Meera Sodha’s recipe for roasted Greek salad with orzo transforms a classic dish by baking it to enhance sweetness and create a jammy texture, all while infusing the kitchen with the warmth of an Athenian summer. This dish skips the cucumber typical of traditional Greek salads, instead roasting red onions, peppers, and cherry tomatoes with olives until caramelized, then combining them with orzo and briny feta for a hearty meal.
Preparation and Cooking
To prepare, you'll need two oven trays, roughly 30cm x 40cm each. Start by heating the oven to 210C (190C fan)/415F/gas 6½. In a large bowl, mix 2 red onions (260g) peeled, halved, and cut into 4mm-thick half-moons; 2 red peppers (350g) and 2 green peppers (350g), both deseeded and cut into 5mm strips; 300g halved cherry tomatoes; 80g pitted kalamata olives, halved; 100ml extra-virgin olive oil; 1½ tbsp dried oregano; and 1¼ tsp fine sea salt. Toss well, then spread the mixture onto the two trays and bake for 30 minutes until soft, jammy, and caramelizing.
Adding Orzo and Feta
After roasting, combine all vegetables into one tray. Add 1 tbsp red-wine vinegar, 300g orzo, ½ tsp salt, and 400ml just-boiled water. Stir well, then place a 200g block of feta in the center on top of the vegetables and orzo. Cover tightly with foil and bake for 25 minutes until the orzo is cooked. Remove the foil and bake for an additional 5 minutes until the feta is lightly golden. Sprinkle 20g finely chopped fresh dill over the top, drizzle with a little more olive oil, and serve straight from the tray.
Tips and Serving Suggestions
Sodha notes that this dish is perfect for summer evenings when you want the oven to do the work. The roasted vegetables become sweeter and more intense, while the orzo absorbs the flavors. The feta adds a salty, creamy contrast. Serve as a main course, and enjoy the burst of heat reminiscent of Athens streets.
