Delicious and easy recipe for roasted greek salad with feta on top!
Ready to bake in 5 minutes and ready to enjoy 20 minutes after.
You can add and omit many ingredients depending on your taste, flavors, and imagination!
Serve it with toasted bread slices sprinkled with olive oil and oregano or some fresh bread to dip in the delicious salad oil!
One thing I’d like to say here is that we are Greeks, we make and enjoy the Greek salad almost all year round! For this reason please don’t judge us for the “out of season” of these ingredients. We know that but we can’t control ourselves and stop eating it!
It’s in our DNA? We are addicted to this combination of ingredients and flavors? I don’t know… Maybe we are just addicted to bread dipping into this salad’s oil. Try it!
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Roasted Greek Salad Recipe
Roasted Greek Salad
Ingredients
- 2 cups cherry tomatoes , halved
- 1 cup cucumber , diced or sliced
- 1 small onion yellow or red
- ½ green bell pepper , sliced
- 1 tbsp olive oil
- 2 large feta slices , or crumbled
- ⅙ tsp salt
- ½ tsp dried oregano
- ½ cup olives , optional
- 1 tbsp caper , optional
Instructions
- Preheat the oven to 200°C.
- Add all the sliced and cut vegetables like cherry tomatoes, cucumber, green pepper, onion, and optionally olives and capers in a small baking pan.
- Add the salt, oregano, and olive oil and mix well.
- Place the baking pan in the oven for 15 minutes.
- Remove the pan from the oven. Add the thick feta slices, sprinkle a little olive oil and oregano, and put back in the oven for 10 minutes.
- When the feta melts and makes a crispy crust, it is ready to be served and enjoyed!
Notes
- Variations:
- Add olives and caper.
- Instead of cherry tomatoes use the tomatoes you already have in your pantry.
- Served: Serve with:
- fresh toasted bread,
- crispy vegetarian cauliflower “meatballs”,
- and Greek roasted lemon potatoes.
- Storage: Serve immediately and store leftovers in an airtight container in the refrigerator for up to a day.
A Few More Things About This Roasted Greek Salad
- Variations:
- Add olives and caper.
- If you want to experiment a little more don’t hesitate to add more vegetables like eggplant, zucchini, or asparagus.
- Instead of cherry tomatoes use the tomatoes you already have in your pantry.
- Served: Serve with:
- fresh toasted bread,
- crispy vegetarian cauliflower “meatballs“,
- Storage: Serve immediately and store leftovers in an airtight container in the refrigerator for up to a day.
- Extra TIP: Prepare your salad with fresh and high-quality ingredients to enjoy the best flavors and aromas.
🠚Still hungry? Try this recipe: Traditional Greek Salad
Estimated Nutritional Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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