Oven-Roasted Santorini Tomato and Feta Salad

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A vibrant salad featuring oven-roasted cherry tomatoes, creamy feta cheese, and fresh herbs inspired by the colors of Oia’s iconic blue domes and white houses. This Greek-inspired salad recipe, ready in about 25 minutes, pairs cherry tomatoes, olive oil, dried oregano 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 cups, halved cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 4 oz, crumbled feta cheese
• 1/4 cup, torn fresh basil leaves
• 1 tsp lemon zest
• 1/4 small, thinly sliced (optional) red onion

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Toss 2 cups halved cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl until evenly coated.
2. Step 2: Spread tomatoes cut side up on a baking sheet lined with parchment paper and roast for 20 minutes until tomatoes soften and skins start to blister.
3. Step 3: Remove from oven and let cool slightly. Transfer tomatoes to a serving bowl.
4. Step 4: Add 4 oz crumbled feta cheese, 1/4 cup torn fresh basil leaves, 1 tsp lemon zest, and 1/4 thinly sliced small red onion if using. Gently toss to combine.
5. Step 5: Drizzle with a little extra olive oil if desired and serve at room temperature with crusty bread or as a side dish.