Roasted Greek Salad (Print Version)

A warm twist on the classic Greek salad with roasted vegetables and tangy feta.

# Components:

→ Roasted Vegetables

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→ Salad Base

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→ Lemon-Oregano Dressing

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# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
04 - In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until fully emulsified.
05 - Arrange cucumber slices on a large platter or in a salad bowl as the foundation.
06 - Layer the warm roasted vegetables over the cucumber base.
07 - Scatter Kalamata olives and feta cheese evenly over the roasted vegetables.
08 - Drizzle with the lemon-oregano dressing and garnish with chopped parsley. Toss gently to combine. Serve warm or at room temperature.

# Expert Advice:

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  • The warm roasted vegetables create such a cozy contrast against crisp cool cucumber
  • You get all those classic Greek flavors but with this incredible depth from roasting
  • It is impressive enough for guests but simple enough for a weeknight dinner
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  • Do not overcrowd the baking sheet or vegetables will steam instead of roast
  • Let roasted vegetables cool for just five minutes so they do not wilt the cucumber completely
  • The dressing can be made a day ahead and stored in the refrigerator
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  • Use a rimmed baking sheet so the olive oil does not drip into your oven
  • Buy block feta and cube it yourself for the best texture and flavor
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