GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
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.
TOMATO FETA SALAD
Steps:
- Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
TOMATO FETA PASTA SALAD
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
TOMATO FETA SALAD
Steps:
- Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
TOMATO FETA SALAD - BAREFOOT CONTESSA - INA GARTEN
Make and share this Tomato Feta Salad - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half and place them in a large bowl.
- Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.
- Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible.
- Gently fold it into the salad and serve at room temperature.
Nutrition Facts : Calories 240.1, Fat 19.2, SaturatedFat 9.5, Cholesterol 50.6, Sodium 1226.5, Carbohydrate 9.2, Fiber 1.5, Sugar 3.2, Protein 9.2
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