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Grilled Halloumi and Peach Panzanella

Sweet grilled peaches and salty browned halloumi turn a tomato-rich sourdough panzanella into a generous warm-weather meal.
Warm grilled halloumi and peach wedges top a tomato and sourdough panzanella with cucumber and basil.

This panzanella pairs juicy tomatoes with crisp-edged sourdough, then adds the sweet char of peaches and the savory richness of halloumi. It works as a vegetarian main or a substantial side while the fruit and cheese are still warm.

Start with sturdy bread

Panzanella depends on a good loaf and juicy tomatoes: the bread needs enough structure to catch the dressing while retaining a little chew. Toasting the cubes before they meet the vegetables gives them crisp edges that soften gradually in the tomato juices.

Let the tomatoes make the dressing

Toss the tomatoes, cucumber, and shallot with vinegar, olive oil, salt, and pepper first. As the vegetables stand, their juices mingle with the sharp dressing and create enough flavor to coat the bread without a separate sauce.

Peach wedges and halloumi slabs brown beside crisp sourdough at the grill.
Peaches and halloumi cook on a lightly oiled grill while sourdough toasts nearby.

Watch for release and gentle give

Ripe-but-firm peaches keep their wedge shape when turned, while softer fruit can collapse before the surface marks. Halloumi browns best on a clean, hot, lightly oiled surface; wait until it releases easily before flipping so the golden crust stays attached.

Bring the warm toppings to the bowl

Fold the toasted sourdough into the tomato mixture shortly before serving, giving it time to drink in some juice while keeping its center pleasantly chewy. Torn basil brings a fresh lift, and the warm peaches and halloumi turn the salad into a complete, satisfying plate.

A browned halloumi crust and firm marked peach sit over tomato-coated sourdough.
Golden halloumi and firm grilled peaches rest over sourdough, tomatoes, cucumber, and basil.

Grilled Halloumi and Peach Panzanella

4 servings
35 minutes total

Ingredients

  • •  1 lb sturdy sourdough bread, cut into 1-inch cubes
  • •  5 tbsp extra-virgin olive oil, divided
  • •  1 lb ripe-but-firm peaches, pitted and cut into thick wedges
  • •  12 oz halloumi, cut into 1/2-inch slabs
  • •  1 lb ripe tomatoes, cut into bite-size wedges
  • •  1 English cucumber, cut into half-moons
  • •  1 small shallot, thinly sliced
  • •  2 tbsp red-wine vinegar
  • •  1 tsp kosher salt
  • •  1/2 tsp freshly ground black pepper
  • •  1/2 cup fresh basil leaves

Method

  1. Prepare the bread and vegetables

    Cut the sourdough into 1-inch cubes. Cut the tomatoes into bite-size wedges, slice the cucumber into half-moons, and thinly slice the shallot; keep the bread separate from the vegetables.

    Look for: The bread cubes are similar in size, and the vegetables are ready to dress without crushing them.

  2. Dress the tomatoes

    Toss the tomatoes, cucumber, and shallot with the red-wine vinegar, 2 tbsp olive oil, kosher salt, and black pepper in a large bowl. Let the mixture stand while the grill heats so the tomatoes release some juice.

    Look for: A light pool of tomato juice gathers at the bottom of the bowl.

  3. Heat and oil the grill

    Heat an outdoor grill or grill pan to medium-high. Clean the cooking surface and use a folded paper towel to wipe it with a thin film of the remaining olive oil so the cheese can release cleanly.

    Look for: The grill is fully hot and the grates or pan have a thin, even sheen rather than visible pools of oil.

  4. Toast the sourdough

    Toss the sourdough cubes with 1 tbsp olive oil, then spread them on the grill or in a skillet over the grill pan's surface. Toast for about 5 minutes, turning often, until the edges are crisp and golden but the centers still have a little give.

    Look for: The bread has crisp edges and toasted faces but is not dry all the way through.

  5. Grill the peaches

    Brush the peach wedges lightly with some of the remaining olive oil. Grill them cut-side down for about 2 minutes per side, turning once, until marked and warm but still firm enough to hold their shape.

    Look for: The peaches show browned grill marks and yield slightly at the edge without slumping or turning mushy.

  6. Brown the halloumi

    Pat the halloumi slabs dry and brush them lightly with the last of the olive oil. Grill for about 2 minutes per side without moving them; turn only when the browned underside releases easily from the hot surface.

    Look for: Each slab has a deep golden face and releases from the grill instead of tearing or sticking.

  7. Fold in the toasted bread

    Add the toasted sourdough to the tomato mixture and fold gently until the cubes pick up the dressing and tomato juices. Let the bread absorb them briefly while keeping some crisp edges and a chewy center.

    Look for: The bread is coated and lightly softened but still has distinct crisp edges.

  8. Finish and serve warm

    Tear the fresh basil leaves over the salad and toss once. Arrange the warm grilled peaches and browned halloumi on top, then serve promptly while the cheese is tender and the bread retains its texture.

    Look for: Basil remains bright, the halloumi is warm, and the bread has not become waterlogged.