If you are looking for a vibrant, wholesome dish that celebrates the best of fresh summer produce, look no further than this Summer Roasted Vegetable and Farro Salad with Chimichurri Dressing Recipe. It perfectly balances tender roasted bell peppers, zucchini, and juicy cherry tomatoes with the chewy nuttiness of farro, all brought alive by a zesty, herb-packed chimichurri dressing. This salad is not only a feast for your taste buds but also a colorful and nutritious option that’s ideal for warm-weather meals, whether at a picnic, barbecue, or a simple weeknight dinner.
Ingredients You’ll Need
The magic of this recipe lies in how simple, fresh ingredients come together to create layers of flavor and texture. Each element plays a vital role, whether it’s the hearty farro providing body, the roasted vegetables adding caramelized sweetness, or the chimichurri dressing imparting a lively punch of herbs and garlic.
- Bell peppers (2 medium-large, cored and chopped): These add sweetness and vibrant color to the salad.
- Zucchini (1 large or 2 small, chopped): Provides a mild, tender texture that roasts beautifully.
- Cherry tomatoes (12 ounces): Bursting with juiciness and acidity, essential for balance.
- Olive oil (5 tablespoons total): Used for roasting and dressing, bringing richness and depth.
- Salt and pepper (to taste): The foundational seasonings to enhance every ingredient.
- Farro (1 cup, dry): A chewy ancient grain that adds hearty substance.
- Goat cheese or feta (1/4 cup, crumbled): Adds creaminess and a tangy contrast.
- Parsley (1/2 cup, finely chopped): The herb star of the chimichurri, bringing freshness.
- Garlic (2 cloves, minced): Delivers a bold kick that’s mellowed by roasting and dressing.
- Vinegar (1 tablespoon): Brightens up the dressing with acidity.
- Dry oregano (1/4 teaspoon): Adds a subtle earthy note to the dressing.
- Red pepper flakes (a pinch): Introduces a gentle heat for complexity.
How to Make Summer Roasted Vegetable and Farro Salad with Chimichurri Dressing Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 400°F (200°C) to make sure it’s just right for roasting your veggies to tender, caramelized perfection. At the same time, bring a large pot of water to a boil to cook the farro, which will add a satisfying chew and hearty base to your salad.
Step 2: Roast Vegetables
On a large sheet pan, toss your chopped bell peppers, zucchini, and cherry tomatoes with a tablespoon of olive oil, along with salt and pepper. Spread them out evenly in a single layer—this ensures they roast evenly and achieve that lovely light browning. Roast these beauties for about 30 minutes until they’re soft and slightly golden, which intensifies their natural sweetness.
Step 3: Cook the Farro
While your vegetables roast, cook the farro in the boiling water following the package instructions, which usually takes about 25 to 30 minutes. The farro should be tender but with a little bite, providing the perfect chewy contrast to the soft veggies.
Step 4: Prepare the Chimichurri Dressing
In a small bowl, combine finely chopped parsley, minced garlic, olive oil, vinegar, dry oregano, red pepper flakes, and a pinch of salt and pepper. Stir these ingredients together thoroughly until you have a vibrant, herbaceous dressing that smells wonderfully fresh and zesty. This chimichurri packs a punch and ties the whole salad together beautifully.
Step 5: Assemble Your Salad
Once the farro is cooked and drained, and the vegetables have cooled just enough, combine them in a large bowl or serving platter. Drizzle the chimichurri dressing over the mixture and toss gently to coat everything in its vibrant green goodness. Finally, sprinkle crumbled goat cheese or feta on top to add a creamy, tangy finish.
Step 6: Serve and Enjoy!
This Summer Roasted Vegetable and Farro Salad with Chimichurri Dressing Recipe is delightful served warm, allowing the flavors to meld together, but it works equally well straight from the fridge, chilled for a refreshing option. Give it a gentle toss before serving to reawaken the dressing’s vibrant flavor.
How to Serve Summer Roasted Vegetable and Farro Salad with Chimichurri Dressing Recipe
Garnishes
Elevate your salad with a few extra touches like a sprinkle of toasted pine nuts or chopped toasted almonds for crunch, or perhaps a handful of fresh mint leaves for extra herbaceous brightness. A drizzle of good-quality extra virgin olive oil just before serving also pumps up the dish’s richness.
Side Dishes
This salad is hearty enough to stand on its own but pairs wonderfully with grilled chicken or fish for added protein. For vegetarian meals, consider serving with crusty garlic bread or a simple bean stew on the side to round out your experience.
Creative Ways to Present
For a show-stopping presentation at your next gathering, serve the salad in hollowed-out bell peppers or atop a bed of mixed greens for an added layer of freshness and crunch. Alternatively, create individual servings in mason jars for picnic-friendly, visually appealing portions.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making leftovers even more delicious the next day. Just keep the cheese separate if you want to maintain its texture.
Freezing
Because of the fresh herbs and roasted vegetables, freezing this salad is not recommended as it may affect the texture and brightness of the ingredients. It’s best enjoyed fresh or refrigerated.
Reheating
If you prefer to enjoy the salad warm, reheat just enough to take the chill off using a microwave or in a sauté pan over low heat. Avoid overheating to preserve the crispness of the vegetables and the freshness of the dressing.
FAQs
Can I use other grains instead of farro?
Absolutely! While farro offers a wonderful chew and nutty flavor that’s perfect here, you can substitute with barley, quinoa, or even brown rice if you prefer or have dietary restrictions.
Is this salad good for meal prep?
Yes, this salad is great for meal prep. It stores well in the fridge and actually tastes even better after the flavors meld overnight, making it an excellent option for packed lunches or easy dinners.
Can I make the chimichurri dressing ahead of time?
The chimichurri dressing can be made a day ahead and kept refrigerated. In fact, resting allows the flavors to intensify, making your Summer Roasted Vegetable and Farro Salad with Chimichurri Dressing Recipe even more vibrant.
What if I don’t have goat cheese or feta?
You can leave the cheese out if you prefer a dairy-free version or substitute with a vegan cheese alternative. Toasted nuts or seeds are also great for adding texture and a bit of richness.
How spicy is the salad with the red pepper flakes?
The red pepper flakes add just a subtle warmth that balances beautifully with the herbs and roasted sweetness. If you prefer less heat, you can reduce or omit them entirely without losing the dish’s signature flavors.
Final Thoughts
Nothing beats the comforting yet refreshing flavors of this Summer Roasted Vegetable and Farro Salad with Chimichurri Dressing Recipe. It brings together wholesome grains, roasted seasonal vegetables, and a lively dressing that will quickly become a favorite in your recipe rotation. Whether you serve it for a casual lunch or a festive dinner, this salad always delivers on taste and joy—so why not give it a try and share the love with your family and friends?
