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Greek Salad by Ina Garten (Barefoot Contessa)

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“This is by far my favorite Greek Salad! Way to go Ina! I am guessing at the yield on this salad. But, the recipe states that it serves six.”
READY IN:
20mins
SERVES:
6
YIELD:
6 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  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. Serve at room temperature.

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