Plated
Grilled Summer Vegetable Panzanella with Ricotta Salata
Our typical “hack” for <i>panzanella</i>, an Italian salad that's usually made with leftover crusty bread, is to toast the croutons to add that signature crunch—and prevent the salad from turning soggy. For a summery take, Chef Michelle decided to toast the ciabatta on the grill, then went all-in and threw the hearty vegetables over the flame, too. This version spotlights seasonal veggies, charring orange bell pepper, summer squash, zucchini, and red onion. It's all tossed with arugula and chives in a garlicky vinaigrette, and topped with salty ricotta salata.
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