Barefoot Contessa Makes a Greek Salad

Ingredients

• 1/2 cup Olive Oil (extra virgin, good quality)
• 1/4 cup Red Wine Vinegar (choose a well‑aged variety for flavor)
• 1/2 teaspoon Dijon Mustard (smooth, not grainy)
• 1 teaspoon Dried Oregano (crush between fingers before adding)
• 1 teaspoon Salt (kosher or sea salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 1 large Cucumber (hot‑house cucumber, sliced thick)
• 1 large Red Bell Pepper (diced)
• 1 large Yellow Bell Pepper (diced)
• 2 cups Cherry Tomatoes (sweet, halved)
• 1/2 cup Red Onion (thinly sliced)
• 1/2 cup Kalamata Olives (pitted, whole)
• 2 cups Feta Cheese (cut into large chunks)

Instructions

1. Make the vinaigrette

   Combine olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, pepper, and minced garlic in a mixing bowl. Whisk vigorously until the dressing emulsifies and thickens slightly.

   Time: PT5M

2. Prepare the cucumber

   Trim the ends off the cucumber and slice it into thick rounds, then cut each round into half‑moons if desired.

   Time: PT2M

3. Dice the bell peppers

   Core and seed the red and yellow bell peppers, then cut each into large dice.

   Time: PT3M

4. Halve the cherry tomatoes

   Rinse the cherry tomatoes, remove stems, and cut each tomato in half.

   Time: PT2M

5. Slice the red onion

   Peel the red onion and slice it thinly into half‑circles.

   Time: PT2M

6. Combine vegetables and olives

   Add the cucumber, diced peppers, halved tomatoes, sliced red onion, and Kalamata olives to the mixing bowl.

   Time: PT2M

7. Add feta cheese

   Toss in the feta chunks, keeping them in larger pieces for texture.

   Time: PT1M

8. Dress the salad

   Pour the vinaigrette over the salad and toss gently until everything is lightly coated. Taste and adjust salt or pepper if needed.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

8g

Carbohydrates

12g

Fat

20g

Fiber

3g