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Greek salad with roasted tomatoes, feta, cucumber, red pepper, croutons and red onion in a grey bowl

Greek Salad with Roasted Tomatoes

Sweet roasted tomatoes, feta, crisp vegetables and golden croutons, finished with a simple oregano dressing.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 35 minutes
Course Salad
Cuisine Greek
Servings 4 people
Calories 420 kcal

Ingredients
  

  • 4 large vine tomatoes quartered
  • 1 tbsp olive oil for the tomatoes
  • 1 red pepper sliced
  • 1 cucumber chopped into half-moons
  • ½ small red onion thinly sliced
  • 200 g feta cheese block, not crumbled
  • 100 g Kalamata olives drained and pitted, if using
  • 2 thick slices sourdough or country bread cubed
  • 1 tbsp olive oil for the croutons
  • 4 tbsp extra virgin olive oil for the dressing
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano in dressing
  • ½ tsp dried oregano to finish
  • ½ tsp sea salt divided between the tomatoes, croutons and dressing
  • Pinch of freshly ground black pepper

Instructions
 

  • Roast the tomatoes. Heat the oven to 200°C (180°C fan). Place the quartered tomatoes on a lined tray, drizzle with 1 tbsp olive oil and add a little of the measured salt. Roast for 15–17 minutes, until softened and lightly blistered but still holding their shape.<
  • Soak the onion. While the tomatoes roast, put the sliced onion in cold water for 10 minutes. Drain and pat dry.<
  • Make the croutons. Toss the cubed bread with 1 tbsp olive oil and a little of the measured salt. Spread on a separate tray and bake for 8–10 minutes, until golden and crisp.<
  • Prep the vegetables. Put the sliced pepper and cucumber into a serving bowl with the drained onion. Add the olives if you’re using them.<
  • Whisk the dressing. Mix the extra virgin olive oil, red wine vinegar, 1 tsp oregano, the remaining measured salt and black pepper.<
  • Build the salad. Let the tomatoes cool slightly, then add them to the bowl. Pour over the dressing and toss gently.<
  • Finish and serve. Cut the feta into cubes and chuck them on top. Scatter over the remaining oregano and add the croutons just before serving.

Notes

Make the oven do the work: the croutons can bake alongside the tomatoes on a separate tray. Keep an eye on them and take them out as soon as they’re golden.

Calories per serving

Example serving Approximate energy
One quarter, without olives 420 kcal
One quarter, with olives 490 kcal
Estimates use 800 g tomatoes, 300 g cucumber, 150 g pepper, 50 g onion, 200 g feta, 100 g bread and 90 ml oil. Optional olives add 100 g drained, pitted Kalamata olives to the whole recipe. All the oil and dressing are included; brands, vegetable sizes and bread weights will change the result. [1][2][3][4]
Two thick slices can vary quite a bit. If yours weigh 150 g rather than 100 g, add roughly 30 kcal to each serving. Seasoning contributes negligible energy and is omitted from this estimate.
Keyword greek salad, roasted tomatoes, lycopene