Save The first time I served this at a dinner party, my friend Sarah literally stopped mid conversation, fork frozen in the air, and asked what kind of magic I'd worked on ordinary vegetables. There's something about the way roasting concentrates the natural sweetness of peppers and tomatoes while that salty feta gets slightly warm and creamy. I've since learned that letting the vegetables cool just enough so they're not piping hot but still have that roasted warmth makes all the difference in how the flavors meld together.
Last summer, my neighbor Maria who's actually Greek came over while I was making this and admitted even her family serves their salad warm sometimes. We stood in my kitchen eating straight from the baking sheet while the vegetables were still too hot to be proper, laughing about how recipes evolve across oceans and generations. Now every time I smell roasting peppers and oregano together, I think of that afternoon and how food connects us in ways we never expect.
Ingredients
- Red and yellow bell peppers: The mix isn't just pretty—yellow peppers are naturally sweeter while red bring that deep roasted flavor
- Red onion: Cut into thick wedges so they don't completely disappear during roasting
- Eggplant: Cube it evenly about one inch so everything finishes roasting at the same time
- Zucchini: Slice these about half an inch thick, anything thinner dries out too much in the high heat
- Cherry tomatoes: They burst and create this incredible juicy sauce right on the baking sheet
- Extra-virgin olive oil: Use the good stuff here since the flavor really shines through
- Sea salt: Kosher or sea salt sticks better to vegetables than table salt
- Cucumber: Leave some skin on for crunch and color contrast against the roasted vegetables
- Kalamata olives: These bring that essential briny punch Greek salads are known for
- Feta cheese: Get a block and cut it yourself, pre-crumbled is often too dry
- Fresh parsley: Flat-leaf has more flavor than curly, and it brightens everything up
- Lemon juice: Fresh squeezed is non-negotiable here, bottled tastes flat
- Dried oregano: Greek oregano is more potent than Italian if you can find it
- Dijon mustard: The secret ingredient that makes the dressing cling to every bite
Instructions
- Heat things up:
- Crank your oven to 220°C (425°F) and line your largest baking sheet with parchment. You want everything in a single layer so vegetables roast instead of steam.
- Prep the vegetables:
- Cut your bell peppers into bite-sized pieces, wedge the onion thickly, cube the eggplant evenly, and slice zucchini into rounds. Halve the cherry tomatoes and spread everything on your prepared sheet.
- Season well:
- Drizzle two tablespoons olive oil over everything, sprinkle with half teaspoon sea salt and quarter teaspoon pepper. Use your hands to toss until every piece glistening.
- Roast until caramelized:
- Slide into the oven for 25 to 30 minutes, but set a timer to toss halfway through. You want tender vegetables with those gorgeous browned edges.
- Whisk the dressing:
- While things roast, combine three tablespoons olive oil, red wine vinegar, fresh lemon juice, oregano, Dijon mustard, and grated garlic. Whisk until it thickens slightly.
- Build your salad:
- Spread cucumber slices across your serving platter as the base. Pile those gorgeous roasted vegetables right on top.
- Add the finishing touches:
- Scatter olives and feta over everything. Drizzle that zesty dressing you made, shower with parsley, and serve while everything still has that wonderful warmth.
Save This recipe has become my go-to for potlucks because it travels beautifully and people always ask for the recipe. Something about the combination of warm roasted vegetables and cool crisp elements makes it feel special without requiring any fancy techniques. My sister even requested it for her birthday dinner instead of cake, which I consider the highest compliment possible.
Making It Your Own
I've found that adding a handful of capers right at the end brings this briny punch that takes everything up a level. Sometimes when eggplant isn't in season or I'm feeling lazy about peeling it, I'll swap in chunks of roasted potatoes instead. The salad becomes heartier, almost like a warm potato salad meets Greek village flavors. You can also add roasted red pepper flakes if you want a subtle heat that plays really nicely against the cool feta.
Serving Suggestions
Grilled pita brushed with olive oil and sprinkled with sea salt makes the perfect vessel for scooping up every last bite. A crisp dry white wine like Assyrtiko cuts through the richness of the roasted vegetables and salty feta beautifully. I've also served this alongside simply grilled fish or roasted chicken, and the fresh acidic elements balance out whatever main you pair it with. Honestly though, it's substantial enough to stand alone as a light dinner with just good bread.
Storage and Make-Ahead Tips
The roasted components keep beautifully in the refrigerator for up to three days, though I recommend storing them separately from the fresh cucumber and dressing. When you're ready to serve, just bring the roasted vegetables to room temperature—they're actually better this way as the flavors have had time to marry. You can whisk the dressing a day ahead and keep it in a sealed jar, giving it a good shake before using.
- Never refrigerate feta if you can help it—keep it submerged in olive oil in a sealed container
- If making ahead, toss cucumbers with a pinch of salt and let them drain in a colander to prevent watery salad
- Warm the roasted vegetables in a low oven for 10 minutes before serving if you prefer it hot over room temperature
Save There's something deeply satisfying about a salad that feels substantial yet still fresh and vibrant. This one's earned its permanent place in my regular rotation, and I suspect it will find its way into yours too.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can roast the vegetables up to 2 days in advance. Store them in an airtight container in the refrigerator. The dressing can also be prepared ahead and kept separately. Assemble with fresh cucumber, olives, and feta just before serving for the best texture and flavor.
- → What vegetables work best for roasting?
Bell peppers, red onion, zucchini, eggplant, and cherry tomatoes are ideal as they roast evenly and develop sweet, caramelized flavors. You can also add mushrooms, red potatoes, or even butternut squash depending on the season.
- → Is this suitable for meal prep?
Absolutely. The roasted vegetables actually taste better after sitting for a day as flavors meld. Pack components separately—roasted veggies, dressing, and fresh toppings like cucumber and feta—to maintain optimal texture.
- → Can I substitute the feta cheese?
Yes, try goat cheese for a tangier flavor, halloumi for a firmer texture that grills beautifully, or vegan feta for a dairy-free option. Fresh mozzarella or ricotta salata also work wonderfully with Mediterranean flavors.
- → What temperature should I roast the vegetables at?
Roast at 220°C (425°F) for 25–30 minutes. This high heat ensures vegetables cook through quickly while developing those coveted caramelized edges. Stir halfway through for even browning.
- → How do I store leftovers?
Keep leftover salad in an airtight container in the refrigerator for 3–4 days. Note that the cucumber will release water over time, so it's best to store roasted vegetables separately from fresh toppings if you plan to enjoy it over multiple days.
