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.
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
Calories: 260kcalCarbohydrates: 10gProtein: 9gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 500mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 1100IUCalcium: 190mgIron: 1.1mg
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