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Loaded Greek Salad

Loaded Greek Salad

You can’t go wrong with an Ina Garten recipe and this one is a keeper! I was making Greek chicken kebabs for dinner recently and wanted a veggie-loaded salad to pair with them so I went in search of some inspiration online and found this recipe on the Food Network that looked perfect! I kept fairly close to the recipe but used vine-ripened tomatoes and a bit less oil. I loved the big chunks of veggies with the tangy vinaigrette and it paired so nicely with the kebabs.

Loaded Greek Salad

How to Make a Loaded Greek Salad

Place the tomatoes, cucumber, bell pepper, and red onion together in a large bowl.

Make the vinaigrette by whisking together the vinegar, minced garlic, minced oregano, and Dijon mustard in a small bowl.  Slowly add the olive oil to make an emulsion. Taste then season with sea salt and freshly cracked pepper, to taste. Pour the vinaigrette over the vegetables in the bowl. Add the feta and olives then toss lightly. Set aside to allow flavors to mingle for 30 minutes. Toss before serving and add a bit of freshly cracked black pepper, if desired. Serve. Enjoy.

Loaded Greek Salad

Loaded Greek Salad

Loaded Greek Salad

Prep Time: 20 minutes
Resting time: 30 minutes
Course: Sides
Cuisine: Greek
Servings: 6
Author: Pam - For the Love of Cooking / Original by Ina Garten

Ingredients

Salad:

  • 4-5 medium vine-ripened tomatoes, cut into bite-sized pieces
  • 1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1/2 yellow bell pepper, large diced
  • 1/2 red onion, sliced thinly
  • 1/2 inch diced feta (not crumbled), to taste
  • 1/2 cup kalamata olives, pitted

Vinaigrette:

  • 1/4 cup red wine vinegar
  • 2 cloves of garlic, minced
  • 1/2 tbsp fresh oregano, minced
  • 1/2 tsp Dijon mustard
  • 5 tbsp olive oil
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Place the tomatoes, cucumber, bell pepper, and red onion together in a large bowl.
  • Make the vinaigrette by whisking together the vinegar, minced garlic, minced oregano, and Dijon mustard in a small bowl. 
  • Slowly add the olive oil to make an emulsion. Taste then season with sea salt and freshly cracked pepper, to taste. 
  • Pour the vinaigrette over the vegetables in the bowl. 
  • Add the feta and olives then toss lightly. Set aside to allow flavors to mingle for 30 minutes. 
  • Toss before serving and add a bit of freshly cracked black pepper, if desired. Serve. Enjoy.
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7 Comments

  1. I’ve been craving a good Greek salad lately, and you’re totally right – you can’t go wrong with an Ina recipe!!

  2. Looks good Pam and when SIL Pat came back from her Greek vacation a few years ago, she advised that the salad had no lettuce but looked just like yours.

  3. Love Greek salad! And yours looks over-the-top good! So many neat flavors, textures, colors — terrific stuff. Thanks!

  4. Wow! That looks so pretty and tasty!! Will definitely try it soon. Thanks for sharing!