This vibrant summery dish is perfect when served as a main or alternatively as a side at a BBQ or party. It’s so quick and easy to make and offers a nice switch to your regular leaf-based salad.
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Who doesn’t love a carby salad?! Afterall, the combination of :
1) a bread salad
2) a halloumi salad… this is destined to be a winner.
The Panzanella Salad originates from Tuscany, with the primary ingredients being: bread, tomatoes and onion. I love the simplicity of the salad, with the minimal ingredients coming together to form something fresh, vibrant and indulgent (whilst still being healthy).
It will take just 10 minutes to whip up and costs only £1.01 per portion so you can impress the crowds without breaking the bank.
This tangy & salty greek cheese is always a great addition to any recipe. But with this panzanella salad in particular, the bread/cheese combo when stirred into the the foundation of fresh veggies, is something magical.
I’ve opted for low-fat halloumi here as we already have the mix of oils used for frying the bread/halloumi and for dressing the salad. So I wanted to be wary of adding more fat into the recipe.
Any stale bread can work here but ciabatta is definitely the best. I love the holey structure of ciabatta and when it’s stale and fried, it crisps up like no other.
Cucumber, Red Onions and Cherry Tomatoes
The perfect fresh vegetable trio to add bulk and brightness to this salad.
Red wine vinegar, Extra-virgin olive oil, Rapeseed oil
Red wine vinegar adds a nice acidity to balance out all the flavourful fats in this recipe. We want to use extra-virgin olive oil for the dressing as we won’t be heating the dressing. Rapeseed oil has a higher smoke point so we use this when frying the bread and halloumi.
3. Mix the sliced cucumber, red onion and cherry tomatoes in a large bowl with red wine vinegar and extra-virgin olive oil (Image 3).
4. Then add the golden brown halloumi slices and the crispy bread chunks. Season with salt and pepper and enjoy! (Image 4).
Other halloumi recipes to try after this one: Halloumi Tray Bake with Roasted Vegetables, Sweet Chilli Halloumi Wrap and Spicy Tomato Rice Topped with Halloumi and Coriander
The Panzanella Salad originates from Tuscany, with the primary ingredients being: bread, tomatoes and onion
When the dressing has been incorporated into the salad, it’s best served immediately as we want to enjoy the bread and halloumi at it’s crispiest.
I created this recipe and serving sizes with the thought that it would be a main dish. But you could definitely serve it as a side and pair it with some grilled meats/bbq foods.
To meal prep, keep all of the components of the salad separately, especially the dressing. Then assemble the salad when you’re ready to eat.
The prepped ingredients will stay fresh for 4/5 days, but the bread will reduce in crispiness the longer you leave it. If you wanted ensure that this wouldn’t be an issue, you could fry a serving of bread on the day you’re going to eat it.
If you tried this Panzanella Salad with Halloumi recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x