Roasted Greek Salad

The smell of roasting peppers and onions hit me the moment I opened the oven door, and I knew this wasn't going to be just another salad. I'd been making traditional Greek salads for years, but one evening I had all these vegetables that needed using, and instead of serving them raw, I roasted them first. The warmth brought out their sweetness in a way that completely transformed the dish. Now it's the version I crave most, especially when the kitchen feels a bit too cold for crisp, chilled greens.

I first served this to friends who claimed they didn't like eggplant, and I watched them go back for seconds without realizing what they were eating. The roasting mellows the eggplant's bitterness and gives it this silky, almost creamy texture that blends right into the dish. One friend even asked for the recipe before she left, scribbling notes on a napkin while I tried to remember exactly how much oregano I'd used. That's when I realized this salad had earned a permanent spot in my rotation.

Ingredients

• Red bell pepper: Roasting brings out its natural sugars, and cutting it into 1-inch pieces ensures it cooks evenly without turning mushy.
• Yellow bell pepper: Adds a pop of color and a slightly milder sweetness than the red, creating visual contrast on the plate.
• Red onion: The wedges soften and caramelize beautifully in the oven, losing their sharp bite but keeping a gentle sweetness.
• Zucchini: Slice it thick enough (half-inch rounds) so it holds its shape and doesn't steam into mush during roasting.
• Eggplant: Cut into cubes so the edges can crisp up while the inside stays tender, and don't skip salting if you have time.
• Cherry tomatoes: They burst and release their juices, creating little pockets of concentrated tomato flavor throughout the salad.
• Extra-virgin olive oil: Use the good stuff here, it's the backbone of both the roasting and the dressing, and you'll taste the difference.
• Sea salt and black pepper: Season generously before roasting, the vegetables need it to develop their full flavor.
• Cucumber: Keeps the salad refreshing and adds a cool crunch against the warm roasted vegetables.
• Kalamata olives: Their briny, fruity flavor is essential, don't substitute with bland canned black olives or you'll lose the Greek soul of the dish.
• Feta cheese: Crumble it or cube it depending on your mood, both work, but make sure it's real feta, not the pre-crumbled kind that tastes like salt and regret.
• Fresh flat-leaf parsley: Adds a bright, herbal note that cuts through the richness, and it looks prettier than curly parsley ever could.
• Red wine vinegar: Provides the sharp tang that balances the sweetness of the roasted vegetables.
• Fresh lemon juice: Brightens everything and adds a layer of acidity that makes the flavors sing.
• Dried oregano: This is your Greek flavor anchor, use Mediterranean oregano if you can find it for the most authentic taste.
• Dijon mustard: Helps emulsify the dressing and adds a subtle depth without making it taste mustardy.
• Garlic: Finely grate it so it distributes evenly and doesn't leave anyone biting into a harsh raw chunk.

Instructions

Get the oven hot and ready:

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper so nothing sticks and cleanup stays easy. A hot oven is key to getting those caramelized edges on the vegetables.

Prep and season the vegetables:

Arrange the bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper and toss everything with your hands to coat evenly. Make sure the vegetables are in a single layer with a bit of space between them so they roast instead of steam.

Roast until caramelized:

Slide the baking sheet into the oven and roast for 25 to 30 minutes, stirring once halfway through so everything cooks evenly. You're looking for tender vegetables with golden, slightly charred edges that smell irresistible.

Whisk together the dressing:

While the vegetables roast, combine the olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, grated garlic, and a pinch of salt and pepper in a small bowl, then whisk until it's smooth and emulsified. Taste it and adjust the seasoning, it should be tangy and bright.

Build the salad base:

Arrange the cucumber slices across a large platter or salad bowl, creating a cool, crisp foundation for the warm vegetables. This layer adds contrast and keeps the salad from feeling too heavy.

Assemble with the roasted vegetables:

Spoon the roasted vegetables over the cucumber, then scatter the olives and feta cheese on top, distributing them so every bite has a little bit of everything. The warmth of the vegetables will slightly soften the feta, which is exactly what you want.

Dress and garnish:

Drizzle the dressing all over the salad, then sprinkle with chopped parsley and give everything a gentle toss so the flavors mingle. Serve it warm or let it come to room temperature, both ways are delicious.

Save to Pinterest

I brought this salad to a summer potluck once, and it sat next to a dozen cold, mayo-heavy dishes that nobody touched once the sun went down. Mine stayed warm enough to feel comforting, and by the end of the night, the bowl was empty and people were asking why their Greek salads never tasted like this. I realized then that warmth isn't just about temperature, it's about making food feel welcoming no matter the season. This salad does that effortlessly.

Serving Suggestions

This salad shines as a main course for lunch or a light dinner, especially if you add some grilled pita or crusty bread on the side to soak up the dressing. I've also served it alongside grilled fish or lamb, where it acts as both a side dish and a vegetable course in one. A chilled glass of dry white wine, like a crisp Assyrtiko or Sauvignon Blanc, cuts through the richness and complements the Mediterranean flavors beautifully. If you want to make it heartier, toss in some roasted chickpeas or cooked quinoa.

Storage and Make-Ahead Tips

You can roast the vegetables up to two days ahead and store them in an airtight container in the fridge, then bring them to room temperature or warm them gently before assembling the salad. The dressing also keeps well for up to a week in a sealed jar, just give it a good shake before using. I don't recommend assembling the whole salad in advance because the cucumbers will release water and make everything soggy. Store any leftover assembled salad in the fridge for up to one day, though the cucumbers won't be as crisp.

Variations and Substitutions

If eggplant isn't your thing, swap it for thickly sliced mushrooms or even cubed sweet potatoes for a different kind of sweetness. Adding a handful of capers or chopped sun-dried tomatoes brings an extra layer of briny, tangy flavor that some people love. For a heartier version, toss in roasted baby potatoes or even some cooked orzo pasta. You can also use goat cheese instead of feta if you prefer a creamier, milder tang.

• Try adding chickpeas for extra protein and a more filling meal.
• Swap zucchini for yellow squash or even asparagus when it's in season.
• Use fresh dill instead of parsley for a more traditional Greek herb finish.

Save to Pinterest

This salad reminds me that not every dish needs to follow the rules, sometimes the best versions come from experimenting when you're hungry and impatient. I hope it becomes one of those recipes you turn to when you want something vibrant, satisfying, and just a little bit unexpected.

Common Recipe Questions

→ Can I prepare this salad ahead of time?

Yes, you can roast the vegetables up to 2 days in advance and store them in an airtight container. Prepare the dressing separately and combine everything just before serving for the best texture and flavor.

→ What vegetables work best for roasting?

Dense vegetables like bell peppers, zucchini, eggplant, and tomatoes roast beautifully. You can also substitute or add mushrooms, potatoes, or asparagus depending on preference and season availability.

→ How do I store leftovers?

Store roasted vegetables and dressing separately in airtight containers for up to 4 days. Keep fresh components like cucumber and feta separate until ready to serve to maintain crispness and prevent sogginess.

→ Is this salad suitable for meal prep?

Absolutely. The roasted vegetables are excellent for meal prep. Store them separately from the raw cucumber, olives, and feta. Assemble portions throughout the week for fresh, convenient meals.

→ What can I serve with this salad?

Pair with grilled pita bread, crusty sourdough, or flatbread. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the Mediterranean flavors beautifully.

→ How do I make the dressing emulsify smoothly?

Whisk the Dijon mustard and garlic together first, then slowly add the olive oil while whisking continuously. The mustard acts as an emulsifier, helping the oil and vinegar blend seamlessly.