Roasted greek salad

Discover the flavorful blend of tangy feta cheese, juicy tomatoes, crisp cucumbers, and savory olives in this delectable roasted Greek salad. A true Mediterranean delight!

Ingredients:

• 1/3 cup olive oil
• 1 tablespoon fresh oregano, chopped 
• 1/2 teaspoon kosher salt 
• 1/8 teaspoon freshly ground black pepper 
• 2 cloves garlic, minced 
• 2 cups cherry tomatoes 
• 2 red bell peppers, cut into chunks 
• Two 7-ounce blocks feta, cubed 
• 3 lemons, halved 
• 2 English cucumbers, seeded 
• 1 cup Kalamata olives 
• 1 small red onion, sliced thinly 
• 1 bunch fresh dill 

Instructions:

1. Preheat the oven to 250 °C.
2. Combine the olive oil, oregano, salt, pepper, and garlic in a small mason jar. Keep it aside.
3. Spread the cherry tomatoes, bell peppers, and feta on a baking sheet. Drizzle 2 tablespoons of the olive oil mixture and mix. Place the lemon halves on the sheet and bake until the vegetables and feta turn golden, for about 15 to 17 minutes. Let them cool for approximately 20 minutes.
4. To put together, mix the roasted tomatoes, bell pepper, and feta with the cucumbers, olives, and red onion, then transfer to a serving platter.
5. Pour the squeezed juice from the roasted lemons into the remaining olive oil mixture in the mason jar. Close the lid and shake well. Drizzle half of the dressing over the salad. Garnish with dill leaves and serve the remaining dressing on the side.

Summary:

• Calories: 2179 kcal
• Fat: 175 g
• Protein: 71 g
• Carbs: 108 g
• Potassium: 3008 mg
• Magnesium: 265 mg