Barefoot Contessa Greek Salad

12 10 284
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Barefoot Contessa Greek Salad
Health Rating


1 cucumber(s) Cucumber
1 medium pepper(s) Red bell pepper
1 medium pepper(s) Yellow bell pepper
2 cup Grape tomatoes (1 pint)
1/4 small Red onion
1 cup, crumbled Feta cheese, low fat (omit to make recipe dairy free)
1 cup Kalamata olives
2 clove(s) Garlic
1 tsp Oregano, dried
1/4 cup Red wine vinegar
1/4 cup Extra virgin olive oil
1/2 tsp Dijon mustard


1. Core cucumbers and cut into 1/4 inch pieces, roughly chop peppers and halve tomatoes.

2. For the vinaigrette, combine oil, vinegar, dijon, garlic(smashed) into jar and shake vigorously. Season with S&P.

3. Combine all veggies, olives and feta and add dressing. Lightly toss. (for best taste, set aside for 30 mins).

4. Serve at room temp!

Nutrition Facts

Per Portion

Calories 284
Calories from fat 194
Calories from saturated fat 52
Total Fat 21.5 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 13.4 g
Cholesterol 35 mg
Sodium 762 mg
Potassium 502 mg
Total Carbohydrate 14.7 g
Dietary Fiber 3.4 g
Sugars 6.7 g
Protein 8.0 g

Dietary servings

Per Portion

Milk Alternative 0.8
Vegetables 3.7

Energy sources



Serve - with Greek Chicken and Tzatziki