Barefoot Contessa Makes a Greek Salad
Barefoot Contessa Makes a Greek Salad is a easy Greek recipe that serves 4. 250 calories per serving. Recipe by Food Network on YouTube.
Prep: 20 min | Cook: PT0M | Total: 28 min
Cost: $13.25 total, $3.31 per serving
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
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
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
Dice the bell peppers
Core and seed the red and yellow bell peppers, then cut each into large dice.
Time: PT3M
Halve the cherry tomatoes
Rinse the cherry tomatoes, remove stems, and cut each tomato in half.
Time: PT2M
Slice the red onion
Peel the red onion and slice it thinly into half‑circles.
Time: PT2M
Combine vegetables and olives
Add the cucumber, diced peppers, halved tomatoes, sliced red onion, and Kalamata olives to the mixing bowl.
Time: PT2M
Add feta cheese
Toss in the feta chunks, keeping them in larger pieces for texture.
Time: PT1M
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
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Red Wine Vinegar: white wine vinegar, apple cider vinegar
- Instead of Dijon Mustard: whole grain mustard, stone‑ground mustard
- Instead of Dried Oregano: fresh oregano (use 3× amount)
- Instead of Salt: sea salt, table salt (use less)
- Instead of Black Pepper: white pepper
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Cucumber: English cucumber
- Instead of Red Bell Pepper: orange bell pepper
- Instead of Yellow Bell Pepper: orange bell pepper
- Instead of Cherry Tomatoes: vine‑ripe plum tomatoes, quartered
- Instead of Red Onion: white onion, sweet onion
- Instead of Kalamata Olives: black olives, green olives
- Instead of Feta Cheese: crumbly goat cheese, halloumi (cubed)
Equipment Needed
- Mixing Bowl
- Whisk
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Serving Platter or Bowl
- Salad Tossing Spoon (optional)
Critical Steps — Do Not Skip
- Whisking the vinaigrette until emulsified
- Crushing dried oregano between fingers
- Tossing the salad gently to keep feta chunks intact
Chef Tips from the Video
- Use extra‑virgin olive oil for the best flavor profile.
- Choose ripe, sweet cherry tomatoes for maximum natural sweetness.
- Crushing dried oregano between your fingers releases aromatic oils that brighten the vinaigrette.
Troubleshooting
Vinaigrette separates after standing.
Whisk in a splash of warm water or a few more drops of olive oil, or shake the jar vigorously before adding to the salad.
Salad looks soggy.
Add a little more olive oil or reduce the amount of vinegar; pat the cucumber slices dry before mixing.
Feta crumbles into the dressing.
Cut feta into larger chunks and add it at the very end, tossing gently.
Storage
Refrigerator: Store in an airtight container for up to 2 days; add fresh dressing before serving if it becomes dry.
Freezer: Not recommended; texture of vegetables and feta will degrade.
Room temperature: Can sit at room temperature for up to 2 hours during a gathering.
Make-Ahead Tips
- Prepare the vinaigrette up to 24 hours ahead and store in a sealed jar; shake before using.
- Keep the chopped vegetables and feta separate until just before serving to maintain crunch.
Frequently Asked Questions
What is the cultural significance and history of Greek Salad in Greek cuisine?
Greek Salad, or Horiatiki, originated as a rustic farmer’s dish that celebrated the bounty of the Mediterranean—fresh vegetables, olives, and feta. It embodies the Greek values of simplicity, freshness, and communal eating, often served at family gatherings and tavernas.
What are the traditional regional variations of Greek Salad in Greece?
In Crete, the salad may include capers and a drizzle of local olive oil; in the islands, you’ll find more ripe tomatoes and sometimes a splash of ouzo. Some regions add anchovies or a sprinkle of dried oregano for extra flavor.
How is Greek Salad traditionally served in Greece?
It is typically served as a side dish alongside grilled meats, fresh fish, or as part of a meze platter. The salad is presented in a large bowl and eaten with a fork, allowing diners to scoop up generous pieces of feta and olives.
What occasions or celebrations is Greek Salad traditionally associated with in Greek culture?
Greek Salad appears at everyday meals, summer picnics, and festive occasions such as name days, weddings, and religious holidays, where it complements richer dishes and provides a refreshing contrast.
How does Greek Salad fit into the broader Mediterranean cuisine tradition?
Greek Salad exemplifies the Mediterranean diet’s emphasis on vegetables, healthy fats from olive oil, and moderate dairy. Its balance of flavors and textures reflects the region’s culinary philosophy of using fresh, locally sourced ingredients.
What are the authentic traditional ingredients for Greek Salad versus acceptable substitutes?
Authentic ingredients include cucumber, ripe tomatoes (or cherry tomatoes), red onion, green or Kalamata olives, feta cheese, and a simple olive‑oil‑vinegar dressing with oregano. Substitutes can be green bell pepper for color, feta alternatives like goat cheese, or red wine vinegar in place of traditional Greek wine vinegar.
What other Greek dishes pair well with Greek Salad?
Greek Salad pairs beautifully with grilled souvlaki, lemon‑herb roasted chicken, baked fish with herbs, or a classic moussaka. It also complements mezze spreads such as tzatziki, hummus, and warm pita bread.
What are the most common mistakes to avoid when making Greek Salad at home?
Common errors include over‑dressing the salad, using too much vinegar which can wilt the vegetables, and crumbling feta too finely. Keep the dressing light, add it gradually, and toss the feta in large chunks at the end.
How do I know when the Greek Salad is properly dressed?
The salad is ready when the vegetables are lightly glossy and the feta is just coated, not swimming in sauce. Taste a bite; the flavors should be balanced—bright acidity, salty feta, and the peppery bite of oregano.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from quick weeknight meals to elaborate holiday feasts.
Last updated: September 1, 2026
