Salad for Dinner | Roasted Greek Salad Recipe with Feta Cheese
The Flavours in this Roasted Mediterranean Salad are Yummy! Creamy roasted eggplant, tomato, crunchy pistachios, salty feta, and refreshing basil are SUCH a good combination and, as always, so easy to make!
Here is how I made Roasted Salad Recipe with Feta Cheese:
1. First, we’ll start by cubing up 2-3 small Italian eggplant. I prefer this smaller eggplant. This yields about 6 cups of cubed eggplant. Add it to a bowl. Season the eggplant with 1/4 to 1/3 cup olive oil, a couple of pinches salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp sweet paprika. Toss everything well.
2. Add the eggplant to a cookie sheet with parchment paper. Bake in the oven at 400F for 25-30 minutes. Time varies by oven.
3. In a separate sheet, roast 1 pint of grape tomatoes and 1 medium red onion cut into quarter-inch chunks. I seasoned the tomatoes and red onion similarly to the eggplant (2 tbsp olive oil, salt, pepper, 1/2 tbsp each of thyme, garlic powder, onion powder and paprika). Roast these at 400F for closer to 35-40 minutes.
4. Once your veggies are roasted, add them to a serving bowl, drizzle 1 to 2 tbsp of balsamic, and gently toss.
5. Then top with a small handful of fresh basil, 1/4 cup roasted pistachios, 2oz of feta (cubed), and a drizzle of balsamic.
Serve this while it’s warm as an appetizer, a side, or even a main!
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Salad for Dinner | Roasted Greek Salad Recipe with Feta Cheese!
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Mediterranean Salad for Dinner | Roasted Greek Salad Recipe with Feta Cheese
You’ve got to try this roasted Mediterranean salad it may be a warm salad but the flavors and textures here make it feel like the perfect summer salad we’ll start by cubing up Italian eggplant and tossing it into a bowl with olive oil salt pepper thyme paprika
Garlic and onion powder toss it well lay them out on parchment paper and roast them in the oven at 400 for about 30 minutes you’ll want to season and roast some cherry tomatoes and red onions the same way I like to poke some holes in the Tomato when they’re ready toss the
Veggies with balsamic too with pistachios cubed feta and fresh basil