GREEK SALAD- BAREFOOT CONTESSA

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GREEK SALAD- BAREFOOT CONTESSA image

Categories     Tomato

Yield 6

Number Of Ingredients 15

1 hothouse cucumber, unpeeled, sliced 1/4" thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2" diced (not crumbled)
1/2 C Calamata olives, pitted
Vinaigrette:
2 cloves garlic, minced
1 t dried oregano
1/2 t Dijon mustard
1/4 C red wine vinegar
1 t kosher salt
1/2 t freshly ground black pepper
1/2 C olive oil

Steps:

  • 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. 6. Serve at room temperature.

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