Roasted Greek Salad

• active time: 10 minutes
• total time: 27 minutes

Ingredients

1/3 cup olive oil

1 tbs fresh oregano, (chopped)

1/2 tsp salt

1/8 tsp black pepper

2 small cloves garlic, (crushed)

2 cups cherry tomatoes

2 bell peppers, (cut into chunks)

7 oz feta cheese ((1 block))

2 lemons, (halved)

1 large cucumber, (seeded)

1 cup Kalamata olives

1 small red onion, (sliced thin)

1 small bunch fresh dill, (chopped)

Directions

Preheat your oven to 475° F. Line a large rimmed baking sheet with parchment paper.

Marinade/Dressing:

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

Greek Salad:

Slice your feta cheese into thick strips.

On your baking pan, toss together the tomatoes, bell peppers and feta with 2 tbs of the dressing mixture to coat.

Spread everything out and add the 4 lemon halves (skin side up) to the pan. Roast for 17 minutes. Allow to cool 5 minutes.

Juice the roasted lemons into the remaining dressing and shake all to mix.

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