Grilled Salad Flatbreads
A tasty new take on salad – in a different form!
This is the ultimate first course meal that looks elegant but is quite simple to prepare. It’s essentially a delicious simply dressed salad on freshly grilled flatbread. The richness of the ricotta mixture pairs perfectly with the brightness of the fresh salad greens. One bite of this flatbread will have you looking at salads a completely different way.
- 1 cup of ricotta cheese
- ¼ cup heavy whipping cream
- 2 tablespoons lemon juice, divided, plus zest from lemon
- ¼ teaspoon salt sea, additional to taste
- 1/8 teaspoon black pepper, additional to taste
- 2 flatbreads (naan or Greek pita works best)
- 10-12 cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 2 cups Revolution Farms Salad Mix
Wash and dry salad mix.
Preheat grill to 400 degrees or medium-high heat.
While grill is preheating, combine ricotta and whipping cream. Mix vigorously with a whisk until light and airy, about 1-2 minutes. Then add 1 tablespoon of the lemon juice, sea salt, and black pepper. Set aside.
Next, place tomatoes in a grill safe pan and place on the grill until blistered, about 5-7 minutes. Once tomatoes have blistered, grill flatbreads for 1 minute on each side or until grill marks form.
To build flatbread, spread a thick layer of the ricotta mixture on the warm flatbread. Toss salad mix with 1 tablespoon of lemon juice, olive oil, and salt and pepper to taste. Place the dressed greens on top of the flatbread then add the grilled tomatoes.
Serve immediately. Makes 2 flatbreads.
(Recipe developed exclusively for Revolution Farms by one of our favorites, Jenny with the Good Eats!)