Hey everyone, Jason Griffith here from Chef Maniac! When you think of Greek salad, you probably picture crisp cucumbers, juicy tomatoes, and briny olives, all tossed in a zesty dressing. It’s a classic for a reason. But what if we took that fresh perfection and added a warm, creamy, unbelievably delicious element? Today, we’re making Greek Salad with Baked Feta—a game-changer that transforms a refreshing side into a truly satisfying, vibrant meal.

Why I Love This Recipe

This recipe marries the best of both worlds: the bright, refreshing crunch of a traditional Greek salad with the irresistible warmth and creaminess of baked feta. I absolutely love it because it’s surprisingly easy to make, yet it feels incredibly gourmet and elevated. The roasted feta melts beautifully, creating a rich, tangy dressing right in the pan with the bursting tomatoes. It’s a healthy, flavorful, and incredibly satisfying dish that’s perfect for a light lunch or a delightful dinner, and it’s fantastic for using up those fresh summer vegetables.

List of Ingredients

Here’s what you’ll need to create this fantastic Greek Salad with Baked Feta:

• 1 (8-ounce) block feta cheese
• 2 pints (about 4 cups) cherry or grape tomatoes
• 1/4 cup olive oil, divided
• 1 teaspoon dried oregano, divided
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• Salt and freshly ground black pepper to taste
• 1 large cucumber, cut into half-moons
• 1/2 red onion, thinly sliced
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup chopped fresh parsley (or dill)
• 2 tablespoons red wine vinegar

Swaps and Notes

• Feta Cheese: A good quality block of feta is crucial here, as it melts into a creamy sauce. Crumbled feta won’t give you the same effect.
• Tomatoes: Cherry or grape tomatoes are ideal for their sweetness and how they burst when roasted. You can use a mix of colors for visual appeal.
• Olive Oil: Use a good quality extra virgin olive oil, especially for the salad dressing.
• Herbs: Dried oregano works well for the baked feta. For the salad, fresh parsley or dill adds a vibrant freshness. You can also add fresh mint.
• Vegetables: Feel free to add other crisp vegetables like bell peppers (green, red, or yellow) to the fresh salad mix.
• Spice: Adjust the red pepper flakes to your desired level of heat, or omit if you prefer no spice.

List of Steps for the Recipe

1. Prep & Roast Feta and Tomatoes: Preheat your oven to 400°F (200°C). In a medium oven-safe baking dish, arrange the cherry tomatoes. Place the block of feta cheese in the center of the tomatoes. Drizzle 2 tablespoons of olive oil over the tomatoes and feta. Sprinkle with 1/2 teaspoon of dried oregano, red pepper flakes (if using), and a good pinch of salt and pepper.
2. Bake: Bake for 20-25 minutes, or until the tomatoes have burst and are slightly caramelized, and the feta is soft, melty, and lightly golden on top.
3. Prepare Salad Base: While the feta and tomatoes are baking, in a large mixing bowl, combine the sliced cucumber, thinly sliced red onion, pitted and halved Kalamata olives, and fresh chopped parsley.
4. Make Dressing & Combine: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1/2 teaspoon dried oregano, red wine vinegar, and a pinch of salt and pepper.
5. Assemble Warm Salad: Once the feta and tomatoes are out of the oven, use a fork to gently mash the roasted tomatoes and melted feta in the baking dish, stirring them into a creamy sauce. Pour this warm tomato-feta mixture over the fresh salad ingredients in the large bowl. Add the prepared salad dressing.
6. Toss & Serve: Toss everything together gently to coat the fresh vegetables and incorporate the warm, creamy sauce. Serve immediately, as the contrast between warm and cool is part of the magic!

Tips for Success

• Dry the Feta: Ensure the feta block is relatively dry before roasting; patting it with a paper towel can help it brown slightly better.
• Don’t Overcrowd: Give the tomatoes and feta enough space in the baking dish to roast rather than steam.
• Use a Good Quality Feta: A creamy, flavorful feta will make a big difference in the final sauce.
• Serve Immediately: The beauty of this dish is the contrast between the warm, soft feta-tomato mixture and the crisp, cool vegetables.
• Adjust Seasoning: Always taste and adjust salt, pepper, and oregano after mixing, especially since feta and olives are naturally salty.

Serving Suggestions and Pairings

This Greek Salad with Baked Feta is substantial enough to be a light meal on its own, but here are some ideas to round it out:

• Crusty Bread: Serve with a side of warm, crusty bread or pita bread for scooping up the delicious sauce.
• Grilled Protein: A simple grilled chicken breast or some pan-seared shrimp would make an excellent addition to turn it into a heartier main course.
• Refreshing Drink: A tall glass of my Blueberry Lemonade provides a perfect, vibrant complement to the Mediterranean flavors.
• Other Appetizers: If you’re hosting, it pairs wonderfully with other light, fresh appetizers. Consider serving it alongside my Baked Brie Appetizer for a delightful spread.

Storage and Leftover Tips

This Greek Salad with Baked Feta is definitely best enjoyed fresh, warm from the oven, when the feta is at its creamiest and the vegetables are still crisp. If you have leftovers, store the salad and the baked feta/tomato mixture separately in airtight containers in the refrigerator for up to 2 days. To reheat the feta-tomato part, gently warm in the microwave or a small skillet before adding to freshly chopped vegetables. The fresh components will lose their crispness if mixed and stored.

More Recipes You Will Love

If you loved the fresh, flavorful, and easy nature of this Greek Salad with Baked Feta, you’ll definitely want to explore some of my other popular healthy and satisfying dishes:

• For another fantastic light meal, my Light Tangy Chicken Salad (with no mayo in sight!) is always a hit.
• If you’re a fan of convenient, all-in-one dishes, my Mexican Chicken and Rice Casserole is a lifesaver.
• For a quick and satisfying dinner packed with Southern goodness, my Tomato Skillet with Okra and Sausage is a go-to.
• And for an easy way to feed a crowd with cheesy goodness, these Sheet Pan Quesadillas are always a winner!

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Final Thoughts

This Greek Salad with Baked Feta is a brilliant fusion of fresh and comforting, proving that a salad can be both light and incredibly satisfying. It’s vibrant, easy to make, and packs an amazing punch of flavor that will transport your taste buds straight to the Mediterranean. Give it a try – it’s sure to become a new favorite!

What are your favorite ways to elevate a classic salad? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.