Equipment
* optional
Ingredients
Vegetables
- 250 g cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
The Core
- 200 g halloumi cheese, sliced into 1cm thick pieces
- 150 g sourdough bread, cubed or torn into bite-sized pieces
Dressing and Garnish
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 g fresh basil, roughly torn
- 2 g dried oregano
- salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 422 kcal
- Protein
- 16 g
- Carbohydrates
- 26 g
- Fat
- 27 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1205 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 298 mg
- Calcium
- 377 mg
- Iron
- 0.6 mg
- Magnesium
- 12 mg
- Phosphorus
- 19 mg
- Zinc
- 0.2 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 36 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 11 mcg
- Water
- 69 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the cherry tomatoes, cucumber, and red onion on a cutting board using a chef's knife. Transfer them to a large mixing bowl to allow the tomatoes to begin releasing their natural juices.
In a small bowl, combine 30ml of extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper. Vigorously blend until the dressing is fully emulsified.
Warm 15ml of extra virgin olive oil in a large skillet over medium heat, bringing the pan to approximately 175°C/345°F. Add the sourdough cubes and toast for 5 minutes, tossing occasionally, until they achieve a deep golden color and crisp texture. Transfer the toasted croutons to the mixing bowl with the vegetables.
Wipe the skillet clean and heat the remaining 15ml of extra virgin olive oil over medium-high heat, approximately 190°C/375°F. Place the halloumi slices in the hot pan and sear for 2 minutes per side until deeply browned and crisp on the surface.
Pour the prepared dressing over the vegetables and croutons in the large mixing bowl. Toss gently to coat everything evenly.
Transfer the dressed salad to a serving platter. Immediately arrange the hot pan-seared halloumi slices on top, scatter with torn fresh basil, and serve immediately.
Chef's Notes
- Tear the sourdough rather than neatly slicing it to create irregular, jagged edges that crisp up beautifully in the pan and catch more dressing.
- Always sear the halloumi right before serving. As it cools, it loses its appealing soft texture, reverting quickly to a squeaky, rigid state.
- Salting the tomatoes a few minutes early helps draw out their natural juices, creating a robust built-in dressing when mingled with the olive oil.
- Using a high-quality extra virgin olive oil is non-negotiable here, as it acts as both a primary flavor component and the cooking medium for the croutons.
Storage
Reheating: Do not reheat the assembled salad. Leftover halloumi stored separately can be briefly warmed in a dry pan.
Troubleshooting
Halloumi is rubbery and tough to chew
Cause: The cheese cooled down too much before eating or was cooked too far in advance
Fix: Cannot be fixed once completely cooled
Prevention: Sear the halloumi as the absolute final step and serve immediately while still hot from the pan
Croutons lack crunch and taste soggy
Cause: Bread was fully integrated with the wet ingredients too early
Fix: Return the croutons to a dry skillet over medium heat for 2 minutes to revive the crust
Prevention: Keep croutons separate until the moment before serving, or toast them longer to build a thicker crust
Cultural Context
Halloumi is a traditional semi-hard cheese from Cyprus with a notably high melting point, making it perfect for frying or grilling. By pairing it with a panzanella-style base of soaked bread and tomatoes, this dish bridges Eastern Mediterranean and Italian culinary traditions to create a satisfying, produce-driven meal.
