Roasted Greek Salad

My tiny apartment kitchen smelled incredible that first evening I decided to roast vegetables for a Greek salad instead of keeping everything raw. The way the high heat coaxed out natural sugars from bell peppers and made eggplant practically melt into creamy tenderness changed how I thought about summer vegetables entirely. My roommate wandered in from her room with her phone flashlight, thinking I'd bought fancy takeout from that Mediterranean place downtown. We ate straight from the baking sheet while standing at the counter, burning our fingers just a little but not caring one bit.

Last summer I made this for a rooftop dinner party, tripling the recipe and using two enormous sheet pans. Everyone kept asking for the name of the restaurant I'd ordered from, and when I told them I'd just thrown vegetables in the oven, nobody believed me. Now it's the dish my friends specifically request when they come over, especially the ones who swear they hate eggplant.

Ingredients

• Red and yellow bell peppers: The mix of colors looks gorgeous and roasting them brings out their natural sweetness
• Red onion: Cut into thick wedges so they don't completely fall apart during roasting
• Zucchini and eggplant: These absorb the olive oil beautifully and develop such a creamy texture under high heat
• Cherry tomatoes: They burst slightly in the oven creating little pockets of concentrated flavor
• Extra virgin olive oil: Use the good stuff here since the flavor really shines through
• Sea salt and black pepper: Simple seasoning but essential for bringing out all those roasted flavors
• Cucumber: Kept raw adds a perfect cool crisp contrast to the warm vegetables
• Kalamata olives: Their briny punch cuts through the richness of the roasted vegetables
• Feta cheese: Creamy salty tang is absolutely essential here
• Fresh parsley: Adds brightness and makes everything look finished
• Lemon juice and red wine vinegar: The acid balance is crucial to cut through the olive oil
• Dried oregano: The quintessential Greek herb that ties everything together
• Dijon mustard: Helps the dressing emulsify properly
• Fresh garlic: Grated releases more flavor than minced

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

Get your oven nice and hot:

Preheat to 425°F and line a large baking sheet with parchment for easy cleanup

Prep your vegetables for roasting:

Cut everything into similar sized pieces so they roast evenly, then toss with olive oil and seasonings

Roast until golden and tender:

Give them about 25 to 30 minutes but do stir halfway through for even browning

Whisk together the dressing:

Combine all ingredients until completely emulsified which will only take about a minute

Assemble your salad:

Layer cucumbers first then pile on those gorgeous roasted vegetables and scatter olives and feta over everything

Finish and serve:

Drizzle with dressing sprinkle with parsley and serve while vegetables are still slightly warm

Save

This recipe has become my go-to for bringing to potlucks because it travels so well and looks impressive on a platter. Last month my aunt called me specifically to get the recipe after serving it at a family gathering, and now she makes it twice a week.

Make It Your Own

While the classic combination is hard to beat, I've found some lovely variations. Adding capers brings a briny punch that works beautifully with the feta. Sometimes I'll throw in artichoke hearts during the last 10 minutes of roasting for something extra special.

Serving Suggestions

Grilled pita bread is the obvious choice for soaking up that delicious dressing and any juices from the vegetables. I also love serving it alongside simply grilled fish or chicken when I want to make a more substantial dinner. A dry white wine cuts through the richness perfectly.

Storage and Meal Prep

The roasted vegetables actually keep quite well in the refrigerator for up to three days. I like to store them separately from the cucumber and fresh herbs, then toss everything together just before serving. The feta can get a bit soft if it sits too long in the dressing.

• Add the fresh parsley right before serving to keep it bright
• Bring to room temperature before serving for best flavor
• The dressing can be made ahead and kept in a jar

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

Check price on Amazon

Save

There's something so satisfying about a warm salad that still feels fresh and light. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad holds up beautifully. Roast vegetables and prepare dressing up to 2 days ahead. Store separately and assemble before serving, adding fresh parsley just before tossing.

→ What vegetables work best for roasting?

Bell peppers, red onion, zucchini, and eggplant are ideal choices. Cherry tomatoes add sweetness during roasting. Avoid delicate vegetables like lettuce—save fresh cucumber for the raw base layer.

→ Can I serve this salad cold?

While designed to be served warm or at room temperature, leftovers refrigerate well for 2-3 days. Bring to room temperature before serving to let flavors fully reawaken.

→ Is there a dairy-free alternative to feta?

Try vegan feta made from almonds or coconut oil, or substitute with diced avocado for creaminess. You can also increase olives and add toasted pine nuts for salty richness.

→ What pairs well with this salad?

Grilled pita bread, crusty artisan loaf, or quinoa make excellent accompaniments. The salad also complements roasted chicken, lamb, or white fish beautifully for a complete meal.

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

Sprinkle eggplant cubes with salt and let sit for 15 minutes before roasting. Pat dry with paper towels to remove excess moisture and bitter compounds before tossing with olive oil.