Grilled Halloumi and Peach Panzanella
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 to 6 servings
Spruce up your panzanella salad on the grill with halloumi cheese, prosciutto, and peaches. Plus, pair the dish with a refreshing Vinho Verde wine and you are set for summer sipping at its finest.
  • ½ Pound Crusty Bread (such as boule or chiabatta) – cut into 1’’ slices
  • 8 ounces Halloumi Cheese – cut into 8 slices
  • 2 Peaches – cut into wedges
  • 2 Shallots – thinly sliced
  • 2-3 Heirloom Tomatoes – cut into wedges
  • 3 ounces Prosciutto
  • 2 TBS Fresh Mint – roughly chopped
  • ¼ Cup Fresh Basil, divided – roughly chopped
  • 1 Clove of Garlic
  • ⅓ Cup Balsamic Vinegar
  • 2 TBS Honey
  • ½ Cup Good Olive Oil, plus more for grilling
  • Kosher Salt and Fresh Ground Pepper
  1. Make the Balsamic Vinaigrette: Add the garlic to the bowl of a small food processor. Pulse until finely chopped. Add in the honey and balsamic. With the food processor running, slowly stream in ½ cup of olive oil. Add in 2 tablespoons of the basil and pulse until blended. Season with salt and pepper to taste. Transfer to a container, cover and refrigerate until ready to use.
  2. Heat grill to medium. Brush bread with a few tablespoons of oil and place on the grill. Cook, turning once, until charred in spots, about 4-5 minutes. Add the halloumi to the grill and cook, 3-4 minutes per side, or until golden. Remove bread and halloumi from grill and set aside to cool slightly.
  3. To Serve: When bread and halloumi are cool enough to handle, cut or tear into ½’’ cubes. Transfer to a large serving bowl or platter. Add the peaches, shallots, tomatoes, mint and remaining basil. Add in ¼ cup of the vinaigrette and gently toss to combine. Top with prosciutto and serve with remaining vinaigrette on the side. Enjoy.
*To Grill Peaches: Brush peaches with 1 tablespoon of oil and season lightly with salt and pepper. Place on grill, cut side down, and cook until just charred but still firm, about 2-3 minutes.
Recipe by Honest Cooking by Mercato Fabbrica at