Summer Roasted Vegetable Salad With Chimichurri
This roasted vegetable salad combines tender, caramelized bell peppers, zucchini, and cherry tomatoes with chewy farro and a tangy, garlicky chimichurri dressing. Equally delicious warm or cold, this vibrant side salad keeps well in the fridge and pairs SO beautifully with all kinds of proteins.
My husband and I moved into a new home a few months ago and have recently hosted a few BBQ dinner parties for our friends. One of the key ingredients we’ve been making is a lovely chimichurri sauce to serve with our proteins! We had some leftover from one of the dinners, along with some leftover roasted veggies. We figured we’d combine the two together to make a salad, and the result was simply perfect. Thus, the inspiration behind this recipe was born!
This roasted veggie salad is super summery; however, the ingredients are widely available all year long, so feel free to make this one during any season. You can enjoy it cold in the summer months and warm in the cooler months! Both temperatures taste fantastic (which also makes leftovers a dream).
Designed as a veggie and grain-based side dish, this recipe goes with all sorts of proteins – chicken, steak, salmon, etc. I would cook the proteins simply, as the chimichurri dressing adds so much flavour to them here, too. I love serving this warm for dinner, then enjoying leftovers cold for lunch the next day – it makes a wonderful “base” for a grain bowl 🙂
Featured Review
This is incredible. All the flavors are just perfect. Wonderful summer side dish.
Kara
Some notes on key ingredients:
- Cherry tomatoes: I highly recommend choosing vine-ripened cherry tomatoes. If you can get them locally in-season, even better! This will ensure that you get the sweetest, most flavourful tomatoes.
- Zucchini: choose one medium-large or two smaller ones. Feel free to use the yellow summer squash, if desired.
- Farro: I love the chewiness that farro adds to salads (it’s personally my favourite salad grain!) That said, if you’re looking for a gluten-free option please use quinoa in its place. For something quicker cooking, farro can also be swapped with orzo or couscous (this gives you more pasta salad vibes).
- Goat cheese: you may use either crumbled goat cheese or a sharp sheep’s feta cheese. For a dairy-free alternative, feel free to omit the cheese entirely (it’s good without it!) or use your favourite vegan alternative.
Visual recipe guide:
Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
STEP 1: Start by adding chopped bell peppers, zucchini, and whole cherry tomatoes to a sheet pan. Toss them in olive oil, salt, and pepper and spread out in a single layer.
STEP 2: Roast the veggies in the oven for about 30 minutes, until they’re lightly browned and tender.
STEP 3: Meanwhile, cook farro according to package directions (or use my foolproof stovetop method). If preferred, you could make this recipe with quinoa, orzo, or couscous!
STEP 4: While everything cooks, make the chimichurri dressing. This involves chopping parsley and garlic very finely, then combining with olive oil, red wine vinegar, oregano, and red pepper flakes.
STEP 5: When all your ingredients are ready, plate cooked farro and roasted veggies on a large serving plate or bowl. Top with chimichurri dressing and crumbled goat or feta cheese (if using).
STEP 6: Toss to combine, ensuring that the chimichurri coats the rest of the ingredients well. You can serve this salad either warm or cold!
Did you give this Roasted Vegetable Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Summer Roasted Vegetable Salad
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 Tbsp olive oil (to roast veggies)
- Salt + pepper, to taste
- 1 cup farro, dry
- 1/4 cup crumbled goat cheese (or feta)
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
Instructions
- Preheat oven to 400F. Bring a large pot of water to a boil (for farro).
- Place chopped peppers, zucchini, and whole cherry tomatoes on a large sheet pan. Toss them in olive oil, salt, and pepper and spread out in a single layer. Roast in the oven for about 30 minutes, until they're lightly browned and tender.
- At the same time, cook farro according to package directions (or use my foolproof stovetop method).
- While everything cooks, prepare the chimichurri dressing by finely chopping parsley and mincing garlic. Combine with the remainder of the dressing ingredients in a small bowl.
- When all your ingredients are ready, plate cooked farro and roasted veggies on a large serving plate or bowl. Top with chimichurri dressing and crumbled goat or feta cheese (if using).
- Toss to combine, ensuring that the chimichurri coats the rest of the ingredients well. You can serve this salad either warm or cold!
Notes
- The farro adds a lovely chewiness to this recipe, but you could swap it with quinoa (for a gluten-free option) or use orzo or couscous (for more pasta salad vibes!)
- For a dairy-free alternative, feel free to omit the goat or feta cheese entirely (it’s good without it!) or use your favourite vegan alternative.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
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8 Comments on “Summer Roasted Vegetable Salad With Chimichurri”
Hi- I made this today for lunch and it was so good, so thank you so much! Quick question: when I add up the nutrition facts they are way different from yours. I totally understand yours are also just an estimate, but I am wondering if I am doing something wrong! For me, the raw veggies and farro alone are over 600 calories, without oil or dressing… any insight is helpful!
Hi! So happy to hear you enjoyed this recipe 🙂 Regarding the calories – the only way I can think to get to 600 calories with just the farro and uncooked veggies is if you calculated the calories for the entire dish! Did you divide the calories by the number of servings (4)? The calories and nutrition facts are listed per serving. I hope that helps :)!!
Can you make the chimichurri in a food processor or will it be too mushy?
Hi Karen! I’ve made chimichurri in a food processor before and it turned out fine 🙂 It would work here!
Delicious! The dressing is so flavorful! I will definitely be making this again and adding it to my favorites!
Thank you so much, Ann!! I’m so happy to hear that this recipe made it into your favourites 🙂
This is incredible. All the flavors are just perfect. Wonderful summer side dish.
Thank you so much for sharing, Kara! I’m so happy you enjoyed this one!!