Roasted Greek Salad

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A new and incredibly delicious way to make Greek salad!

If you love the fresh flavors of a Greek salad as much as we do, then this Roasted Greek Salad might be your new go-to summer salad! This recipe is a delicious blend of hearty chickpeas, juicy grape tomatoes, and zesty red onions infused with fresh dill, delicious dried herbs and feta cheese.

WOT we love about this recipe: Is how versatile it is — It can be served hot or at room temperature, and you will notice different flavors coming out depending on how you serve it.

Roasted Greek Salad

Ingredients

3 cans of chickpeas, drained and rinsed
2 pints of grape tomatoes, rinsed and drained
¼ cup red onion, thinly sliced
¼ cup fresh dill, finely chopped
½ tsp Kosher salt
¼ tsp black pepper
½ tsp dried oregano
¼ cup extra virgin olive oil
4 oz feta cheese, drained and chopped
1 lemon juiced

Garnish

Extra lemon wedges and chopped dill

Instructions

Preheat oven to 400 degrees F.
In a large mixing bowl, combine the drained chickpeas, tomatoes, onion, fresh dill, salt, black pepper, **dried oregano, olive oil, and lemon juice. Stir well to combine.
**Tip: Use both hands to rub the oregano into the bowl. This helps to release the herb's oils and enhance the flavor.
Add the chopped feta cheese to the mixture and lightly toss to combine.
Pour the mixture onto an ungreased sheet pan and spread the mixture to evenly cover the sheet pan.
Roast in the oven for 30 minutes, checking and lightly tossing at 15 minutes to ensure even roasting. The tomatoes begin to burst and the chickpeas will be golden in color at the end of roasting.
This can be served immediately or held at room temperature for two couple of hours. Store in refrigerator. Bring to room temperature or warm if making a head.
Serve with extra wedges of lemon and additional chopped dill.