Roasted Greek Salad (Printable)

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

# What You Need:

→ Vegetables

01 - 1 medium red bell pepper, seeded and cut into 1-inch pieces
02 - 1 medium yellow bell pepper, seeded and cut into 1-inch pieces
03 - 1 medium red onion, peeled and cut into wedges
04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 2 cups cherry tomatoes, halved
07 - 2 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

10 - 1 cucumber, sliced into half-moons
11 - 1 cup Kalamata olives, pitted and halved
12 - 7 ounces feta cheese, cut into cubes or crumbled
13 - 1/4 cup fresh flat-leaf parsley, chopped

→ Dressing

14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon Dijon mustard
19 - 1 small garlic clove, finely grated
20 - Salt and pepper to taste

# 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 baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss until evenly coated.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
04 - In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until emulsified.
05 - Arrange cucumber slices on a large platter or salad bowl as the base layer.
06 - Add roasted vegetables on top of the cucumber layer. Scatter olives and feta cheese evenly over the vegetables.
07 - Drizzle with dressing and garnish with chopped parsley. Toss gently and serve warm or at room temperature.

# Helpful Tips:

01 -
  • Roasting transforms vegetables into something almost unrecognizable—tender, caramelized, tasting like they've been kissed by sunshine.
  • It works equally well straight from the oven or cooled down hours later, making it perfect for potlucks or eating whenever hunger strikes.
  • The warm-and-cold combination feels sophisticated enough for guests but simple enough that you won't stress in the kitchen.
02 -
  • Cut all your vegetables to roughly the same size—uneven pieces roast unevenly, leaving some burnt while others are barely tender.
  • Don't skip stirring halfway through; the vegetables touching the hot pan need a turn so browning happens evenly and nothing gets stuck.
03 -
  • Add capers or sun-dried tomatoes if you want extra briny intensity, or swap the eggplant for mushrooms if you prefer something earthier and less creamy.
  • This salad loves grilled pita on the side—the warm bread soaks up dressing and becomes a vehicle for all those roasted vegetable flavors.
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