/4 cup red wine vinegar, high-quality

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup olive oil, high-quality

Instructions

• Mix the cucumber, peppers, tomatoes, and onion in a large salad bowl. Set aside.
• Add the garlic, oregano, mustard, vinegar, salt, and pepper to a small bowl. Whisk vigorously to combine. Continue to whisk while slowly adding the olive oil.
• Pour the vinaigrette over the salad mixture. Then, add the feta cheese and olives. Toss everything lightly to coat in the vinaigrette. Allow the salad to rest for 30 minutes so the flavors can meld.
• Serve at room temperature and enjoy!

NaTaya Hastings

NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

See Full Bio

Related posts

Ina Garten Chicken Salad (Barefoot Contessa Recipe) Ina Garten Corn Salad (Barefoot Contessa Recipe) Ina Garten Mac and Cheese (Barefoot Contessa Recipe) Ina Garten Gazpacho (Barefoot Contessa Recipe) Ina Garten’s Potato Salad (Easy Recipe) Ina Garten Pasta Salad (Easy Recipe)