Preparation
Grill the zucchini
Season with salt, black pepper, and a drizzle of olive oil.
Grill over very hot coals on both sides until they are well marked and toasted on the outside, but still have some texture on the inside.
Remove from heat, let it rest slightly, and cut the slices into large pieces.
Prepare the bell pepper
Place the whole bell pepper directly over the coals and grill until the skin is quite charred and the inside is soft.
Transfer to a bowl and cover, letting it steep for a few minutes. Remove the burnt skin, stem, and seeds.
Roughly chop and add to the zucchini.
Season the salad
Add the Kalamata olives, coarsely chopped almonds, and a few hand-torn mint leaves.
Season with lemon zest and juice, extra virgin olive oil, salt and black pepper. Gently toss to combine, being careful not to break the vegetables.
Taste and adjust the acidity, salt, and olive oil.
Prepare the ricotta cream
In a bowl, mix the ricotta with the Greek yogurt until you obtain a smooth cream.
Add the lemon zest, sumac, and za'atar. Season with salt and black pepper and mix very well.
The result should be a fresh, slightly acidic and aromatic cream.
Grill the bread
Drizzle the bread slices with olive oil and grill them on both sides over the coals until they are nicely toasted on the outside, while remaining slightly soft on the inside.
If desired, finish with a pinch of salt.
Plating
Spread a generous spoonful of ricotta cream on the base of each plate.
Arrange the grilled zucchini and bell pepper salad on top, leaving some height and volume in the plating.
Place two slices of toasted bread alongside.
Finish with a drizzle of extra virgin olive oil, finely grated lemon zest, a few mint leaves and, very lightly, more sumac and za'atar.