Roasted Greek Salad Mediterranean Style (Printable)

Warm roasted vegetables meet fresh Mediterranean classics in this vibrant Greek-inspired salad.

# What you'll need:

→ Vegetables

01 - 1 medium red bell pepper, seeded and cut into 1-inch pieces
02 - 1 medium yellow bell pepper, seeded and cut into 1-inch pieces
03 - 1 medium red onion, peeled and cut into wedges
04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 2 cups cherry tomatoes, halved
07 - 2 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

10 - 1 cucumber, sliced into half-moons
11 - 1 cup Kalamata olives, pitted and halved
12 - 7 ounces feta cheese, cut into cubes or crumbled
13 - 1/4 cup fresh flat-leaf parsley, chopped

→ Dressing

14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon Dijon mustard
19 - 1 small garlic clove, finely grated
20 - Salt and pepper, to taste

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
04 - In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until emulsified.
05 - Arrange cucumber slices on a large platter or salad bowl.
06 - Add roasted vegetables on top of the cucumber. Scatter over olives and feta cheese.
07 - Drizzle with dressing and garnish with chopped parsley. Toss gently and serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasted vegetables turn sweet and tender, while staying crisp enough to hold their texture—it's the best of both worlds.
  • You can make this ahead and eat it warm or at room temperature, which means it's perfect for meal prep or casual entertaining.
  • It feels restaurant-quality but takes less than an hour, and honestly, most of that time is just the oven doing the work.
02 -
  • Don't crowd the baking sheet—give the vegetables space or they'll steam instead of roast, and you'll miss out on that caramelization.
  • The dressing needs to go on while the vegetables are still warm so they absorb the flavors, but the salad is also lovely at room temperature.
03 -
  • Grate your garlic directly into the dressing rather than mincing it—the smaller pieces distribute the flavor more evenly and don't get stuck between teeth.
  • Taste the dressing before you add it to the salad and adjust the lemon juice or vinegar; you want it bright and punchy because it needs to stand up to those warm vegetables.
Return