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Greek Salad | That Square Plate

Greek Salad

written by Whitney March 25, 2015

When I made the crab empanadas the other night, I made Greek salads to go with them. It was a perfect, semi-light dinner for Saturday night. Greek Salads are something I’ve always ordered from restaurants, but never attempted to make myself. I found Ina Garten’s recipe on Foodnetwork.com and after comparing it to a few others, I decided to try it. It couldn’t have been better! The cubed feta, kalamata olives, and vinaigrette dressing made the dish. SO GOOD! 

I did modify ONE thing though, because I’m not a huge fan of non-pickled cucumbers. So, PLEASE, feel free to add a big ol’ cucumber in your mix, but I decided against it. Also, I used half orange and half red pepper in the recipe instead of one red.. but really who’s counting? Use whatever color kinda peppers your heart desires. Also, I served this over a mixed baby greens mix from Publix. 

The key is letting the veggies sit in the vinaigrette dressing for at least 30 minutes to let the flavors blend. 

Here’s what you need: 

 

Greek Salad | That Square Plate

Dijon mustard, kalamata olives, extra-virgin olive oil, oregano, red wine vinegar, feta cheese, garlic tomatoes, peppers, onions, salt & pepper (Excluding the lettuce)

Place your peppers, tomatoes, and red onion in a large bowl.

Greek Salad | That Square Plate

The vinaigrette is a mix of garlic, oregano, Dijon mustard, red wine vinegar, kosher salt, black pepper, and olive oil (specific measurements on recipe card below). Whisk everything together adding the olive oil last (while you’re whisking).

Greek Salad | That Square Plate

Just add vinegar & extra virgin olive oil

Pour your vinaigrette over the vegetable mix, then add the feta and olives and toss lightly.

Greek Salad | That Square Plate

Coat with dressing

Greek Salad | That Square Plate

Add olives and feta last

Greek Salad | That Square Plate

Mix ‘er up.

Set aside for 30 minutes and serve at room temperature. 

Greek Salad | That Square Plate

Serve over greens of your choice

 

Greek Salad
Serves 4
The key to Greek salad is the 30-minute soak.
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Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
Ingredients
  • For the Salad
  • 2 bell peppers (Ina uses 1 red & 1 yellow), large-diced
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half-rounds
  • 1/2 lb. feta cheese, 1/2-inch diced (not crumbled)
  • 1/2 cup kalamata olives, pitted sliced in half
  • 1 pkg. mixed greens
    • For the vinaigrette
  • 2 cloves garlic, minced
  • 1 tsp. dried Mediterranean oregano (or oregano)
  • 1/2 tsp. Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup olive oil
    • Instructions
    1. Add peppers, tomatoes, red onion in a large bowl.
    2. Whisk garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Add the olive oil while continuously whisking. Pour vinaigrette over the vegetables and toss. Add the feta and olives and toss lightly. Set aside for 30 minutes. Serve over lettuce (optional).
    Notes
    1. The original Greek salad uses a cucumber, so if you feel this is a necessity, add it!
    Adapted from Ina Garten
    Adapted from Ina Garten
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