Save The first time I made this roasted Greek salad was during a heatwave when the idea of turning on the stove felt like punishment. My neighbor Maria had dropped off an armful of vegetables from her garden, and I ended up roasting everything on one sheet pan just to use them up. The way the eggplant turned silky and the tomatoes burst in the oven was completely unexpected.
Last summer I served this at a dinner party where everyone stood around the platter, picking at the caramelized vegetables while I finished grilling the main. By the time we sat down, half the salad was gone and people were asking for the recipe instead of dinner.
Ingredients
- Red and yellow bell peppers: The sweetness intensifies when roasted, creating a beautiful contrast against the salty feta
- Red onion wedges: They become mellow and almost jammy in the oven
- Eggplant: Soak cubes in salt for 15 minutes before roasting to remove any bitterness
- Cherry tomatoes: They burst and create their own juices, mixing with the olive oil
- Extra-virgin olive oil: Use the good stuff here since it carries the flavors
- Kalamata olives: Their brininess balances the sweet roasted vegetables
- Feta cheese: Room temperature feta melts slightly into warm vegetables
- Lemon-oregano dressing: The acid cuts through the richness of roasted eggplant and peppers
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a large baking sheet with parchment paper for easy cleanup.
- Prep the vegetables:
- Seed and cut bell peppers into 1-inch pieces, wedge the red onion, slice zucchini into half-inch rounds, cube eggplant, and halve the cherry tomatoes.
- Coat and season:
- Place all vegetables on the baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with sea salt and pepper, then toss everything together with your hands.
- Roast until golden:
- Cook for 25 to 30 minutes, stirring halfway through, until vegetables are tender and have those delicious caramelized edges.
- Whisk the dressing:
- In a small bowl, combine olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, grated garlic, salt and pepper until emulsified.
- Build your salad:
- Arrange fresh cucumber slices on a platter, pile roasted vegetables on top, then scatter olives and feta over everything.
- Finish and serve:
- Drizzle with dressing, sprinkle with chopped parsley, toss gently and serve while still warm with plenty of crusty bread.
Save This salad has become my go-to for potlucks because it travels well and actually tastes better after the flavors have mingled for an hour.
Make It Your Own
Swap eggplant for mushrooms or add roasted potatoes for a heartier version. Sometimes I throw in capers or sun-dried tomatoes for an extra punch of briny flavor.
Serving Suggestions
Grilled pita brushed with olive oil makes the perfect vehicle for scooping up those roasted vegetables. A dry white wine like Assyrtiko cuts through the richness beautifully.
Storage Tips
Leftovers keep well for two days in the refrigerator but bring to room temperature before serving. The flavors actually develop overnight.
- Add fresh herbs right before serving
- Dress lightly if planning to store leftovers
- Serve with extra lemon wedges on the side
Save Some nights I eat this straight from the baking sheet, standing over the counter, and call it dinner.
Recipe FAQs
- → Can I make this salad ahead?
Yes, you can roast the vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator. Reheat gently before assembling, or serve at room temperature. Add the fresh cucumber, olives, and feta just before serving.
- → What vegetables work best for roasting?
Bell peppers, red onion, zucchini, and eggplant are ideal because they hold their shape while becoming tender. Cherry tomatoes add sweetness and moisture. Avoid watery vegetables like regular tomatoes or lettuce in the roasting step.
- → Is this suitable for meal prep?
Absolutely. Portion the roasted vegetables and dressing separately. When ready to eat, reheat the vegetables slightly, then toss with fresh cucumber, olives, feta, and dressing. The flavors actually improve after sitting for a day.
- → Can I grill the vegetables instead?
Grilling works wonderfully and adds a smoky char. Cut vegetables into larger pieces to prevent falling through grates. Grill over medium-high heat for 8-10 minutes per side until tender with grill marks.
- → What can I substitute for feta cheese?
Try firm halloumi for a salty, grillable option. Cotija cheese offers similar crumbly texture. For dairy-free, use vegan feta or diced firm tofu marinated in lemon juice and herbs.
- → How do I prevent eggplant from absorbing too much oil?
Salt the cubed eggplant and let it sit for 30 minutes before roasting. Pat dry with paper towels to remove excess moisture and bitter compounds. This reduces oil absorption during cooking.