Halloumi Panzanella Salad

Halloumi Panzanella Salad

David Venable

Prep Time: 20 minutes

Serves: 10–12

Ingredients

  • 1 lb crusty bread (such as ciabatta or boule), cut into 1” slices
  • 2 (8-oz) packages of Halloumi cheese, cut into 1” slices
  • 3 peaches, cut into wedges
  • 2 garlic cloves, minced
  • 1 Tbsp Dijon mustard
  • Juice of 1 lemon
  • 3 Tbsp honey
  • 1/2 cup apple cider vinegar
  • 1 cup olive oil, plus more for grilling
  • Salt and pepper, to taste
  • 3 heirloom tomatoes, cut into wedges
  • 2 (4-oz) packages prosciutto, torn into pieces.
  • 1/3 cup fresh basil, chopped
  • 1/4 cup fresh chives, chopped

Preparation

Preheat one side of the grill to 300°F (medium heat).

Brush bread with oil on both sides and season with salt and pepper. Brush halloumi and peaches with oil on both sides.

Grill bread, halloumi, and peaches until they’re lightly charred, turning once, for about 2 to 3 minutes on each side. Set aside.

Once the bread cools, cut it into 1" cubes. Once the halloumi cools, tear it into 1” pieces.

Place garlic, Dijon, honey, vinegar and lemon juice in a mixing bowl and whisk until incorporated. Slowly drizzle in the oil, whisking the entire time. Season with salt and pepper.

Place the bread, halloumi, peaches, tomatoes, prosciutto, and basil in a large bowl.

Add half of the vinaigrette and gently toss. Serve the remaining vinaigrette on the side.

Garnish with the chopped chives.

Cook's Notes

If you have time, soak the halloumi overnight in cold water. It mellows out the saltiness of the cheese to allow for a more balanced salad.

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