Barefoot Contessa Makes a Greek Salad | Barefoot Contessa | Food Network
Ina's Greek Salad is fresh, delicious and comes together in a cinch!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Greek Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min
Prep: 20 min
Inactive: 30 min
Yield: 6 servings
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 cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
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.
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Barefoot Contessa Makes a Greek Salad | Barefoot Contessa | Food Network
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Mediterranean Inspired Potato Salad #potatosalad #potatorecipe #mediterranean
Full Mediterranean Potato Salad recipe video here:
Potatoes, kalamata olives, garlic, capers, parsley, red onion, sun dried tomatoes in oil, lemon juice, olive oil, salt, black pepper and optional feta cheese.
Mediterranean Potato Salad | Mediterraner Kartoffelsalat | Sooo Good
Potato salad different. This Mediterranean potato salad includes next to arugula, dried tomatoes preserved in oil a sensational homemade vinaigrette. It's a great side salad for every cookout.
Recipe for 4 servings
Ingredients:
• 800g potatoes -
• 6 tbsp. orange juice -
• 2 tbsp. Dijon mustard
• 2 tbsp. balsamic vinegar -
• 6 tbsp. olive oil -
• 2 handfuls arugula -
• 10 dried tomatoes preserved in oil -
• 4 tbsp. chives -
• Salt -
• Pepper -
Instructions:
Vinaigrette: Mix orange juice with salt, pepper, mustard, vinegar and olive oil in a small bowl.
Step 1: Peel, wash and cut potatoes lengthwise into wedges.
Step 2: Cook potatoes in salted water and drain in a colander.
Step 3: Put boiled potato wedges in a bowl
Step 4: Wash arugula and cut large arugula leaves 1-2 times.
Step 5: Cut the dried tomatoes into strips.
Step 6: Sprinkle vinaigrette over the potatoes.
Step 7: Put arugula, tomatoes and chive to the potatoes into the bowl.
Step 8: Mix salad and season with salt and pepper.
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Kartoffelsalat einmal anders. Dieser mediterrane Kartoffelsalat beinhaltet neben Rucola, getrocknete in Öl eingelegte Tomaten eine sensationalle selbstgemachte Vinaigrette. Es ist ein super Beilagensalat für jede Grillparty.
Rezept für 4 Portionen
Zutaten:
• 800g festkochende Kartoffeln -
• 6 EL Orangensaft -
• 2 EL Dijonsenf -
• 2 EL Balsamico Bianco -
• 6 EL Olivenöl -
• 2 Handvoll Rucola -
• 10 getrocknete, in Öl eingelegte Tomaten -
• 4 EL Schnittlauch -
• Salz -
• Pfeffer -
Anleitung:
Vinaigrette: Orangensaft mit Salz, Pfeffer, Senf, Balsamico und Olivenöl in einer kleinen Schüssel mischen.
1. Schritt: Kartoffeln schälen, waschen und der Länge nach in Spalten schneiden.
2. Schritt: Kartoffeln in kochendem Salzwasser garen, in ein Sieb abgießen und abtropfen lassen.
3. Schritt: Gekochte Kartoffelspalten in eine Schüssel geben.
4. Schritt: Rucola waschen und trocken schleudern. Große Rucolablättchen 1-2-mal durchschneiden.
5. Schritt: Die eingelegten Tomaten in Streifen schneiden.
6. Schritt: Vinaigrette über die Kartoffeln geben.
7. Schritt: Rucola, Tomaten und Schnittlauch zu den Kartoffeln geben.
8. Schritt: Salat vermischen und mit Salz und Pfeffer abschmecken.
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Music: Sophomore Makeout by Silent Partner
Greek Style Potato Salad - 2 Ways
πατατοσαλάτα
My Cookbook:
Serves 4:
1 and ½ pounds potatoes, cubed
4 scallions
Fresh parsley
Fresh dill
Optional: mint, rosemary
Kalamata olives, pitted and halved
3-4 sundried tomatoes (packed in oil), chopped
Garnish: 2-3 tablespoons pine nuts
Optional: 2-4 tablespoons plain whole milk yogurt or sour cream
For the dressing:
¼ - ½ cup extra virgin olive oil
2-4 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
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Lens Salad with Dried Tomatoes | Ari At Home
Recipe:
Take the lens and cook. Meanwhile, cut the onion and season on the pan. Add dried tomatoes, sugar and apple or vine vinegar. Bake briefly and add cooked lentils, salt and pepper.
Simple, Healthy and Fast!
Enjoy your meal!
Thank you for watching!