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Panzanella Salad Main Course Salad Recipes

Panzanella Salad with Grilled Halloumi

Course Salad
Cuisine Mediterranean


  • 3 tbsp Olive Oil
  • 1 Small French Bread, Cut into 1-inch Cubes (6 cups)
  • 1 tsp Kosher Salt
  • 2 Large, Firm Ripe Tomatoes, Cut into 1-inch Cuber
  • 1 Yellow Bell Pepper, Seeded and Cut into 1-inch Cubes
  • 1/2 Red Onion, Cut in Half and Thinly Sliced
  • 20 Large Basil Leaves, Coarsely Chopped
  • 3 tbsp Capers, Drained

Halloumi Cheese - Sliced

  • Vinaigrette
  • 1 tsp Garlic, Finely Minced
  • 1/2 tsp Dijon Mustard
  • 3 tbsp Champagne Vinegar
  • 1/2 cup Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Fresh Ground Black Pepper


  1. Heat the oil in a large saute pan to a high heat. Cut the halloumi cheese into 8 thin slices and grill until golden on both sides.

  2. Remove and set aside.

  3. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.

  4. Add more oil as needed.

  5. For the Vinaigrette: Whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.

  6. Add the bread cubes and toss with the vinaigrette.

  7. Season liberally with salt and pepper.