Go Back
Roasted Greek Salad served on a glass plate with a black fork.
Print Recipe

Roasted Greek Salad

If you like Greek salads, you will absolutely love my Roasted Greek Salad! This salad has all the classic flavors of a traditional Greek salad with the added element of warm and gooey feta cheese. It is perfect for lunch or as a side dish at dinner.
Course: Salad, Side Dish
Cuisine: greek
Keyword: greek salad, roasted greek salad, spring recipe, summer recipe, warm feta

Ingredients

  • 24 oz. cherry tomatoes
  • 1 bell pepper any color, largely diced
  • 2 8oz. blocks feta cubed
  • 1½ lemons halved
  • ⅓ cup pesto
  • 2 cloves garlic finely minced
  • 1 cucumber largely diced
  • 2 tbsp fresh mint chopped
  • ½ cup Kalamata olives
  • ¼ red onion thinly sliced
  • 1 cup artichoke hearts
  • 12 oz. lettuce of choice

DRESSING:

  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • ½ tsp garlic powder
  • ¼ tsp oregano
  • salt and pepper to taste

Instructions

  • Preheat oven to 475°F.
  • PREP TOMATO MIXTURE: Place cherry tomatoes, bell peppers, feta, garlic, and pesto in a large bowl and mix until the pesto coats the vegetables thoroughly. Add salt and pepper to taste. Dump vegetable mixture on a sheet pan lined with parchment paper.
  • Place lemon halves on the sheet pan and roast in the oven for 20-25 minutes or until the vegetables are tender and the feta is golden brown.
  • MAKE THE DRESSING: While the tomato mixture is roasting, make the dressing by mixing the olive oil, red wine vinegar, and seasonings together in a small bowl or jar and set aside.
  • Once the vegetable mixture is done roasting, let it cool for about 10 minutes.
  • TOSS THE SALAD: In a large bowl, toss the lettuce, cucumbers, olives, red onion, and artichoke hearts with the dressing. Top with the tomato mixture and serve.