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.
