Roasted Greek Salad Recipes

ROASTED ARTICHOKE GREEK SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
• Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
• While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
• Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

ROASTED GREEK SALAD

Steps:

• Wash and cut all the vegetables (cherry tomatoes, zucchini, red bell pepper, red onion and artichoke hearts) for the Roasted Greek Salad. Measure extra virgin olive oil and seasonings.
• Add vegetables, extra virgin olive oil and seasonings to a large bowl and mix together well.
• Line a baking sheet with aluminum foil. Spread the seasoned vegetables onto the foil lined baking sheet. Bake at 425° F for 25 minutes, stirring after 15 minutes.
• While the vegetables are roasting in the oven, prepare and measure the lemon zest, lemon juice, Kalamata olives and the feta for the Roasted Greek Salad.
• Remove the roasted vegetables from the oven and allow them to cool for 15-20 minutes.
• Once the vegetables have cooled down, add them to a bowl and add lemon zest, lemon juice, Kalamata olives. Stir well. Move to a serving dish and sprinkle with crumbled feta cheese.
• Serve at room temperature. Enjoy!

ROASTED GREEK SALAD

Steps:

• Preheat your oven to 475° F. Line a large rimmed baking sheet with parchment paper.

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE

Steps:

• For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
• Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
• For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
• For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
• Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.