Welcome to a Purition-approved twist on a classic Mediterranean favourite! Our Roasted Greek Salad isn't just another veggie dish – it's a celebration of how simple cooking techniques can transform whole, real ingredients into something extraordinary.
Bursting with colourful peppers, juicy tomatoes, creamy feta, and a medley of Mediterranean staples, this salad embodies our "whole food, not half measures" philosophy. Each ingredient brings its own nutritional power, creating a dish that's as nourishing as it is delicious.
Ready in just 30 minutes, this Roasted Greek Salad shows that creating a nutritious, flavour-packed meal doesn't have to be a Herculean task. Whether you're looking for a satisfying lunch, a crowd-pleasing side dish, or a colourful addition to your dinner table, this recipe delivers Mediterranean magic.
What you'll need
Main ingredients
- 2 red/ orange peppers, cut into chunks
- 2 cups cherry tomatoes
- 1 block of feta, sliced
- 1 cucumber, seeded
- 1 cup kalamata olives
- 1 red onion, thinly sliced
Fresh/ frozen
- 1 garlic clove, crushed
- 1 small bunch of fresh dill, chopped
- 1 tbsp fresh or dried oregano
Store cupboard
- ⅓ cup olive oil
- ½ tsp salt
- ½ tsp black pepper
What to do
- 1. Preheat your oven to 475° F / 240° C
- In a jar, mix together the olive oil, oregano, salt & pepper and garlic. Set aside.
- Slice your feta cheese into thick strips. Half cherry tomatoes and cut peppers into chunks.
- On your baking tray, toss together the tomatoes, bell peppers and feta with about 2 tbs of the dressing mixture to coat. Roast for 15-20 minutes. Allow to cool before serving.
- Toss the roasted goodies with the cucumber, olives and red onion. Transfer everything to a large platter and drizzle with the remaining dressing and dill on top.
