-
1
For the panzanella: Heat a grill or grill pan.
-
2
Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through.
-
3
Flip halfway through cooking.
-
4
Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.
-
5
Chop the grilled vegetables and add to the bread mixture.
-
6
Toss gently together and season with salt, to taste.
-
7
For the blossoms: Heat the oil to 375 degrees F.
-
8
Whisk together the cake flour, baking powder, pinch salt, and club soda.
-
9
Spoon the goat cheese into a piping bag and cut a hole in the bag.
-
10
Gently fill each zucchini blossom with goat cheese.
-
11
Dip each blossom into the batter and then carefully place into the hot oil.
-
12
Cook until lightly puffed and golden.
-
13
Remove the blossoms from the oil and drain on a paper towel.
-
14
Season with salt immediately.
-
15
Fry the basil leaves until just crisped.
-
16
Set aside.
-
17
For the salad: Toss the arugula with the oil, salt, and a splash of vinegar.
-
18
Divide the arugula among 4 plates.
-
19
Mold the panzanella into a ring mold and place on a plate.
-
20
Repeat with remaining plates.
-
21
Top each panzanella portion with 1 fried blossom.
-
22
Drizzle with olive oil to finish and top each plate with a fried basil leaf.
