I’m so reveling in these warm afternoons. Any excuse to light up the grill is enough for Drew; this week it was panzanella salad. Super delicious, despite the fact that toasting bread cubes on the grill is probably the least efficient way imaginable to do it. I was kind of cracking up, watching him rotate each individual chunk of bread.

panzanella1

panzanella2

Add some roasted asparagus, and hard boiled eggs…

panzanella3

panzanella4

… and for the sauce: Ricotta, sheep’s milk Brebis cheese, and 25 year aged Balsamic for a little sweetness.

panzanella5

Yum. Not the prettiest, but so good.

Advertisements