Save The smell of roasting peppers and onions always pulls me into the kitchen, no matter what I am doing. This salad happened one summer afternoon when I had too many vegetables from the farmers market and not much ambition. I threw everything on a baking sheet, and what came out was this warm, vibrant bowl that I have been making ever since.
Last summer, I served this at a backyard dinner and my friend who claims to hate eggplant went back for thirds. There is something about the way the roasting transforms all these vegetables that makes even skeptics reach for their forks.
Ingredients
- Red and yellow bell peppers: Use whatever colors look freshest at the market, the mix makes the salad gorgeous
- Red onion: Roasting mellows the sharpness and brings out natural sweetness
- Zucchini: Slice into rounds about half an inch thick so they do not turn to mush
- Eggplant: Cutting into 1-inch cubes helps it roast evenly without drying out
- Cherry tomatoes: Halved tomatoes burst slightly in the oven and create little pockets of juice
- Extra-virgin olive oil: Coat the vegetables generously for proper caramelization
- Sea salt and black pepper: Simple seasoning lets the vegetables shine
- English cucumber: Sweeter and less watery than regular cucumbers
- Kalamata olives: These briny, salty olives are essential for authentic Greek flavor
- Feta cheese: Look for blocks packed in brine rather than pre-crumbled for better texture
- Fresh flat-leaf parsley: Brightens the whole dish with a fresh herbal finish
- Red wine vinegar: Adds just enough acidity to balance the rich roasted vegetables
- Fresh lemon juice: Provides brightness and helps cut through the olive oil
- Dried oregano: The quintessential Greek herb that ties everything together
- Dijon mustard: Helps emulsify the dressing so it coats every bite
- Garlic clove: Grating releases more flavor than mincing
Instructions
- Heat the oven:
- Preheat to 220°C with the rack in the middle position. Line a large baking sheet with parchment paper for easy cleanup.
- Prep the vegetables:
- Cut bell peppers into 1-inch pieces, onion into wedges, zucchini into rounds, and eggplant into cubes. Halve the cherry tomatoes.
- Season and toss:
- Place all vegetables on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then use your hands to coat everything evenly.
- Roast until caramelized:
- Bake for 25 to 30 minutes, stirring halfway through. The vegetables should be tender and starting to brown in spots.
- Whisk the dressing:
- In a small bowl, combine olive oil, red wine vinegar, lemon juice, oregano, mustard, grated garlic, and a pinch of salt and pepper. Whisk until thickened.
- Build the salad:
- Arrange cucumber slices on a platter as your base. Pile the warm roasted vegetables on top.
- Add the finishing touches:
- Scatter olives and feta over the vegetables. Drizzle with dressing and garnish with parsley.
Save This salad has become my go-to for potlucks because it travels well and tastes delicious at room temperature. Something about warm roasted vegetables with cool crisp cucumbers feels like sunshine on a plate.
Making It Your Own
I have added roasted potatoes when I wanted something more filling, and they work beautifully here. During winter, I sometimes swap fresh tomatoes for sun-dried tomatoes for deeper flavor.
Serving Suggestions
Grilled pita bread or a crusty baguette is perfect for soaking up the dressing at the bottom of the bowl. A dry white wine or light rosé complements the Mediterranean flavors without overpowering them.
Storage and Make-Ahead Tips
The roasted vegetables keep well in the refrigerator for up to three days, but store the dressing separately and add fresh cucumber and feta when you are ready to serve. This actually makes the flavors meld even better.
- Roast the vegetables up to a day ahead and rewarm slightly before assembling
- Double the dressing and use the extra on green salads throughout the week
- Reserve a handful of parsley to add right before serving for maximum freshness
Save Every time I make this, I am reminded that the simplest ingredients treated with care can create something extraordinary.
Kitchen Guide
- → Can I serve this salad cold?
Yes, this salad tastes delicious at room temperature. The roasted vegetables retain their flavor even after cooling, making it perfect for meal prep or picnics.
- → What can I substitute for feta cheese?
You can use halloumi, goat cheese, or a vegan feta alternative. For a dairy-free version, try adding extra olives or avocado chunks for creaminess.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until serving to maintain the texture of the vegetables.
- → Can I grill the vegetables instead?
Absolutely. Grilling adds a smoky flavor that pairs beautifully with the Mediterranean ingredients. Cut vegetables into larger pieces to prevent them from falling through the grates.
- → Is this salad freezer-friendly?
The roasted vegetables freeze well for up to 3 months, but the fresh cucumber and feta should be added after thawing. Thaw overnight in the refrigerator before assembling.