This post may contain affiliate links. Please read our disclosure policy.
This golden tomato panzanella salad celebrates the very best of late summer. Juicy heirloom and Sungold tomatoes are tossed with shaved fennel, herbs, and tangy peppers, and paired with sesame-roasted halloumi and sourdough bread. Every bite is bright, savory, and bursting with freshness.
Table of Contents
Why You’ll Love this Sungold Tomato Panzanella
- Peak summer in every bite. Sweet heirloom and Sungold tomatoes are the star of the salad, bringing juicy bursts of sunshine to every bite.
- A one-pan trick you’ll love. The halloumi and torn bread bake together on the same sheet pan, streamlining preparation and creating golden, crispy croutons and perfectly caramelized cheese.
- A vibrant twist on classic panzanella. Ground sumac, sesame seeds, and white balsamic vinegar add a tangy, citrusy lift that feels fresh and unexpected.
- Perfect for entertaining. It’s beautiful enough for serving a crowd and satisfying enough to enjoy as an entree or side dish. Plus, it can sit out at room temperature for about 1 hour.
I find a tomato panzanella to be the MVP of summer salads. My go-to is usually this Summer Panzanella Salad, which features a mix of peaches and tomatoes, however this variation is quickly becoming a staple.
This recipe is adapted from one of my favorite recipes in Salad Freak by Jess Damuck, which I highly recommend adding to your cookbook collection.
A couple of the variations I made were swapping the saffron for sumac and adding golden chunks of halloumi cheese.
The result is a bright, savory, incredibly satisfying salad bursting with late-summer flavor.
For more late summer salads, check out my Zucchini Pasta Salad, Zucchini Feta Salad, and Shishito Corn Salad next.
The Ingredients
- Tomatoes: I like using a mix of orange and yellow heirloom tomatoes, as well as a pint of Sungold tomatoes.
- Sourdough bread: While you can use any day-old bread you like or have on hand, I love the tangy notes that sourdough bread adds. You can either tear it into small pieces or slice it into uniform cubes.
- Halloumi: A firm, salty cheese with a high melting point perfect for baking.
- Fennel: You need one small bulb of fennel which should be shaved (or very thinly sliced) on a mandoline. The anise flavor of fennel complements the sweetness of the tomatoes beautifully.
- Peppadews: Adds a punch of tangy, spicy-sweet flavor that cuts through the richness of the halloumi. Alternatively, you can use pepperoncinis or capers.
- Fresh herbs: I love using a mix of fresh basil and chives, however fresh mint is also a lovely addition.
- Sesame seeds: Add a subtle nuttiness and pair beautifully with ground sumac.
- Sumac: If you’re not familiar with sumac, it’s a Middle Eastern spice with a tart, almost lemony flavor profile. It’s one of my favorite spices to pair with fresh summer tomatoes.
- Vinegar: I love using white balsamic vinegar, which is equal parts sweet and acidic.
- Garlic: Grated garlic gives the vinaigrette a savory backbone and a little bite.
- EVOO: Break out the good stuff because this is definitely the type of salad that benefits from a high quality olive oil.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Halloumi and Bread
Preheat oven to 425ºF. In a large bowl, combine torn halloumi and sourdough bread, olive oil, sesame seeds, and salt; toss well to coat.
Step 2: Bake. Spread mixture evenly on a large baking sheet and bake for 13 to 15 minutes, tossing once midway through. Set aside to cool completely.
Recipe Tip
Make sure the bread and halloumi are not overcrowded on the baking sheet. More contact with the hot pan means better browning and crispier edges. Also note the halloumi will continue to harden as it cools on the pan after baking.
Step 3: Prepare Tomato Mixture
To the same mixing bowl (no need to clean), combine olive oil, vinegar, garlic, and sumac; whisk to combine.
Add tomatoes, fennel, Peppadews, salt, and pepper; toss well to combine.
Step 4: Let sit for 30 minutes, tossing occasionally.
Step 5: Assemble Salad
Add chives and basil to the tomato mixture and toss to combine. Add halloumi and bread mixture and toss again. Let sit for at least 10 to 15 minutes before serving.
Styling Tip
Hold back a little basil, chives, sesame, and sumac for garnishing the salad right before serving. Fresh garnishes keep a tomato panzanella salad looking fresh and gives the final bites another layer of flavor.
Recipe Variations
- Swap the tomatoes. If you can’t find orange or yellow heirlooms, use any color that look fresh and juicy at your grocery store or farmers market.
- Use a different cheese. In place of the halloumi, you can add mozzarella pearls or a torn ball of mozzarella. If you prefer a baked/melty cheese, try paneer or bread cheese instead of halloumi.
- Any a briny or pickled element. In place of Peppadews, Pepperoncini, capers, or preserved lemon will add extra punch.
- Switch up the herbs. In place of (or in addition to) the basil and chives, fresh mint and/or fennel fronds will work well.
- Add fruit. I LOVE this panzanella salad with sliced peaches. Not only does the golden-orange color complement the Sungold tomatoes beautifully, the extra sweetness really makes it sing.
- Make gluten free. Use a sturdy gluten-free artisan loaf in place of the sourdough and toast it until deeply crisp so it holds up once dressed.
- Add crunch. Stir in a handful of chopped, roasted pistachios for extra richness and crunch. Crispy shallots are also a lovely addition.
Make-Ahead and Storage Tips
- Make-Ahead: You can start marinating the tomato mixture 1 to 2 hours ahead. The halloumi and bread mixture can also be baked 1 to 2 hours ahead and left at room temperature until you mix it into the salad.
- For the best texture, I suggest waiting to assemble the salad until ~15 minutes before serving. This gives the bread a chance to soak up the vinegary tomato dressing while still retaining some crunch.
- Store: Panzanella salad is definitely best fresh, however leftovers can be refrigerated in an airtight container for up to 24 hours. For leftovers, I suggest letting the salad sit at room temperature for 15 to 20 minutes before eating to take the chill off the tomatoes and halloumi.
More Vibrant Tomato Salads
Watermelon and Tomato-Basil Salad
Summer Panzanella Salad
20 Minute Summer Squash and Corn Salad
15 Minute Mediterranean Chickpea Salad
If you try this Sungold tomato panzanella, snap a pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Sungold Tomato Panzanella Salad with Halloumi
Equipment
- Large baking sheet
Ingredients
- 5 to 6 ounces day-old sourdough bread
- 8 ounces halloumi cheese, drained and patted dry
- 1/4 cup + 3 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. sesame seeds
- Kosher salt and cracked black pepper to taste
- 1/4 cup white balsamic vinegar
- 2 garlic cloves, grated
- 2 tsp. ground sumac
- 1 1/2 lbs. orange or yellow heirloom tomatoes
- 1 pint (8 to 10 ounces) Sungold tomatoes, halved
- 1 small fennel bulb, trimmed, cored, and shaved thin (about 1 cup shaved)
- 1/2 cup chopped orange/golden Peppadew peppers* (optional – see notes)
- 1/2 cup torn fresh basil leaves
- 1/4 cup chopped fresh chives
Instructions
- Bake Halloumi and Bread. Preheat oven to 425ºF.Tear sourdough bread into 1-inch pieces and place in a large mixing bowl. Tear halloumi cheese into similar size pieces and add to the bowl along with 3 Tbsp. olive oil, sesame seeds, and 1/2 tsp. salt. Mix well to combine.Empty mixture out onto a large rimmed baking sheet and spread into an even layer, avoiding any overlap. Bake for 13 to 15 minutes, flipping the halloumi and tossing the bread once halfway through, until the halloumi is crisp and caramelized and bread is golden and crisp. Set aside to cool completely.
- Prepare Tomato Mixture. Using the same mixing bowl (no need to clean), combine 1/4 cup olive oil, white balsamic vinegar, ground sumac, grated garlic, and a good pinch of kosher salt and black pepper; mix to combine. Slice heirloom tomatoes into wedges or chunks and add to the mixing bowl, along with halved Sungold tomatoes, shaved fennel, and Peppadews. Season with another good pinch of salt and toss to combine. Let mixture sit for 20 to 30 minutes, tossing occasionally.
- Assemble Salad. Add fresh basil and chives to the tomato mixture and toss to combine. Add cooled halloumi and bread mixture and mix again. Let mixture sit for 5 to 10 minutes before serving to give bread a chance soak up dressing. Taste and adjust seasonings as needed.Empty onto a serving platter and garnish with extra chopped or torn herbs and ground sumac, if desired.
Notes
- If you can’t find orange (or golden) Peppadew peppers (I typically find them in the olive bar or jarred/canned in the olive/pepper section), use mild sliced banana peppers or pepperoncinis. Or you can omit the pickled/briny element completely.
- Make-Ahead: You can start marinating the tomato mixture 1 to 2 hours ahead. The halloumi and bread mixture can also be baked 1 to 2 hours ahead and left at room temperature until you mix it into the salad.
- Store: Panzanella salad is best fresh, however leftovers can be refrigerated in an airtight container for up to 24 hours. For leftovers, I suggest letting the salad sit at room temperature for 15 to 20 minutes before eating to take the chill off the tomatoes and halloumi.
