Sungold Tomato Panzanella with Crispy Sesame-Roasted Halloumi
Sungold Tomato Panzanella with Crispy Sesame-Roasted Halloumi
Ingredients
For the Panzanella
- 5 ounces day-old sourdough bread, cut into bite-sized chunks
- 8 ounces halloumi cheese, cut into small cubes
- as needed extra-virgin olive oil, for drizzling
- 2 tablespoons sesame seeds
- as needed Kosher salt, for seasoning
- as needed cracked black pepper, for seasoning
- 1 1/2 pounds orange or yellow heirloom tomatoes, chopped
- 1 pint Sungold tomatoes, halved
- 1 fennel bulb, small, thinly shaved
- 1/2 cup orange/golden Peppadew peppers, chopped
- 1/2 cup fresh basil leaves, torn
- 1/4 cup fresh chives, chopped
For the Dressing
- 1/4 cup white balsamic vinegar
- 2 garlic cloves, minced
- 2 teaspoons ground sumac
- as needed extra-virgin olive oil, for drizzling
- as needed Kosher salt, for seasoning
- as needed cracked black pepper, for seasoning
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Place the bite-sized sourdough bread chunks on a baking sheet. Drizzle generously with extra-virgin olive oil, then season with Kosher salt and cracked black pepper. Toss to ensure all pieces are coated. Roast in the preheated oven for 10-15 minutes, or until the bread is golden brown and crispy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 400
- 3
While the bread is roasting, place the cubed halloumi cheese on a separate baking sheet. Drizzle with extra-virgin olive oil, then sprinkle with 2 tablespoons of sesame seeds, Kosher salt, and cracked black pepper. Roast in the preheated oven for 10-15 minutes, or until the halloumi is golden brown and crispy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 400
- 4
In a small bowl, combine the white balsamic vinegar, minced garlic cloves, and ground sumac. Add a drizzle of extra-virgin olive oil. Season with Kosher salt and cracked black pepper, then whisk all ingredients together until well combined. Set aside.
⏱️ 5 min
- 5
In a large mixing bowl, combine the roasted sourdough bread chunks, crispy sesame-roasted halloumi, chopped orange or yellow heirloom tomatoes, halved Sungold tomatoes, thinly shaved fennel, chopped orange/golden Peppadew peppers, torn fresh basil leaves, and chopped fresh chives.
⏱️ 10 min
- 6
Pour the prepared dressing over the assembled ingredients. Toss gently to ensure all components are evenly coated. Serve immediately and enjoy the vibrant flavors of late summer!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sungold Tomato Panzanella with Crispy Sesame-Roasted Halloumi
For the Panzanella
- 5 ounces day-old sourdough bread, cut into bite-sized chunks
- 8 ounces halloumi cheese, cut into small cubes
- as needed extra-virgin olive oil, for drizzling
- 2 tablespoons sesame seeds
- as needed Kosher salt, for seasoning
- as needed cracked black pepper, for seasoning
- 1 1/2 pounds orange or yellow heirloom tomatoes, chopped
- 1 pint Sungold tomatoes, halved
- 1 fennel bulb, small, thinly shaved
- 1/2 cup orange/golden Peppadew peppers, chopped
- 1/2 cup fresh basil leaves, torn
- 1/4 cup fresh chives, chopped
For the Dressing
- 1/4 cup white balsamic vinegar
- 2 garlic cloves, minced
- 2 teaspoons ground sumac
- as needed extra-virgin olive oil, for drizzling
- as needed Kosher salt, for seasoning
- as needed cracked black pepper, for seasoning
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Place the bite-sized sourdough bread chunks on a baking sheet. Drizzle generously with extra-virgin olive oil, then season with Kosher salt and cracked black pepper. Toss to ensure all pieces are coated. Roast in the preheated oven for 10-15 minutes, or until the bread is golden brown and crispy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 400 - 3
While the bread is roasting, place the cubed halloumi cheese on a separate baking sheet. Drizzle with extra-virgin olive oil, then sprinkle with 2 tablespoons of sesame seeds, Kosher salt, and cracked black pepper. Roast in the preheated oven for 10-15 minutes, or until the halloumi is golden brown and crispy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 400 - 4
In a small bowl, combine the white balsamic vinegar, minced garlic cloves, and ground sumac. Add a drizzle of extra-virgin olive oil. Season with Kosher salt and cracked black pepper, then whisk all ingredients together until well combined. Set aside.
⏱️ 5 min - 5
In a large mixing bowl, combine the roasted sourdough bread chunks, crispy sesame-roasted halloumi, chopped orange or yellow heirloom tomatoes, halved Sungold tomatoes, thinly shaved fennel, chopped orange/golden Peppadew peppers, torn fresh basil leaves, and chopped fresh chives.
⏱️ 10 min - 6
Pour the prepared dressing over the assembled ingredients. Toss gently to ensure all components are evenly coated. Serve immediately and enjoy the vibrant flavors of late summer!
⏱️ 5 min