- SOURCE
- Bobby Flay
- YIELD
- Serves 4
Grilled Summer Squash and Tomato Bread Saladwith Ricotta Salata
Recipe
INGREDIENTS
1 large green zucchini, halved lengthwise
1 large yellow zucchini, halved lengthwise
3 plum tomatoes
¼ cup canola oil
Salt and freshly ground black pepper
1 large red bell pepper, grilled, peeled, seeded and finely diced
1 small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon honey
½ cup extra virgin olive oil
2 tablespoons finely chopped fresh basil
Eight 1-inch slices French bread or Ciabatta, preferably day-old
2 whole cloves garlic, halved
4 ounces ricotta salata, sliced thinly
INSTRUCTIONS
Heat the grill to high.
Brush the zucchini and tomatoes with the canola oil and season with salt and pepper. Grill the zucchini cut side down for 3 to 4 minutes or until lightly golden brown and slightly charred, turn over and continue grilling until just cooked through, about 4 minutes longer. Grill the tomatoes until charred on all sides, 8 to 10 minutes. Remove vegetables from the grill and cut the zucchini crosswise into to 1-inch pieces. Cut the tomatoes in half lengthwise and coarsely chop. Place the zucchini, squash, tomatoes, bell pepper and onion in a medium bowl.
Whisk together the vinegar, lemon juice, garlic and honey in a small bowl and season with salt and pepper. Slowly whisk in the oil until emulsified. Pour the vinaigrette over the vegetables, add the basil and mix gently to combine. Let sit at room temperature for at least 10 minutes before serving. Can be made up to 8 hours in advance and refrigerated. Bring to room temperature before serving.
Place the bread on the grill until lightly golden brown on both sides, about 1 minute total. Remove the bread and rub each slice on both sides with the halved garlic cloves. Place the bread on a platter and spoon some of the vegetable mixture and juices over each piece. Top each slice with some of the ricotta salata.
