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.
Ingredients
Ingredients:
For the Salad:
2 medium-large bell peppers (cored and chopped)
1 large zucchini (or 2 small; chopped)
12 ounces cherry tomatoes (340g; vine-ripened preferred)
1 Tbsp olive oil (for roasting)
Salt + pepper, to taste
1 cup farro (dry)
1/4 cup crumbled goat cheese (or feta)
For the Chimichurri Dressing:
1/2 cup finely chopped parsley
2 cloves garlic, minced
1/4 cup + 1 Tbsp olive oil (5 Tbsp total)
1 Tbsp vinegar
1/4 tsp dry oregano
Pinch red pepper flakes
Salt + pepper, to taste
Instructions
nstructions:
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Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil for the farro.
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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.
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Cook Farro: Cook the farro according to the package instructions (about 25-30 minutes).
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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.
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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.
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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
