There is something truly magical about the way fresh, roasted vegetables burst with flavor during warm weather months, and this Summer Roasted Vegetable Salad Recipe captures that magic beautifully. This dish brings together colorful bell peppers, zucchini, and juicy cherry tomatoes, all roasted to perfection and tossed with nutty farro, tangy goat cheese, and a bright, herbaceous chimichurri dressing. It’s the kind of salad that celebrates summer’s bounty in every bite, making it a perfect, satisfying, and nutritious meal or side dish that you’ll want on repeat all season long.
Ingredients You’ll Need
Each ingredient here plays a crucial role in creating a balanced and vibrant salad. From the fresh vegetables adding texture and color, to the aromatic herbs and tangy cheese providing layers of flavor, these simple ingredients come together to create something truly special.
- Bell peppers (2 medium-large, cored and chopped): They add sweetness, crunch, and vibrant color to the salad.
- Zucchini (1 large or 2 small, chopped): Offers a tender, slightly earthy flavor when roasted.
- Cherry tomatoes (12 ounces, vine-ripened preferred): Bursting with juicy, slightly tart notes that complement the roasted veggies.
- Olive oil (5 tablespoons total): Essential for roasting and dressing, adding richness and helping flavors meld.
- Salt + pepper (to taste): Basic seasonings that elevate every ingredient’s natural flavor.
- Farro (1 cup dry): Provides a wonderfully chewy texture and hearty base for the salad.
- Goat cheese or feta (1/4 cup crumbled): Adds creamy tanginess and a salty note that brightens the salad.
- Parsley (1/2 cup finely chopped): Fresh herb that brings bright, grassy freshness to the chimichurri dressing.
- Garlic (2 cloves minced): Gives the dressing a bold, aromatic punch.
- Vinegar (1 tablespoon): Balances richness with acidity in the dressing.
- Dry oregano (1/4 teaspoon): Adds a touch of warm, herbal depth.
- Red pepper flakes (pinch): Provides a subtle heat to wake up the palate.
How to Make Summer Roasted Vegetable Salad Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). While the oven warms, bring a large pot of water to a rolling boil to prepare the farro. This sets you up for efficient cooking in the next steps and ensures everything comes together in perfect timing.
Step 2: Roast the Vegetables
On a large sheet pan, toss your chopped bell peppers, zucchini, and cherry tomatoes with 1 tablespoon of olive oil along with a sprinkle of salt and pepper. Spread them out in a single layer so they roast evenly, developing slightly charred edges and tender sweetness after about 30 minutes.
Step 3: Cook the Farro
Cook the farro in boiling salted water according to package instructions, usually 25-30 minutes until tender but still chewy. Drain and set aside. This hearty grain forms the base of your salad, adding substance and a lovely nutty flavor.
Step 4: Prepare the Chimichurri Dressing
While the farro and vegetables are cooking, mix together the finely chopped parsley, minced garlic, 1/4 cup plus 1 tablespoon olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a small bowl. This lively chimichurri brings a vibrant and tangy finish that perfectly complements the roasted veggies.
Step 5: Assemble the Salad
Transfer the roasted vegetables and cooked farro to a large serving bowl or platter. Drizzle generously with the chimichurri dressing and sprinkle the crumbled goat cheese or feta on top for a creamy, savory contrast to the bright vegetables.
Step 6: Serve and Enjoy
Toss everything gently to combine, allowing the dressing to coat all the ingredients. This Summer Roasted Vegetable Salad Recipe shines whether served warm for a comforting meal or chilled for a refreshing lunchtime dish. Grab a fork and dig in!
How to Serve Summer Roasted Vegetable Salad Recipe
Garnishes
For a little extra flair and flavor, try topping your salad with toasted pine nuts for crunch, fresh basil leaves for herbal brightness, or a squeeze of lemon juice to enhance the summery vibe. A drizzle of high-quality extra virgin olive oil just before serving will add silkiness and depth.
Side Dishes
This salad stands beautifully on its own but pairs wonderfully with grilled chicken, fish, or a simple crusty bread to soak up every last bit of delicious dressing. For a full Mediterranean-inspired meal, consider serving alongside hummus and warm pita.
Creative Ways to Present
Serve this salad in a rustic wooden bowl to highlight its farm-fresh roots or layer it in glass jars for impressive picnic-ready portions. You can even hollow out a mini watermelon or large bell pepper to use as an edible serving bowl for a fun and festive twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Summer Roasted Vegetable Salad Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days, making it perfect for meal prep or enjoying easy lunches throughout the week.
Freezing
Because of the fresh herbs and feta, this salad is best enjoyed fresh or refrigerated, not frozen. Freezing can diminish the texture of the roasted vegetables and alter the flavors of the dressing and cheese.
Reheating
If you prefer to enjoy the salad warm again, simply reheat the portion you want in a skillet over low heat or briefly in the microwave. Add any fresh herbs or cheese after warming to retain their vibrant flavor.
FAQs
Can I use other grains besides farro in this Summer Roasted Vegetable Salad Recipe?
Absolutely! Quinoa, couscous, or barley all make great alternatives if you want to switch things up or if farro isn’t available. Just adjust cooking times accordingly.
Is it possible to make this salad vegan?
Yes! Simply omit the goat cheese or feta, or use a plant-based cheese substitute to keep it creamy and delicious without dairy.
How long do the roasted vegetables keep their best flavor?
Roasted vegetables are best eaten within 2-3 days when stored properly in the refrigerator. They may soften more over time but remain tasty for several days.
Can I roast the vegetables ahead of time?
Definitely! Roasting them a day ahead and storing in the fridge lets the flavors develop even more. Just bring to room temperature before assembling to keep the salad fresh and vibrant.
What type of vinegar works best in the dressing?
Red wine vinegar or sherry vinegar are perfect choices as they add brightness without overpowering the fresh herbs and vegetables in this Summer Roasted Vegetable Salad Recipe.
Final Thoughts
This Summer Roasted Vegetable Salad Recipe is a celebration of all that’s fresh, wholesome, and vibrant about the season. It’s one of those dishes that feels just right for casual lunches, elegant dinners, or anything in between. Once you try it, I promise it’ll become a favorite you reach for again and again when you want something that’s as nourishing as it is delicious. Go ahead and give it a whirl—you’re going to love every bite!
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Summer Roasted Vegetable Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Summer Roasted Vegetable Salad combines tender, roasted bell peppers, zucchini, and cherry tomatoes with nutty farro and a fresh chimichurri dressing. Topped with creamy crumbled goat cheese or feta, this wholesome salad is perfect served warm or cold, making it an ideal dish for summer meals and gatherings.
Ingredients
Roasted Vegetables
- 2 medium-large bell peppers, cored and chopped
- 1 large zucchini (or 2 small), chopped
- 12 ounces cherry tomatoes (340g), vine-ripened preferred
- 1 tablespoon olive oil (for roasting)
- Salt and pepper, to taste
Farro
- 1 cup farro (dry)
Chimichurri Dressing
- 1/2 cup finely chopped parsley
- 2 cloves garlic, minced
- 1/4 cup + 1 tablespoon olive oil (total 5 tablespoons)
- 1 tablespoon vinegar
- 1/4 teaspoon dry oregano
- Pinch red pepper flakes
- Salt and pepper, to taste
Salad Topping
- 1/4 cup crumbled goat cheese or feta
Instructions
- Preheat Oven and Prepare Farro: Preheat your oven to 400°F (200°C). Meanwhile, bring a large pot of water to a boil to cook the farro later.
- Roast Vegetables: Toss the chopped bell peppers, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a large sheet pan. Spread them out in a single layer and roast in the preheated oven for about 30 minutes, or until the vegetables are tender and lightly browned.
- Cook Farro: While the vegetables roast, cook the farro according to the package instructions, which usually takes about 25 to 30 minutes, until tender but still chewy. Drain and set aside.
- Prepare Chimichurri Dressing: In a small bowl, combine finely chopped parsley, minced garlic, 1/4 cup plus 1 tablespoon olive oil (totaling 5 tablespoons), vinegar, dry oregano, red pepper flakes, salt, and pepper. Stir everything together until well mixed to create a fresh and flavorful dressing.
- Assemble Salad: Once the farro is cooked and vegetables are roasted, combine them in a large serving bowl or plate. Drizzle the chimichurri dressing over the salad and sprinkle with crumbled goat cheese or feta.
- Serve and Enjoy: Toss everything gently to combine. This salad can be enjoyed warm or chilled, making it a versatile dish perfect for summer.
Notes
- Use vine-ripened cherry tomatoes for the sweetest flavor.
- Farro can be substituted with other grains like quinoa or barley if preferred.
- You can make the chimichurri dressing ahead of time and store it in the refrigerator for up to 2 days.
- For a vegan version, omit the goat cheese or feta or replace with a vegan cheese alternative.
- Adjust the red pepper flakes according to your spice preference.
