Thursday's Meal: Grilled Halloumi Panzanella Salad

Michael Wake from Whole Foods Catering shares a recipe for a quintessential summer salad with a Tuscan origin featuring seasonal items.

The recipe is as follows:


3 tablespoons olive oil
1 small Baguette or French Bread, cut into long slices
1 teaspoon kosher salt
2 large, ripe Heirloom tomatoes, cut into 1-inch cubes
1lb Halloumi Cheese, cut into slices
1 cucumber, peeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
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 tablespoons capers, drained

Vinaigrette Ingredients

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
1.5 tablespoons Champagne vinegar
1.5 tablespoons Red Wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


-Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

-Heat and season a grill or grill pan; toss the Halloumi in olive oil, salt and pepper.

-Grill the Halloumi cheese until there are some nice grill marks on the cheese, then slice into strips for salad.

-For the vinaigrette, whisk all ingredients together.

-In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. Add the bread cubes, Halloumi, and toss with the vinaigrette.

-Season liberally with salt and pepper.

-Serve or allow the salad to sit for about half an hour for the flavors to blend.

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