Best 6 Roasted Greek Salad Recipes

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In the world of culinary delights, the roasted Greek salad stands as a testament to the harmonious blend of flavors and textures. Originating in the sun-kissed lands of Greece, this vibrant dish captures the essence of Mediterranean cuisine with its medley of roasted vegetables, succulent meats, and tangy dressings. A symphony of colors, aromas, and tastes, the roasted Greek salad is not just a meal; it is an experience that transports your palate to the heart of Greece. Whether you're a seasoned chef or a novice in the kitchen, preparing this delectable dish is a delightful adventure that will leave your taste buds craving for more.

Here are our top 6 tried and tested recipes!

ROASTED GREEK SALAD



Roasted Greek Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1/3 cup olive oil
1 tablespoon fresh oregano, chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 cups cherry tomatoes
2 red bell peppers, cut into chunks
Two 7-ounce blocks feta, cubed
3 lemons, halved
2 English cucumbers, seeded
1 cup Kalamata olives
1 small red onion, sliced thinly
1 bunch fresh dill

Steps:

  • Preheat the oven to 475 degrees F.
  • Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
  • Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
  • To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
  • Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD



Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek salad image

Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?

Provided by Try This Recipe!

Categories     Meat and Poultry Recipes     Lamb

Time 4h20m

Yield 8

Number Of Ingredients 24

1 (3 pound) leg of lamb
2 cloves garlic, sliced
3 sprigs fresh rosemary
5 large bay leaves
salt
1 eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
7 large potatoes, thinly sliced
2 tablespoons olive oil, or as needed
sea salt to taste
½ cucumber, grated
½ cup mint leaves, chopped
1 pinch dried oregano, or to taste
salt to taste
1 cup Greek yogurt
6 large tomatoes on the vine, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
½ cup whole black olives
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 (4 ounce) package feta cheese
3 pinches dried oregano

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
  • Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
  • Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
  • Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
  • Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
  • Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
  • Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE



Roasted Salmon Greek Salad with Yogurt Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

2 teaspoons extra-virgin olive oil, plus more for sprinkling
2/3 pound wild salmon fillets, skinned (1-inch thick at thickest part, preferably center cut)
1/2 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low-fat plain Greek yogurt
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons fresh mint leaves, finely chopped
1/2 teaspoon kosher salt
1/2 cup mixed olives
2 Roma tomatoes, chopped
1 head romaine lettuce, thinly sliced
1 scallion, chopped
1/2 cucumber, peeled, sliced into half moons
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta

Steps:

  • For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
  • Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
  • For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
  • For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
  • Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

GREEK PASTA SALAD WITH ROASTED VEGETABLES AND FETA



Greek Pasta Salad with Roasted Vegetables and Feta image

This salad is wonderful served warm or at room temperature with some French bread and a green salad.

Provided by cypress

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 red bell pepper, cut into 1/2 inch pieces
1 yellow bell pepper, chopped
1 medium eggplant, cubed
3 small yellow squash, cut in 1/4 inch slices
6 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ ounces sun-dried tomatoes, soaked in 1/2 cup boiling water
½ cup torn arugula leaves
½ cup chopped fresh basil
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
4 ounces crumbled feta cheese
1 (12 ounce) package farfalle pasta

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
  • In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
  • Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
  • In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
  • Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 56.9 g, Cholesterol 16.8 mg, Fat 19.5 g, Fiber 6.8 g, Protein 13.8 g, SaturatedFat 5.1 g, Sodium 324 mg, Sugar 9.2 g

ROASTED ARTICHOKE GREEK SALAD



Roasted Artichoke Greek Salad image

A roasted artichoke Greek salad.

Provided by Heather

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 cup artichoke hearts, drained and quartered
1 teaspoon olive oil
sea salt to taste
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh oregano
6 cups torn romaine lettuce
½ cup crumbled feta cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
  • Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
  • While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
  • Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.7 g, Cholesterol 16.7 mg, Fat 15.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 339.3 mg, Sugar 1.8 g

ROASTED GARLIC AND SUN-DRIED TOMATO DRESSING FOR GREEK SALAD



Roasted Garlic and Sun-Dried Tomato Dressing for Greek Salad image

This dressing also works well as a marinade for pork tenderloin or chicken. Everything can be made up ahead of time for last minute assembling.

Provided by Abby Girl

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 head garlic, unpeeled
1/4 cup olive oil
1/2 teaspoon oregano
1/4 salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1 -2 tablespoon water
2 sun-dried tomatoes, minced
8 cups romaine lettuce leaves, torn
1 tomatoes, cored and cut into wedges
1 cup cucumber, diced
1/2 cup kalamata olive
1/2 cup feta cheese, crumbled

Steps:

  • Preheat oven to 400.
  • Using a knife, slice off 1/4 to 1/2 inch from the top of unpeeled garlic head to expose cloves. Place garlic in a small dish and drizzle with 1/2 tsp oil. Cover with foil, then bake in oven until garlic feels soft when pressed, 25 - 35 minutes. Remove from oven and cool. The recipe only calls for 5 - 6 cloves. Use the rest for other dishes.
  • Mash 6 cloves with a fork. Stir in oregano, salt and pepper. Whisk in remaining oil, vinegar and enough water for a dressing consistency. Stir in sun-dried tomatoes. Taste and add additional salt if needed.
  • In a large bowl, toss lettuce with tomatoes and cucmber. Toss with dressing. Add olives and cheese and toss again.

Tips:

  • Choose Ripe Vegetables: Opt for firm, brightly colored vegetables for optimal flavor and texture.
  • Slice Veggies Uniformly: Ensure even cooking by slicing vegetables into similar-sized pieces.
  • Don't Overcrowd the Pan: Avoid overcrowding the roasting pan to promote even roasting and prevent steaming.
  • Drizzle with Good Quality Olive Oil: Use a flavorful extra virgin olive oil to enhance the taste of the vegetables.
  • Season Generously: Sprinkle vegetables liberally with salt, pepper, and aromatic herbs like oregano, thyme, or rosemary.
  • Roast at High Heat: A high oven temperature (400-425°F) helps caramelize the vegetables and develop delicious browned bits.
  • Toss Vegetables During Roasting: Give the pan a shake or stir halfway through roasting to ensure even cooking.
  • Let Vegetables Cool Slightly: Allow the roasted vegetables to cool for a few minutes before serving to prevent wilting the salad greens.
  • Use Fresh Herbs for Dressing: Incorporate fresh herbs like parsley, basil, or mint into the dressing for an extra layer of flavor.
  • Experiment with Different Cheeses: Add crumbled feta, goat cheese, or Parmesan to the salad for a savory touch.

Conclusion:

Roasted Greek salad is a vibrant and flavorful dish that showcases the bounty of fresh, seasonal vegetables. The roasting process caramelizes the vegetables, intensifying their natural sweetness and creating a delightful contrast with the tangy dressing. Whether you're enjoying it as a light lunch or a satisfying side dish, this salad is sure to impress your taste buds. Feel free to experiment with different variations, such as adding grilled chicken or shrimp for a protein boost, or incorporating roasted chickpeas or lentils for a vegetarian protein option. With its versatility and customizable nature, roasted Greek salad is a recipe that you'll find yourself turning to again and again.

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