Greek-Inspired Roasted Vegetable and Feta Salad
A vibrant salad of roasted Mediterranean vegetables tossed with tangy feta and a lemon-oregano dressing for a refreshing yet hearty dish. This greek-inspired salads (vegetarian) ready in about 35 minutes pairs medium red onion, cut into wedges, cherry tomatoes, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini, sliced into 1/2-inch rounds
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 2 tbsp lemon juice
- 1/2 cup feta cheese, crumbled
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss 2 medium sliced zucchini, 1 large diced red bell pepper, 1 medium red onion cut into wedges, and 1 cup cherry tomatoes with 2 tbsp extra virgin olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until well coated.
- Step 3: Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized at the edges.
- Step 4: While vegetables roast, whisk together 1 tbsp extra virgin olive oil and 2 tbsp lemon juice in a small bowl.
- Step 5: Transfer the roasted vegetables to a serving bowl, drizzle with the lemon-oregano dressing, and toss gently.
- Step 6: Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Greek-Inspired Roasted Vegetable and Feta Salad take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Greek-Inspired Roasted Vegetable and Feta Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Greek-Inspired Roasted Vegetable and Feta Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Greek-Inspired Roasted Vegetable and Feta Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Greek-Inspired Roasted Vegetable and Feta Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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