Description
This vibrant Summer Roasted Vegetable Salad features a delicious medley of roasted bell peppers, zucchini, and cherry tomatoes combined with nutty farro and a zesty chimichurri dressing. Finished with creamy goat cheese and fresh parsley, it’s a perfect light and healthy meal option that can be enjoyed warm or cold.
Ingredients
Scale
Roasted Vegetables
- 2 medium-large bell peppers, cored and chopped
- 1 large zucchini (or 2 small), chopped
- 12 ounces (340g) cherry tomatoes, preferably vine-ripened
- 1 Tbsp olive oil (for roasting)
- Salt and pepper, to taste
Farro
- 1 cup dry farro
Chimichurri Dressing
- 1/2 cup finely chopped parsley
- 2 cloves garlic, minced
- 1/4 cup + 1 Tbsp olive oil (total 5 Tbsp)
- 1 Tbsp vinegar (such as red wine or apple cider vinegar)
- 1/4 tsp dried oregano
- Pinch of red pepper flakes
- Salt and pepper, to taste
Garnish
- 1/4 cup crumbled goat cheese or feta cheese
Instructions
- Preheat Oven and Boil Water: 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: On a large sheet pan, toss the chopped bell peppers, zucchini, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer. Roast in the preheated oven for about 30 minutes, until the vegetables are lightly browned and tender.
- Cook Farro: While the vegetables roast, cook the farro in boiling water according to package instructions, usually about 25-30 minutes until tender but 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 (total of 5 tablespoons), vinegar, dried oregano, red pepper flakes, salt, and pepper. Stir well to combine all flavors.
- Assemble Salad: Once the vegetables are roasted and farro is cooked, combine them in a large serving bowl or plate. Drizzle the chimichurri dressing over the mixture and sprinkle with crumbled goat cheese or feta.
- Serve: Gently toss the salad to blend all the flavors. Serve warm or chilled according to preference. Enjoy your fresh and flavorful summer roasted vegetable salad!
Notes
- You can substitute quinoa or couscous for farro if preferred.
- For a vegan version, omit the goat cheese or replace it with a vegan cheese alternative.
- Roasting the vegetables enhances their natural sweetness and depth of flavor.
- The salad can be served warm immediately or chilled for a refreshing cold dish.
- Adjust the red pepper flakes in the dressing to control the spice level.
