Crispy Halloumi Panzanella Salad with Lemon-Oregano Dressing
Crispy halloumi and toasted bread chunks are the backbone of this hearty panzanella, rounded out with cherry tomatoes and a bright lemon-oregano dressing. Pan-searing the halloumi until golden gives the salad its satisfying texture contrast. It comes together in about 30 minutes and works well as a standalone meal.
Equipment
- Large skillet (cast-iron preferred)
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Chefs Knife
- Cutting board
- Tongs
- Microplane or citrus zester
- Measuring cups and spoons
- Paper towels
- Salad spinner (optional)
Ingredients
For the Salad:
- 4 cups rustic country bread, cut into 1-inch cubes about 8 oz; day-old for best croutons
- 3 tablespoons extra-virgin olive oil divided; for croutons and searing halloumi
- 1 teaspoon Kosher salt divided
- ½ teaspoon black pepper freshly ground, divided
- 8 ounces halloumi cheese cut into 1/2-inch slices; pat very dry
- 2 cups cherry tomatoes halved; vine-ripened if possible
- 1 medium English cucumber halved lengthwise, sliced into half-moons
- ¼ cup red onion very thinly sliced
- ⅓ cup Kalamata olives pitted and halved
- ½ cup fresh basil leaves loosely packed, torn
- ¼ cup fresh flat-leaf parsley chopped
- 1 tablespoon capers rinsed and drained, optional
- ¼ teaspoon crushed red pepper flakes optional, for gentle heat
For the Lemon-Oregano Dressing:
- ¼ cup extra-virgin olive oil fruity, good-quality
- 1 teaspoon lemon zest finely grated
- 2 tablespoons fresh lemon juice about 1 large lemon
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey or maple syrup for vegan
- 1 clove garlic finely grated or mashed
- ½ teaspoon dried oregano or 1 teaspoon fresh chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Mise En Place (about 10 minutes): Slice the red onion thinly; if you prefer a milder bite, soak it in ice water for 5 minutes, then drain and pat dry. Halve the cherry tomatoes, slice the cucumber into half-moons, and halve the olives. Tear the basil and chop the parsley; keep herbs separate for now. Pat the halloumi very dry with paper towels so it sears instead of steaming.
- Make the Lemon-Oregano Dressing (3 minutes): In a small bowl, whisk together olive oil, lemon zest, lemon juice, red wine vinegar, Dijon, honey, garlic, oregano, sea salt, and pepper until glossy and emulsified. It should taste bright and balanced—tangy first, then rounded by olive oil and honey. If it tastes sharp, add another pinch of salt or a drizzle more honey.
- Skillet Croutons (6–8 minutes): Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread cubes and a pinch of kosher salt and black pepper. Toss frequently until the bread turns golden and edges crisp, 6–8 minutes. Listen for a faint, hollow crunch when tapped and watch for deep golden color. Alternative: Bake on a sheet pan at 400°F (205°C) for 8–10 minutes, stirring once.
- Sear the Halloumi (4–6 minutes): Reduce the skillet to medium heat and add 1 tablespoon olive oil. Lay in halloumi slices and sear 2–3 minutes per side until deeply golden with crisp edges; you’ll hear a gentle squeak when you cut it. Transfer to a plate. Alternatives: Grill pan over medium-high heat (about 400°F/205°C surface) 2–3 minutes per side, or air-fry at 390°F (200°C) for 6–7 minutes, turning once.
- Toss and Marry Flavors (3–4 minutes + brief rest): In a large bowl, combine tomatoes, cucumber, red onion, and olives. Add half the dressing and toss to coat—vegetables should look shiny. Fold in warm croutons; toss again so they sip up the juices. Let rest 3 minutes to soften slightly. Add basil and parsley, then arrange seared halloumi on top. Spoon over remaining dressing.
- Final Seasoning and Finish (1 minute): Taste and adjust with kosher salt and black pepper. Scatter capers and red pepper flakes if using. For a chef’s kiss, drizzle a thread of olive oil and finish with a whisper of lemon zest.
Notes
Lisa’s Tips:
- Better Bread, Better Salad: Day-old, open-crumb bread (ciabatta, sourdough) crisps beautifully and stays chewy inside.
- Halloumi Searing: Dry thoroughly and don’t overcrowd the pan. If it releases whey and sputters, lower heat slightly.
- Quick-pickle Onions: Toss onion with a squeeze of lemon and a pinch of salt; wait 5 minutes for a gentler bite.
- Dietary Swaps: Use gluten-free bread for GF; swap halloumi for crispy roasted chickpeas or seared marinated tofu for dairy-free/vegan; replace honey with maple.
- Make it Heartier: Add grilled shrimp or chicken; toss warm with the salad so juices meld into the dressing.
- For best texture, toss the croutons in while still slightly warm so they absorb flavorful juices but remain crisp at the edges.
- If tomatoes are out of season, boost their flavor with a pinch of sugar and a splash more vinegar.
- Origin: Mediterranean with Tuscan roots and Cypriot halloumi.
Nutrition
Calories: 612kcalCarbohydrates: 27gProtein: 17gFat: 50gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.1gSodium: 1917mgPotassium: 411mgFiber: 3gSugar: 16gVitamin A: 1009IUVitamin C: 29mgCalcium: 617mgIron: 2mg
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