Roasted Greek Salad
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Baked and warm Greek vegetables that are roasted and tossed in the oven and combined with goat cheese is an incredible Greek inspired side dish that goes fantastic with Mediterranean Salmon.
You may have also noticed that Greek Recipes are all the rage recently and why not – they are healthy, flavorful, gorgeous on a plate and SO simple to make. Make sure you try warm feta cheese dip, feta pasta bake and heirloom tomato salad as well.
Baked Greek Salad Ingredients
Greek Salads are a delicious feast for your eyes! Even with all these easy amazing and fresh ingredients, this salad can also be altered with other easy vegetables that you might love.
Once baked, consider tossing these salad veggie with crunchy croutons, adding a bit of shrimp, or changing out the cheese for feta as simple alterations and changes.
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 1 large tomato, chopped
- 5 ounces goat cheese, cubed
- 1 lemon, cut in half
- 1 cucumber, sliced and quartered
- 1 cup Kalamata olives, pitted and drained
- 1 red onion, sliced
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
Prep Vegetables for Roasting
The key to a great recipe is prep. Taking the time to make vegetables the correct size makes the eating experiance so much more enjoutable. Prior to moving onto oven baking this side dish, make sure to prep all ingredients.
- Colorful Peppers – Slice all peppers into chunks (can be larger than bite sized) and make sure all seeds are removed. Toss the ends of the peppers. While this recipe uses red and orange peppers, yellow peppers also make a great additional vegetable.
- Tomatoes – Chop a large tomato. Additionally grape tomatoes, cherry tomatoes or colorful medleys like “wild wonders” also work great for this dish. If using mini tomatoes, fine to leave whole.
- Olives – Kalamata olives are traditional purply colored olives.
- Onions – Slice down red onions into thin slices.
- Cucumbers – Cucumber skin is fine to leave on, just slice and quarter into smaller pieces.
How to Bake Greek Salad
- Preheat oven to 475 and line a baking sheet with parchment paper.
- Add prepped peppers, tomatoes and goat cheese and mix together (hands work fine!).
- In a small bowl, combine olive oil, oregano, garlic powder and salt and mix well.
- Drizzle half of the oil mixture onto the vegetables on the baking sheet.
- Add cut lemon, lemon side up, onto pan to also go into the oven.
- Roast vegetables and dressing for 17 minutes.
- Remove Greek Salad from oven.
- Once vegetables are out of the oven, remove lemon and carefully squeeze lemon juice (it is hot) into left over oil mixture and whisk the dressing.
- Add prepped raw cucumbers, Greek olives and sliced red onion and drizzle with remaining oil and gently toss.
- Serve salad warm or room temperature.
As with all Greek Food, side dishes like this are best served along side fish. Many people enjoyed baked Greek salad as a meal by itself, but this recipe also goes amazing with shrimp, tuna or salmon. The beautiful colors and bright flavors can also be served along side thinly sliced lemon Greek potatoes and chicken tenders for a full meal.
What kind of Soft Cheese works in this Greek recipe?
I understand the most commonly used cheese ingredient in Greek Recipes is feta.
It really is a fantastic soft cheese and is just as good warm as it is cold. However, soft cheeses are very interchangeable when it comes to vegetables so personally I prefer Goat Cheese in this recipe.
Other cheeses like blue cheese should also bring a sharp and flavorful addition. Let me note that shredded cheeses like cheddar or mozzarella would not melt properly and cause a huge mess, therefore stick to soft crumbled cheeses if venturing out of the recipe itself.
Baked Greek Salad
Ingredients
- 1 red pepper seeds removed and chopped
- 1 orange pepper seeds removed and chopped
- 1 large tomato chopped
- 5 ounces goat cheese cubed
- 1 lemon cut in half
- 1 cucumber sliced and quartered
- 1 cup Kalamata olives pitted and drained
- 1 red onion sliced
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Roasted Greek Salad with Lemon Dressing
- Preheat oven to 475 and line a baking sheet with parchment paper.
- Prep all vegetables as written above in ingredient list.
- Add chopped red and orange peppers, diced tomatoes and cubed goat cheese and mix together.
- In a small bowl, combine olive oil, oregano, garlic powder and salt and mix well.
- Drizzle half of the oil mixture onto the vegetables on the baking sheet and use hands to combine.
- Slice a lemon in half and place onto the baking sheet with inside facing up.
- Roast Greek vegetables for 17-20 minutes.
- Remove sheet pan from oven.
- Carefully squeeze lemon (it is hot) into oil mixture and whisk the lemon and olive oil dressing together.
- Add raw quartered cucumbers, drained and pitted Kalamata olives and raw sliced red onion and drizzle entire pan with remaining oil and gently toss with a spatula to combine.
- Serve Greek Salad warm or room temperature.
Notes
- Crumbled Goat Cheese is fine to add over a diced block.
- Wild Wonders multi-colored tomatoes (left whole), grape or cherry tomatoes can be substituted over diced beefsteak or Roma tomatoes.
- Yellow peppers make a nice addition to this salad.
- Because this salad has olive oil dressing, its best served warm or room temperature. Adding to fridge can solidify olive oil and leave a film on roasted vegetables.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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