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roasted greek salad platter
5 from 10 reviews

Roasted Greek Salad

Stella Drivas
A game changing roasted Greek salad.
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
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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.
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