Summer Roasted Vegetable Salad Recipe
Bright, bold, and bursting with the flavors of the season, Summer Roasted Vegetable Salad is the kind of dish you’ll find yourself craving all year round. This vibrant salad celebrates summer’s best produce, showcasing juicy zucchini, sweet peppers, and tangy tomatoes—all roasted to golden perfection and finished with a lush balsamic dressing. Whether you serve it as a light main course or bring it along to your next picnic, this colorful medley captures everything we love about summer cooking: simplicity, freshness, and plenty of sunny goodness in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about this recipe is how you can create a showstopping salad using just a few fresh, everyday ingredients. Each one adds its own special touch, from the sweetness of the peppers to the creamy feta on top, coming together for a salad that dazzles in both flavor and color.
- Zucchini: Choose a medium zucchini sliced into half-moons—its mild flavor soaks up the seasoning and pairs perfectly with other veggies.
- Yellow Squash: Sliced into half-moons for a sunny color and delicate texture; it echoes the zucchini but adds another pop.
- Red Bell Pepper: Chopped for a sweet, crisp bite and vibrant hue.
- Yellow Bell Pepper: Adds even more brightness and subtle sweetness.
- Red Onion: Cut into wedges, roasting mellows their sharpness for a slight sweetness and a bit of flair.
- Cherry Tomatoes: Halved for juicy bursts of flavor and a splash of color.
- Olive Oil: Used both for roasting and in the dressing—go for a good-quality extra-virgin oil to maximize flavor.
- Dried Italian Seasoning: Adds herby, aromatic notes that give the veggies a Mediterranean vibe.
- Salt & Black Pepper: Essential for pulling all the flavors together.
- Mixed Salad Greens: A base of baby spinach, arugula, or spring mix gives a fresh, crisp backdrop.
- Fresh Basil Leaves: Torn just before serving for a burst of summery, fragrant aroma.
- Feta Cheese (optional): Crumbled on top for a delicious tang and creamy contrast—feel free to skip for a vegan twist.
- Balsamic Vinegar: The heart of the dressing—its sweetness and acidity tie everything together.
- Dijon Mustard: Adds subtle kick and helps emulsify the vinaigrette.
- Garlic: A minced clove packs an aromatic punch into the dressing.
How to Make Summer Roasted Vegetable Salad
Step 1: Prep and Preheat
Begin by preheating your oven to 425°F so it’s good and hot by the time your veggies are ready. Line a baking sheet with parchment paper for easy cleanup and to make sure those veggies roast instead of steam—this is where that golden caramelization magic happens.
Step 2: Toss and Season the Veggies
In a big bowl, combine the zucchini, yellow squash, red and yellow bell peppers, red onion wedges, and cherry tomato halves. Drizzle on the olive oil, sprinkle with Italian seasoning, salt, and black pepper, and toss it all together until every piece glistens with flavor. This quick toss ensures that every vegetable is well-seasoned and will roast up beautifully.
Step 3: Roast to Perfection
Spread the seasoned vegetables in a single layer over your prepared baking sheet. Pop them in the oven and roast for 18 to 20 minutes, giving them a gentle stir halfway through. You’re looking for lightly caramelized edges and veggies that are tender but still vibrant—this quick roasting brings out their natural sweetness and concentrates those flavors.
Step 4: Whisk the Dressing
While the veggies roast, make your dressing: in a small bowl, whisk together the balsamic vinegar, remaining olive oil, Dijon mustard, minced garlic, salt, and pepper. This super-simple vinaigrette gets silky smooth and tangy, ready to bring everything together in your salad.
Step 5: Assemble the Summer Roasted Vegetable Salad
Arrange your salad greens across a big serving bowl or platter. Pile the warm roasted vegetables on top, layering on those beautiful colors. Scatter over the torn fresh basil leaves and crumbled feta, if using. Drizzle generously with your homemade balsamic dressing—either right before serving or tableside so everyone can customize their plate!
How to Serve Summer Roasted Vegetable Salad
Garnishes
A final flourish of fresh basil leaves and a crumble of feta or even goat cheese takes this salad from great to utterly irresistible. For a crunchy finish, you could also sprinkle on some toasted pine nuts or sunflower seeds—these little touches are more than just pretty; they add real texture and flavor.
Side Dishes
Pair your Summer Roasted Vegetable Salad with a crusty loaf of rustic bread, a bowl of lemony lentil soup, or some simple grilled chicken for a hearty summer meal. It also shines alongside grilled fish, roast potatoes, or a slice of quiche—a true team player when it comes to your dinner spread.
Creative Ways to Present
This salad is a showstopper served family-style in a big, shallow bowl or platter, showing off every colorful vegetable. For gatherings, try spooning it onto crostini for a stylish appetizer, or stuff it into pita pockets for a portable, picnic-ready lunch. The Summer Roasted Vegetable Salad easily adapts to any occasion!
Make Ahead and Storage
Storing Leftovers
Leftover Summer Roasted Vegetable Salad keeps beautifully in the fridge for up to three days. Store the roasted veggies and dressing separately from the greens, if possible, to preserve freshness and prevent wilting. Just reassemble when ready to serve for a quick, flavorful meal.
Freezing
While the salad greens and fresh herbs don’t freeze well, the roasted vegetables themselves are freezer-friendly. Let them cool, pack into airtight containers, and freeze for up to two months. Thaw overnight in the fridge before using, and add them to fresh greens for a speedy version of this salad.
Reheating
To enjoy your roasted veggies warm, gently reheat them in a skillet over low heat or for a few minutes in the oven. Avoid microwaving with the greens, as it can make them soggy—just rewarm the veggies and pile them on fresh greens before drizzling with dressing.
FAQs
Can I use different vegetables for my Summer Roasted Vegetable Salad?
Absolutely! Feel free to swap in your favorite summer produce—think eggplant, asparagus, mushrooms, or even sweet corn. Just try to keep the pieces similar in size so everything roasts evenly and looks beautiful tossed together.
Is this salad vegan and gluten-free?
The Summer Roasted Vegetable Salad is naturally gluten-free, and you can easily make it vegan by omitting the feta or swapping in a plant-based cheese alternative. The dressing contains no animal products, so everyone at your table can dig in.
Can I grill the vegetables instead of roasting them?
Yes! Grilling gives the veggies an extra smoky flavor and gorgeous char marks. Just toss the sliced veggies in olive oil and seasonings as directed, then cook on a preheated grill, turning once, until tender and lightly charred.
What’s the best way to meal prep this salad?
For meal prep, roast your veggies and mix the dressing in advance. Store the veggies and dressing separately in the fridge, and keep the greens and cheese aside until you’re ready to eat—then just assemble for an instant, delicious lunch or weeknight dinner.
Can I make this salad ahead of time for a party?
Definitely! The roasted vegetables can be prepared a day ahead, as can the dressing. When you’re ready to serve, add fresh greens, basil, and cheese, then toss everything with the dressing. It’s an ideal make-ahead dish for casual entertaining.
Final Thoughts
Give this Summer Roasted Vegetable Salad a spot on your table, and you’ll soon see why it’s a season favorite. With a rainbow of roasted veggies, a hint of tang, and endless serving possibilities, it’s a dish that captures the pure joy of summer—simple, delicious, and always a crowd-pleaser.
Print
Summer Roasted Vegetable Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the flavors of summer with this delicious Summer Roasted Vegetable Salad. Packed with vibrant roasted veggies, fresh greens, and a tangy balsamic dressing, this salad is a perfect light and satisfying meal.
Ingredients
Roasted Vegetables:
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 4 cups mixed salad greens
- 1/4 cup fresh basil leaves, torn
- 1/4 cup crumbled feta cheese (optional)
Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast Vegetables: Toss zucchini, yellow squash, bell peppers, onion, and tomatoes with olive oil, Italian seasoning, salt, and pepper. Roast for 18–20 minutes, stirring halfway, until tender and caramelized.
- Make Dressing: Whisk together balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Assemble Salad: Arrange salad greens in a serving bowl. Top with roasted vegetables, basil leaves, and feta cheese. Drizzle with dressing.
- Serve: Serve warm or at room temperature.
Notes
- You can substitute goat cheese for feta or omit the cheese for a vegan version.
- This salad pairs well with grilled vegetables too.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish, Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 180
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
