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Roasted Greek Salad

Our flame-cooked twist on a traditional greek salad is the perfect light and easy meal. Warm and cold meets rich and smoky – with tangy feta, creamy pine nuts and fresh roast vegetables. Serve as a more-ish side or wholesome main.

Roasted Greek Salad

Recipe created for

Ooni Pizza Oven

Pairs well with

Mediterranean Cuisine

Cook time

10 minutes

Serving size

4 as a side or 2 as a main


  • 3.5oz (100g) black olives, halved
  • Red pepper, sliced
  • Yellow pepper, sliced
  • 3.5oz (100g) pine nuts
  • 7oz (200g) feta, crumbled
  • Red onion, sliced
  • 10.6oz (300g) cherry tomatoes
  • Rocket & baby spinach (or any greens you’d prefer)
  • 1tbsp olive oil, plus extra for drizzling
  • Freshly ground black pepper

Quick Tip

Shop our Ooni products here! ->

Recipe Preparation

  1. Fire up your Ooni pizza oven. Aim for 952˚F (500˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Place your cast iron pan with a little olive oil inside your oven to warm up.
  2. Remove your warmed pan from the oven and add your peppers, onion, olives, cherry tomatoes and pine nuts. Place the pan back in the oven and cook for 3-5 minutes, making sure to turn the pan regularly to ensure an even cook.
  3. Once the vegetables are nearly done, remove the pan and add the crumbled feta. Place the pan back in the oven and cook for another couple of minutes. Once browned to your liking – remove the pan and set aside to cool.
  4. Serve the roasted ingredients tossed over a bed of fresh salad leaves. Finish with a drizzle of olive oil and a seasoning of black pepper. Serve immediately, perfect with a slice of crusty white bread.
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