Save The first time I brought this warm salad to a summer potluck, my friend Sarah kept asking me what I'd done differently. The vegetables were still slightly warm, their edges sweet and caramelized from the oven, and the dressing had soaked into everything just enough. I told her it was basically Greek salad, but roasted, and she looked at me like I'd shared a state secret. Now it's the only way my family will eat Greek salad during cooler months.
Last autumn, my neighbor's garden produced more peppers and eggplant than anyone knew what to do with. We spent an entire Sunday roasting batch after batch of these vegetables, testing different combinations and timing. The house smelled incredible for days. My daughter, who normally picks out vegetables, kept sneaking roasted eggplant cubes directly from the baking sheet.
Ingredients
- Red and yellow bell peppers: The sweetness intensifies when roasted, and using both colors makes the salad visually stunning
- Red onion wedges: Roasting tames their sharp bite, leaving behind mellow sweetness that complements the other vegetables
- Eggplant: Cut into uniform cubes so everything roasts evenly, and don't skip the oil coating or it will dry out
- Cherry tomatoes: They burst and concentrate their flavor in the oven, creating little pockets of sweetness throughout the salad
- Kalamata olives: Their briny punch balances the sweet roasted vegetables perfectly
- Feta cheese: Room temperature feta melts slightly when it hits the warm vegetables, creating creamy pockets throughout
- Lemon juice and vinegar: The acid cuts through the rich olive oil and brings everything to life
- Dried oregano: Use Greek oregano if you can find it, its more intense and floral than the regular variety
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier
- Prep the vegetables for roasting:
- Cut everything into similar sized pieces so they cook evenly, then toss them on the baking sheet with olive oil, salt, and pepper until coated
- Roast until perfectly tender:
- Cook for 25 to 30 minutes, stirring halfway through, until vegetables are soft and edges are golden brown and slightly caramelized
- Whisk together the dressing:
- Combine olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until thickened and emulsified
- Build your salad base:
- Arrange fresh cucumber slices on a large platter, creating a bed for the warm roasted vegetables
- Assemble while warm:
- Pile the roasted vegetables on top of the cucumbers, scatter olives and feta over everything, then drizzle with dressing and finish with fresh parsley
Save My grandmother used to say that a proper Greek salad needs time for the flavors to become friends. This roasted version creates that same harmony, but the warmth speeds up the introductions. I served it at my birthday dinner last year, and even my skeptical cousin went back for seconds.
Making It Your Own
Sometimes I add roasted potatoes when I want this to be more of a main course. Other times, I throw in capers or sun-dried tomatoes for an extra briny kick. The beauty of this salad is how forgiving it is, you can add or subtract vegetables based on what is in season or what you have on hand.
What To Serve With It
Grilled pita bread is perfect for soaking up the extra dressing at the bottom of the bowl. A crisp white wine like Assyrtiko or Pinot Grigio complements the Mediterranean flavors beautifully. On colder days, I serve it alongside a simple soup or grilled fish.
Make Ahead Tips
The roasted vegetables actually taste even better the next day, as the flavors continue to develop. Store them separately from the fresh cucumbers and dressing, and reheat gently before assembling. The feta and olives can be prepped and stored in airtight containers.
- Roast vegetables up to two days ahead and reheat at 180°C for 10 minutes
- Whisk the dressing just before serving, otherwise the garlic flavor becomes too strong
- Assemble everything within 30 minutes of serving for the best texture contrast
Save There is something about warm vegetables and salty feta that feels like a hug on a plate. I hope this becomes one of those recipes you turn to again and again, adjusting it until it is exactly right for your table.
Recipe FAQs
- → Can I make this ahead of time?
Yes, roast vegetables up to 2 days ahead and store refrigerated. Assemble with fresh cucumber, olives, and feta before serving. Add dressing just before serving to maintain texture.
- → What vegetables work best for roasting?
Bell peppers, eggplant, zucchini, and red onion caramelize beautifully. Cherry tomatoes add sweetness and juiciness. Avoid adding cucumber to the roast—it stays crisp and refreshing in the final assembly.
- → Is this suitable for meal prep?
Absolutely. Portion into containers and keep refrigerated up to 3 days. The flavors meld and improve over time. Store dressing separately and toss just before eating to keep vegetables firm.
- → Can I substitute the feta cheese?
Try halloumi for a salty, squeaky texture, or goat cheese for creaminess. For a vegan version, use vegan feta or diced firm tofu marinated in lemon juice and herbs.
- → What temperature should I roast at?
220°C (425°F) creates perfectly caramelized edges while keeping interiors tender. The high heat ensures vegetables roast rather than steam, developing sweet, concentrated flavors.