Roasted Greek Salad (Printable)

Warm Mediterranean vegetables tossed with crisp cucumber, olives, and feta in a 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

# How-To 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 25–30 minutes, stirring once halfway through, 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, garlic, salt, and pepper until emulsified.
05 - Arrange cucumber slices on a large platter or salad bowl.
06 - Add roasted vegetables on top of the cucumber. Scatter over olives and feta cheese.
07 - Drizzle with dressing and garnish with chopped parsley. Toss gently and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The vegetables taste like candy when they're roasted—sweet, tender, and nothing like their raw selves.
  • It's proof that Greek salad doesn't need to be cold to be refreshing, and warm vegetables actually soak up the dressing better than you'd think.
  • This one dish convinced my vegetable-skeptical partner that eggplant deserves a permanent spot on our table.
02 -
  • Don't crowd the baking sheet—I learned this the hard way when vegetables steamed instead of roasted, and the whole dish tasted flat and boiled rather than caramelized and sweet.
  • The dressing needs that mustard or it'll separate immediately, and you'll end up with puddles of oil instead of a silky coating that actually clings to the vegetables.
03 -
  • Cut all your vegetables roughly the same size so they roast at the same pace—uneven pieces mean some will be crispy while others are still raw.
  • Don't skip tossing the vegetables halfway through roasting, because that's what creates the even caramelization on all sides rather than just the bottom.
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