Roasted Greek Salad

A game changing Greek salad.

Roasted Greek Salad 🇬🇷🥗 roasting the feta + lemons makes this total perfection🤌🏼 #greeksalad #feta #fetapasta #fyp

♬ original sound – Stella Drivas

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 platter

Roasted Greek Salad

5 from 10 votes
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes



  • 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


  • 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.

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.


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

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