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Roasted Greek Salad
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Roasted Greek Salad

45 minServes 4Nutri-Score B€€
from @hungryhappens34 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • cherry tomatoes (halved)Produce400 g
  • cucumber (cut into chunks)Produce1 piece
  • red onion (cut into wedges)Produce1 piece
  • bell pepper (cut into chunks)Produce1 piece
  • kalamata olives (pitted)Pantry80 g
  • feta cheese (in a block or crumbled)Dairy200 g
  • olive oilPantry45 ml
  • dried oreganoSpices5 g
  • garlic (minced)Produce2 pieces
  • lemon juice (freshly squeezed)Produce30 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

208kcal

Carbs
10 g
Proteins
8 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Mixing bowl
  • Oven

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 200 °C.
    Step 1

  2. Prepare the vegetables

    • Halve the cherry tomatoes and cut the cucumber and bell pepper into chunks.
    • Cut the red onion into wedges and pit the olives.
    Step 2

  3. Season and roast

    • Spread the vegetables in a baking dish, drizzle with olive oil and season with oregano, salt and pepper.
    • Roast until the vegetables are tender and lightly charred.
    Step 3

  4. Add the feta

    • Place the feta on top of the roasted vegetables and return to the oven until softened and golden at the edges.
    Step 4

  5. Finish the salad

    • Whisk the lemon juice with the minced garlic and a little olive oil.
    • Drizzle over the warm salad, scatter with the olives and extra oregano and serve.
    Step 5
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