Argentine Provoleta Salad with Grilled Zucchini

Ingredients

• 2 medium Zucchini
• about 225 g Provoleta Cheese
• about 142 g Arugula
• 1 pint Cherry Tomatoes
• 1/4 medium Red Onion
• 1/4 cup Olive Oil
• 2 tbsp Lemon Juice
• 2 tbsp Fresh Basil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat grill to medium heat.
2. 2Slice zucchini lengthwise into 0.635 cm thick planks.
3. 3Brush zucchini with olive oil and grill for 3-4 minutes per side, or until tender and slightly charred.
4. 4Cut provoleta cheese into 1.27 cm thick slices.
5. 5Grill provoleta cheese for 1-2 minutes per side, or until melted and slightly crispy.
6. 6In a large bowl, combine arugula, halved cherry tomatoes, and thinly sliced red onion.
7. 7In a small bowl, whisk together olive oil, lemon juice, chopped basil, salt, and pepper.
8. 8Arrange grilled zucchini and provoleta cheese over the salad. Drizzle with dressing and serve immediately.

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