If you’re craving a vibrant dish that captures the essence of sunny days and wholesome flavors, the Summer Roasted Vegetable Salad Recipe is your new best friend. This salad brings together tender, caramelized zucchini, squash, bell peppers, red onion, and juicy cherry tomatoes all roasted to perfection. Tossed on a bed of fresh mixed greens and finished with a drizzle of tangy balsamic glaze, it’s a perfect harmony of textures and tastes that celebrate the best of summer’s bounty. Light yet satisfying, it’s a dish that invites you to enjoy every colorful, flavorful bite.
Ingredients You’ll Need
This recipe shines because of its simple, fresh ingredients. Every vegetable adds its own unique flavor and texture, while the herbs and seasoning bring it all together into one irresistible plate of goodness.
- 1 zucchini, sliced into half-moons: Adds a tender, slightly sweet crunch when roasted.
- 1 yellow squash, sliced into half-moons: Gives a mild flavor and beautiful color contrast.
- 1 red bell pepper, chopped: Brings a sweet, vibrant pop of red and juicy sweetness.
- 1 yellow bell pepper, chopped: Offers bright, sunny notes and crisp texture.
- 1 red onion, sliced: Adds a touch of sharpness that mellows perfectly with roasting.
- 1 cup cherry tomatoes: Bursts with juiciness and balances the roasted veggies.
- 2 tbsp olive oil: Essential for roasting and helps everything caramelize beautifully.
- 1/2 tsp salt: Enhances the natural flavors of the vegetables.
- 1/4 tsp black pepper: Adds just a hint of warmth and spice.
- 1/2 tsp garlic powder: Infuses a subtle garlicky aroma without overpowering.
- 1 tsp dried Italian herbs: Brings a fragrant Mediterranean touch.
- 4 cups mixed greens or arugula: Offers fresh, peppery contrast underneath the roasted vegetables.
- 1/4 cup crumbled feta or goat cheese (optional): Adds creamy tanginess that elevates the salad.
- 2 tbsp balsamic glaze or vinaigrette, for drizzling: Ties it all together with sweetness and acidity.
How to Make Summer Roasted Vegetable Salad Recipe
Step 1: Preheat the Oven and Prepare Vegetables
First things first, get your oven ready at 425°F (220°C). This high heat is key to roasting the vegetables until they’re tender and caramelized. While the oven warms up, slice and chop your veggies as described — the half-moons for squash and zucchini ensure even cooking and attractive presentation alongside the chopped peppers and sliced onions.
Step 2: Season and Roast the Vegetables
Toss the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes with olive oil, salt, pepper, garlic powder, and dried Italian herbs. Make sure everything is evenly coated to bring out maximum flavor and caramelization. Spread them out evenly on a large baking sheet in a single layer – this helps them roast properly instead of steaming. Roast for 20 to 25 minutes, stirring halfway through to brown all sides evenly and get that irresistible roasted texture.
Step 3: Let Vegetables Cool Slightly
Once roasted, let the vegetables rest for a few minutes off the heat. This little pause helps the flavors settle and the veggies to cool just enough to be tossed with fresh greens without wilting them.
Step 4: Assemble the Salad
Lay down a bed of mixed greens or fresh arugula on a large platter or individual plates. Spoon the warm roasted vegetables over the greens, allowing the heat to gently soften the leaves without making them soggy. If you love cheese, sprinkle crumbled feta or tangy goat cheese on top for a luxurious touch.
Step 5: Drizzle with Balsamic Glaze
Finish your Summer Roasted Vegetable Salad Recipe by drizzling balsamic glaze or your favorite vinaigrette. This adds a beautiful balance of sweetness and acidity, tying each bite into a harmonious dance of flavors that celebrates summer.
How to Serve Summer Roasted Vegetable Salad Recipe
Garnishes
Adding garnishes is a fantastic way to elevate this salad’s flavor and texture profile. Toasted pine nuts or walnuts bring a satisfying crunch, while fresh basil leaves add a burst of herbal freshness. For a bit more zest, a sprinkle of lemon zest or a handful of pomegranate seeds can be delightful surprises that brighten every bite.
Side Dishes
This salad is versatile enough to shine as a main course or side. Pair it with grilled chicken or fish for a light and wholesome dinner. It also complements Mediterranean-inspired dishes like herbed couscous, warm pita bread with hummus, or even simple garlic-roasted potatoes, making your meal a beautiful colorful spread.
Creative Ways to Present
For a picnic or potluck, arrange the salad in a large glass bowl with layers of greens and roasted vegetables for a stunning visual impact. Individual mason jar servings are fun and portable, perfect for lunch on the go. Alternatively, serve the salad atop toasted baguette slices for a vibrant bruschetta-style appetizer that steals the spotlight each time.
Make Ahead and Storage
Storing Leftovers
Your Summer Roasted Vegetable Salad Recipe keeps wonderfully in the fridge for up to three days. Keep the dressing separate to preserve the crispness of the greens, and store the roasted veggies in an airtight container. When ready to enjoy, toss everything together as fresh as the moment you made it.
Freezing
While freezing is generally not recommended for this salad, you can freeze the roasted vegetables alone. Spread them flat in a freezer-safe bag or container and thaw in the fridge overnight before combining with fresh greens and dressing. This way, you can enjoy roasted veggies on demand without losing too much quality.
Reheating
Reheat leftover roasted vegetables gently in a skillet over low heat or in the microwave until warm but not hot. Avoid overheating to maintain their texture and flavor. Then simply toss with fresh greens and your dressing to refresh the salad experience.
FAQs
Can I use other vegetables for this Summer Roasted Vegetable Salad Recipe?
Absolutely! Feel free to swap in vegetables like eggplant, asparagus, or mushrooms depending on what’s fresh and in season. The key is to choose veggies that roast well and complement each other in flavor and texture.
Is this salad suitable for vegans?
Yes! Simply omit the feta or goat cheese and choose a vegan-friendly dressing. The roasted vegetables and greens alone create a delicious and satisfying vegan meal.
How long can I store this salad after assembling it?
Once dressed, it’s best to consume the salad within a few hours for optimal freshness. If you want to keep leftovers, store the roasted vegetables and greens separately and add the dressing just before serving.
Can I add protein to this recipe?
Definitely! Grilled chicken, chickpeas, or even cooked quinoa make fantastic protein additions that turn this salad into a hearty meal perfect for lunch or dinner.
What dressing works best with this Summer Roasted Vegetable Salad Recipe?
A balsamic glaze or vinaigrette is ideal because its sweetness and acidity complement the savory roasted veggies beautifully. However, a lemon-herb vinaigrette or a light tahini dressing can also elevate the flavors if you want to mix things up.
Final Thoughts
This Summer Roasted Vegetable Salad Recipe is a celebration of fresh, wholesome ingredients and simple techniques that produce extraordinary flavor. Whether you’re looking for a light lunch, a stunning side dish, or a healthy meal prep option, this salad is sure to become a cherished classic in your kitchen. Give it a try and watch how effortlessly it brings a little sunshine to your table!
Print
Summer Roasted Vegetable Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Summer Roasted Vegetable Salad is a vibrant and healthy Mediterranean-inspired dish featuring tender, caramelized zucchini, squash, bell peppers, red onion, and cherry tomatoes, all roasted to perfection and served over fresh mixed greens or arugula. Enhanced with a hint of garlic, Italian herbs, and optional creamy feta or goat cheese, then drizzled with a tangy balsamic glaze, this salad makes a perfect light lunch or side dish that can be enjoyed warm, at room temperature, or chilled.
Ingredients
Vegetables
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
Seasoning & Dressing
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried Italian herbs
- 2 tbsp balsamic glaze or vinaigrette, for drizzling
Salad Base & Optional
- 4 cups mixed greens or arugula
- 1/4 cup crumbled feta or goat cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and perfectly caramelizing them.
- Prepare Vegetables: On a large baking sheet, combine the zucchini, yellow squash, red and yellow bell peppers, sliced red onion, and cherry tomatoes. Toss them with olive oil, salt, black pepper, garlic powder, and dried Italian herbs to coat all pieces thoroughly for maximum flavor.
- Roast Vegetables: Spread the vegetables out in a single layer on the baking sheet to ensure even roasting. Place the sheet in the oven and roast the vegetables for 20 to 25 minutes. Stir halfway through cooking to help them cook evenly and develop a delightful caramelization and tenderness.
- Cool Roasted Vegetables: Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly before assembling the salad, which helps maintain texture and flavor balance.
- Assemble Salad: Arrange the mixed greens or arugula on a large serving platter or divide among individual plates. Top with the warm or room temperature roasted vegetables evenly distributed.
- Add Cheese & Dressing: Sprinkle the crumbled feta or goat cheese over the salad if desired. Drizzle the balsamic glaze or vinaigrette over the top just before serving to add tang and subtle richness.
Notes
- Serve the salad warm, at room temperature, or chilled according to preference.
- Add grilled chicken or chickpeas for a protein boost to make it a more substantial meal.
- This salad keeps well for meal prep and can be stored in the fridge for up to 3 days; store the dressing separately to keep the greens fresh.
