Save to Pinterest Last summer, my Greek neighbor Maria caught me struggling to chop vegetables for a basic salad and immediately took over my kitchen with the confidence of someone who's been cooking since childhood. She taught me that roasting transforms the ordinary into something extraordinary, and this warm Greek salad became the centerpiece of our impromptu dinner parties that season. The way the feta gets slightly creamy on those hot roasted vegetables changed everything I thought I knew about salads. Now I make it whenever I need to transport myself back to that tiny apartment balcony, sharing stories and wine until long after midnight.
I served this at my first dinner party after moving to a new city, desperate to make friends and terrified of messing up. My friend Sarah took three helpings and asked for the recipe before she even finished her plate, which I took as the highest possible compliment. Something about warm vegetables on cool, crisp cucumber makes people feel cared for and comforted.
Ingredients
- Red and yellow bell peppers: The sweetness intensifies when roasted, and using both colors makes the salad visually stunning
- Red onion: Cut into wedges so they hold their shape and become milder and sweeter in the oven
- Zucchini and eggplant: These soak up the olive oil and seasonings, becoming creamy and tender
- Cherry tomatoes: They burst slightly during roasting, creating little pockets of concentrated flavor
- Extra virgin olive oil: Use the good stuff here since it carries the Mediterranean flavors
- Sea salt and black pepper: Simple seasoning that lets the vegetables shine
- Cucumber: Kept raw for crunch and cool contrast to the warm roasted elements
- Kalamata olives: Their intense brininess cuts through the rich roasted vegetables
- Feta cheese: Get it in a block and cut it yourself for better texture and flavor
- Fresh parsley: Adds brightness and makes everything look fresh and inviting
- Red wine vinegar and lemon juice: The acid balances the sweetness of roasted vegetables
- Dried oregano: The quintessential Greek herb that ties everything together
- Dijon mustard: Helps emulsify the dressing and adds a subtle depth
- Fresh garlic: Grate it so it melts into the dressing without harsh bits
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a large baking sheet with parchment paper for easy cleanup.
- Prep the vegetables for roasting:
- Place the bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on your prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and use your hands to toss everything until evenly coated.
- Roast until perfectly tender:
- Roast for 25 to 30 minutes, giving the vegetables a stir halfway through so they caramelize evenly. You want them tender and lightly browned in spots, not mushy.
- Whisk together the dressing:
- In a small bowl, combine 3 tablespoons olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, grated garlic, and salt and pepper. Whisk vigorously until the mixture thickens and emulsifies.
- Build your salad foundation:
- Arrange the sliced cucumber in a single layer on a large platter or in a wide salad bowl.
- Layer on the warm vegetables:
- Spread the roasted vegetables over the cucumber while they're still warm, then scatter the olives and feta cheese on top.
- Finish with dressing and herbs:
- Drizzle the dressing evenly over everything, sprinkle with the chopped parsley, and give it a gentle toss. Serve immediately while the roasted vegetables are still warm, or let it come to room temperature for about 20 minutes.
Save to Pinterest This recipe became my go-to when I was dating someone who claimed to hate vegetables but ended up asking for seconds. Theres something magical about how roasting transforms peoples perceptions of what salad can be.
Making It Your Own
Ive learned that this salad forgives all kinds of substitutions and additions based on what you have or what you love. Sometimes I add roasted potatoes to make it more substantial, especially when serving hungry friends after a long day.
Perfect Pairings
Nothing completes this dish like warm grilled pita brushed with olive oil and a crisp dry white wine. The bread is perfect for sopping up all those flavorful juices at the bottom of the bowl.
Storage and Make-Ahead Tips
You can roast the vegetables up to a day ahead and keep them refrigerated, then bring them to room temperature before assembling. The dressing keeps in the fridge for a week and is wonderful on simple green salads too.
- Cut your vegetables into similar sizes so they roast evenly
- Let the roasted vegetables cool slightly on the baking sheet so they dont steam
- Save any extra feta brine it makes a great addition to other dishes
Save to Pinterest This salad has become my reminder that simple ingredients treated with respect can create something extraordinary. Enjoy every warm, cheesy bite.
Questions & Answers
- → Can I prepare roasted Greek salad ahead of time?
Yes, roast the vegetables up to 2 days in advance and store them in the refrigerator. Bring to room temperature before assembling with fresh cucumber, olives, and feta. Add the dressing just before serving to maintain texture and prevent sogginess.
- → What vegetables work best for roasting in this salad?
Bell peppers, red onion, zucchini, eggplant, and cherry tomatoes are ideal because they caramelize beautifully while maintaining structure. Feel free to substitute mushrooms for eggplant or add roasted potatoes for extra heartiness. Avoid watery vegetables like regular tomatoes which become too soft when roasted.
- → Is this roasted Greek salad served warm or cold?
This versatile dish works beautifully warm, at room temperature, or chilled. The roasted vegetables offer more flavor when slightly warm, while the cool cucumber and feta provide refreshing contrast. Serve immediately after dressing, or let it sit for 15 minutes to meld flavors further.
- → What can I substitute for feta cheese?
Try cubed halloumi for a firmer, grillable cheese that squeaks when bitten. Vegan feta alternatives made from almonds or tofu work well for dairy-free needs. For a different flavor profile, fresh ricotta salata offers a salty crumble, while goat cheese adds creaminess and tang.
- → How do I prevent roasted vegetables from becoming soggy?
Space vegetables evenly on the baking sheet without overcrowding, which allows proper air circulation and caramelization. Roast at high heat (220°C/425°F) and flip halfway through. Let vegetables cool slightly on the pan rather than steaming in a bowl where moisture accumulates.
- → Can I add protein to make this a complete meal?
Grilled chicken, shrimp, or chickpeas complement the Mediterranean flavors perfectly. Pan-seared halloumi adds protein plus extra savory richness. For plant-based options, toss in cooked white beans or lentils during assembly, or serve alongside quinoa for a complete protein profile.