5-ingredient panzanella with nectarines and halloumi
"I make panzanella salad in a zillion different variations all through summer. It’s my choice when I have stale bread at home and some summer fruit like juicy nectarines, ripe peaches, or even melon. I usually use halloumi like in this recipe, because it tastes even better when it’s golden brown and crispy, but sometimes I’ll shred fresh mozzarella over the salad instead. This perfect summer salad can be rounded off with fresh basil or even (fresh or dried) oregano, if you have it. Sometimes I also add some finely sliced red onion or chopped pistachios or other nuts for that final touch. What can’t be missing? drizzles of olive oil and honey over the finished plate! Make it your own and enjoy!"
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, fine grater, citrus press, large bowl, frying pan
How-To Videos
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Nutrition per serving
Step 1/3
- 1½ nectarines
- 125 g halloumi
- 100 g cherry tomatoes
- 100 g bread (stale)
- ¼ lemon
- salt
- pepper
- cutting board
- knife
- fine grater
- citrus press
- large bowl
Quarter nectarines, remove and sicard pits, then cut each quarter in half widthwise. Cut halloumi into a large dice, halve cherry tomatoes, and tear bread into bite-size pieces. Zest and juice lemon. Add tomatoes, nectarines, lemon juice and zest to a large bowl. Add a pinch of salt and pepper and mix to combine. Set aside.
Step 2/3
- olive oil (for frying)
- frying pan
Heat a frying pan over medium high heat and add olive oil. Fry bread until crispy. Remove then sear halloumi on both sides until golden brown and crisp.
Step 3/3
- honey (for serving)
- basil (for serving)
- olive oil (for serving)
- salt
- pepper
Add crispy bread and halloumi to the tomatoes and nectarines. Mix well; you can even use your hands for this. Season to taste with more salt and pepper and finish with honey, fresh basil, and another drizzle of olive oil. Serve immediately and enjoy!
