When Tomatoes Steal the Show
This roasted tomato greek salad with feta is my way of stretching tomato season just a little longer. Roasting them turns even the most ordinary supermarket tomatoes into soft, jammy bites that taste almost sweet. They mingle beautifully with briny feta, peppery olive oil, and crisp cucumber. It’s not your usual fresh greek salad—it’s warmer, richer, and full of depth.
I first made it on a Sunday evening when I couldn’t be bothered with anything complicated. I’d been roasting a tray of tomatoes for toast and ended up tossing them into a bowl with feta, onion, and oregano. It felt like cheating, but it worked. Since then, this recipe’s become a regular in my kitchen. When I want a grilled version, I turn to my grilled vegetable greek salad with feta, and for something brighter, I’ll make the quinoa greek salad with lemon dressing.
If you enjoy recipes like this, you can always see all my greek salads with feta for more ideas that go beyond the classic version.
Ingredients (Serves 4)
- 400 g cherry or plum tomatoes, halved
- 2 tbsp olive oil
- 1 tsp dried oregano
- pinch of sea salt
- freshly ground black pepper
- ½ cucumber, diced
- ½ red onion, finely sliced
- 150 g feta cheese, crumbled
- handful of kalamata olives, pitted
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil for finishing
Ingredient Notes
Small tomatoes are best—they caramelise quickly and release their juices into a syrupy glaze. If you use larger ones, cut them into wedges so they roast evenly. Line your tray with baking paper; it helps prevent sticking and makes the clean-up easier.
A Greek PDO feta gives the best result—it stays firm enough to hold its shape against the warmth of the tomatoes. Don’t be tempted to add the feta before roasting; it’s far better added at the end, cold and crumbly against the sweet tomatoes.
Equipment Needed
You’ll need a baking tray, a large mixing bowl, a sharp knife, and a small whisk for the dressing. A silicone spatula is handy for scraping the tomato juices from the tray—those sticky bits are full of flavour.
If you like serving salads slightly warm, use a ceramic bowl that holds the heat a little—it keeps the tomatoes from cooling too quickly.
Instructions
Preheat the oven to 200°C (fan 180°C). Place the tomatoes on a lined baking tray and drizzle with olive oil. Sprinkle with oregano, salt, and pepper, and roast for 20–25 minutes until soft and slightly blistered.
While they roast, slice the cucumber and onion, and place them in a bowl with the olives. Once the tomatoes are ready, let them cool for five minutes before adding them to the bowl along with all their roasting juices. Whisk vinegar and the remaining olive oil together, drizzle over, and toss gently. Crumble feta over the top just before serving.
Cooking Technique and Recommendations
Let the roasted tomatoes rest before mixing—if they’re too hot, they’ll melt the feta and turn everything into a creamy mess. Warm is fine; hot isn’t.
If you want to get fancy, add a few roasted garlic cloves to the mix. They bring a mellow sweetness that deepens the flavour without overpowering the salad.
What to Serve with This Recipe
This salad goes beautifully with grilled fish, particularly sea bream or mackerel, but it’s just as satisfying next to a slice of crusty bread and a drizzle of olive oil. Sometimes I add a soft-boiled egg on top for a simple supper.
It pairs well with the greek potato salad with feta and capers if you’re after something heartier, or the beetroot greek salad with honey vinaigrette for colour and contrast. You can also explore all my greek salad recipes with feta if you want to mix and match textures.
Wine and Beer Pairings
A medium-bodied rosé works beautifully here, balancing the roasted sweetness of the tomatoes with feta’s saltiness. If you prefer white, go for a vermentino or assyrtiko—they both have the right citrus edge. For beer, a golden ale or a light saison is perfect. They complement the caramelised tomatoes without overwhelming them.
Frequently Asked Questions
Can I roast the tomatoes in advance?
Yes, you can roast them up to a day ahead. Keep them in the fridge and bring to room temperature before serving.
Can I use tinned tomatoes?
Yes, you can roast them up to a day ahead. Keep them in the fridge and bring to room temperature before serving.
What other vegetables can I add?
Roasted red peppers or courgettes fit right in. Just keep the balance between soft and crisp elements.
Can I skip the olives?
Yes, but add a few capers instead—they’ll bring back that briny contrast.
Is this salad served warm or cold?
Either works. I like it slightly warm so the feta softens a little.
Tips for Success When Making Roasted Tomato Greek Salad
Don’t overcrowd the tray—space helps the tomatoes roast instead of steam. Too many, and you’ll end up with watery results. Always save the juices from the tray. They mix with the vinegar and oil to create a natural dressing that’s far more flavourful than anything pre-made.
Recipe Variation Suggestions
Add a handful of fresh basil or parsley before serving for brightness. If you fancy some crunch, scatter toasted pine nuts or pumpkin seeds on top. You can also turn this into a warm meal by tossing the roasted tomatoes with cooked orzo, inspired by my greek orzo salad with sundried tomatoes.
Storage and Reheating Roasted Tomato Greek Salad
Keep leftovers in an airtight container in the fridge for up to two days. Serve at room temperature or slightly warm. Avoid microwaving—it ruins the texture of the feta.
Health Benefits and Dietary Alternatives
Tomatoes are rich in lycopene, a powerful antioxidant that becomes more bioavailable when roasted. Combined with olive oil and feta, this salad offers a satisfying mix of healthy fats and vitamins. To make it vegan, use plant-based feta or crumble roasted tofu instead. If you’re avoiding dairy, a spoonful of hummus on the side brings creaminess without cheese.
Roasted Tomato Greek Salad with Feta
Ingredients
- 400 g cherry tomatoes or plum tomatoes, halved
- 2 tbsp olive oil
- 1 tsp oregano dried
- pinch sea salt
- black pepper freshly ground
- ½ cucumber diced
- ½ red onion finely sliced
- 150 g feta cheese crumbled
- handful kalamata olives pitted
- 1 tbsp red wine vinegar
- 1 tbsp olive oil extra virgin, for finishing
Instructions
- Preheat the oven to 200°C (fan 180°C). Place the tomatoes on a lined baking tray and drizzle with olive oil. Sprinkle with oregano, salt, and pepper, and roast for 20–25 minutes until soft and slightly blistered.
- While they roast, slice the cucumber and onion, and place them in a bowl with the olives. Once the tomatoes are ready, let them cool for five minutes before adding them to the bowl along with all their roasting juices. Whisk vinegar and the remaining olive oil together, drizzle over, and toss gently. Crumble feta over the top just before serving.