Roasted Greek Salad

A vibrant, warm twist on the classic Greek salad, this recipe brings together roasted Mediterranean vegetables with the salty punch of olives and feta, finished with a zesty lemon-oregano dressing. It is a comforting yet fresh way to enjoy iconic Greek flavors any time of year.

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By roasting the vegetables at a high temperature, they develop a tender texture and a subtle sweetness that pairs beautifully with the sharp acidity of red wine vinegar and fresh lemon juice. This salad is both hearty enough for a main course and elegant enough for a side dish.

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

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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

Ensure your oven is fully preheated to ensure the vegetables roast rather than steam. Cutting the vegetables into uniform 1-inch pieces helps them cook evenly in the 30-minute timeframe.

Varianten und Anpassungen

For extra flavor, add a handful of capers or sun-dried tomatoes. You can also try swapping eggplant for mushrooms or add roasted potatoes for a heartier salad.

Serviervorschläge

This Roasted Greek Salad pairs well with grilled pita or crusty bread and a chilled glass of dry white wine.

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Whether you enjoy it warm straight from the oven or at room temperature the next day, this Roasted Greek Salad is a delicious way to bring the flavors of Greece into your kitchen.

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Frequently Asked Recipe Questions

→ Can I serve this salad cold?

Yes, while it's delicious warm, you can serve it at room temperature or chilled. The flavors actually develop more depth as it sits, making it great for meal prep or picnics.

→ What can I substitute for eggplant?

Mushrooms work beautifully as a substitute, providing a meaty texture and umami flavor. You could also add roasted potatoes for a heartier dish or simply increase the quantities of other vegetables.

→ How long will leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate and add just before serving to maintain the vegetables' texture.

→ Is this suitable for meal prep?

Absolutely. Roast the vegetables ahead of time and store them separately from the fresh cucumber and dressing. Assemble when ready to eat for the best texture and flavor.

→ Can I make this vegan?

Simply omit the feta cheese or substitute with a vegan feta alternative. You might want to add extra olives or a sprinkle of nutritional yeast to maintain the savory, salty element.

→ What other vegetables can I roast?

Feel free to customize based on season and preference. Red potatoes, artichoke hearts, or even chickpeas roast beautifully alongside the Mediterranean vegetables.