Roasted Greek Salad

18

This is a twist on the traditional horiatiki Greek Salad we know and love, however, let me tell you, it is a giant level up! This recipe is courtesy of the amazing Pioneer Woman who makes a normal dish incredible.

This was created and posted by me in response to the baked feta pasta trend. I love pasta to death but sometimes you want a lighter alternative. This satisfies that need to a tee without sacrificing any flavor and taste. This is thanks, in part, to roasting the veggies, feta and especially the lemons. Talk about leveling up with an absolutely simple hack. I now apply this lemon method to so many other dressings and dishes.

Even though I’ve categorized this as a side dish salad, I generally consume this as my main entree. It is absolutely filling and full of flavor and taste. It is a true tummy pleaser. The feta softens in the roast and makes it that much creamier. My favorite bite is some feta, olives, red onion and dill. I love to soak up the juices and scoop up the salad with some fresh warm bread.

Roasted Greek Salad

• Print
• Rate
• Watch
• Share

  • Pin
  • Share
  • Tweet
  • Email

5 from 10 votes

Prep Time: 10 minutes mins

Cook Time: 17 minutes mins

Total Time: 27 minutes mins

Ingredients 

Marinade/Dressing:

• 1/3 cup olive oil
• 1 tbs fresh oregano, chopped
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 small cloves garlic, crushed

Greek Salad:

• 2 cups cherry tomatoes
• 2 bell peppers, cut into chunks
• 7 oz feta cheese (1 block)
• 2 lemons, halved
• 1 large cucumber, seeded
• 1 cup Kalamata olives
• 1 small red onion, sliced thin
• 1 small bunch fresh dill, chopped

Instructions

• Preheat your oven to 475° F. Line a large rimmed baking sheet with parchment paper.

Marinade/Dressing:

• In a mason jar, mix together the olive oil, oregano, salt & pepper and garlic.  Set aside.

Greek Salad:

• Slice your feta cheese into thick strips.
• On your baking pan, toss together the tomatoes, bell peppers and feta with 2 tbs of the dressing mixture to coat.
• Spread everything out and add the 4 lemon halves (skin side up) to the pan.  Roast for 17 minutes. Allow to cool 5 minutes.
• Juice the roasted lemons into the remaining dressing and shake all to mix.
• Toss the roasted goodies with the cucumber, olives and red onion.  Transfer everything to a large platter.  Drizzle the dressing and dill on top.

Notes

Recommended to use colorful mini tomatoes and a red and orange bell pepper.

If serving alone as a main, serve with some fresh warm bread for scooping.

Author: Stella Drivas