Grilled Peach and Halloumi Panzanella

Name: Grilled Peach and Halloumi Panzanella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 loaf ciabatta bread, sliced to 1" thickness; 1 cup olive oil, divided; Kosher salt, to taste; 8 ounces halloumi cheese, sliced to 1" thickness; 5 large ripe peaches, sliced to 1/2" thickness; 1 small red onion, thinly sliced; 1 cup fresh basil leaves; 1/3 cup white balsamic vinegar; 2 tablespoons dijon mustard; 2 tablespoons honey; Freshly ground black pepper, to taste

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Host The Toast — Morgan

Ingredients

6 servings

1 loaf ciabatta bread, sliced to 1" thickness
1 cup olive oil, divided
Kosher salt, to taste
8 ounces halloumi cheese, sliced to 1" thickness
5 large ripe peaches, sliced to 1/2" thickness
1 small red onion, thinly sliced
1 cup fresh basil leaves
1/3 cup white balsamic vinegar
2 tablespoons dijon mustard
2 tablespoons honey
Freshly ground black pepper, to taste

Steps

Preheat the grill or grill pan over medium-high heat.
Brush the ciabatta bread slices lightly with olive oil and season with salt. Set aside.
Combine the halloumi cheese and peach slices in a large bowl. Toss with a drizzle of olive oil-- just enough to lightly coat the peaches and cheese. Transfer everything to the grill, in batches if necessary. Grill for 2-3 minutes per side, until grill marks appear. Remove everything from the grill.
Tear apart the grilled ciabatta to create large chunks. Add to a large bowl with the grilled peaches and halloumi. Then combine with the red onion and basil leaves. Set aside.
In a medium-sized bowl, whisk together the remaining olive oil, white balsamic, dijon mustard, honey, salt and pepper. Adjust to taste.
Lightly drizzle the vinaigrette over the panzanella and toss. Transfer to a plate and garnish with additional basil, if desired. Serve with the remaining dressing.