I love salads, especially this time of year, and Greek salads are my favorite. But sometimes you just need something a little different, and this salad without the lettuce is perfect! Some of the veggies are roasted, some are raw, and it’s all delicious!
You’re going to make the dressing first, then prepare the tomatoes, pepper, feta, and lemon for roasting. While that’s in the oven, you’ll chop your cucumber, onion, olives, and dill.
When the roasted veggies and feta are done, let them cool for about 20 minutes before mixing everything together. I like to serve with toasted pita bread.
Ingredients
1/6 C extra virgin olive oil (just measure a little less than 1/4 C)
1 tsp. dried oregano
1/4 tsp. salt
pinch of black pepper
1 clove minced garlic
1 C grape tomatoes, sliced in half
1 red bell pepper, cut into bit-sized chunks
One 8-ounce block feta, cubed
1 1/2 lemons, cut in half
1 English cucumber, cut into bite-sized chunks
1/2 onion, sliced thin
1/2 C kalamata olives, sliced in half
A handful of fresh dill, chopped
Directions
1. Preheat oven to 475 degrees.
2. In a small bowl, mix together the olive oil, oregano, salt, pepper, and garlic and set aside.
3. Next, chop the tomatoes, bell pepper, and feta and place on a sheet pan. Toss with 1 Tbs. of the dressing, then add the lemon halves to the pan and roast 15-20 minutes.
4. While veggies and feta are roasting, chop your cucumber, onions, olives and dill.
5. When the roasted veggies and cheese are done and slightly brown, remove from the oven and let cool about 20 minutes.
6. Add the juice from the roasted lemons to your remaining dressing.
7. Toss your roasted veggies/feta and the raw veggies with the dressing, then top with the fresh dill. You may not need all the dressing, so add to taste.
This salad is great with pita bread, and you have an easy, light meal! Store any leftovers in the fridge and it’s good cold, too!
