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Roasted Greek Salad
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