Save Pin There was this tiny Greek restaurant in my neighborhood that I walked past for years before finally ducking inside on a rainy Tuesday. The owner showed me how roasting vegetables transforms a crisp Greek salad into something warm and deeply satisfying, with sweetness you just cant get from raw vegetables.
I served this at my first dinner party in a new apartment, nervous about everything. Watching friends go quiet and reach for seconds while the feta melted into warm eggplant made me realize simple food cooked with care is what people actually remember.
Ingredients
- Red and yellow bell peppers: The mix looks beautiful on the plate and roasting brings out their natural sweetness that raw peppers hide
- Red onion wedges: They caramelize in the oven and become almost sweet rather than sharp
- Eggplant and zucchini: These soak up the olive oil and become creamy and tender when roasted properly
- Cherry tomatoes: Roasting concentrates their flavor until theyre like little bursts of sweetness
- Extra virgin olive oil: Use the good stuff here because youre tasting it directly on the vegetables
- Kalamata olives: Their brine cuts through the rich roasted vegetables and salty feta
- Feta cheese: Let it soften slightly on the warm vegetables for the best texture
- Red wine vinegar and lemon juice: This combo gives brightness without being too acidic
- Dried oregano: The classic Greek herb that makes everything taste authentic
- Fresh parsley: Adds a fresh green finish and color contrast
Instructions
- Preheat and prepare:
- Crank your oven to 220°C and line a baking sheet so cleanup stays minimal
- Prep the vegetables:
- Cut everything into similar sized pieces so they roast evenly and some vegetables dont burn while others stay raw
- Season and toss:
- Drizzle the vegetables with olive oil and sprinkle with salt and pepper then use your hands to toss everything together until evenly coated
- Roast to perfection:
- Spread vegetables in a single layer and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly charred in spots
- Whisk the dressing:
- Combine olive oil, red wine vinegar, lemon juice, oregano, mustard, grated garlic, salt and pepper in a small bowl and whisk until thickened
- Assemble the salad:
- Layer cucumber slices on a platter, pile the warm roasted vegetables on top and scatter olives and feta over everything
- Finish and serve:
- Drizzle with the dressing, sprinkle with fresh parsley and toss gently right before serving while the vegetables are still warm
Save Pin This recipe became my go-to for potlucks because it serves beautifully at room temperature and people always ask for the recipe. Something about warm vegetables with cool cucumber and tangy feta just feels complete.
Make It Your Own
The base recipe is perfect as written, but I love adding capers or sun dried tomatoes for an extra briny kick that cuts through the roasted sweetness. Mushrooms work beautifully instead of eggplant if you want to experiment.
Serving Suggestions
Grilled pita brushed with olive oil and scattered with sea salt makes the perfect vessel for scooping up all those flavorful juices. A cold crisp white wine cuts through the richness and ties everything together.
Storage And Meal Prep
The roasted vegetables keep well for up to four days but add the cucumber, feta and dressing right before serving so nothing gets soggy. This recipe actually improves as the roasted vegetables marinate in their own oils.
- Store roasted vegetables separately from fresh components
- Bring everything to room temperature before serving for the best flavor
- The dressing can be made three days ahead and kept in the refrigerator
Save Pin There is something deeply satisfying about a warm salad that feels substantial but still leaves you feeling light. This is the kind of food that makes people happy just by looking at it.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can roast the vegetables up to 2 days in advance. Store them in the refrigerator and bring to room temperature before assembling with fresh cucumber, olives, and feta. Add the dressing just before serving.
- → What vegetables work best for roasting?
Bell peppers, red onion, zucchini, and eggplant are ideal because they hold their shape while developing sweetness. Cherry tomatoes become blistered and intensify in flavor. Avoid watery vegetables like regular tomatoes or lettuce in the roasting step.
- → Is this suitable for meal prep?
Absolutely. Portion the roasted vegetables and fresh ingredients separately in airtight containers. Keep the dressing in a small jar. Combine when ready to eat—the flavors actually improve after sitting for a few hours.
- → Can I make this vegan?
Yes. Simply replace the feta with vegan feta or extra olives for brininess. You could also add avocado chunks or toasted pine nuts for creamy texture and healthy fats.
- → What's the best way to serve this?
Serve warm straight from the oven for maximum comfort, or let it cool to room temperature for a refreshing summer dish. Pair with grilled pita bread, crusty sourdough, or enjoy on its own as a light vegetarian main course.
- → Can I add protein to make it more substantial?
Grilled chicken, shrimp, or chickpeas work beautifully. For vegetarian protein, add quinoa, white beans, or halloumi. These additions transform it into a complete one-bowl meal.