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Sungold Tomato Panzanella with Halloumi
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Sungold Tomato Panzanella Salad with Halloumi

This golden tomato panzanella salad celebrates the very best of late summer. Every bite is bright, savory, and bursting with freshness.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Salad/Side Dish
Cuisine: Mediterranean, middle eastern
Diet: Vegetarian
Servings: 6
Author: Jamie Vespa MS, RD

Equipment

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.