Roasted Tomato Greek Salad with Feta
Roasted tomatoes, feta, and olives come together in this beautifully warm Greek salad. The slow roasting enhances sweetness, while the cheese and herbs add richness. A simple yet indulgent dish perfect for sharing, weeknight dinners, or anyone who loves Mediterranean comfort food.
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.
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.
Nutrition
Calories: 230kcalCarbohydrates: 9gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 480mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 1200IUCalcium: 190mgIron: 1mg
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