Grilled Vegetable and Scamorza Salad
Category: Salads
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 300g |
| Eggplant | 450g |
| Red Bell Peppers | 425g |
| Yellow Bell Peppers | 425g |
| Ripe Tomatoes | 200g |
| Scamorza (Provola Cheese) | 300g |
| Mixed Salad Greens | 150g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Extra Virgin Olive Oil | 40g |
Instructions:
-
Prepare the Vegetables:
Start by prepping the bell peppers. Slice off the tops, then carefully remove the white pith and seeds. Cut them into thick slices, then into large cubes. Set the peppers aside. -
Prepare the Tomatoes:
Remove the stems from the tomatoes and set them aside. -
Prepare the Scamorza Cheese:
Slice the scamorza cheese lengthwise into thin pieces, ready for grilling. -
Grill the Vegetables:
Heat a grill pan over medium-high heat. Once hot, begin grilling the vegetables one batch at a time.- Start with the bell pepper cubes, laying them on the grill. Grill for about 5 minutes, turning them occasionally with tongs to ensure they cook evenly.
- Next, add the zucchini slices to the grill and cook for 3 minutes.
- Finally, place the tomatoes on the grill and cook for 4 minutes, until they’re nicely charred and soft.
-
Grill the Scamorza Cheese:
Take a sheet of parchment paper and place it on the grill. Lay the scamorza slices on top and grill for a few seconds until they’re lightly grilled and melted. -
Assemble the Salad:
On a large serving plate, spread the mixed salad greens. Arrange the grilled vegetables and scamorza cheese on top. Drizzle with extra virgin olive oil, and season with salt and freshly ground black pepper to taste. -
Serve:
Serve immediately, enjoying the combination of smoky, grilled vegetables and creamy scamorza cheese.
This vibrant, hearty salad brings together the flavors of perfectly grilled vegetables paired with the creamy, rich taste of scamorza cheese, making it a delightful and satisfying dish perfect for any occasion.
