If you are craving something vibrant, fresh, and packed with flavor, this Summer Roasted Vegetable Salad Recipe is exactly what your kitchen needs. The medley of sweet peppers, tender zucchini, and juicy cherry tomatoes, all kissed by the perfect roasting, combines beautifully with peppery greens and a tangy balsamic drizzle. It’s effortless yet elegant—a celebration of summer’s best produce that makes a fantastic main or side dish. Whether you serve it warm or chilled, this salad bursts with the textures and colors of the season, making it a true crowd-pleaser.
Ingredients You’ll Need
The charm of this salad lies in its simplicity and quality ingredients. Each plays a crucial role, creating a balance of texture, color, and flavor that feels both light and satisfying.
- Zucchini: Sliced into half-moons, zucchini adds a tender, slightly sweet base to the salad.
- Yellow Squash: Also sliced into half-moons, it complements the zucchini with a similar texture and vibrant color.
- Red Bell Pepper: Chopped to add a juicy crunch and a pop of rich red color.
- Yellow Bell Pepper: Adds brightness and sweetness, balancing the red pepper beautifully.
- Red Onion: Sliced thin to bring subtle sharpness and depth once roasted.
- Cherry Tomatoes: Whole, they burst with sweetness and juicy goodness after roasting.
- Olive Oil: Just enough to coat and roast the vegetables, boosting flavor and helping caramelize them.
- Salt: Essential for enhancing all the natural flavors of the vegetables.
- Black Pepper: Adds a gentle kick to spice things up.
- Garlic Powder: Brings warm, savory undertones that roast beautifully with the veggies.
- Dried Italian Herbs: A fragrant mix that ties the whole dish to Mediterranean roots.
- Mixed Greens or Arugula: The peppery base layer offering fresh contrast to warm vegetables.
- Feta or Goat Cheese (optional): Crumbled on top for creaminess and a little tang.
- Balsamic Glaze or Vinaigrette: Drizzled at the end for bursts of acidity and sweetness to pull everything together.
How to Make Summer Roasted Vegetable Salad Recipe
Step 1: Preheat and Prepare the Vegetables
Start by setting your oven to 425°F (220°C). While it warms up, slice your zucchini and yellow squash into half-moons, chop the bell peppers, slice the red onion, and get those cherry tomatoes ready to go.
Step 2: Toss the Vegetables with Seasoning
In a large bowl or directly on a baking sheet, combine the zucchini, squash, bell peppers, onion, and tomatoes. Drizzle with the olive oil, and sprinkle the salt, black pepper, garlic powder, and dried Italian herbs evenly over the veggies. Toss everything until the vegetables are lightly and evenly coated—this seasoning mix is what makes the flavors sing.
Step 3: Roast the Vegetables
Spread the vegetables out in a single layer on your baking sheet. Roasting requires space so the veggies caramelize rather than steam. Pop them into the oven and roast for 20 to 25 minutes, stirring halfway through so each piece gets that gorgeous golden color and soft texture.
Step 4: Cool and Assemble the Salad
Once roasted, allow the vegetables to cool slightly so they don’t wilt the greens. Meanwhile, lay your mixed greens or arugula out on a serving platter or in individual bowls. Pile the warm vegetables on top, adding the crumbled feta or goat cheese if you’re using it. Finish with a generous drizzle of balsamic glaze or vinaigrette right before serving to keep everything fresh and vibrant.
How to Serve Summer Roasted Vegetable Salad Recipe
Garnishes
For an extra touch of elegance and flavor, sprinkle toasted pine nuts or sliced almonds on top. Fresh herbs like basil or parsley can add bursts of herbal brightness that complement the roasted veggies beautifully. A squeeze of fresh lemon juice can lift the dish even more.
Side Dishes
This salad shines as a light main course but pairs flawlessly alongside grilled chicken, fresh seafood, or even a slice of crusty artisan bread. It also complements grain bowls or quinoa-based dishes, adding welcome texture and flavor contrast.
Creative Ways to Present
Try serving the salad in colorful individual bowls to showcase the bright ingredients. You could also layer it in a clear glass bowl to see the beautiful colors from all angles. Another fun idea is to stuff it into pita pockets or stuff roasted vegetables inside wraps for a portable, summery lunch.
Make Ahead and Storage
Storing Leftovers
Store your leftover Summer Roasted Vegetable Salad Recipe in an airtight container in the fridge. To keep the salad crisp and fresh, store the dressing separately and add it just before serving. It will keep well for up to 3 days, making it perfect for meal prep.
Freezing
While freezing isn’t ideal for mixed greens, you can freeze the roasted vegetables on their own in a freezer-safe container or bag. When you’re ready to use, thaw them in the fridge and toss with fresh greens and dressing for a quick salad.
Reheating
If you want to enjoy the salad warm, gently reheat the roasted vegetables in a skillet or the microwave until just heated through. Then add the fresh greens, cheese, and balsamic drizzle to keep those textures bright and fresh.
FAQs
Can I use other vegetables for this Summer Roasted Vegetable Salad Recipe?
Absolutely! Feel free to swap in eggplant, mushrooms, asparagus, or even cherry corn for a personal twist. Just remember to adjust roasting times based on how quickly each vegetable cooks.
Is this salad suitable for a vegan diet?
Yes! Simply omit the feta or goat cheese, or replace it with a plant-based alternative to keep it vegan and delicious.
What dressing works best with this salad?
The balsamic glaze or vinaigrette called for in the recipe perfectly complements the roasted vegetables with a tangy sweetness, but a simple lemon vinaigrette or herbed olive oil also works wonderfully.
Can I prepare this salad in advance for a party?
Definitely! Roast the vegetables a day ahead, keep the greens and dressing separate, and assemble just before serving to maintain freshness and flavor.
Is this salad gluten-free?
Yes, all ingredients in the Summer Roasted Vegetable Salad Recipe are naturally gluten-free, making it a safe and tasty choice for gluten-sensitive diners.
Final Thoughts
This Summer Roasted Vegetable Salad Recipe is truly one of those dishes that feels like sunshine on a plate. It’s easy to put together but impressive in flavor and presentation—perfect for family dinners, casual gatherings, or meal prep when you want something healthy and satisfying. So go ahead, dive into these vibrant roasted veggies, and enjoy the bright tastes of summer all year round!
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, Gluten Free
Description
A vibrant and healthy Summer Roasted Vegetable Salad featuring tender roasted zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes, served atop fresh mixed greens with a tangy balsamic glaze and optional creamy feta or goat cheese. Perfect for a light meal or a flavorful side dish, this Mediterranean-inspired salad 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
Seasonings & 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 and Optional Topping
- 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.
- Prepare Vegetables: In a large bowl, toss the zucchini, yellow squash, red and yellow bell peppers, red onion, and cherry tomatoes with olive oil, salt, black pepper, garlic powder, and dried Italian herbs until fully coated.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Place in the oven and roast for 20 to 25 minutes, stirring once halfway through to ensure even cooking and caramelization. The vegetables should be tender and slightly browned.
- Cool Slightly: Remove the roasted vegetables from the oven and allow them to cool slightly to enhance flavor integration and make them easier to handle.
- Assemble Salad: Arrange mixed greens or arugula on a large serving platter or individual plates. Top with the warm roasted vegetables and sprinkle with crumbled feta or goat cheese if using.
- Dress and Serve: Drizzle the salad with balsamic glaze or vinaigrette just before serving to prevent sogginess and add a tangy finishing touch. Serve warm, at room temperature, or chilled as desired.
Notes
- This salad can be served warm, at room temperature, or chilled depending on preference.
- For added protein, try incorporating grilled chicken or chickpeas.
- Store the salad and dressing separately in the refrigerator for up to 3 days to keep ingredients fresh.
- Use fresh, high-quality olive oil and balsamic glaze for the best flavor.
- Adjust seasoning to taste, especially salt and pepper, based on the cheese used.
