Baked Greek Salad
Baked Greek Salad, a warm and inviting Greek vegetable side dish, combines the best Greek veggies like onions, olives and peppers with a delicious and fresh lemon olive oil vinaigrette. The smooth and creamy goat cheese goes well with chicken, salmon, and most fish main dishes.
Servings: 4
Calories: 240kcal
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
Serving: 1g | Calories: 240kcal | Carbohydrates: 10g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Sodium: 495mg | Fiber: 2g | Sugar: 4g