Roasted Greek Salad
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
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.
Amazing!!! The warm creamy feta, roasted tomatoes and peppers and the juice of the roasted lemons bring this salad to a whole other level. Fresh oregano and dill are a must.
I agree with everything you just wrote! This salad is one for books! Glad you enjoyed!
Love this recipe! I’ve made it several times. Feel really good after eating this salad.
Hello Linda! This is one of my FAVORITES too!
Should you hold off on the dressing if you are using it for meal prep?
Yes definitely always hold off on any salad dressing until you are serving it.
DIVINE!!!! Even better the next day! I served this with crusty bread and a black bean garbanzo hummus (minus the tahini). You’ve done it again, Stella, outstanding!
I’ve made this twice now and it’s amazing! My picky eater hubby loves it and said he could eat it as a main without meat! It’s a win for me.
Hi Lynsey, Well that’s the best compliment! You must have done a great job on it! Thanks so much for the kind rating!!
So damn good!! I’ve made this several times and it is just delicious. 😋
Hi Linda, This is an iconic recipe for sure – and thank you so much for rating it!!
How many side salad servings does the recipe yield?
Hi Heather I would say 6 to 8 servings as a side salad