Salad with Scamorza and Grilled Vegetables

Name: Salad with Scamorza and Grilled Vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Zucchini 2 ½ cups; Eggplant 1 lb; Red peppers 2 ¾ cups; Yellow peppers 425; Cluster tomatoes 7 oz; Scamorza (provola) cheese smoked 10.6 oz; Mixed salad 3 cups; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 tbsp

428

Calories per serving

Energy Kcal 428
Carbohydrates g 15.3
of which sugars g 15.2
Protein g 23.7
Fats g 30.2
of which saturated fat g 12.89
Fiber g 8.7
Cholesterol mg 76
Sodium mg 857

Difficulty: Easy
Prep time: 25 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Fresh color and vibrant flavor somehow always show up when scamorza salad with grilled vegetables lands on the table. You get nice colorful veggies—like peppers, zucchini, and eggplant—with every bite, while the hearty, slightly chewy slices of smoked mozzarella give it a cozy, rustic boost that's EASY to love. At family gatherings or summer picnics, the way this Italian salad combines simple ingredients makes it stand out in a DEEPLY satisfying way—usually gets emptied out pretty fast since people keep scooping just a bit more. Something about that mix of smoky, grilled eggplant and the gooey pull from grilled cheese works really well for all ages (kids love that gooey cheese, adults appreciate the bold flavor). The balance of fresh vegetables with rich Italian cheese means it works anytime you want something a little special that’s still familiar and welcoming. Friends know it as a go-to summer salad that brightens up any menu (especially if you want a break from leafy greens).

Cozy family dinners, casual parties, or weeknight meals—this healthy salad recipe fits them all. It stands out because it brings plenty of hearty and chewy texture, plus a really nice smoky bite, all wrapped up in a colorful, appealing dish that looks GREAT in any bowl or on a platter (toss a little fresh basil on top and it honestly looks restaurant-level). The versatility here makes it a winner—people like piling it over toasted bread, tucking it in wraps, or just serving as a side with grilled meats. Busy families like knowing they’re putting together a veggie-packed choice that doesn’t skimp on taste or feel like "just another salad." This grilled cheese salad keeps everyone happy—easy for picnics, BBQs, or just switching up routine dinner nights. Stretch out leftovers over lunch, or add more vegetable grilling for next day’s meal. Pretty much always goes over well...that classic great taste and good looks draw the whole crew to the table. Families find themselves reaching for this again and again—a simple, DELICIOUS way to put classic Italian flavor in plenty of weeknight meals or weekend fun.

INGREDIENTS

428

Calories per serving

Zucchini 2 ½ cups (300 g)

Eggplant 1 lb (450 g)

Red peppers 2 ¾ cups (425 g)

Yellow peppers 425

Cluster tomatoes 7 oz (200 g)

Scamorza (provola) cheese 10.6 oz (300 g) - smoked

Mixed salad 3 cups (150 g)

for seasoning: Fine salt to taste; Black pepper to taste; Extra virgin olive oil 3 tbsp (40 g)

Preparation

How to prepare Salad with Scamorza and Grilled Vegetables

To prepare the salad with scamorza and grilled vegetables, wash all the vegetables under plenty of fresh running water 1 and dry them. Slice the zucchini and eggplants into rounds about 1/4 inch thick (2-3);

take the peppers, remove the top part, cut them in half 4, then use a knife to remove the white filaments and seeds inside 5. Cut them into slices, then into rather large cubes and set aside 6.

Remove the stem from the tomatoes 7 and slice them into rounds also about 1/4 inch thick 8. Take the scamorza and slice it lengthwise 9, then heat a grill on the stove.

When the grill is hot, cook the vegetables a little at a time: place the diced peppers side by side 10, grilling them for 5 minutes and turning them with kitchen tongs for even cooking 11, then place the zucchini rounds on the grill 12

for 3 minutes 13 and proceed with the eggplants for another 3 minutes (14-15). Remember to always turn the vegetables for even cooking.

Finally, finish with the tomatoes, grilling them for 4 minutes until they are well grilled 16. Cut a sheet of parchment paper to the size of the grill and place it to proceed with cooking the scamorza. Distribute the slices and grill them for a few seconds 17. At this point, place the mixed salad on a serving plate 18 along with the vegetables;