Megan Hysaw makes Sheet Pan Greek Salad, as seen on Breakfast to Dessert on a Sheet Pan, on Food Network Kitchen.
Recipe courtesy of Megan Hysaw

Sheet Pan Greek Salad

Getting reviews...
  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 to 6 servings
This salad is a meal prepper's new best friend. Roast a big batch of tomatoes, onions, peppers, shrimp, bread and feta, then toss everything together with crispy cucumbers and fresh herbs. The best part is you can eat it warm or cold.



  1. Preheat the oven to 425 degrees F.
  2. Cut the bread into 1-inch cubes; you’ll have about 2 cups. Put the cubed bread, tomatoes, onions, olives, bell peppers, capers, 1 teaspoon honey, 1/2 teaspoon oregano, half of the minced garlic, 1/4 teaspoon salt and a few grinds of pepper on a half-sheet pan (18-by-13-inches). Drizzle with 2 tablespoons of oil, toss together and spread out the ingredients so they do not overlap too much. Crumble 2 ounces (about 2 tablespoons) of the feta and sprinkle it over top. Bake until the bread is golden brown, the tomatoes start to burst open and the bell peppers soften, 16 to 18 minutes.
  3. Meanwhile, toss together the shrimp, 1 tablespoon oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper on another half-sheet pan, making sure the shrimp do not overlap. Bake until the shrimp are opaque, 10 to 12 minutes.
  4. Whisk together the vinegar, dill, caper brine, a few grinds of pepper and the remaining minced garlic, 1 teaspoon honey and 1/2 teaspoon oregano in a medium bowl. Whisking constantly, slowly drizzle in the remaining 1/3 cup oil until emulsified.
  5. To serve immediately, toss together the lettuce, cucumbers, bread mixture, shrimp and half of the dressing in a large bowl. Crumble the remaining 2 ounces feta on top. Divide between bowls and serve.

Cook’s Note

For meal prep, let all of the ingredients cool completely at room temperature, about 30 minutes. The shrimp can be refrigerated in an airtight container for up to 2 days. The vegetables can be refrigerated in a separate airtight container for up to 5 days (the bread will not be as crispy, but it will still be delicious!). The salad dressing can be refrigerated in a separate airtight container or jar for up to 1 month.