Roasted Greek Salad

Experience a vibrant, warm twist on the classic Greek salad with this Roasted Greek Salad. This recipe elevates traditional Mediterranean flavors by roasting fresh vegetables to caramelized perfection, creating a comforting yet refreshing meal that is as colorful as it is delicious.

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By combining tender roasted peppers, onions, and eggplant with crisp cucumber and salty feta, this dish offers a wonderful contrast of textures. The zesty lemon-oregano dressing ties everything together for an authentic Greek taste profile.

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 (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.

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

For the best results, ensure your oven is fully preheated to 220°C (425°F) before roasting. Don't forget to stir the vegetables halfway through the cooking time to ensure they develop an even, golden-brown caramelization on all sides.

Varianten und Anpassungen

You can easily customize this salad by adding a handful of capers or sun-dried tomatoes for extra flavor. For a heartier version, try swapping the eggplant for mushrooms or adding roasted potatoes to the mix.

Serviervorschläge

This roasted salad pairs exceptionally well with grilled pita or crusty bread. To complete the meal, serve it with a chilled glass of dry white wine.

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With its beautiful colors and rich Mediterranean flavors, this Roasted Greek Salad is a perfect centerpiece for your next healthy dinner or gathering.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can roast the vegetables up to a day in advance and store them in the refrigerator. Bring them to room temperature before assembling with fresh cucumber, olives, and feta. Add the dressing just before serving for the best texture.

→ What vegetables work best for roasting?

Bell peppers, red onion, zucchini, eggplant, and cherry tomatoes are excellent choices as they hold their shape well and develop beautiful caramelization. You can also add mushrooms, red potatoes, or even cauliflower depending on your preference.

→ Is this suitable for meal prep?

Absolutely. The roasted vegetables store well for 3-4 days when kept in an airtight container. Keep the dressing separate and add it just before eating to maintain the best texture and flavor.

→ Can I serve this cold?

While it's delicious warm or at room temperature, you can also serve it chilled. The flavors continue to develop as it sits, making it an excellent make-ahead dish for gatherings or weekday lunches.

→ What can I substitute for feta cheese?

You can use halloumi for a similar salty profile, or opt for dairy-free alternatives like vegan feta or cubes of firm tofu marinated in herbs and lemon juice. For a lighter version, simply omit the cheese or add avocado for creaminess.

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

Brush the oil rather than pouring it, and toss the vegetables gently to coat evenly. Roasting at high temperature (220°C) helps achieve caramelization without requiring excessive oil.