Roasted Greek Salad (Printable)

A warm Mediterranean salad with roasted vegetables, olives, and feta in lemon-oregano dressing.

# What You'll 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

# Steps:

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 to coat evenly.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, prepare the dressing in a small bowl by whisking together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until fully emulsified.
05 - Arrange cucumber slices on a large platter or salad bowl to create the foundation.
06 - Add roasted vegetables on top of the cucumber layer. Scatter olives and feta cheese over the vegetables.
07 - Drizzle dressing over the salad and garnish with chopped parsley. Toss gently and serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasting transforms ordinary vegetables into something almost candy-like, with crispy edges and concentrated flavor that raw salads just can't match.
  • It's the kind of dish that works warm, room temperature, or cold, so you can make it ahead and forget about it until dinner actually happens.
  • One bowl, minimal cleanup, and yet it tastes like you spent way more time in the kitchen than you actually did.
02 -
  • Don't crowd the baking sheet—if vegetables are piled on top of each other, they steam instead of roast, and you lose that essential caramelized exterior that makes this special.
  • Taste your dressing before the vegetables finish cooking; you want it bold enough to stand up to warm vegetables, as heat slightly mutes flavors, so it should taste almost aggressively bright.
03 -
  • Cut everything to roughly the same size before roasting—this ensures nothing burns while waiting for the slower pieces to finish, and it looks intentional rather than like you rushed.
  • Let the roasted vegetables cool for just 2–3 minutes before dressing them; warm vegetables absorb dressing better than room-temperature ones, which means better flavor throughout.
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