Greek Inspired Leftover Salad


  • 6 small new potatoes, quartered
  • 10 baby carrots, diced in large chunks
  • 1 zucchini, diced in large chunks
  • 1 red bell pepper, diced in large chunks
  • 2 tbls. olive oil (I used meyer lemon olive oil)
  • 1 Tbls. greek seasoning (I used Cavendars Greek Seasoningone !important; margin:0px !important;” />)
  • 1 C. grape tomatoes, cut in half
  • 1/2 C. sliced hearts of palm
  • 1/4 C. sliced kalamata olives
  • 2 scallions, sliced
  • handful of fresh basil, parsley & oregano, chopped
  • 1/2 C. feta cheese
  • 2 Tbls. toasted pine nuts
  • Greek Salad dressing to taste (about 2 Tbls.)


  1. Preheat oven to 425 degrees.
  2. Toss potatoes, carrots, bell peppers and zucchini with some olive oil and greek seasoning. Place on baking sheet and roast veggies about 15 minutes. Remove from oven and let cool.
  3. In bowl, combine hearts of palm, olives, scallions, roasted vegetables, feta, herbs and toss well to combine. Add a little greek salad dressing (you could use a regular vinaigrette) as needed to moisten the salad. Garnish with pine nuts.