Best 3 Ina Gartens Greek Salad Recipes

Indulge in the freshness and vibrant flavors of the Mediterranean with Ina Garten's Greek salad. This classic dish showcases a symphony of crisp cucumbers, juicy tomatoes, sweet red onions, and briny olives, all tossed in a zesty lemon-oregano dressing. The addition of tangy feta cheese adds a delightful salty touch, while fresh dill and parsley bring herbaceousness to each bite. This recipe is a perfect side dish for grilled meats or fish, or it can be enjoyed as a light and refreshing main course. The article also includes a variation of the salad featuring grilled shrimp, turning it into a protein-packed lunch or dinner option. For those who prefer a vegetarian version, there's a delightful recipe for marinated tofu that can be added to the salad, providing a savory and satisfying plant-based protein. Whether you're a fan of traditional Greek salad or looking for a new and exciting way to enjoy fresh vegetables, Ina Garten's recipes have got you covered.

Let's cook with our recipes!

QUINOA TABBOULEH WITH FETA

Quinoa Tabbouleh with Feta image

This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
* Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

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

Ingredients

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

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

Ingredients

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

Tips:

Use ripe, flavorful tomatoes: This is key to a great Greek salad. Look for tomatoes that are deep red and juicy.
Choose a good quality feta cheese: Feta cheese is the star of the show in this salad, so it's important to use a good quality cheese. Look for feta that is creamy and slightly tangy.
Use fresh herbs: Fresh herbs add a lot of flavor to this salad. Use a variety of herbs, such as oregano, basil, and thyme.
Don't overdress the salad: A little bit of dressing goes a long way in this salad. Too much dressing will overwhelm the other flavors.
Serve the salad immediately: This salad is best served immediately after it is made. The longer it sits, the more the flavors will meld together and the salad will become less refreshing.

Conclusion:

Ina Garten's Greek salad is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. With its bright flavors and healthy ingredients, this salad is a surefire crowd-pleaser.