Baked Greek Salad with Warm Feta Crust

This baked Greek salad layers roasted vegetables beneath golden, melting feta for a warm, flavour-packed dish. With tomatoes, peppers, and olive oil, it’s hearty yet fresh—perfect as a main course, a side, or a comforting twist on the classic Greek salad.

Course Main Course

Cuisine Greek, Mediterranean

Diet Vegetarian

Keyword baked salad, comfort food, greek recipe, roasted vegetables, warm feta

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 260

Author Kitchen Team @ Spooning and Forking

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.

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.

Nutrition