Roasted Greek Salad

Welcome to a Purition-approved twist on a classic Mediterranean favourite! Our Roasted Greek Salad isn't just another veggie dish – it's a celebration of how simple cooking techniques can transform whole, real ingredients into something extraordinary.

Bursting with colourful peppers, juicy tomatoes, creamy feta, and a medley of Mediterranean staples, this salad embodies our "whole food, not half measures" philosophy. Each ingredient brings its own nutritional power, creating a dish that's as nourishing as it is delicious.

Ready in just 30 minutes, this Roasted Greek Salad shows that creating a nutritious, flavour-packed meal doesn't have to be a Herculean task. Whether you're looking for a satisfying lunch, a crowd-pleasing side dish, or a colourful addition to your dinner table, this recipe delivers Mediterranean magic.

Serves 4.

What you'll need

Main ingredients

• 2 red/ orange peppers, cut into chunks
• 2 cups cherry tomatoes
• 1 block of feta, sliced
• 1 cucumber, seeded
• 1 cup kalamata olives
• 1 red onion, thinly sliced

Fresh/ frozen

• 1 garlic clove, crushed
• 1 small bunch of fresh dill, chopped
• 1 tbsp fresh or dried oregano

Store cupboard

• ⅓ cup olive oil
• ½ tsp salt
• ½ tsp black pepper

What to do

1. Preheat your oven to 475° F / 240° C

2. In a jar, mix together the olive oil, oregano, salt & pepper and garlic. Set aside.

3. Slice your feta cheese into thick strips. Half cherry tomatoes and cut peppers into chunks.

4. On your baking tray, toss together the tomatoes, bell peppers and feta with about 2 tbs of the dressing mixture to coat. Roast for 15-20 minutes. Allow to cool before serving.

5. Toss the roasted goodies with the cucumber, olives and red onion. Transfer everything to a large platter and drizzle with the remaining dressing and dill on top.