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
- 1/3 cup olive oil
- 1 tbs fresh oregano, chopped
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 small cloves garlic, crushed
- 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
- Preheat your oven to 475° F. Line a large rimmed baking sheet with parchment paper.
- In a mason jar, mix together the olive oil, oregano, salt & pepper and garlic. Set aside.
- 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.