Grilled Heirloom Tomato Flatbread Giadzy Recipes

TOMATOES AND BURRATA

Steps:

• Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

GRILLED FATTOUSH WITH ZA'ATAR EGGPLANT

Steps:

• Whisk za'atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za'atar oil. Season with salt and pepper; reserve remaining oil for dressing.
• Prepare a grill for high heat; thoroughly clean grates and brush with oil.
• Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
• Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za'atar oil until completely combined.
• Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs.