This vibrant Summer Roasted Vegetable Salad combines the earthy flavors of roasted bell peppers, zucchini, and cherry tomatoes with the hearty texture of farro and a tangy, garlicky chimichurri dressing. Whether served warm or cold, it’s the perfect side dish for any summer meal. It’s also a fantastic make-ahead option, making it a go-to for busy days.

Why You’ll Love This Recipe

This Summer Roasted Vegetable Salad is a delightful combination of flavors and textures. The roasted vegetables bring a smoky sweetness, while the chewy farro adds substance to the dish. The chimichurri dressing, loaded with fresh parsley and garlic, adds a vibrant, zesty kick that elevates the entire salad. It’s incredibly versatile, allowing you to customize it with your favorite grains or cheeses. It’s also a perfect side dish for grilling season or can be enjoyed as a light main course, making it a great addition to any meal plan.

Ingredients

2 medium-large bell peppers (cored + chopped)
1 large zucchini (or 2 small; chopped)
12 ounces cherry tomatoes (340g; vine-ripened, if possible)
1 tablespoon olive oil (to roast veggies)
Salt + pepper, to taste
1 cup farro, dry
¼ cup crumbled goat cheese (or feta)

Chimichurri Dressing:

½ cup finely chopped parsley
2 cloves garlic, minced
¼ cup + 1 tablespoon olive oil (5 tablespoon total)
1 tablespoon red wine vinegar (or use white wine vinegar)
¼ teaspoon oregano, dry
Pinch red pepper flakes
Salt + pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil for cooking the farro.
Place the chopped bell peppers, zucchini, and whole cherry tomatoes on a large sheet pan. Toss them with olive oil, salt, and pepper, then spread them out in a single layer. Roast in the oven for about 30 minutes, or until the vegetables are lightly browned and tender.
While the vegetables are roasting, cook the farro according to the package instructions (or follow your favorite stovetop method).
In the meantime, prepare the chimichurri dressing. Finely chop the parsley and mince the garlic. Combine them with the remaining dressing ingredients in a small bowl, mixing well.
Once everything is cooked, arrange the farro and roasted vegetables on a large serving plate or bowl. Drizzle the chimichurri dressing over the top, then sprinkle with crumbled goat or feta cheese.
Toss everything together, making sure the chimichurri dressing coats the ingredients evenly. This salad can be served warm or cold—whichever you prefer!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Grain Substitutes: If you prefer, you can swap farro for quinoa (a gluten-free option), or use couscous or orzo for a different texture and flavor.
Cheese Alternatives: To make the salad dairy-free, omit the goat cheese or feta or replace them with a vegan cheese alternative.
Add Protein: This salad pairs wonderfully with grilled chicken, steak, or salmon. You can also add chickpeas for a plant-based protein boost.

Storage/Reheating

Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after sitting for a while, and it tastes great cold—there's no need to reheat.
Reheating: If you prefer to eat it warm, reheat the roasted vegetables and farro in the microwave or on the stovetop.

FAQs

Can I make this salad ahead of time?

Yes, this salad is perfect for making ahead of time. The roasted vegetables and farro can be stored separately and combined with the chimichurri dressing just before serving.

Can I use a different grain besides farro?

Absolutely! You can substitute farro with quinoa for a gluten-free option or use orzo or couscous for a pasta-like texture.

How do I store leftovers?

Store leftover salad in an airtight container in the fridge for up to 3 days. It tastes great cold, so there’s no need to reheat.

Is this salad gluten-free?

If you use quinoa instead of farro, this salad can easily be made gluten-free.

Can I make the chimichurri dressing ahead of time?

Yes, the chimichurri dressing can be made in advance and stored in the fridge for up to 3 days. Just give it a stir before using.

Can I add more vegetables to this salad?

Feel free to get creative! You can add other roasted vegetables like eggplant, carrots, or sweet potatoes to this salad for extra flavor.

What other proteins can I pair with this salad?

This salad is versatile and pairs well with a variety of proteins, including grilled chicken, steak, salmon, or even a scoop of hummus for a vegetarian option.

Can I omit the cheese?

Yes, you can omit the cheese for a dairy-free version of this salad, or swap it with a vegan cheese alternative.

What should I serve this salad with?

This salad is a great side dish for grilled meats, seafood, or a plant-based protein. You can also serve it as a base for a grain bowl.

How long does it take to cook farro?

Farro typically takes about 25-30 minutes to cook, depending on the method. Check the package instructions for the best results.

Conclusion

This Summer Roasted Vegetable Salad is a delicious and colorful addition to your summer meals. With its combination of roasted vegetables, farro, and a zesty chimichurri dressing, it’s a satisfying and refreshing dish that can be enjoyed warm or cold. Whether you’re serving it as a side or making it the centerpiece of a grain bowl, this salad is sure to impress. Plus, it’s easily customizable to suit your taste preferences, making it the perfect versatile recipe to add to your collection!

Summer Roasted Vegetable Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Emmily
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

This vibrant Summer Roasted Vegetable Salad, featuring roasted bell peppers, zucchini, and cherry tomatoes with hearty farro, is tossed in a tangy chimichurri dressing. Perfect as a side dish or a light main course, this salad is both customizable and easy to prepare. Whether served warm or cold, it’s a perfect addition to any summer meal or BBQ, and can be made ahead for convenience.

Instructions

nstructions:

Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil for the farro.
Roast Vegetables: On a large sheet pan, toss the bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread them in a single layer and roast for about 30 minutes, until lightly browned and tender.
Cook Farro: Cook the farro according to the package instructions (about 25-30 minutes).
Prepare Chimichurri Dressing: In a small bowl, combine chopped parsley, minced garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper. Stir until well mixed.
Assemble Salad: Once everything is cooked, combine the farro and roasted vegetables on a large serving plate or bowl. Drizzle with chimichurri dressing and sprinkle with crumbled goat cheese or feta.
Serve: Toss to combine, and serve warm or cold. Enjoy!

Notes

This salad is very versatile. Feel free to add your favorite roasted veggies like sweet potatoes or eggplant.
The chimichurri dressing can be made ahead and stored in the fridge for up to 3 days.
To make the salad dairy-free, omit the cheese or use a vegan cheese alternative.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean