Grilled Halloumi and Peach Panzanella

Grilled peaches and browned halloumi crown a tomato, cucumber, and basil panzanella with crisp-edged sourdough that softens just enough in a sharp red-wine vinaigrette.

35 min

4 servings

Warm grilled halloumi and peach wedges top a tomato and sourdough panzanella with cucumber and basil.

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

Equipment

Outdoor grill or grill pan · Large mixing bowl · Tongs · Paper towels

Keep halloumi intact

Pat the slabs dry and wait for their browned faces to release before turning; pulling early can tear the crust.

Dress at the end

Let bread absorb the tomato juices shortly before serving so it softens without becoming soggy.

Prepare the salad base

01. Cube the sourdough and cut the vegetables, keeping the bread separate so it stays dry before toasting.

02. Toss tomato, cucumber, and shallot with vinegar, oil, salt, and pepper; let their juices gather as the grill heats.

Toast the bread

03. Heat a clean grill or grill pan to medium-high and wipe the surface with a thin film of oil.

04. Toss bread cubes with olive oil and toast, turning often, until crisp outside with golden edges and a little give inside.

Grill the fruit and cheese

05. Brush peaches lightly with oil and grill, turning only after browned marks appear; keep them firm enough to hold their shape.

06. Dry the halloumi slabs, lightly coat them with oil, and let them brown without moving until the surface releases cleanly.

Toss and serve

07. Fold toasted bread into the tomato mixture just long enough to absorb some dressing while preserving its chew.

08. Tear in basil, arrange warm halloumi and peaches on top, and serve before the bread loses its texture.