Description
This Summer Roasted Vegetable Salad is a vibrant, nutritious dish that combines the smoky sweetness of oven-roasted bell peppers, zucchini, and cherry tomatoes with the hearty chewiness of farro. Tossed in a fresh chimichurri dressing and topped with creamy crumbled goat cheese or feta, this salad is perfect served warm or cold, making it a versatile choice for any meal during the warmer months.
Ingredients
Scale
Roasted Vegetables
- 2 medium-large bell peppers, cored and chopped
- 1 large zucchini (or 2 small), chopped
- 12 ounces (340g) cherry tomatoes, vine-ripened preferred
- 1 Tbsp olive oil (for roasting)
- Salt and pepper, to taste
Cooked Farro
- 1 cup dry farro
Chimichurri Dressing
- 1/2 cup finely chopped parsley
- 2 cloves garlic, minced
- 1/4 cup + 1 Tbsp olive oil (5 Tbsp total used in the recipe)
- 1 Tbsp vinegar
- 1/4 tsp dry oregano
- Pinch red pepper flakes
- Salt and pepper, to taste
Toppings
- 1/4 cup crumbled goat cheese or feta
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Meanwhile, bring a large pot of water to a boil to prepare the farro.
- Roast Vegetables: On a large sheet pan, toss the chopped bell peppers, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly in a single layer. Roast in the oven for about 30 minutes, or until vegetables are lightly browned and tender.
- Cook Farro: While the vegetables roast, cook the farro according to the package instructions, generally about 25-30 minutes, until tender but chewy. Drain any excess water once cooked.
- Prepare Chimichurri Dressing: In a small bowl, whisk together the finely chopped parsley, minced garlic, 1/4 cup plus 1 tablespoon olive oil (total 5 tablespoons used in recipe with the roasting oil), vinegar, dry oregano, red pepper flakes, salt, and pepper until well combined.
- Assemble Salad: Transfer the cooked farro and roasted vegetables into a large serving bowl or plate. Drizzle the chimichurri dressing over the top and sprinkle evenly with crumbled goat cheese or feta.
- Serve: Toss gently to mix all ingredients. Serve the salad warm or chilled according to your preference. Enjoy this fresh and wholesome summer salad!
Notes
- For a vegan version, omit the goat cheese or substitute with a dairy-free cheese alternative.
- Farro can be substituted with other whole grains like quinoa or barley if preferred.
- Adjust the red pepper flakes in the chimichurri dressing to control the level of heat to your liking.
- This salad keeps well in the refrigerator for up to 2 days, making it perfect for meal prep.
- If vinegar is not preferred, lemon juice can be used as a substitute in the dressing for a fresh citrus flavor.
