Roasted Greek Salad

Experience a vibrant, warm twist on the classic Greek salad with this Roasted Greek Salad. This recipe features tender roasted Mediterranean vegetables tossed with salty olives and creamy feta, all brought together by a zesty lemon-oregano dressing. It is a satisfying and flavorful dish that reimagines traditional flavors through the lens of roasting.

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This salad is perfect for those who want the freshness of a Greek salad but desire the comforting warmth of cooked vegetables. The contrast between the chilled cucumber and the warm roasted components creates a unique dining experience.

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

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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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 all vegetables are cut to similar sizes so they cook evenly in the oven. For the best caramelization, don't overcrowd the baking sheet; if necessary, use two sheets to allow the air to circulate around the vegetables.

Varianten und Anpassungen

For extra flavor, consider adding a handful of capers or sun-dried tomatoes to the finished salad. You can also swap the eggplant for mushrooms or add roasted potatoes for a heartier, more filling meal.

Serviervorschläge

This Roasted Greek Salad pairs exceptionally well with warm, grilled pita bread or a slice of crusty bread. For the perfect Mediterranean meal, serve it alongside a glass of dry white wine.

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Whether you serve it as a main course or a vibrant side, this Roasted Greek Salad is sure to be a hit. Enjoy the harmonious blend of warm, roasted textures and cool, fresh ingredients.

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Common Recipe Questions

→ Should I serve this salad hot or cold?

Warm or at room temperature works best. The flavors shine when the roasted vegetables still carry their warmth, creating a pleasant contrast with the cool cucumber and creamy feta.

→ Can I prepare the vegetables ahead of time?

Roast the vegetables up to a day in advance and store them refrigerated. Bring to room temperature before assembling with fresh cucumber, olives, feta, and dressing.

→ What can I substitute for feta cheese?

Try halloumi for a firmer texture, vegan feta alternatives, or cubes of firm cottage cheese. Each option brings a slightly different character while maintaining the creamy, salty element.

→ How do I prevent the eggplant from absorbing too much oil?

Salt the cubed eggplant and let it sit for 15-20 minutes before patting dry. This draws out moisture and reduces oil absorption during roasting.

→ Can I grill the vegetables instead of roasting?

Grilling works wonderfully and adds smoky notes. Cut vegetables slightly larger to prevent them from falling through the grates, and cook over medium-high heat until tender with char marks.

→ Will leftovers keep well?

Stored in an airtight container, leftovers last 2-3 days. The vegetables will soften further and the flavors will meld, though the cucumber may release some water.