Roasted Greek Salad (Print View)

Warm Mediterranean vegetables with olives, feta, and lemon-oregano dressing

# What You'll Need:

→ Roasted Vegetables

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→ Salad Base

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→ Lemon-Oregano Dressing

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# How To Make It:

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 prepared 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 - While vegetables roast, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper in a small bowl until fully emulsified.
05 - Arrange cucumber slices on a large platter or in a salad bowl.
06 - Top cucumber with roasted vegetables. Scatter olives and feta cheese evenly over the salad.
07 - Drizzle dressing over the salad and garnish with chopped parsley. Toss gently to combine. Serve warm or at room temperature.

# Expert Insights:

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  • The roasted vegetables bring out natural sweetness you never get in a raw Greek salad
  • Its equally delicious warm from the oven or at room temperature for parties
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  • Do not overcrowd the baking sheet or vegetables will steam instead of roast
  • Let the roasted vegetables cool for just 5 minutes before adding fresh cucumber so it stays crisp
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  • Cut all vegetables to similar sizes so they roast evenly
  • Use a rimmed baking sheet to catch all those delicious tomato juices
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