Baked Feta Greek Salad Recipe: Easy, Healthy, and Flavor-Packed

There’s something about a Greek salad that always feels like a breath of fresh air. The crisp cucumbers, juicy tomatoes, briny olives, and sharp onions work together in perfect harmony. Now, imagine that same vibrant medley taken up a notch with warm, creamy baked feta resting right on top. That’s the magic of this Baked Feta Greek Salad—a dish that’s rustic yet refined, simple yet deeply flavorful, and absolutely perfect for both busy weeknights and relaxed weekend gatherings.

I remember the first time I tried baked feta. I was looking for something cozy but not too heavy, and I stumbled across a version served over roasted vegetables. The feta had softened just enough to be spreadable, with the edges lightly golden and tinged with oregano. It was love at first bite. From that moment, I knew I had to work it into a salad—something fresh to balance out the richness.

This dish has quickly become one of my all-time favorites, not just because it’s delicious, but because of how easy and adaptable it is. It has the feel of a fancy appetizer you’d find at a small bistro, but it’s made with everyday ingredients you probably already have in your fridge or pantry. And let’s be honest—anything that involves warm, melty cheese and a zippy homemade dressing is always going to be a crowd-pleaser.

What makes this salad really special is the contrast in textures and temperatures. The feta is soft and savory with that hint of oregano and olive oil, while the vegetables are crisp and cool. The dressing ties everything together with a balance of tang and richness. If you’re a fan of bold Mediterranean flavors, this is going to become your go-to side dish or light meal. Plus, if you’ve got a loaf of crusty bread handy, you’ll definitely want to soak up every last drop of dressing and melted feta.

So whether you’re entertaining guests, meal-prepping for the week, or just craving something satisfying and healthy, this Baked Feta Greek Salad checks all the boxes. Let’s dive into why this salad is about to become a staple in your kitchen.

Why You’ll Love This Recipe

There are a lot of reasons to fall in love with this Baked Feta Greek Salad, and once you try it, you’ll understand why it’s so crave-worthy. First and foremost, it’s the kind of recipe that proves how simple ingredients can come together to make something truly spectacular. Every element in this dish plays a role, from the tangy dressing to the creamy feta, and the result is nothing short of delightful.

One of the best things about this recipe is how approachable it is. Even if you’re not super confident in the kitchen, this dish is almost impossible to mess up. The feta bakes while you prep the vegetables and whisk the dressing, so everything comes together in under 30 minutes. It’s quick, fresh, and totally doable for any skill level.

The flavors in this salad are balanced and bold. The tomatoes and cucumbers provide a juicy, refreshing crunch, while the kalamata olives and red onion bring that briny, sharp bite that makes Greek salads so iconic. The warm baked feta is the centerpiece—it’s creamy, salty, and herbaceous, with just the right amount of richness to elevate the salad without overpowering it.

Another reason you’ll love this salad is its versatility. You can serve it as a side, but it’s hearty enough to stand alone as a light meal, especially if you add some crusty bread or serve it over greens. It also makes a great addition to a Mediterranean-inspired spread, pairing beautifully with grilled chicken, lamb kebabs, or falafel.

And let’s not forget how beautiful this salad is. The vibrant mix of red, green, and purple vegetables topped with golden feta makes for a stunning presentation. It’s the kind of dish that looks fancy enough for a dinner party but is easy enough for lunch on a random Tuesday.

If you’re someone who loves dishes that are both comforting and fresh, this recipe is for you. The baked feta adds that warm, cozy element, while the rest of the salad keeps things light and crisp. It’s a win-win in every bite.

Health Benefits

Not only is this Baked Feta Greek Salad delicious, but it’s also packed with nutrients that make it a smart choice for anyone looking to eat well without sacrificing flavor. Each component of the dish brings something nutritious to the table, making it a well-rounded option whether you’re serving it as a main or a side.

To start, let’s talk about the vegetables. Cucumbers are hydrating and low in calories, with a good dose of vitamin K and potassium. Tomatoes are loaded with vitamin C, lycopene, and antioxidants that support heart health and reduce inflammation. Green bell peppers bring in vitamin A and more vitamin C, which boosts immunity and supports skin health. Red onions not only provide bold flavor but also offer anti-inflammatory compounds and antioxidants.

Then there are the kalamata olives. These little flavor bombs are rich in healthy fats—specifically monounsaturated fats, which are great for heart health. They also contain vitamin E and polyphenols that support overall wellness.

The feta cheese, though indulgent, has nutritional benefits too. Feta is lower in fat and calories than many other cheeses, and it’s a good source of calcium and protein. Because it’s made from sheep or goat’s milk, it’s often easier to digest for those who are sensitive to cow’s milk products. When baked, the feta becomes creamy and rich, so a little goes a long way in adding flavor and texture.

The homemade dressing is another health-conscious element. Using olive oil as a base provides heart-healthy fats, while the vinegar and mustard help emulsify and add a tangy depth of flavor without the need for sugar or preservatives. Garlic adds more than just taste—it also offers immune-boosting properties and has been shown to support heart health.

Even if you choose to serve this salad with crusty bread or over greens, you’re still keeping things nutritious. Whole grain breads can add fiber and additional nutrients, while greens like spinach or arugula introduce more vitamins and minerals.

Altogether, this dish is a beautiful balance of healthy fats, fiber-rich vegetables, and protein, making it a fantastic choice for anyone trying to eat more whole foods. It’s proof that healthy eating doesn’t have to mean boring or bland meals. In fact, with recipes like this one, it’s something to look forward to.

Preparation Time, Servings, and Nutritional Information

This salad is not only flavorful and nutritious, but it’s also fast and convenient to prepare. With minimal prep work and just a handful of ingredients, you can have this dish ready to go in no time.

Total Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings
This recipe makes approximately 4 servings as a main course or 6 servings as a side dish.

Nutritional Information (Per Serving)
Calories: 280
Protein: 8g
Carbohydrates: 10g
Fat: 22g
Fiber: 2g
Sugar: 4g
Sodium: 650mg
Calcium: 200mg

Keep in mind that these numbers can vary slightly based on the size and type of vegetables used and whether or not you add optional items like crusty bread or serve it over greens.

This salad is naturally gluten-free and vegetarian, and it can easily be adapted for other dietary needs with a few simple swaps. It’s an ideal choice for lunch, dinner, or even as part of a buffet-style spread. Whether you’re serving it to guests or enjoying a quiet meal at home, the balance of flavor, ease, and nutrition makes this recipe a true winner.

Ingredients List

Here’s everything you’ll need to make this bright and satisfying salad. Each ingredient plays a role in building the layers of flavor and texture that make this dish so memorable. Try to use fresh, high-quality ingredients whenever possible—it really makes a difference in simple dishes like this.

For the Baked Feta

• 1 block of feta cheese (in brine, not pre-crumbled): This is the star of the dish. Baking it softens the interior and brings out its salty, tangy flavor. Look for a whole block rather than crumbled feta, as it holds up better when baked.
• 1–2 tablespoons olive oil: Used to coat the feta and help it brown slightly in the oven.
• 1 teaspoon dried oregano: Adds classic Mediterranean flavor and a hint of earthiness.

For the Dressing

• 3 tablespoons olive oil: The base of the dressing, providing richness and body.
• 2 tablespoons red wine vinegar: Brings tang and brightness to balance the richness of the cheese and oil.
• 1 teaspoon Dijon mustard: Helps emulsify the dressing while adding a subtle zing.
• 1 garlic clove, minced or grated: Adds punchy flavor and depth.
• Kosher salt & black pepper to taste: Season to your preference.
• 1 tablespoon kalamata olive brine (optional): Adds another layer of briny, savory flavor that echoes the olives in the salad.

For the Salad

• 1 English cucumber, seeded and chopped: Adds cool, crisp texture.
• 1 cup grape tomatoes, halved: Brings sweetness and juiciness.
• 1 green bell pepper, chopped: Offers crunch and a slightly bitter edge that contrasts nicely with the tomatoes.
• ½ red onion, thinly sliced: For that sharp, zesty bite.
• ½ cup kalamata olives, pitted: Salty, briny, and essential for a traditional Greek salad flavor.
• Optional: crusty bread or mixed greens: These additions can make the salad more filling and give it a bit of variety.

Now that we’ve gathered our ingredients, it’s time to bring everything together. Let’s walk through the process step-by-step to ensure everything turns out perfectly.

Step-By-Step Cooking Instructions

Making this Baked Feta Greek Salad is a simple and satisfying process. Each step builds flavor and texture, and by the end, you’ll have a dish that’s both impressive and comforting. Whether this is your first time working with feta in this way or you’re a seasoned home cook, these detailed instructions will guide you confidently from start to finish.

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (204°C). This temperature is ideal for gently warming the feta without drying it out. A properly preheated oven also helps the cheese soften evenly and the top get slightly golden.

While the oven is heating, go ahead and gather your ingredients. It helps to prep everything ahead of time so that once the feta is baking, you can move smoothly into assembling the rest of the salad.

Step 2: Prepare the Feta for Baking

Place your block of feta cheese in a small baking dish. If possible, choose a dish that’s just big enough to hold the feta with a little room around the sides. This ensures the cheese heats evenly without drying out.

Drizzle the top of the feta with olive oil—about 1 to 2 tablespoons should do the trick. You want a thin coating that will help it soften and brown slightly on top. Next, sprinkle dried oregano over the top. The oregano will become fragrant as it warms in the oven, adding a subtle, herbal depth to the cheese.

Place the dish into your preheated oven and bake for about 10 minutes. The feta should be warm through, slightly soft to the touch, and maybe just beginning to brown around the edges. It won’t melt like mozzarella, but it should look creamy and inviting.

Step 3: Make the Dressing

While the feta bakes, it’s the perfect time to make your dressing. This homemade vinaigrette is packed with flavor and comes together in under five minutes.

In a small bowl or jar, combine the following:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 grated or minced garlic clove
• A pinch of kosher salt
• A few cracks of freshly ground black pepper

If you’d like to deepen the flavor even further, add a splash (about 1 tablespoon) of kalamata olive brine. It’s optional, but it really enhances the savory notes and ties in beautifully with the olives in the salad.

Whisk everything together until the mixture is fully emulsified. It should look creamy and slightly thickened, with no visible separation between oil and vinegar. If using a jar, just pop the lid on and shake it vigorously for 10–15 seconds.

Taste your dressing and adjust as needed. If it’s too sharp, add a touch more olive oil. If it needs more punch, a splash more vinegar or brine will do the trick.

Step 4: Chop the Vegetables

Now that your feta is baking and your dressing is done, let’s get those fresh vegetables ready.

Start with the English cucumber. Slice it in half lengthwise, then scoop out the seeds with a spoon. The seeds contain a lot of moisture, which can make the salad watery over time, so removing them keeps things crisp. Chop the cucumber into bite-sized chunks.

Next, halve the grape tomatoes. If they’re on the larger side, you can quarter them. Their sweetness balances the saltiness of the feta and olives.

Chop the green bell pepper into small, even pieces. Then, thinly slice the red onion. If raw onion is too sharp for your taste, you can soak the slices in a bowl of ice water for 10 minutes, then drain and pat them dry. This softens the bite while keeping the flavor.

Add the chopped kalamata olives last. You can leave them whole or slice them in half if you prefer them more evenly distributed.

Place all the chopped vegetables into a large mixing bowl. This is your salad base, and it’s already looking colorful and vibrant.

Step 5: Dress the Salad

Pour the prepared dressing over the vegetables. Using tongs or a large spoon, toss everything together gently but thoroughly. You want each piece to be lightly coated in that zippy dressing, which ties all the flavors together.

Let the salad sit for about 5 minutes after dressing. This gives the flavors a chance to meld and allows the onions and garlic to mellow slightly.

Step 6: Assemble the Salad

Now it’s time for the finishing touch—the warm baked feta.

Remove the feta from the oven and carefully transfer it to the top of your salad. You can serve it whole, letting people scoop it onto their plates, or gently break it apart and scatter chunks of the warm cheese over the salad. If you want a more rustic presentation, use a spoon to crumble the feta slightly while keeping some larger pieces intact.

Transfer the salad to a large serving platter or individual plates. At this point, the dish is beautiful, colorful, and absolutely ready to enjoy.

Step 7: Optional Add-Ons

This salad is wonderful as-is, but you can definitely take it to the next level with a few optional touches:

• Crusty bread: Serve slices on the side or lightly toast them to make crostini. Perfect for scooping up salad and melted feta.
• Mixed greens: For a more filling main dish, serve the salad over a bed of arugula, spinach, or romaine.
• Grilled protein: Add grilled chicken, shrimp, or falafel to turn this into a complete meal.

By following these steps, you’ll end up with a salad that’s vibrant, satisfying, and layered with flavor. Whether you’re making it for a quick weeknight dinner or a special occasion, it’s sure to impress.

How to Serve

Serving this Baked Feta Greek Salad is all about enhancing the textures and flavors you’ve built during the cooking process. You’ve already combined crisp vegetables, bold dressing, and warm cheese—now it’s time to think about presentation and accompaniments.

One of the easiest and most satisfying ways to serve this dish is family-style. Simply place the dressed salad in a shallow serving dish, then top it with the warm baked feta—either whole or broken into pieces. Bring it to the table just like that, letting everyone help themselves. It makes for a casual and inviting meal that encourages sharing.

Alternatively, you can serve the salad individually plated, especially if you’re hosting a dinner party or want to elevate your presentation. Divide the dressed salad among plates, and top each serving with a generous scoop of the baked feta.

Here are a few more ideas for serving:

• With bread: Add slices of toasted baguette, pita bread, or any crusty loaf to the side. It’s perfect for scooping up the soft feta and catching every drop of dressing.
• On a bed of greens: If you want to bulk up the salad or turn it into a more substantial meal, serve it over a handful of mixed greens, such as arugula, spinach, or romaine. This adds even more freshness and color.
• As part of a mezze spread: Pair this salad with hummus, baba ganoush, stuffed grape leaves, and grilled meats for a Mediterranean feast.
• In a pita or wrap: Tuck the salad and chunks of baked feta into a warm pita or wrap for a delicious and portable meal option.

This dish can be served warm or at room temperature, though it’s best when the feta is still a bit soft from the oven. Whatever you pair it with, this salad is guaranteed to shine.

Pairing Suggestions

To create a well-rounded meal around your Baked Feta Greek Salad, consider pairing it with dishes and drinks that complement its Mediterranean flair and bold, briny flavors. Because the salad is so fresh and vibrant, you’ll want sides and beverages that either contrast with or echo those characteristics.

Main Dish Pairings

• Grilled Chicken or Turkey Skewers: Marinate your protein in olive oil, lemon juice, and oregano before grilling for a Greek-inspired entrée that pairs beautifully with the salad.
• Lamb Kofta or Chicken Kebab: The warm spices in kofta enhance the herbal and tangy notes of the salad.
• Falafel: Crispy falafel adds protein and texture, making this an excellent vegetarian pairing.
• Stuffed Bell Peppers or Tomatoes: Filled with rice, herbs, and a little spiced meat or lentils, these work harmoniously alongside the salad.

Side Dish Pairings

• Herbed Couscous or Bulgur: A light, fluffy grain side rounds out the meal without overpowering it.
• Roasted Potatoes with Garlic and Lemon: The comforting carbs of roasted potatoes make a great contrast to the salad’s freshness.
• Hummus and Pita Chips: Add a creamy dip on the side for a more snackable approach to the meal.
• Lentil Soup: A warm, hearty soup brings comfort, especially if you’re serving the salad as part of a larger spread.

Beverage Pairings

• Sparkling Water with Citrus: Fresh lemon or cucumber slices elevate plain sparkling water to match the salad’s vibe.
• Mint Tea or Herbal Iced Tea: A cooling mint or lemon balm tea enhances the fresh notes in the dish.
• Fresh Lemonade: A slightly tart homemade lemonade can be a refreshing complement to the briny olives and feta.
• Pomegranate Juice: Its tangy-sweet flavor makes a lovely contrast to the savory elements of the salad.

With these pairings, you can create a cohesive meal that’s satisfying, well-balanced, and full of Mediterranean character. Whether you’re planning a casual lunch or a full dinner, these ideas will help you bring it all together beautifully.

Storage, Freezing & Reheating Instructions

One of the best parts about this Baked Feta Greek Salad is that it stores surprisingly well, which means you can absolutely enjoy leftovers without compromising too much on flavor or texture. While the fresh vegetables are always best the day you prepare them, with a few thoughtful steps, you can store and even reheat parts of this dish successfully.

Storing Leftovers

If you have leftover salad, it’s best to store the components separately if possible. This is especially helpful if you anticipate having leftovers before you serve it the first time. Once the dressing has been added to the vegetables, the salt in the feta and olives will begin to draw moisture out of the cucumbers and tomatoes, which can lead to a soggy salad if left too long.

• Vegetables: Store in an airtight container in the fridge for up to 2–3 days. If they’re already dressed, they’ll soften a bit more over time but still taste great.
• Baked Feta: Let the feta cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. You can reheat it gently in the microwave or oven to restore its creamy texture.

If you’re prepping ahead of time, chop all the vegetables and store them in one container, keep the dressing in a small jar, and store the feta separately until you’re ready to assemble.

Freezing

While the fresh vegetables and olives don’t freeze well due to their high water content, the baked feta can be frozen if you’d like to save it for future meals.

To freeze baked feta:

1. Let it cool completely after baking.
2. Wrap it tightly in plastic wrap, then foil, or place in a freezer-safe container.
3. Label and freeze for up to 2 months.

To use, thaw in the refrigerator overnight and reheat in a low oven (around 300°F/150°C) until warmed through. Keep in mind that the texture may change slightly once thawed, but it will still be flavorful and usable in wraps, sandwiches, or over warm grains.

Reheating Instructions

Reheating this dish is all about maintaining that soft, warm texture of the feta without drying it out. Here’s how to do it effectively:

• Oven method (preferred): Place the feta in an oven-safe dish, cover with foil, and bake at 325°F (160°C) for 10–15 minutes, or until warmed through. This method helps retain moisture and gives you a soft, melty center.
• Microwave: Place feta on a microwave-safe plate and cover with a damp paper towel. Heat in short bursts (20 seconds at a time), checking often to prevent it from drying out.
• Avoid reheating the dressed vegetables, as this will cause them to become mushy. Instead, serve the reheated feta over fresh or leftover vegetables for a refreshed take.

Proper storage and careful reheating can help you enjoy this salad well beyond the first serving, making it a convenient and delicious option throughout the week.

Common Mistakes to Avoid

While this Baked Feta Greek Salad is generally foolproof, a few common mistakes can affect the final taste and texture. Knowing what to watch out for will help ensure success every single time.

1. Using Pre-Crumbled Feta

This is a big one. Pre-crumbled feta often contains anti-caking agents that prevent it from melting or softening properly. It also tends to be drier and less flavorful. Always choose a block of feta in brine. It will give you a creamier texture and more robust taste, which is essential when the cheese is the centerpiece of the dish.

2. Overbaking the Feta

Feta doesn’t melt like mozzarella, but it does soften. Overbaking it can lead to a dry, crumbly texture that’s not nearly as enjoyable. Keep a close eye on the oven, and aim for about 10 minutes at 400°F, just until it’s warm and a bit golden on top. It should still be soft in the center when served.

3. Not Draining the Cucumbers

Cucumbers are naturally full of water, which can dilute the flavors of your salad and lead to sogginess. Always remove the seeds and pat them dry after chopping to keep your salad crisp and fresh.

4. Dressing the Salad Too Early

If you’re making this in advance, wait to dress the salad until just before serving. The salt in the dressing will draw moisture out of the vegetables, softening them over time. For the freshest taste and texture, combine the dressing and vegetables right before you eat.

5. Skimping on Seasoning

Even though feta and olives are salty, the salad still needs a bit of seasoning to balance the acidity of the vinegar and the sweetness of the tomatoes. Taste as you go and don’t be afraid to adjust the salt and pepper in the dressing or on the vegetables.

Avoiding these pitfalls will help you make a Baked Feta Greek Salad that’s beautifully balanced, satisfying, and totally delicious every time.

Pro Tips

If you want to take your salad game to the next level, here are some tried-and-true tips that can make all the difference. These little tweaks and details elevate the dish from “really good” to “absolutely unforgettable.”

1. Use High-Quality Olive Oil

Since the olive oil is used in both the dressing and the baking process, using a good-quality extra virgin olive oil can really enhance the overall flavor of the dish. Look for oils that are cold-pressed and have a peppery or fruity finish—they’ll add complexity to every bite.

2. Add Fresh Herbs for Brightness

While dried oregano gives the feta that classic Mediterranean flair, fresh herbs can lift the salad even more. Try adding chopped parsley, dill, or basil just before serving for a burst of color and a bright herbal note.

3. Toast Your Bread

If you’re serving the salad with crusty bread, take a few extra minutes to lightly toast it in the oven. A drizzle of olive oil and a sprinkle of salt before toasting creates a perfect golden crust that’s made for scooping up creamy feta and crunchy vegetables.

4. Soften the Onion

Red onion can be sharp when raw. If you want to mellow the flavor, soak the slices in ice water for about 10 minutes before adding them to the salad. This reduces the bite while keeping the crisp texture.

5. Let the Dressing Sit

Once you’ve mixed the dressing, let it sit for 5–10 minutes before using it. This gives the garlic time to infuse the oil and vinegar, deepening the flavor. You’ll get a more harmonious dressing with a lot more personality.

6. Serve Warm Feta Immediately

Baked feta is best served warm, right after it comes out of the oven. If it cools too much, it firms back up and loses that luscious, creamy texture. Time your prep so the feta is ready just as the salad is being plated.

7. Try Cherry Tomatoes for Sweetness

Grape tomatoes are great, but cherry tomatoes—especially heirloom varieties—can add extra sweetness and a pop of color. They pair beautifully with the saltiness of the feta and the tanginess of the dressing.

These pro tips are easy to implement but go a long way in transforming a simple salad into something truly special. With just a little extra effort, you’ll have a dish that’s restaurant-worthy and perfect for any occasion.

Frequently Asked Questions (FAQs)

When making a new dish, it’s totally normal to have a few questions pop up along the way. Here are the most frequently asked questions about this Baked Feta Greek Salad, along with clear, helpful answers.

Can I use crumbled feta instead of a block?

Technically yes, but it won’t yield the same result. Crumbled feta lacks the moisture and richness of a block in brine. For best results, use a whole block—baking it enhances the texture and flavor in a way that pre-crumbled just can’t replicate.

What if I don’t have red wine vinegar?

You can substitute it with white wine vinegar, apple cider vinegar, or even lemon juice in a pinch. Each brings a slightly different flavor, but all will provide the necessary acidity to balance the dish.

How do I make this vegan?

To make a vegan version, use a plant-based feta-style cheese that can be baked. There are several on the market that melt well. You can also skip the cheese entirely and bulk up the salad with avocado or marinated tofu for a creamy texture.

Can I make this salad ahead of time?

Yes, but keep the components separate. Chop the vegetables and store them in an airtight container, keep the dressing in a jar, and bake the feta just before serving. Assembling everything fresh ensures the best texture and flavor.

Is this recipe gluten-free?

Yes, this salad is naturally gluten-free, provided you don’t serve it with traditional bread. If you’re gluten-sensitive, pair it with gluten-free bread or enjoy it on a bed of greens.

Can I add protein to make it a full meal?

Absolutely. Grilled chicken, turkey, shrimp, falafel, or chickpeas are excellent additions that make this a satisfying, complete meal.

What’s the best way to store leftovers?

Store the salad, dressing, and feta separately in airtight containers. The vegetables will stay fresh for up to 2–3 days, and the feta can be refrigerated for 4 days or frozen for later use.

Can I use other vegetables?

Yes, feel free to add or swap in vegetables like radishes, cherry tomatoes, roasted red peppers, or even artichoke hearts. This salad is very flexible and can be customized to suit your taste.

How do I keep the salad from getting soggy?

Drain the cucumbers well, avoid overdressing, and store components separately if making ahead. Dress the salad right before serving for the best texture.

Is kalamata olive brine necessary?

No, but it adds a nice salty, savory boost to the dressing. If you don’t have it, just skip it or add a pinch more salt.

With these FAQs answered, you’ll feel more confident and ready to create your perfect version of this Baked Feta Greek Salad.

Conclusion & Call to Action

This Baked Feta Greek Salad is proof that simple ingredients, when treated with a little care and creativity, can become something extraordinary. It’s a dish that truly brings together the best of Mediterranean flavors—bold, tangy, creamy, crisp—and turns them into a harmonious, crave-worthy meal or side that’s as comforting as it is refreshing.

Whether you’re trying this recipe on a busy weeknight or showcasing it as a colorful centerpiece at your next gathering, it will deliver every single time. The warm, melty block of feta adds richness and indulgence, while the chopped veggies bring crunch and freshness. Then you’ve got that punchy, well-balanced dressing tying it all together. It’s hearty without being heavy, healthy without being boring, and flavorful without requiring a pantry full of hard-to-find ingredients.

One of the best parts? This salad is endlessly adaptable. Once you’ve made it once or twice, you’ll start dreaming up your own variations. Maybe you’ll toss in some chickpeas for a protein boost, swap in roasted red peppers for the bell pepper, or try it with marinated artichokes or grilled zucchini in the summer. The beauty of this recipe lies in its flexibility—so don’t be afraid to get creative with it.

I hope this salad becomes one of those “back-pocket” recipes for you, the kind you can whip up when you need something impressive, nourishing, and ridiculously tasty. It’s also the kind of dish that makes people ask for the recipe, so be prepared to share it—or just keep it as your secret weapon.

If you give this Baked Feta Greek Salad a try, I’d truly love to hear how it turned out. Did you add your own twist? Serve it with something special? Drop a comment below to let me know what you thought, or snap a photo and tag me on Instagram or Pinterest—I absolutely love seeing your kitchen creations and how you make these recipes your own.

So go ahead—grab that block of feta, chop up some fresh veggies, and let your oven do a little magic. You’re just a few steps away from a dish that’s as satisfying as it is stunning.

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