Oven-Roasted Santorini Tomato and Feta Salad
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 salads ready in about 25 minutes pairs halved 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Remove from oven and let cool slightly. Transfer tomatoes to a serving bowl.
- 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.
- Step 5: Drizzle with a little extra olive oil if desired and serve at room temperature with crusty bread or as a side dish.
Frequently asked questions
How long does Oven-Roasted Santorini Tomato and Feta Salad take to make?
Total time is about 25 minutes (5 min prep + 20 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 Oven-Roasted Santorini Tomato 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Oven-Roasted Santorini Tomato 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 Oven-Roasted Santorini Tomato 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.
What goes well with Oven-Roasted Santorini Tomato and Feta Salad?
Greek salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
