Spruce up your panzanella salad on the grill with halloumi cheese, prosciutto, and peaches.
Have you had panzanella before? A panzanella is simply a type of bread salad.
But, THIS panzanella I made for you guys is SO.Much.More. 
The base of this salad is still carb-tastically, crispy, crunchy, grilled bread which gets torn (or cut if your fancy) into cubes, but I also added all the summer YUM.
Fruity, sweet, juicy peaches; plump, ripe, robust heirloom tomatoes; fresh, fragrant basil and mint; firm, splendidly squeaky, warm halloumi and meaty, salty prosciutto.
While most panzanellas simply use oil and vinegar to finish off the salad, I felt inclined to jazz it up and make a super quick, super simple basil balsamic vinaigrette. The dressing adds a smooth, tart richness and a hint of basil herbaceousness.
Basically this panzanella is the summer jam.
The warm, grilled and cool, refreshing components of this salad together are outrageously delicious. Basically, you should make this salad. Preferably today. And eat it on repeat for all the remaining days of summer. Your pie hole will thank you.
The Notes:
1. You want to use a crusty, artisan bread, such as a boule or ciabatta. You need a bread with a bit of substance so it holds up and doesn’t get soggy. And, panzanella is even better if you use day old bread.
2. You can grill the peach wedges if that makes your skirt fly up. Simply brush the wedges with a bit of oil and season lightly with salt and pepper. Place them on the grill, cut side down, and cook until just charred but still firm, about 2-3 minutes per side.
3. If you like your dressing on the sweet side, increase the amount of honey a ½ tablespoon at a time until desired sweetness is achieved. The basil balsamic vinaigrette can be made a day in advance and stored, covered, in the refrigerator. You will need to give it a good few shakes to re-emulsify before serving.
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Grilled Halloumi and Peach Panzanella
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet peaches and salty halloumi meet grilled bread in this vibrant panzanella. A summery side dish with a balsamic vinaigrette.
Ingredients
- 8 oz (227 g) Halloumi Cheese
- 2 Peaches
- 2 Shallots
- 2-3 Heirloom Tomatoes
- 3 oz (85 g) Prosciutto
- 2 tbsp Fresh Mint
- 1/4 cup Fresh Basil
- 1 Clove of Garlic
- 1/3 cup Balsamic Vinegar
- 2 tbsp Honey
- 1/2 cup Good Olive Oil
- Kosher Salt
- Fresh Ground Pepper
- 1/2 lb Crusty Bread
Instructions
- 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 vinegar. 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.
- Heat grill to medium (approximately 350°F/177°C). 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.
- 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.
Notes
- For optimal grilling, ensure your halloumi is at room temperature before placing it on the grill. This prevents it from becoming tough.
- If heirloom tomatoes are unavailable, substitute with any ripe, juicy tomatoes. Cherry or grape tomatoes work well, halved or quartered.
- To make ahead, prepare the vinaigrette and chop the vegetables separately. Combine just before serving to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What type of bread works best for this panzanella?
A crusty, artisan bread like a boule or ciabatta is ideal, as it has enough substance to hold up in the salad without becoming soggy.
Can I grill the peaches for this recipe?
Yes, you can grill the peach wedges; just brush them with a bit of oil and season lightly with salt and pepper before placing them on the grill.
How do I make the basil balsamic vinaigrette?
The vinaigrette is a quick blend of basil, balsamic vinegar, and oil, which adds a smooth, tart richness to the salad.
