Greek Salad Barefoot Contessa Recipes

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INA GARTEN'S GREEK SALAD



Ina Garten's Greek Salad image

This is Ina Garten's highly rated Greek Salad recipe, featured on Food Network. The dressing is to die for!

Provided by Faux Chef Lael

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 red onion, sliced in half-rounds
1/2 lb feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt (NOT table salt or sea salt)
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • 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.
  • Pour the vinaigrette over the vegetables.
  • Add the feta and olives and toss lightly.
  • Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
  • Tips from me:
  • To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
  • To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.

Nutrition Facts : Calories 311.5, Fat 27.6, SaturatedFat 8.4, Cholesterol 33.8, Sodium 905.2, Carbohydrate 10.6, Fiber 2.2, Sugar 4.9, Protein 7

GREEK ORZO SALAD



Greek Orzo Salad image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g

GREEK SALAD BY INA GARTEN (BAREFOOT CONTESSA)



Greek Salad by Ina Garten (Barefoot Contessa) image

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.

Provided by cstahl

Categories     < 30 Mins

Time 20m

Yield 6 1/2 cup, 6 serving(s)

Number Of Ingredients 14

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint 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 olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • 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.
  • Pour the vinaigrette over the vegetables.
  • Add the feta and olives and toss lightly.
  • Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Nutrition Facts : Calories 310.1, Fat 27.7, SaturatedFat 8.4, Cholesterol 33.8, Sodium 823.5, Carbohydrate 11, Fiber 2.1, Sugar 3.6, Protein 6.9

GREEK PANZANELLA



Greek Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 17

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
  • Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

BAREFOOT CONTESSA'S GREEK PANZANELLA



Barefoot Contessa's Greek Panzanella image

Make and share this Barefoot Contessa's Greek Panzanella recipe from Food.com.

Provided by Sharon123

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

extra virgin olive oil
1 small French bread, cut into 1-inch cubes (about 6 cups)
kosher salt
1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced (or orange or green pepper)
1 pint grape tomatoes, halved (or regular tomatoes, diced)
1/2 red onion, sliced in half rounds
1/2 lb feta cheese, cut in 1/2-inch cubes
1/2 cup kalamata olive, pitted
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

Steps:

  • Directions.
  • Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
  • Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
  • For the vinaigrette:.
  • Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Nutrition Facts : Calories 413.6, Fat 28.8, SaturatedFat 8.6, Cholesterol 33.8, Sodium 1150.6, Carbohydrate 30.6, Fiber 3.2, Sugar 3.7, Protein 10.3

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