Smoky edges and summer simplicity
Some recipes feel like sunshine in a bowl, and this grilled vegetable greek salad with feta is one of them. I make it when the fridge is full of peppers, courgettes, and aubergines that are begging for a little char. The trick is to grill the vegetables until they’re just soft enough to release their sweetness but still hold their shape.
There’s something about smoky edges and salty feta that makes the simplest of salads feel special. The charred flavour deepens when the warm vegetables meet the cool olive oil and oregano dressing. If you like fresher versions, you might try the classic greek salad with feta and oregano, or for a grainy twist, my orzo greek salad with sundried tomatoes.
The beauty of balance
When you grill vegetables for a salad, you want balance—smokiness without bitterness, tenderness without mush. I usually use a mix of aubergine, courgette, red pepper, and onion. Once they cool slightly, they’re tossed with a splash of red wine vinegar, good olive oil, and a crumble of feta that melts ever so slightly against the warmth.
It’s a salad that feels generous but still light. The feta adds that salty bite, and the oregano pulls everything into harmony. If you’re in the mood for something cooler, try the cucumber greek salad with feta and dill. Or, for something hearty, a baked greek salad with warm feta crust is a lovely contrast.
For more ideas, you can browse the full selection of greek salads with feta that I’ve tested and written from my kitchen.
Ingredients (serves 4)
- 1 medium aubergine, sliced into 1 cm rounds
- 1 courgette, sliced lengthways
- 1 red pepper, deseeded and cut into thick strips
- 1 small red onion, sliced into wedges
- 150 g feta cheese, crumbled
- 2 tbsp olive oil (plus more for brushing)
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- pinch of sea salt
- freshly ground black pepper
Ingredient notes
Grilling brings out sweetness in vegetables, so pick ones that are firm and ripe. Avoid overripe aubergine; it can turn mushy once it hits the heat. Brush everything lightly with olive oil before grilling so they char instead of steam.
Use feta that’s creamy and firm enough to hold its shape. When it meets the warm vegetables, it softens slightly, creating a lovely contrast of textures.
Equipment needed
A stovetop griddle pan or outdoor grill works best, but a heavy frying pan will do if that’s what you’ve got. You’ll also need tongs, a large mixing bowl, and a sharp knife.
If you’re grilling outdoors, keep a tray ready to transfer the vegetables straight from the heat to the bowl—it helps capture those caramelised edges without overcooking them.
Instructions
Heat the grill or griddle over medium-high heat. Lightly brush the vegetables with olive oil and season with salt and pepper. Grill them in batches until charred on both sides and tender—about two minutes per side for courgette, three for aubergine, and slightly less for peppers.
Let the vegetables cool for a few minutes, then transfer to a large bowl. Whisk olive oil, vinegar, and oregano together in a small jar, and pour it over the vegetables while they’re still warm. Toss gently, scatter with feta, and finish with a little extra oregano before serving.
Cooking technique and recommendations
The key here is moderate heat. Too hot, and the vegetables burn before they soften; too low, and they’ll steam. You want distinct grill marks and a faint smoky scent.
If you have time, grill a whole red onion and slice it afterwards—it’ll caramelise beautifully and add a mellow sweetness. For an extra punch, crumble feta just before serving so it doesn’t disappear into the dressing.
What to serve with this recipe
This salad pairs perfectly with lemon-roasted chicken or grilled fish. The smoky flavour also complements lamb skewers or halloumi. I often serve it warm with toasted flatbread for a light evening meal.
It sits beautifully beside a pasta salad with feta and kalamata olives or a quinoa greek salad with lemon dressing if you’re building a varied spread. For even more pairings, you can see my full list of greek salads with feta to mix and match.
Wine and beer pairings
Grilled vegetables and feta call for a wine that can handle a bit of smoke. Try a dry rosé or a crisp pinot grigio—their acidity cuts through the richness beautifully. A lightly chilled grenache works surprisingly well, too. For beer, go with a blonde ale for its malt sweetness or a citrusy pale ale that enhances the salad’s freshness without overpowering it.
Frequently asked questions
Can i roast the vegetables instead of grilling them?
Yes, roasting works fine. Use a high heat (about 220°C) for 20–25 minutes and turn halfway through.
Can i make this salad ahead?
Absolutely. The flavours deepen after a few hours. Just add the feta before serving.
What’s the best way to store leftovers?
Keep in an airtight container for up to two days. It’s lovely cold or at room temperature.
Can i use different vegetables?
Of course. Mushrooms, asparagus, or even pumpkin work well when grilled.
Is this salad suitable for vegetarians?
Yes, provided your feta uses vegetarian rennet.
Tips for success when making grilled greek salad
Let the vegetables rest for a few minutes before tossing them with the dressing—it helps them soak up flavour without becoming soggy. If you’re grilling indoors, open a window or use a fan. The char adds depth, but the aroma lingers.
Recipe variation suggestions
Add a handful of fresh basil or mint for brightness. Roasted chickpeas can bring crunch and protein, turning it into a more substantial meal. For a bold twist, sprinkle in some smoked paprika or drizzle with balsamic glaze before serving—it complements the feta beautifully.
Storage and reheating grilled greek salad
This salad tastes best at room temperature, but you can refrigerate it for up to 48 hours. To revive, leave it out for 20 minutes before serving and drizzle with a little fresh olive oil. Avoid reheating—it dulls the vegetables’ smoky flavour.
Health benefits and dietary alternatives
Grilled vegetables are full of antioxidants and fibre, while olive oil provides heart-friendly fats. Feta brings calcium and protein, keeping the dish balanced yet light. To make it vegan, replace the feta with marinated tofu or almond-based cheese. It’s naturally gluten-free and easy to adapt for different diets.
Grilled Vegetable Greek Salad with Feta
Ingredients
- 1 aubergine medium, sliced into 1 cm rounds
- 1 courgette sliced lengthways
- 1 red pepper deseeded and cut into thick strips
- 1 red onion small, sliced into wedges
- 150 g feta cheese crumbled
- 2 tbsp olive oil plus more for brushing
- 1 tbsp red wine vinegar
- ½ tsp oregano dried
- pinch sea salt
- black pepper freshly ground
Instructions
- Heat the grill or griddle over medium-high heat. Lightly brush the vegetables with olive oil and season with salt and pepper. Grill them in batches until charred on both sides and tender—about two minutes per side for courgette, three for aubergine, and slightly less for peppers.
- Let the vegetables cool for a few minutes, then transfer to a large bowl. Whisk olive oil, vinegar, and oregano together in a small jar, and pour it over the vegetables while they’re still warm. Toss gently, scatter with feta, and finish with a little extra oregano before serving.