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Sungold Tomato Panzanella Salad with Halloumi Recipe

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4.3 from 49 reviews

A vibrant and flavorful Sungold Tomato Panzanella Salad featuring crisp sourdough bread and caramelized halloumi cheese, tossed with fresh heirloom tomatoes, shaved fennel, peppadew peppers, and herbs, all dressed in a tangy sumac and white balsamic vinaigrette. This refreshing Mediterranean-inspired salad is perfect for summer gatherings or a light yet satisfying meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

For the Bread and Halloumi

  • 5 to 6 ounces day-old sourdough bread
  • 8 ounces halloumi cheese, drained and patted dry
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. sesame seeds
  • Kosher salt and cracked black pepper to taste

For the Dressing and Salad

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 2 garlic cloves, grated
  • 2 tsp. ground sumac
  • 1 1/2 lbs. orange or yellow heirloom tomatoes
  • 1 pint (8 to 10 ounces) Sungold tomatoes, halved
  • 1 small fennel bulb, trimmed, cored, and shaved thin (about 1 cup shaved)
  • 1/2 cup chopped orange/golden Peppadew peppers (optional)
  • 1/2 cup torn fresh basil leaves
  • 1/4 cup chopped fresh chives
  • Kosher salt and cracked black pepper to taste

Instructions

  1. Bake Halloumi and Bread: Preheat the oven to 425ºF. Tear sourdough bread into 1-inch pieces and place them in a large mixing bowl. Tear halloumi cheese into similar-sized pieces and add to the bowl with 3 tablespoons of olive oil, sesame seeds, and 1/2 teaspoon of salt. Mix well to combine. Spread the mixture evenly on a large rimmed baking sheet, avoiding overlap. Bake for 13 to 15 minutes, flipping the halloumi and tossing the bread once halfway through, until the cheese is crisp and caramelized and the bread is golden and crunchy. Remove from the oven and let cool completely.
  2. Prepare Tomato Mixture: In the same mixing bowl (no need to clean), whisk together 1/4 cup olive oil, white balsamic vinegar, ground sumac, grated garlic, and a pinch of kosher salt and cracked black pepper. Slice heirloom tomatoes into wedges or chunks and add to the bowl along with the halved Sungold tomatoes, shaved fennel, and Peppadew peppers if using. Season with another pinch of salt and toss to combine. Let the mixture sit for 20 to 30 minutes, tossing occasionally to allow flavors to meld.
  3. Assemble Salad: Add torn basil leaves and chopped chives to the tomato mixture and toss well. Gently fold in the cooled halloumi and bread mixture, mixing thoroughly. Let the assembled salad sit for 5 to 10 minutes to allow the bread to soak up the dressing. Taste and adjust seasonings if needed. Transfer to a serving platter and garnish with extra chopped or torn herbs and a sprinkle of ground sumac if desired before serving.

Notes

  • Using day-old sourdough bread helps it hold texture instead of becoming mushy when soaking in the dressing.
  • Peppadew peppers add a sweet and slightly spicy flavor, but can be omitted if unavailable.
  • Shaving the fennel thinly balances its anise flavor and adds a crisp crunch.
  • The sumac adds tang and a hint of citrusy brightness; it’s essential for authentic flavor but can be substituted with a light squeeze of lemon juice if needed.
  • Letting the bread and tomato mixture sit allows flavors to meld and the bread to absorb the dressing for best texture and taste.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://ellarecipe.com/sungold-tomato-panzanella-salad-with-halloumi-recipe/