A Cosy Twist on a Summer Classic
This baked greek salad with warm feta crust is what I make when I’m craving those bright Mediterranean flavours but the weather calls for something comforting. It’s a warm take on the traditional version—the vegetables roast gently while the feta melts into a golden crust that’s creamy underneath and crisp on top. It’s rich, aromatic, and feels like sunshine meeting Sunday supper.
I came up with this recipe one evening when I had leftover salad ingredients and decided to bake them all together instead of tossing them cold. It turned out so well I’ve been making it ever since. If you prefer a fresher version, try the classic greek salad with feta and oregano. For something smoky, the grilled vegetable greek salad brings the same warmth in a different way. You can always see all my greek salads with feta for more ways to use feta, whether baked, grilled, or crumbled cold.
Ingredients (Serves 4)
- 250 g cherry tomatoes, halved
- 1 small red onion, sliced into wedges
- 1 red pepper, sliced
- ½ courgette, sliced into rounds
- 150 g feta cheese, cut into thick slabs
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Use ripe, firm tomatoes—they hold their shape while roasting and release just enough juice to create a natural dressing. A crumbly feta works best; it softens nicely in the oven without losing structure.
I sometimes add a few olives or capers before baking for a little briny edge. Just be careful not to over-salt the dish since feta is already quite salty.
Equipment Needed
You’ll need a small roasting dish or ovenproof skillet, a sharp knife, and a mixing bowl. A silicone brush is handy for coating the vegetables evenly in olive oil. If you want to serve this straight from the oven to the table, use a dish that’s both heatproof and attractive, cast iron or enamelled stoneware are perfect.
Instructions
Preheat the oven to 200°C (fan 180°C). Toss the tomatoes, onion, pepper, and courgette in olive oil, vinegar, oregano, salt, and pepper. Spread them in a single layer in a roasting dish. Lay the feta slices on top of the vegetables.
Bake for 20–25 minutes until the vegetables are tender and the feta is golden on top. Serve immediately, drizzled with a touch more olive oil and a few extra herbs if you like.
Cooking Technique and Recommendations
Keep the feta on top of the vegetables—it acts as a lid, gently steaming everything underneath while browning beautifully on the surface. If you want it extra crisp, switch to the grill for the final few minutes of cooking.
You can also line the base of the dish with parchment paper for easier serving and cleaning, especially if your feta tends to stick.
What to Serve with This Recipe
This salad works perfectly as a light main course with a side of couscous or crusty bread to soak up the juices. It’s also lovely next to grilled chicken or lamb. For a full spread, pair it with the greek couscous salad with feta and herbs or the lentil greek salad with spinach and feta. You can also explore my complete range of greek salads with feta for more combinations that balance warm and cool textures.
Wine and Beer Pairings
A glass of lightly chilled grenache rosé complements the baked feta’s richness while cutting through its saltiness. If you prefer white, go for a dry chardonnay with subtle oak—it pairs beautifully with roasted vegetables. For beer, a Belgian blonde ale or a honeyed amber beer works well. The malt sweetness plays nicely against the tangy feta and caramelised edges of the vegetables.
Frequently Asked Questions
Can I make this ahead of time?
You can roast the vegetables in advance, but bake the feta fresh just before serving for the best texture.
Can I use different vegetables?
Absolutely. Aubergine, courgette, or even butternut squash work beautifully.
Can I make it vegan?
Yes, swap feta for a vegan cheese that bakes well or use thick slices of marinated tofu.
Can I serve it cold?
Yes, it’s lovely at room temperature too—the flavours deepen as it cools.
Can I use foil instead of parchment paper?
You can, but parchment gives a cleaner release and prevents sticking.
Tips for Success When Making Baked Greek Salad
Don’t overcrowd the dish—the vegetables need space to roast properly and develop flavour. Too many and they’ll steam instead. Check the feta towards the end of baking. Different brands brown at different rates; you want it golden, not burnt.
Recipe Variation Suggestions
Add a drizzle of honey over the feta before baking for a sweet-savoury twist. A sprinkle of chilli flakes also adds a gentle kick that pairs beautifully with the creamy cheese. For extra heartiness, toss in a handful of cooked chickpeas before baking. They soak up the juices and make the salad more substantial.
Storage and Reheating Baked Greek Salad
Keep leftovers in the fridge for up to two days in an airtight container. Reheat gently in the oven for ten minutes at 180°C—avoid the microwave, as it can make the feta rubbery.
Health Benefits and Dietary Alternatives
This warm salad is full of antioxidants from roasted vegetables and healthy fats from olive oil. Feta adds protein and calcium, keeping it balanced yet comforting.
For a lighter version, use reduced-fat feta or skip the cheese altogether and top with roasted chickpeas instead. It’s naturally gluten-free and easy to adapt for most diets.
Baked Greek Salad with Warm Feta Crust
Ingredients
- 250 g cherry tomatoes halved
- 1 red onion small, sliced into wedges
- 1 red pepper sliced
- ½ courgette sliced into rounds
- 150 g feta cheese cut into thick slabs
- 2 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Preheat the oven to 200°C (fan 180°C). Toss the tomatoes, onion, pepper, and courgette in olive oil, vinegar, oregano, salt, and pepper. Spread them in a single layer in a roasting dish. Lay the feta slices on top of the vegetables.
- Bake for 20–25 minutes until the vegetables are tender and the feta is golden on top. Serve immediately, drizzled with a touch more olive oil and a few extra herbs if you like.