Summer Roasted Vegetable Salad with Chimichurri

There’s something magical about the way vegetables transform in the oven. Their flavors concentrate, their textures soften just right, and they develop these beautiful caramelized edges that make them irresistible. This roasted vegetable salad combines all those wonderful qualities with hearty farro and a zingy chimichurri dressing that will wake up your taste buds!

My kids are usually pretty picky when it comes to veggies, but there’s something about roasting that changes everything. Even Sophia, who normally pushes zucchini to the side of her plate, asks for seconds when I make this dish.

I first created this recipe when I had an abundance of summer vegetables from our weekend farmers market trip, and it’s become a family favorite that works beautifully as a side or a complete meal with added protein. Check out my garlic butter chicken bites for the perfect protein pairing!

Why You’ll Love This Roasted Vegetable Salad

Simple Ingredients, Big Flavor The magic happens in the oven as ordinary vegetables transform into caramelized, flavor-packed bites.

Make-Ahead Friendly This salad actually tastes better after the flavors have mingled for a few hours, making it perfect for meal prep or entertaining.

Family-Approved Even my pickiest eater gives this a thumbs up, especially when I let everyone customize with their favorite toppings.

Ingredients for Roasted Vegetable Salad

For the Roasted Vegetables

• 2 medium-large bell peppers (cored + chopped) – I like using one red and one yellow for color!
• 1 large zucchini (or 2 small; chopped)
• 12 ounces cherry tomatoes (340g; vine-ripened, if possible)
• 1 Tbsp olive oil (to roast veggies)
• Salt + pepper, to taste
• 1 cup farro, dry

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 red wine vinegar (or use white wine vinegar)
• 1/4 tsp oregano, dry
• Pinch red pepper flakes
• Salt + pepper, to taste

To Finish

• 1/4 cup crumbled goat cheese (or feta)

The Benefits of These Ingredients

Bell peppers aren’t just colorful – they’re packed with vitamin C and antioxidants. I try to use different colored peppers to make the salad visually appealing.

Zucchini adds a tender texture and is super versatile. It takes on the flavors of whatever you cook it with, making it perfect for this dish.

Cherry tomatoes burst in the oven, releasing their sweet juices that caramelize slightly. If you can find vine-ripened ones, they’ll have even more flavor.

Farro is a hearty ancient grain with a delightful chewy texture. It’s high in protein and fiber, making this salad more filling. If you’re not familiar with farro, it’s like barley but with a nuttier flavor.

Chimichurri is an Argentinian sauce traditionally served with steak, but it works beautifully with roasted vegetables too! The bright, herbaceous flavors cut through the richness of the roasted veggies.

How to Make Your Perfect Roasted Vegetable Salad

1. Preheat your oven to 400°F (200°C). Bring a large pot of water to a boil for the farro.
2. Place your chopped peppers, zucchini, and whole cherry tomatoes on a large sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss with your hands to coat evenly. Spread everything out in a single layer – don’t overcrowd or they’ll steam instead of roast!
3. Roast the vegetables for about 30 minutes, until they’re lightly browned at the edges and tender when pierced with a fork. I love when the tomatoes burst and get those little charred spots!
4. While the vegetables are roasting, cook the farro according to package directions. Most farro will take about 25-30 minutes to cook until tender but still chewy. When done, drain well and fluff with a fork.
5. As everything cooks, prepare the chimichurri dressing. Finely chop the parsley (I like to use both leaves and tender stems for more flavor) and mince the garlic. Combine them in a small bowl with the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper. Stir well and let the flavors meld.
6. When all components are ready, gently toss the warm farro with the roasted vegetables in a large serving bowl. Drizzle with about 3/4 of the chimichurri dressing and fold gently to combine.
7. Sprinkle the crumbled goat cheese or feta on top and finish with the remaining chimichurri. I sometimes add an extra drizzle of olive oil and a crack of black pepper for good measure!

Variations for Your Roasted Vegetable Salad

Add Protein Turn this into a complete meal by adding grilled chicken, shrimp, or even a fried egg on top. For vegetarian protein, roasted chickpeas are fantastic!

Swap the Grains Not a farro fan? Try this with quinoa for a gluten-free option, or pearl couscous for a more pasta-like texture. Even wild rice works beautifully!

Winter Version In colder months, swap in heartier vegetables like butternut squash, Brussels sprouts, and red onion. The same dressing works perfectly.

Make It Vegan Simply omit the cheese or substitute with a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

Tips for Perfect Roasted Vegetables Every Time

Do you ever wonder why restaurant vegetables taste so much better than homemade ones? Here are my secrets for perfectly roasted vegetables every time:

1. Don’t overcrowd the pan Give those veggies room to breathe! If they’re too close together, they’ll steam instead of roast.
2. High heat is your friend 400°F (200°C) is the sweet spot for most vegetables. It’s hot enough to caramelize the natural sugars but not so hot that they burn before cooking through.
3. Cut pieces to similar sizes This ensures everything cooks at the same rate.
4. Pat vegetables dry before roasting Extra moisture is the enemy of caramelization!
5. Season generously Vegetables need more salt than you might think. Remember, most of the salt stays on the surface while the inside remains unseasoned.

What to Serve with This Roasted Vegetable Salad

This versatile dish works beautifully as a side or a main course. Here are some perfect pairings:

• For a simple protein addition, try my garlic butter chicken recipe which complements the flavors beautifully.
• Looking for a heartier pairing? My crockpot balsamic chicken shares similar flavor notes and makes for a complete meal.
• For a fully vegetarian spread, serve alongside my mediterranean stuffed zucchini for a feast of Mediterranean flavors.

FAQs

I hope you love this bright, flavorful roasted vegetable salad as much as my family does! It’s one of those versatile recipes that works for a casual weeknight dinner or dressed up for entertaining friends.

The combination of chewy farro, caramelized roasted vegetables, and bright chimichurri creates a perfect balance of flavors and textures.

If you try this recipe, I’d love to hear what you think in the comments below. And don’t forget to save it to Pinterest for later!

Happy cooking! Iris

Love this recipe? Pin it on Pinterest so you can find it easily next time

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