Roasted Greek Salad

We love side dishes that come together quickly and can be prepared in advance. This Roasted Greek Salad is a twist on a traditional Greek salad and is easy to pull together. The flavors of the roasted vegetables combined with the feta and lemon compliment each other well. Serve this dish at room temperature and save leftovers for up to 3 days.

The Roasted Greek Salad is perfect during the warm spring and summer months ahead. Serve with our Cretan Pilafi and our Chicken Gyros.

Kali Orexi!

HOW TO MAKE ROASTED GREEK SALAD

1. Wash and cut the vegetables. Measure extra virgin olive oil and seasonings.
   
2. Add vegetables, extra virgin olive oil, dried Greek Oregano, salt and pepper to a large bowl and mix together well.
   
3. Line a baking sheet with aluminum foil. Spread the seasoned vegetables onto the foil lined baking sheet. Bake at 425° F for 25 minutes, stirring after 15 minutes.
   
4. While the vegetables are roasting in the oven, prepare and measure the remaining ingredients (lemon zest, lemon juice, Kalamata olive and feta).
   
5. Allow the vegetables to cool for 15-20 minutes. Once the vegetables have cooled down, add them to a bowl and add lemon zest, lemon juice, Kalamata olives. Stir well. Move to a serving dish and sprinkle with crumbled feta cheese.
   

Recipe

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Roasted Greek Salad

Course Salad, Side Dish

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 131kcal

Ingredients

• 1 1/2 cups cherry tomatoes
• 2 medium zucchini first cut into 1 inch rounds and then cut in half
• 1 large red bell pepper cut into one inch pieces
• 1 medium red onion cut into wedges
• 1 14 oz. can quarter artichoke hearts
• 2 tbsp extra virgin olive oil
• 1 tsp Greek oregano
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 24 kalamata olives pitted
• 2 oz crumbled feta cheese

Instructions

• Wash and cut all the vegetables (cherry tomatoes, zucchini, red bell pepper, red onion and artichoke hearts) for the Roasted Greek Salad. Measure extra virgin olive oil and seasonings.
• Add vegetables, extra virgin olive oil and seasonings to a large bowl and mix together well.
• Line a baking sheet with aluminum foil. Spread the seasoned vegetables onto the foil lined baking sheet. Bake at 425° F for 25 minutes, stirring after 15 minutes.
• While the vegetables are roasting in the oven, prepare and measure the lemon zest, lemon juice, Kalamata olives and the feta for the Roasted Greek Salad.
• Remove the roasted vegetables from the oven and allow them to cool for 15-20 minutes.
• Once the vegetables have cooled down, add them to a bowl and add lemon zest, lemon juice, Kalamata olives. Stir well. Move to a serving dish and sprinkle with crumbled feta cheese.
• Serve at room temperature. Enjoy!

Nutrition

Calories: 131kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 587mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 1mg

Nutrition Facts

Roasted Greek Salad

Amount Per Serving

Calories 131 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 8mg3%

Sodium 587mg26%

Potassium 343mg10%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 5g6%

Protein 3g6%

Vitamin A 1115IU22%

Vitamin C 51mg62%

Calcium 83mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.