35 minsEasy6 servings

This vibrant Mediterranean salad showcases the natural sweetness of roasted vegetables, complemented by tangy feta and briny olives. It's perfect as a light lunch or side dish.

Ingredients

  • 2 red bell peppers, cut into chunks
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens
  • ½ cup crumbled feta cheese
  • â…“ cup Kalamata olives
  • ¼ cup fresh basil, torn

Lemon Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey

Instructions

  1. Roast vegetables — toss peppers, zucchini, onion with oil, salt, pepper. Roast at 425°F for 20 minutes.
  2. Add tomatoes to pan and roast another 10 minutes until vegetables are tender and slightly charred.
  3. Make dressing — whisk together all dressing ingredients.
  4. Assemble — place greens on a platter, top with warm roasted vegetables.
  5. Finish — sprinkle with feta, olives, and basil. Drizzle with dressing.

Pro Tips

  • Serve vegetables warm or at room temperature
  • Add chickpeas or grilled chicken for extra protein
  • Can be made ahead — store components separately and assemble before serving