Roasted Greek Salad (Print View)

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

# What You'll Need:

→ Roasted Vegetables

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→ Salad Components

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→ Lemon-Oregano Dressing

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# Step-by-Step Directions:

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 tbsp olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 25-30 minutes, stirring once halfway through cooking, 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 emulsified.
05 - Arrange cucumber slices on a large serving platter or in a salad bowl.
06 - Layer roasted vegetables over cucumber. Scatter Kalamata olives and feta cheese evenly across the top.
07 - Drizzle dressing over salad and garnish with chopped parsley. Toss gently and serve warm or at room temperature.

# Expert Suggestions:

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  • The roasted vegetables become naturally sweet and tender while keeping a bit of bite
  • You get warm comfort food vibes while still eating something fresh and vibrant
  • The dressing comes together in seconds but tastes like it simmered for hours
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  • Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if needed
  • Letting the roasted vegetables cool for just 5 minutes makes them easier to handle and helps the flavors settle
  • The salad travels well but tastes best served within an hour of dressing
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  • Grating the garlic into the dressing distributes the flavor more evenly than minced cloves
  • Adding a splash of the olive oil from the roasted vegetables to the dressing creates an incredibly silky emulsion
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