I ate a lot of Greek salads when I was in Greece. They were delicious, and as a vegetarian, they were a must-order as an appetizer. Greek salads are made with cucumbers, tomatoes, onions, bell peppers, olives, salt, olive oil, red wine vinegar, and then topped with a grand slice of feta cheese. While I can definitely recreate this at home, it’s not really something I’m craving (like this). One thing I wish I ate more of in Greece was eggplant. I know the Greek use eggplant in moussaka, which is a meat dish, and I didn’t find any vegetarian moussaka. I had eggplant once, on the last day, at a restaurant called Savvas. I ordered fried eggplant that was topped with some kind of tomato sauce and tzaziki. It was soft, tender, super flavorful, but of course, the eggplant was very rich. I’ve tried to recreate the eggplant in this salad recipe, but it’s much healthier, with less oil, and the eggplant is roasted, not fried.
This roasted vegetable greek salad is a funky take on the traditional Greek salad, in that I’ve cooked most of the vegetables, added eggplant, laid it all on a bed of fresh romaine and added crumbled feta. Sounds good, right? I’m sorry, but this is WAY better than any Greek salad I’ve had, only because my taste buds are extremely biased towards eggplant 🙂 When you roast all the vegetables in this recipe together, your kitchen is filled with the most wonderful aroma and your stomach instantly growls. The thing that really adds a lot of flavor to this salad is the dressing: it’s just some olive oil, lemon juice, dried oregano, dill, and garlic, all whisked together.
What I love about this recipe though is that you can make the main part, which would be the vegetables, and keep them in the fridge for the week, and just throw them on top of the lettuce when it’s time to eat.
- 1 medium eggplant, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch strips
- Handful of cherry tomatoes
- 1/ medium sized white onion, diced
- 9 oz bag of chopped romaine
- 2 tablespoon of fresh dill, finely chopped
- ½ teaspoon dried oregano
- ¼th cup crumbled feta cheese
- 1 large clove of garlic, finely minced
- Juice from 1 lemon
- ½ cup olive oil, divided into two ¼th cups
- salt and pepper to taste
- Preheat your oven to 400 degrees F.
- While the oven preheats, prepare all your vegetables (leave the cherry tomatoes whole).
- On a lined cookie sheet, toss the eggplant, bell pepper, onions, and cherry tomatoes with ¼ cup olive oil, salt, and pepper. Roast in the oven for 30 minutes. Once 15 minutes have passed, check on the vegetables and give them a quick stir. Finish roasting.
- While the vegetables are roasting, prepare the salad dressing: combine the lemon juice, ¼ cup olive oil, dill, garlic, and dried oregano. Add a pinch of salt and pepper. Whisk together to combine.
- Once the vegetables are done roasting (the eggplant should be soft, not rubbery or firm), let cool slightly.
- Transfer to a bowl (I just did this step while the vegetables were still on the cookie sheet) and add the lemon juice dressing. Toss gently to combine.
- Place about half a bag of romaine on a plate (this is for 1 person), and half the roasted vegetables on top. Sprinkle with crumbled feta and eat immediately!