Serves: 4 | Time: 30 min
A gloriously vibrant bread salad with grilled seasonal vegetables, juicy tomatoes, Halloumi cheese and a bright olive oil–herb dressing. Perfect as a vegetarian main or side.
Ingredients
Panzanella Salad
- 1 loaf crusty day-old Italian bread or ciabatta, cut into 1/2 – 3/4 inch cubes (14 oz / 400 g)
- 2 Tbsp olive oil for roasting the bread
- 2 medium zucchini, halved lengthwise and sliced 10 oz / 300 g
- 1 red bell pepper, cut into thick strips 5 oz / 150 g
- 1 large tomato, roughly cubed
- 1 red onion, cut into wedges 4 oz / 120 g
- 9 oz / 250 g Halloumi, sliced about 3/8 inch / 1 cm thick
- 12 fresh basil leaves, torn
- 1/2 cup (14 g) Italian parsley, finely chopped
- salt and freshly ground black pepper, to taste
Dressing
- 1/2 cup extra-virgin olive oil (120 ml)
- 3 Tbsp red wine vinegar or to taste
- 1 garlic clove, minced
- 1 tsp dried oregano
- salt and freshly ground black pepper, to taste
Notes:
- Make sure the grill or pan is hot for the best Halloumi sear.
- Optional additions: olives, capers and a balsamic drizzle.
Preparation
Preheat oven 450°F/230°C.
Toss bread cubes with 2 tablespoons olive oil, salt and pepper in a bowl. Spread bread cubes on a baking sheet lined with parchment and roast it for about 8-15 minutes or until the bread cubes are dried out and golden brown on the edges. Remove from the oven and let cubes cool on a wire rack.
In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), garlic, oregano, salt, and pepper. Set aside to let the flavors infuse.
Preheat a grill or grill pan over high heat. Toss zucchini, bell pepper, and red onion with a little olive oil. Grill until charred and tender, about 7–10 minutes, turning occasionally. Grill Halloumi slices for 1–2 minutes per side until golden.
In a large bowl, combine the cubed tomatoes, grilled vegetables, roasted bread, grilled Halloumi, basil, and parsley. Drizzle with the dressing and toss gently but thoroughly. Adjust seasoning with salt and pepper.
Let the salad sit for 20 minutes for flavors to mingle. Serve at room temperature. Excellent on its own or as a side to grilled fish or chicken. A crisp rosé or chilled white wine pairs beautifully.
