Target: 6 × 4 inches · landscape

Grilled Halloumi and Peach Panzanella

35 min · 4 servings

Ingredients

□ 1 lb sturdy sourdough bread, cut into 1-inch cubes

□ 5 tbsp extra-virgin olive oil, divided

□ 1 lb ripe-but-firm peaches, pitted and cut into thick wedges

□ 12 oz halloumi, cut into 1/2-inch slabs

□ 1 lb ripe tomatoes, cut into bite-size wedges

□ 1 English cucumber, cut into half-moons

□ 1 small shallot, thinly sliced

□ 2 tbsp red-wine vinegar

□ 1 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1/2 cup fresh basil leaves

1. Cube sourdough and cut the vegetables. Toss tomato, cucumber, and shallot with vinegar, oil, salt, and pepper; let the juices collect.

2. Heat and lightly oil a clean grill or grill pan. Toast the oiled sourdough until crisp at the edges and still a little chewy inside.

3. Grill peach wedges until marked but firm. Dry and grill halloumi without moving until browned and ready to release.

4. Fold bread into the tomato juices, then add torn basil. Top with warm peaches and halloumi and serve promptly.

Cook’s note: Use ripe-but-firm peaches, and turn halloumi only after its browned face releases.