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Panzanella with Griddled Halloumi

by Catherine Hill from The Weekend Cookbook

Topped with griddled halloumi, this panzanella salad recipe is a must try. The colourful salad is made up of bread, cucumber, tomatoes, olives and fresh herbs.


Unless you can get your hands on deliciously ripe British tomatoes, I would maybe give this recipe a wide berth as you really do need to rely on their luscious flavour. I usually go for a mixture of beef, vine and baby plum tomatoes for this one and then just cut them into manageable-sized chunks or wedges.

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125g stale bread, roughly torn
½ cucumber, roughly chopped
300g ripe tomatoes, cut into bite-sized chunks
1 small red onion, finely sliced
100g small black olives
A good handful of flat-leaf parsley, roughly chopped
A good handful of basil, roughly torn
For the dressing:
1 tbsp red wine vinegar
4-6 tbsp olive oil
1 small garlic clove, crushed
½ tsp sugar
1 tbsp olive oil
For the halloumi:
250g pack halloumi, thinly sliced
1 bashed garlic clove
juice of ½ lemon

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Place all of the panzanella ingredients in a big, roomy bowl and combine well. Whisk the dressing ingredients together and season very well. Drizzle over the panzanella, combine and set to one side. This is where you can add as much or as little of the oil as you fancy: your call!

To cook the halloumi, heat a non-stick frying pan and then drizzle in the oil. Add the halloumi and the bashed garlic clove and cook for 2-3 minutes on each side until golden brown. Season with black pepper (don’t be tempted to add any salt) and squeeze over the lemon juice. To serve, pile the panzanella on to four plates and top with a few slices of halloumi.


If you haven’t got any stale bread to hand, simply tear up fresh white bread and encourage it to dry out a little in a warm oven for 10 minutes or so.

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