Roasted Greek Salad

The smell of roasting vegetables always pulls me into the kitchen, no matter what I am doing. I discovered this warm Greek salad on a rainy Tuesday when I wanted something comforting but still bright and fresh. The way the roasted eggplant and peppers meld with cool cucumber and salty feta feels like magic on a fork. My friend Maria served it at her summer dinner party, and I have been making it ever since.

I brought this to a potluck last fall, and my friend Sam who claims to hate eggplant went back for thirds. There is something about how roasting transforms vegetables that makes even skeptics take notice. Now whenever I see bell peppers at the farmers market, I grab twice as many knowing this salad is in my future.

Ingredients

• Red and yellow bell peppers: They become sweet and smoky in the oven, so do not skip the roasting step
• Red onion: Cut into wedges so they caramelize beautifully and hold their shape
• Zucchini: Slice into half inch rounds so they roast evenly without getting mushy
• Eggplant: Cubed to one inch for perfect tenderness, soak cubes in salt water first if you have time
• Cherry tomatoes: They burst and create those little pockets of concentrated sweetness
• Extra virgin olive oil: Two tablespoons for roasting plus more for the dressing
• Sea salt and black pepper: Season generously before roasting
• Cucumber: Sliced into half moons adds that essential cool crunch
• Kalamata olives: Pitted and halved so their brininess gets in every bite
• Feta cheese: Cubed or crumbled, whatever looks best to you
• Fresh parsley: Flat leaf has better flavor than curly here
• Dressing olive oil: Three tablespoons of your best extra virgin
• Red wine vinegar: Adds that perfect Mediterranean brightness
• Fresh lemon juice: Use a microplane to zest some in too if you like
• Dried oregano: Greek oregano is worth seeking out for its intensity
• Dijon mustard: Just a teaspoon helps the dressing emulsify perfectly
• Garlic: Grate it fine so it dissolves into the dressing

Instructions

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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Get your oven ready:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper for easy cleanup.

Prep your vegetables for roasting:

Place bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the baking sheet. Drizzle with two tablespoons olive oil, sprinkle with salt and pepper, and toss everything with your hands until coated.

Roast until golden:

Cook for 25 to 30 minutes, stirring once halfway through. You want tender vegetables with those lovely caramelized edges.

Whisk up the dressing:

In a small bowl, combine olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper. Whisk until thick and creamy.

Build your salad:

Arrange cucumber slices on a large platter or shallow bowl. Pile the warm roasted vegetables on top. Scatter over olives and feta cheese.

Finish and serve:

Drizzle with dressing and sprinkle with parsley. Toss gently right before serving, warm or at room temperature.

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This salad has become my go to for summer evenings when cooking feels like too much but I still want something special. I love how it transforms simple vegetables into something that feels like a restaurant meal.

Making It Your Own

Some nights I add roasted potatoes to make it more filling, or swap in mushrooms when eggplant is not in season. I have even thrown in capers or sun dried tomatoes when the pantry needs using up. The recipe is wonderfully forgiving.

What To Serve Alongside

Grilled pita bread is perfect for soaking up any extra dressing at the bottom of the bowl. A chilled glass of Assyrtiko or Pinot Grigio complements the roasted flavors beautifully. On cooler nights, I serve it alongside roasted chicken or fish.

Storage And Leftovers

This salad keeps surprisingly well in the refrigerator for up to two days. The flavors actually meld together and taste even better the next day. Store the dressing separately and toss right before eating.

• Bring leftovers to room temperature before serving for the best texture
• The cucumber will soften but still adds nice freshness
• Add fresh parsley just before serving leftovers to brighten everything up

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Whether you are feeding a crowd or just yourself, this salad hits all the right notes. Warm, cool, salty, fresh, it is the kind of food that makes you feel good about eating well.

Recipe FAQ

→ Can I serve this salad cold?

Yes, while traditionally served warm or at room temperature, you can enjoy it chilled. The flavors meld beautifully after a few hours in the refrigerator.

→ What vegetables work best for roasting?

Bell peppers, red onion, zucchini, and eggplant are ideal because they hold their shape while developing sweet, caramelized edges. Cherry tomatoes add juicy bursts of flavor.

→ How long will leftovers keep?

Stored in an airtight container in the refrigerator, leftovers remain fresh for up to 3 days. Add the dressing just before serving to maintain texture.

→ Can I make this vegan?

Substitute feta with vegan feta alternatives or extra olives for briny flavor. The roasted vegetables and dressing are naturally plant-based and full of Mediterranean flair.

→ What can I use instead of red wine vinegar?

White wine vinegar, sherry vinegar, or apple cider vinegar all work well. Each brings slightly different notes but complements the Mediterranean vegetables beautifully.

→ Should I peel the eggplant and zucchini?

No need to peel—both vegetables add nice texture and color to the salad. Just wash thoroughly and cut into even-sized cubes for consistent roasting.