Roasted Greek Salad

My neighbor stopped by one evening with a bag of overripe tomatoes from her garden, and I found myself tossing them onto a sheet pan with whatever vegetables were lurking in my crisper drawer. The smell that came out of the oven—caramelized peppers, sweetened onions, that earthy eggplant—was so unexpectedly good that I immediately thought about what came next. That's when the roasted Greek salad was born, not from a cookbook but from the happy accident of knowing when warm vegetables meet cool feta and the right vinaigrette, something magical happens.

I made this for a small dinner party last autumn when the market was overflowing with end-of-season vegetables, and I watched people's faces change when they realized it was warm. One friend actually asked if I'd "invented" it, which felt like the highest compliment—not because it was complicated, but because it tasted thoughtful in a way that seemed effortless.

Ingredients

• Red and yellow bell peppers: These are your foundation, and roasting them mellows their raw sharpness into something almost candy-like; I always make sure to cut them into pieces that are roughly the same size so they cook evenly.
• Red onion: Wedges work better than chunks here because they hold their shape and char beautifully at the edges, creating little caramelized pockets of sweetness.
• Zucchini and eggplant: Don't skip the eggplant even if you've had a bad experience with it before; roasting is the only way to cook it, and the heat transforms it from spongy to silky.
• Cherry tomatoes: Halving them lets them caramelize on one side while staying slightly juicy inside, which is the whole point of roasting them.
• Extra-virgin olive oil for roasting: Use something you wouldn't mind tasting on its own; the heat won't destroy it, but it will show up in every vegetable it touches.
• Kalamata olives: These are briny and assertive, so halving them means they distribute flavor throughout rather than dominating; look for ones that still have a bit of give when you bite into them.
• Feta cheese: Cube it rather than crumble it if you want those pockets of creamy coolness scattered throughout, or crumble it if you prefer it to mingle more evenly.
• Fresh flat-leaf parsley: Added at the end so it doesn't wilt and lose its herbaceous snap, which is essential for brightening all those warm, roasted flavors.
• Lemon juice and red wine vinegar: The combination of both gives you brightness and depth; the vinegar carries weight while the lemon adds that piercing citrus note that makes Mediterranean food taste like itself.
• Dried oregano: This is where you taste the Mediterranean, but don't be shy—a full teaspoon actually matters here.

Instructions

Heat your oven and prepare the pan:

Set the oven to 220°C (425°F) and line a large baking sheet with parchment paper so nothing sticks and cleanup becomes someone else's problem later. This temperature is hot enough to coax color and caramelization out of the vegetables without cooking them into mushiness.

Toss the vegetables:

Place the bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the prepared sheet, drizzle them with 2 tablespoons of olive oil, and sprinkle generously with salt and pepper. Toss everything together with your hands until every piece is glossy and evenly coated—this step takes barely a minute and makes all the difference.

Roast until caramelized:

Slide the sheet into the oven for 25 to 30 minutes, stirring everything once halfway through so the vegetables brown evenly on all sides. You'll know they're done when the edges are lightly charred, the pieces are tender when you pierce them with a fork, and your kitchen smells incredible.

Make the dressing:

While the vegetables are roasting, whisk together 3 tablespoons of olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, and grated garlic in a small bowl until the mixture looks glossy and emulsified. Taste it and adjust the salt and pepper—this is your chance to get it exactly right before everything comes together.

Layer and assemble:

Arrange cucumber slices on a large platter or in a salad bowl to create your base, then scatter the still-warm roasted vegetables over the top. Add the olives and feta cheese, letting the contrast of cool and warm, creamy and briny, play across the plate.

Dress and serve:

Drizzle the dressing over everything and finish with a handful of chopped parsley, then gently toss to combine. Serve while the vegetables are still warm, or let it cool to room temperature—both versions are wonderful.

Pin It

There was a moment during that dinner party when everyone went quiet for a few seconds after taking their first bite, and I realized that a warm salad had somehow become the centerpiece of the evening. It wasn't complicated or fancy, but it felt complete in a way that proved you don't need to overcomplicate Mediterranean food to make it feel special.

Variations and Swaps

This salad welcomes improvisation because the roasting method is forgiving and the dressing adapts to whatever vegetables you have on hand. I've made it with roasted mushrooms instead of eggplant on nights when I wanted something earthier, and with roasted potatoes when I wanted to turn it into a more substantial main course that could stand up to crusty bread and wine.

The Magic of Timing

The beauty of this recipe is that the vegetables can roast while you prepare everything else, so you're never standing around waiting. The dressing takes maybe three minutes to whisk together, and the assembly is just arranging things on a plate—it's one of those recipes that feels more complicated than it actually is, which is exactly when cooking feels the most relaxed.

Serving and Pairing Ideas

Serve this warm or at room temperature depending on the season and your mood; on cooler evenings I prefer it warm, but on a mild afternoon, letting it cool slightly somehow makes the flavors feel more balanced. A slice of grilled pita or crusty bread is essential for soaking up the dressing, and a crisp white wine—something with a bit of minerality—makes the whole meal feel like you're sitting somewhere with a view of the water.

• For extra richness and depth, scatter a handful of capers across the top or add some sun-dried tomatoes if you like that concentrated intensity.
• If you're feeding vegetarians or anyone avoiding gluten, this salad checks both boxes without feeling like a compromise or a special accommodation.
• Leftover roasted vegetables taste wonderful folded into morning eggs or tucked into a sandwich the next day, so don't worry if you make extra.

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This salad has become my answer to the question of what to cook when you want something that feels both effortless and intentional. It's the kind of dish that reminds you why cooking is worth doing in the first place.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can roast the vegetables up to a day in advance. Store them in the refrigerator and reheat gently before assembling. Add the fresh cucumber, olives, feta and dressing just before serving for the best texture and flavor.

→ What vegetables work best for roasting in this salad?

Bell peppers, red onion, zucchini and eggplant are excellent choices as they hold their shape well and develop sweet, caramelized flavors. Cherry tomatoes add burst-in-your-mouth juiciness. You can also add mushrooms or swap eggplant for other vegetables based on preference.

→ Is this salad suitable for meal prep?

Absolutely. Portion the roasted vegetables and fresh components separately in airtight containers. Store the dressing in a small jar. When ready to eat, simply combine everything or reheat the vegetables briefly if you prefer it warm.

→ Can I make this dairy-free?

Yes. Substitute the feta with a dairy-free alternative or simply increase the amount of olives and add extra vegetables. You might also consider adding avocado for creaminess or toasted pine nuts for texture and richness.

→ What temperature should I roast the vegetables at?

Roast at 220°C (425°F) for 25-30 minutes. This high heat ensures the vegetables become tender and develop those lovely caramelized edges while retaining some structure. Stir halfway through for even cooking.

→ How long does the dressing keep?

The lemon-oregano dressing will keep in the refrigerator for up to a week in a sealed container. The olive oil may solidify slightly when cold—simply let it come to room temperature and whisk well before using.