Roasted Greek Salad (Printable)

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

# What You 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 cooking, until vegetables are tender and lightly caramelized.
04 - In a small bowl, whisk together 3 tablespoons olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, grated garlic, salt, and pepper until emulsified and smooth.
05 - Arrange cucumber slices in an even layer on a large serving platter or salad bowl.
06 - Spread the warm roasted vegetables over the cucumber base. Scatter Kalamata olives and feta cheese evenly across the top.
07 - Drizzle the lemon-oregano dressing over the salad, garnish with chopped fresh parsley, and toss gently. Serve warm or at room temperature.

# Expert Advice:

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  • The roasting transforms ordinary vegetables into something extraordinary and sweet
  • Warm vegetables make the feta creamier and more luscious than cold salads
  • Its perfect for those days when you want something comforting but still fresh
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  • Do not overcrowd the baking sheet or vegetables will steam instead of roast, becoming mushy rather than caramelized
  • Let the roasted vegetables cool for just 5 minutes before assembling, otherwise they will make the fresh cucumber wilt too quickly
  • The salad is best served warm or at room temperature, not cold from the refrigerator
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  • Use a microplane to grate the garlic for the dressing so it disappears completely without any harsh bites
  • Let your feta come to room temperature before adding it, the texture becomes incredibly creamy
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