Roasted Greek Salad

A vibrant, warm twist on the classic Greek salad, this dish features roasted Mediterranean vegetables tossed with olives, feta, and a zesty lemon-oregano dressing. By roasting hearty vegetables like bell peppers, zucchini, and eggplant until tender and caramelized, the salad transforms into a comforting yet fresh meal that captures the essence of Greek cuisine.

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The preparation is straightforward, taking only 15 minutes of hands-on time. The magic happens in the oven, where the high heat intensifies the sweetness of the cherry tomatoes and red onions, creating a flavorful base that pairs perfectly with the crisp cucumber slices added just before serving.

Ingredients

• Vegetables: 1 medium red bell pepper (seeded and cut into 1-inch pieces), 1 medium yellow bell pepper (seeded and cut into 1-inch pieces), 1 medium red onion (peeled and cut into wedges), 1 medium zucchini (sliced into 1/2-inch rounds), 1 medium eggplant (cut into 1-inch cubes), 2 cups cherry tomatoes (halved), 2 tbsp extra-virgin olive oil, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
• Salad Base: 1 cucumber (sliced into half-moons), 1 cup Kalamata olives (pitted and halved), 200 g (7 oz) feta cheese (cut into cubes or crumbled), 1/4 cup fresh flat-leaf parsley (chopped)
• Dressing: 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp Dijon mustard, 1 small garlic clove (finely grated), salt and pepper (to taste)

Instructions

Step 1

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.

Step 2

Place bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat.

Step 3

Roast for 25–30 minutes, stirring once halfway, until vegetables are tender and lightly caramelized.

Step 4

Meanwhile, prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until emulsified.

Step 5

Arrange cucumber slices on a large platter or salad bowl.

Step 6

Add roasted vegetables on top of the cucumber. Scatter over olives and feta cheese.

Step 7

Drizzle with dressing and garnish with chopped parsley. Toss gently and serve warm or at room temperature.

Zusatztipps für die Zubereitung

For extra flavor, add a handful of capers or sun-dried tomatoes to the mix. These ingredients enhance the Mediterranean profile with additional briny and sweet notes.

Varianten und Anpassungen

Try swapping the eggplant for mushrooms or add roasted potatoes for a heartier salad that can serve as a substantial main course.

Serviervorschläge

This Roasted Greek Salad pairs well with grilled pita or crusty bread. For a perfect pairing, serve with a glass of dry white wine.

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Whether you enjoy it warm or at room temperature, this Roasted Greek Salad is a satisfying way to enjoy classic Mediterranean ingredients with a modern, roasted depth. It’s a simple yet elegant dish perfect for any occasion.

Recipe Questions

→ Can I make this ahead of time?

Yes, roast the vegetables up to 2 days ahead and store refrigerated. Assemble with fresh cucumber, feta, and dressing just before serving for best texture and flavor.

→ What vegetables work best for roasting?

Bell peppers, red onion, zucchini, eggplant, and cherry tomatoes are ideal choices. They caramelize beautifully and hold their shape during roasting while absorbing the seasoned olive oil.

→ Is this served warm or cold?

It's delicious served warm, at room temperature, or even chilled. The roasted vegetables offer great flexibility, making this perfect for meal prep, picnics, or dinner parties.

→ Can I substitute the feta cheese?

Try dairy-free alternatives like vegan feta, or swap for halloumi for a saltier bite. For a completely dairy-free version, extra olives and avocado add creaminess without cheese.

→ What pairs well with this dish?

Grilled pita bread, crusty artisan loaf, or quinoa make excellent sides. A crisp dry white wine like Assyrtiko or Pinot Grigio complements the Mediterranean flavors perfectly.

→ How do I store leftovers?

Keep components separate if possible. Roasted vegetables last 3-4 days refrigerated. Store dressed salad in an airtight container and enjoy within 2 days for optimal freshness.