Tomato and Peach Panzanella Salad with Halloumi

Ripe tomatoes, sweet peaches, golden croutons and salty halloumi, all tossed together in a sharp red wine vinegar dressing. This Tomato and Peach Panzanella Salad with Halloumi has everything you’re looking for in a summer salad.

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Course: Main Course, Mains, Salad, Side Dish, Vegetarian

Cuisine: Italian

Diet: basil, bread, halloumi, honey, Peaches, tomatoes

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: as a side

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Croutons

180 g ciabatta
2 tablespoons olive oil

For the Pickled Onions

½ red onion
1 tablespoons coconut sugar, or granulated sugar
3 tablespoons red wine vinegar

For the Salad

2 peaches
500 g cherry tomatoes
1 teaspoon cooking salt
1 garlic clove
1 teaspoon dijon mustard
1 teaspoon honey
3 tablespoons red wine vinegar
4 tablespoons olive oil
25 g basil, or roughly a packed cup full

For the Honey-Glazed Halloumi

1 tablespoon olive oil
180 g halloumi
2 teaspoons honey
1 tablespoon lemon juice
½ teaspoon red chilli flakes

Instructions

Preheat the oven to 180C. Toss the cubed ciabatta with olive oil and toss well with your hands so all the bread is lightly coated. Spread the pieces out on an unlined baking tray and bake for 12-20 minutes, turning once half way through, until crispy and golden. Set aside to cool. (There’s no need to salt the croutons, both the tomatoes and halloumi are salty enough.)
180 g ciabatta, 2 tablespoons olive oil
Make the quick pickled onion by slicing the onion into very thin half-moons with a sharp knife or a mandolin. Place in a small bowl with the sugar and red wine vinegar. Toss to separate the slices and coat well, then set aside at room temperature to pickle while you prepare the rest of the salad, stirring occasionally.
½ red onion, 1 tablespoons coconut sugar, 3 tablespoons red wine vinegar
De-pit and slice the peaches into thin wedges and set aside. Place a sieve over a large serving bowl so any tomato juices collect in the bowl below. Halve the tomatoes and add them to the sieve, sprinkle with the salt and toss gently to coat. Let sit for about 10 minutes, stirring once or twice, until the tomatoes release their juices. Lift off the sieve and set the tomatoes aside, leaving the collected tomato juices in the bowl to use for the dressing.
2 peaches, 500 g cherry tomatoes, 1 teaspoon cooking salt
While the tomatoes are sweating, cook the halloumi. Heat the oil in a small frying pan over medium-high heat. Slice the halloumi into 1cm-thick pieces and arrange in the pan in a single layer. Cook for 2–3 minutes per side, undisturbed, until golden. If the halloumi releases liquid, let it evaporate before turning. Add the honey, lemon juice and red chilli flakes and cook for another minute, turning to coat. Chop into bite-sized pieces and set aside.
1 tablespoon olive oil, 180 g halloumi, 2 teaspoons honey, 1 tablespoon lemon juice, ½ teaspoon red chilli flakes
To the bowl with the tomato juices, add the crushed garlic, Dijon mustard, honey, red wine vinegar and olive oil. Whisk to combine.
1 garlic clove, 1 teaspoon dijon mustard, 1 teaspoon honey, 3 tablespoons red wine vinegar, 4 tablespoons olive oil
Add the tomatoes and peach slices to the bowl with the dressing and toss gently. Fold through the basil and half of the croutons.
25 g basil
Add the tomatoes and peach slices to the bowl with the dressing and toss gently. Let sit for 2–3 minutes so the fruit begins to absorb the dressing. Fold through the basil and half of the croutons.
Top with the warm halloumi and some of the pickled onions. Serve immediately with the remaining croutons and pickled onions on the side.

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