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January 2, 2012

Roasted Vegetable Greek Salad (Low Carb and Gluten-Free)

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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It’s time for a party, my friends. And not just any party, but a Kitchen PLAY Progressive Party. If you haven’t yet heard of Kitchen PLAY, you are in for a treat. Kitchen PLAY is a wonderful website designed to bring food bloggers and PR professionals together through a number of means, one of them being the monthly Progressive Party. Each month, six bloggers are assigned a course and asked to create a recipe, all using the same product or kitchen tool. I participated in a Kitchen Play Progressive Party back in May, and I jumped at the chance to do it again. The initial invitation didn’t reveal what the product was going to be, so I was jumping in blindly, but I knew no matter what, it would be a fun challenge.

Well, I lucked out, let me tell you, because our assigned product was Lindsay Olives. Have I told you how much I love olives? No? Well, I am telling you now. I love olives. And not just in my martinis (I know you know I love those!). I like all sorts of olives; I am really not very picky. I love them on their own and I love them in other foods. Whenever someone I am eating with starts picking around the olives in their meal, I am the first one to ask if I can eat them. I have no shame, really, when it comes to olives. And Lindsay Olives has quite an array of varieties. I’ve seen them at all my local grocery stores and I know I have purchased their black olives before. So this was a great opportunity to have a little fun with them.

My assigned course was the salad, and I was more than eager to get going on recipe development. Olives and salad are a natural combination. Virtually any salad can benefit from the addition of the salty, tangy olive, and I’ve certainly used them to save myself from garden salad boredom. And if we’re talking about Mediterranean style salads, then it’s a no-brainer. Olives are a must. Naturally, when I signed on to this project, my mind immediately jumped to all the Mediterranean style salads I know and love. Greek salad, Salad Niçoise, that sort of thing. But those salads make me think of summer, and here we are at the beginning of the long, cold New England winter. I wanted something with all of those wonderful flavors, but that also had a warmer feel to it. Roasting the vegetables was the perfect solution. It brought out the warm earthy flavours of the salad, which paired beautifully with the brininess of the olives and the tanginess of the feta cheese.

Want to get in on the action of the Kitchen PLAY Progressive Parties? The great part is that anyone can participate. Just make my salad or any of the other mouthwatering recipes from this month’s party, post about it on your blog, and you will be entered to win $50 plus an assortment of Lindsay Olives shipped right to you! (there are six prizes total). Kitchen PLAY is all about promoting food bloggers so this is your chance to get in there and promote yourself. Check out the details on the Kitchen PLAY Contest Page

Roasted Vegetable Greek Salad – This salad is good both room temperature and chilled.

Dressing:

3 tbsp olive oil

3 tbsp cider vinegar

1 ½ tsp Dijon mustard

½ tsp dried thyme

Salt and pepper to taste

Salad:

1 medium eggplant, cubed into ½ inch pieces

1 medium zucchini, cubed into ½ inch pieces

1 red pepper, cut into ½ inch pieces

1 green pepper, cut into ½ inch pieces

½ cup grape tomatoes

½ medium red onion, coarsely chopped

3 tbsp olive oil

½ tsp kosher salt

¼ tsp black pepper

1 6-oz can Lindsay Small Ripe Black olives

1 medium head romaine lettuce, chopped

4 oz crumbled feta cheese

For the dressing, whisk all ingredients in a small bowl and set aside.

For the salad, preheat oven to 450F and place eggplant, zucchini, peppers, grape tomatoes and red onion in a medium bowl. Toss to combine. Add olive oil, salt and pepper and toss again. Spread mixture in a large 13×9 inch glass or ceramic baking dish. (Reserve bowl for tossing salad at the end).

Bake 35 minutes or until vegetables are soft and have some charred parts. Remove from oven and let cool.

Return vegetable to bowl, add olives and drizzle with dressing. Toss to coat.

Divide romaine lettuce among 8 salad plates. Top with roasted vegetable mixture. Sprinkle with crumbled feta cheese and serve.

Lindsay Olives is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate this or any recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $50 and an assortment of Lindsay Olives products shipped directly to each winner (valued at an additional $15). To qualify, participants must reside in the US.

The deadline is January 31, 2012. Please review the complete contest rules before entering. Good luck!

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Filed Under: Gluten Free, Low Carb, Salads

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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    Recipe Rating




  1. Ramona says

    January 2, 2012 at 1:06 pm

    I love olives and Greek salad too! It's a great way to eat right for a new year. 🙂 Have a great week! ~ Ramona

    Reply
  2. Steve Parker, M.D. says

    January 2, 2012 at 1:41 pm

    Once again, great pics.

    -Steve

    Reply
  3. Alison Lewis says

    January 2, 2012 at 3:25 pm

    Great idea! Sounds so good

    Reply
  4. amanda @ fake ginger says

    January 2, 2012 at 4:22 pm

    I love this! The roasted tomatoes look fantastic! I bet the olives were perfect in the salad.

    Reply
  5. Faith says

    January 2, 2012 at 4:33 pm

    Greek salad is one of my favorites and I love how you added roasted veggies to the mix! Makes it a bit heartier and perfect for colder months!

    Reply
  6. Barbara says

    January 2, 2012 at 4:53 pm

    I love olives and I love Greek salad. Need I say more? Well, the roasted tomatoes sure don't hurt. 🙂

    Reply
  7. susan says

    January 2, 2012 at 6:05 pm

    This looks amazing, Carolyn. May 2012 bring lots of wonderful blessings your way. And hopefully, a meet in greet in the new year!

    Reply
  8. Erin @ Dinners, Dish says

    January 2, 2012 at 6:13 pm

    I love olives! I could eat a whole can of black olives if given the chance. I am doing my best to teach my son this habit as well 🙂
    This salad looks refreshing and delicious. Never heard of Kitchen PLAY before!

    Reply
  9. lisamichele says

    January 2, 2012 at 6:57 pm

    What a beautiful and colorful salad! I LOVE – ADORE olives, and your take on Greek salad amps it up so wonderfully with the addition of eggplant, zucchini and peppers! Definitely on my 2012 lunch and dinner menus, especially after all the holiday indulging! Happy 2012, Carolyn!

    Reply
  10. Roxana GreenGirl says

    January 2, 2012 at 6:58 pm

    i love Greek salad and olives, well, i think I fit in the addictive group. I LOVE them!
    your roasted veggie salad sounds so good!
    Happy New Year Carolyn!

    Reply
  11. Jeanette says

    January 2, 2012 at 8:29 pm

    I love Greek salad and your rendition using roasted veggies is perfect for this cooler time of year.

    Reply
  12. Marnely Rodriguez says

    January 2, 2012 at 9:18 pm

    This looks delicious and so healthy! Perfect for 2012!

    Reply
  13. The_Mom_Chef says

    January 2, 2012 at 9:28 pm

    Wow, what a salad. I'm an olive fan as well, as long as they're black. Not so popular in martinis, but I can pop them on their own all day. This spin on a Greek salad is beautiful. Happy New Year Carolyn.

    Reply
  14. Sylvie @ Gourmande in the Kitchen says

    January 2, 2012 at 9:57 pm

    Wow this salad is just bursting with flavor! Perfect start to the new year.

    Reply
  15. John in NC says

    January 2, 2012 at 10:34 pm

    Made it tonight and it turned out great. Excellent recipe!

    Reply
  16. Becky says

    January 2, 2012 at 10:40 pm

    Roasted vegetables are so good, especially in salads, like this one. I can't wait to try this one. gorgeous colors and pics

    Reply
  17. Liz says

    January 3, 2012 at 12:13 am

    Wishing you a happy new year, my friend…you are smart to take a few days away from commenting…I think I'll do that between Christmas and New Year's next year! Wow, this is my kind of salad…I just adore black olives…they are perfect with this mixture of veggies! Just fabulous…as always!

    Reply
  18. Christina says

    January 3, 2012 at 12:35 am

    What a delicious and healthy recipe to welcome the new year! 🙂

    Reply
  19. Magic of Spice says

    January 3, 2012 at 4:40 am

    I am a pretty big olive fan myself…in fact I can eat a bowl by themselves 😉 This is such a great salad and I will be wanting to make it asap 🙂

    Reply
  20. KeepItSweet says

    January 3, 2012 at 11:20 am

    Love this. Always looking for new delicious salads!

    Reply
  21. Barbara Bakes says

    January 3, 2012 at 2:32 pm

    Such a beautiful, colorful salad. A perfect way to welcome the new year.

    Reply
  22. Karen says

    January 3, 2012 at 7:51 pm

    Love all these fresh flavors and the twist of roasting everything instead of keeping it raw. Great heathy side dish idea!

    Reply
  23. Lynn says

    January 3, 2012 at 9:32 pm

    I'm a huge olive fan too. A greek salad wouldn't be complete without them! I love that you roasted the veggies in this one, it makes it seem more cozy for the winter.

    Reply
  24. [email protected] says

    January 3, 2012 at 9:39 pm

    I had to say i love the blog title, tom

    Reply
  25. Anne-Marie Nichols says

    January 3, 2012 at 10:48 pm

    Gorgeous pictures! I love Greek salad.

    Reply
  26. Charlie says

    January 4, 2012 at 12:43 am

    Your salad looks amazing! It's been so long since I've had a really good Greek salad!

    Reply
  27. Lisa says

    January 4, 2012 at 1:10 am

    What a yummy recipe as I love olives. Greek salad is one of my favs.

    Reply
  28. betty says

    January 4, 2012 at 1:59 am

    I love the ingredient combination and that it is low carb, sounds delicious

    Reply
  29. raquel says

    January 4, 2012 at 3:45 am

    I love salad and also olives even though olives have a high fat content it excellent source of oleic acid.

    Reply
  30. jothetartqueen says

    January 4, 2012 at 6:48 am

    will bookmark this and add it to my salad repertoire..need to eat light and healthy stuff now after all that eating over Xmas and NY!

    Reply
  31. food_dreamer says

    January 4, 2012 at 11:57 am

    Hey, come to think of it, this is a perfect recipe for the Low Carb Mediterranean Diet!

    Thanks, Steve.

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  32. food_dreamer says

    January 4, 2012 at 12:02 pm

    So glad you liked it!!!

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  33. Curt says

    January 4, 2012 at 1:31 pm

    What a delicious salad. There are a lot of very good ingredients in there.

    Reply
  34. food_dreamer says

    January 4, 2012 at 7:39 pm

    Hi Tom,

    Do you mean \”All Day…\”? Thanks! Most people don't get the Adidas reference.

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  35. food_dreamer says

    January 4, 2012 at 7:42 pm

    This salad is nice because it's light AND filling. So yes, perfect for those NY resolutions.

    Carolyn

    Blog: All Day I Dream About Food
    URL: https://alldayidreamaboutfood.com

    Reply
  36. Pagg Supplement says

    January 7, 2012 at 7:25 am

    Wow! I am Liking it so much!

    Reply
  37. torviewtoronto says

    January 7, 2012 at 7:53 pm

    delicious looking colourful salad

    Reply
  38. dcavooris says

    January 17, 2012 at 2:32 pm

    Wow, this look delicious! Well I guess I know what I'm making myself for lunch next week!

    Reply
  39. Pagg Reviews says

    February 28, 2012 at 6:13 pm

    Its fantastic. Olives really a very Yummy or tastey dish. I love this. Thanks for share this blog. This is a great idea for share information and experience and anything about our self.

    Reply
  40. Pagg Supplement says

    March 1, 2012 at 8:17 am

    I Like Greek Salad. This is very tasty, and also very healthy. Thanks for share the strategy for making this. I like this. Keep it up with new ideas.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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