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Roasted Greek Salad

With the weather on the turn, this wood-fired twist on a traditional greek salad is the perfect early Autumn meal. Warm and cold, rich and smokey, this recipe is simple yet very special.


Serves 4

3.5oz (100g) black olives, halved
1 red pepper, sliced
1 yellow pepper, sliced
3.5oz (100g) pine nuts
7oz (200g) feta, crumbled
1 red onion sliced
10.6oz (300g) cherry tomatoes
Rocket & baby spinach (or any greens you’d prefer)

Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place your Grizzler, Sizzler, or Skillet into your Ooni to heat it up with a tbsp of olive oil. 

Remove the warmed cast iron from the oven and place the olives, peppers, pine nuts, crumbled feta and tomatoes within.

Place back into your Ooni pizza oven for about 3-5 minutes depending on how browned you would like your ingredients.

Remove once the ingredients are roasted to your liking and serve with olive oil on a bed of fresh, seasonal salad leaves.

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