Roasted Vegetable Greek Salad

Who says eating healthy has to be difficult? Take the stress out of weeknights and keep dinner healthy with 20% off Oliver’s Own fresh cut produce! Looking for an easy salad to accompany dinner? Look no further than this delicious twist on a Greek salad – made with kalamatas, feta, and freshly roasted veggies, it’s a great healthy side dish for any occasion!

*Sale good through 1/21/20

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes


  • 1 (24 oz.) package Oliver's Own Fresh Cut Summer Squash
  • 1 c. Kalamata Olives
  • 1/2 c. Feta Cheese, crumbled
  • 1 lb. Mixed Spring Greens
  • 1 small Eggplant, sliced
  • 1 Yellow Bell Pepper, sliced in strips
  • 1 Red Bell Pepper, sliced in strips
  • 1 Lemon, juiced & zested
  • 1/4 c. Olive Oil+2 tbsp.
  • 1/2 tsp. Oregano
  • 1 clove Garlic, grated
  • 1 tsp. Dijon Mustard
  • 1/2 tsp. Salt
  • Salt & Pepper


  1. Preheat oven to 400 degrees, and line a baking sheet with foil. Combine sliced bell peppers, summer squash, and eggplant on baking tray; drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Toss veggies until evenly coated with seasonings and oil, then bake for about 15 to 20 minutes or until tender. Set roasted veggies aside and allow to cool.

  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, grated garlic, and 1/2 teaspoon of salt.

  3. In a large salad bowl, lay down a bed of mixed greens. Top with kalamatas, cooled veggies, and feta cheese. Pour on dressing and toss until veggies are evenly distributed and fully coated in dressing.

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