Greek Roasted Pepper & Zucchini Salad with Feta
December 14, 2025
A warm Mediterranean-style salad with roasted peppers, zucchini, fresh tomatoes, and a bright red wine vinaigrette.
Inspired by classic Greek flavours, this simple roasted vegetable salad comes together in under 35 minutes, making it great for a simple weeknight dinner. The salad has a delicious combination of natural sweetness from the roasted vegetables and saltiness from the feta. It’s topped with fresh tomatoes, briny Kalamata olives, and a bright red wine vinaigrette with oregano to tie it all together. I served it with oven-baked salmon and a side of quinoa for a delicious and satisfying meal.
Ingredients
Roasted Vegetables
- 2 red peppers
- 1 yellow pepper
- 1 green pepper
- 1 small zucchini, sliced at an angle, then cut halfway through
- 1 medium red onion, cut into thick wedges
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt & black pepper
Toppings
- 2 medium tomatoes, cut into wedges
- A handful Kalamata olives
- 120–150 g feta (¾–1 cup), torn into big chunks
Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar (or ½ tbsp lemon juice)
- ½ - 1 tsp dried oregano
- ½ tsp honey (optional, but improves balance)
- Pinch salt & pepper
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C / 400°F.
- Cut the peppers into thick strips, the onion into wedges, and slice the zucchini at an angle, then cut the slices in half.
- Toss the vegetables with olive oil, oregano, salt and pepper.
- Spread on a tray and roast 25–30 minutes, until soft and lightly caramelised.
2. Make the dressing
- Whisk together olive oil, red wine vinegar, oregano, honey (if using), and salt & pepper
3. Assemble
- Add the roasted vegetables to a serving plate.
- Add the fresh tomato and olives.
- Add big torn pieces of feta.
- Drizzle the dressing over everything.
- Finish with a pinch more oregano and a drizzle of olive oil.
Serving Suggestions
- •With salmon: I served it with oven-baked salmon in a smoked paprika and oregano marinade.
- •Protein: Serve it with grilled chicken, white fish or halloumi for a vegetarian option.
- •To make it more filling: Pair it with rice, quinoa or couscous, or serve alongside crusty bread or warm pita.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 3 days.
- •Keep the feta separate if you plan to store it, it keeps the salad fresher and prevents it from becoming too soft.
- •Perfect for leftovers: The roasted vegetables taste even better the next day as they absorb more of the dressing.
Variations & Substitutions
- •Vegetables: Add or swap with aubergine, roasted cherry tomatoes, or butternut squash.
- •Protein: Add grilled shrimp, halloumi, chickpeas or white beans to the salad.
- •Dressing: Instead of vinegar, use fresh lemon juice for a brighter flavour, or balsamic vinegar for a sweeter, deeper dressing. You can also add fresh herbs such as parsley, dill, or basil for extra freshness.
Enjoy!
Inspired by classic Greek flavours, this simple roasted vegetable salad comes together in under 35 minutes, making it great for a simple weeknight dinner. The salad has a delicious combination of natural sweetness from the roasted vegetables and saltiness from the feta. It’s topped with fresh tomatoes, briny Kalamata olives, and a bright red wine vinaigrette with oregano to tie it all together. I served it with oven-baked salmon and a side of quinoa for a delicious and satisfying meal.
Ingredients
Roasted Vegetables
- 2 red peppers
- 1 yellow pepper
- 1 green pepper
- 1 small zucchini, sliced at an angle, then cut halfway through
- 1 medium red onion, cut into thick wedges
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt & black pepper
Toppings
- 2 medium tomatoes, cut into wedges
- A handful Kalamata olives
- 120–150 g feta (¾–1 cup), torn into big chunks
Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar (or ½ tbsp lemon juice)
- ½ - 1 tsp dried oregano
- ½ tsp honey (optional, but improves balance)
- Pinch salt & pepper
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C / 400°F.
- Cut the peppers into thick strips, the onion into wedges, and slice the zucchini at an angle, then cut the slices in half.
- Toss the vegetables with olive oil, oregano, salt and pepper.
- Spread on a tray and roast 25–30 minutes, until soft and lightly caramelised.
2. Make the dressing
- Whisk together olive oil, red wine vinegar, oregano, honey (if using), and salt & pepper
3. Assemble
- Add the roasted vegetables to a serving plate.
- Add the fresh tomato and olives.
- Add big torn pieces of feta.
- Drizzle the dressing over everything.
- Finish with a pinch more oregano and a drizzle of olive oil.
Serving Suggestions
- •With salmon: I served it with oven-baked salmon in a smoked paprika and oregano marinade.
- •Protein: Serve it with grilled chicken, white fish or halloumi for a vegetarian option.
- •To make it more filling: Pair it with rice, quinoa or couscous, or serve alongside crusty bread or warm pita.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 3 days.
- •Keep the feta separate if you plan to store it, it keeps the salad fresher and prevents it from becoming too soft.
- •Perfect for leftovers: The roasted vegetables taste even better the next day as they absorb more of the dressing.
Variations & Substitutions
- •Vegetables: Add or swap with aubergine, roasted cherry tomatoes, or butternut squash.
- •Protein: Add grilled shrimp, halloumi, chickpeas or white beans to the salad.
- •Dressing: Instead of vinegar, use fresh lemon juice for a brighter flavour, or balsamic vinegar for a sweeter, deeper dressing. You can also add fresh herbs such as parsley, dill, or basil for extra freshness.
Enjoy!
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