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Oven Roasted Greek Salad with vibrant vegetables and feta cheese on a plate

Roasted Greek Salad

A vibrant and flavorful Roasted Greek Salad filled with fresh vegetables, aromatic spices, and topped with creamy feta, perfect for summer gatherings or a light dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.5 cups juicy cherry tomatoes
  • 2 medium zucchini, cut into 1-inch rounds and then halved
  • 1 large red bell pepper, chopped into hearty 1-inch pieces
  • 1 medium red onion, cut into lovely wedges
  • 1 14 oz can of quartered artichoke hearts, tender and flavorful
Seasonings and Oils
  • 2 tbsp extra virgin olive oil, rich and fragrant
  • 1 tsp Greek oregano, aromatic and herbaceous
  • 0.5 tsp sea salt, to enhance flavors
  • 0.5 tsp freshly ground black pepper, adding warmth
  • 2 tsp lemon zest, zesty and bright
  • 2 tbsp lemon juice, tangy and refreshing
Toppings
  • 24 pieces kalamata olives, pitted and briny
  • 2 oz crumbled feta cheese, creamy and indulgent

Method
 

Preparation
  1. Wash and cut all the vegetables: halve the cherry tomatoes, cut the zucchini into 1-inch rounds, chop the red bell pepper into 1-inch pieces, and create wedges from the red onion. Drain the quartered artichoke hearts and set aside.
Mixing
  1. In a large mixing bowl, combine all the cut vegetables along with the extra virgin olive oil, Greek oregano, sea salt, and freshly ground black pepper. Toss everything together until evenly coated.
Roasting
  1. Line a baking sheet with aluminum foil for easy cleanup. Spread the seasoned vegetables in an even layer on the prepared baking sheet. Bake the mixture in a preheated oven at 425°F for 25 minutes, stirring halfway through.
  2. Once the roasted vegetables are done, remove them from the oven and let them cool for about 15-20 minutes.
Assembly
  1. In a large bowl, combine the cooled roasted vegetables with the lemon zest, lemon juice, and kalamata olives. Stir gently to distribute the ingredients.
  2. Transfer the mixed salad to a serving dish and sprinkle the creamy crumbled feta cheese on top just before serving.
Serving
  1. Serve your Roasted Greek Salad at room temperature for the best flavor.

Notes

For extra depth of flavor, consider adding crushed garlic to the vegetable mix before roasting. If unavailable, substitute fresh herbs like basil or parsley for the Greek oregano.