By Sasha Gordanier
Preheat a grill pan over medium-high heat. Slice the Halloumi cheese into 1/2-inch thick slices.
Drizzle 1 tablespoon of olive oil over the Halloumi slices, ensuring they are well coated. Grill for 2-3 minutes on each side or until golden brown and slightly charred. Remove from heat and set aside.
In a large mixing bowl, combine the day-old bread cubes, quartered tomatoes, sliced cucumber, thinly sliced red onion, and chickpeas.
Tear the basil leaves into smaller pieces and add them to the bowl with the vegetables and bread.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, salt, and pepper to make the dressing.
Pour the dressing over the bread and vegetables mixture, and toss gently to combine. Let the salad sit for at least 15 minutes to allow the flavors to meld and the bread to soak up the dressing.
Just before serving, add the grilled Halloumi cheese to the salad, gently tossing to incorporate.
Serve the Panzanella salad at room temperature, ensuring each plate has a bit of everything, including the grilled Halloumi and chickpeas.
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This Salad Vegetarian Mediterranean recipe is ready in 35 minutes and features Day-old bread cubes, Tomatoes, Cucumber and other delicious ingredients. Contains 450 calories total.
Preheat a grill pan over medium-high heat. Slice the Halloumi cheese into 1/2-inch thick slices.
Drizzle 1 tablespoon of olive oil over the Halloumi slices, ensuring they are well coated. Grill for 2-3 minutes on each side or until golden brown and slightly charred. Remove from heat and set aside.
In a large mixing bowl, combine the day-old bread cubes, quartered tomatoes, sliced cucumber, thinly sliced red onion, and chickpeas.
Tear the basil leaves into smaller pieces and add them to the bowl with the vegetables and bread.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, salt, and pepper to make the dressing.
Pour the dressing over the bread and vegetables mixture, and toss gently to combine. Let the salad sit for at least 15 minutes to allow the flavors to meld and the bread to soak up the dressing.
Just before serving, add the grilled Halloumi cheese to the salad, gently tossing to incorporate.
Serve the Panzanella salad at room temperature, ensuring each plate has a bit of everything, including the grilled Halloumi and chickpeas.
Calories per Serving: 450
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