A summer twist on traditional panzanella with plump heirloom tomatoes; juicy, fresh peaches; warm, grilled halloumi, prosciutto rosettes and a basil balsamic vinaigrette. Hi friends!! What’s happenin’ hot stuff? <– Name that movie. I heart Long Duk Dong for-ev-er!
How was your weekend? I have a feeling it was fabulous. Because summer weekends have a magical way of just being straight up awesome. Ours was lovely, just in case you were wondering.
Can we talk about how much I am diggin’ summer? (Minus the heat and humidity. Obviously. And the bugs. Who could forget all.the.buuuugs? Ugh)
But SUMMER! Friends! We are in the thick of it. And I am jazz hands type of looooving every second of it. I wish I could hit pause and bask in the moment that is summer forever. Except I’d probably wish it was fall sooner or later. I mean, cozy dishes, changing leaves, cooler temperatures, scarves and boots. YES. So maybe I don’t want to stay in this moment forever… just until I get sick of grilling all the things, which may take a while. Anyways, today’s dish is my little culinary ode to summer. Alright, technically every dish these past couple of months have been an ode to summer. But who wants to get all technical? No one has time for that nonsense. Am I right or am I right?
So this dish. It’s SUMMA for your face, my friends.
Grilled Halloumi & Peach Panzanella with Prosciuttto
Have you had panzanella before? I thought everyone and their mother had tried, or at least heard of, panzanella up until the other day. When I told my home-slice, Demeter what I had made for you guys she had to google panzanella. I know! My mind was blown too.
So in case you live under a rock as well… and I mean no offense. I’m sure your rock is quite cozy and it makes you feel all sheltered, but it’s time to get out in the world… a panzanella is simply a type of bread salad. But, THIS panzanella I made for you guys is SO.Much.More.
The base of this salad is still carb-tastically, crispy, crunchy, grilled bread which gets torn (or cut if your fancy) into cubes, but I also added all the summer YUM.
Fruity, sweet, juicy peaches; plump, ripe, robust heirloom tomatoes; fresh, fragrant basil and mint; firm, splendidly squeaky, warm halloumi and meaty, salty prosciutto.
While most panzanellas simply use oil and vinegar to finish off the salad, I felt inclined to jazz it up and make a super quick, super simple basil balsamic vinaigrette. The dressing adds a smooth, tart richness and a hint of basil herbaceousness.
Basically this panzanella is the summer jam. (<– Not to be confused with a Katy Perry summer jam. This jam you don’t need to feel self-shame about enjoying)
The warm, grilled and cool, refreshing components of this salad together are outrageously delicious. Basically, you should make this salad. Preferably today. And eat it on repeat for all the remaining days of summer. Your pie hole will thank you.
But, all of this summer panzanella deliciousness, which begs to be eaten al fresco style (preferably under a mesh umbrella, because mosquitos) needs, nay requires, a fabulous wine to sip (or gulp. I don’t judge).
And lucky for you I’ve got friends in wine places, so I have the perfect wine pairing – Casal Garcia. The spirit of Casal Garcia wines is festive, dynamic and fresh and their Vinho Verde White pairs fabulously with this salad. With notes of citrus and fruity aromas their fresh, delicate wine couples with this panzanella flawlessly.
So naturally I recommend you pick up a bottle.
- You want to use a crusty, artisan bread, such as a boule or ciabatta. You need a bread with a bit of substance so it holds up and doesn’t get soggy. And, panzanella is even better if you use day old bread.
- You can grill the peach wedges if that makes your skirt fly up. Simply brush the wedges with a bit of oil and season lightly with salt and pepper. Place them on the grill, cut side down, and cook until just charred but still firm, about 2-3 minutes per side.
- If you like your dressing on the sweet side, increase the amount of honey a ½ tablespoon at a time until desired sweetness is achieved. The basil balsamic vinaigrette can be made a day in advance and stored, covered, in the refrigerator. You will need to give it a good few shakes to re-emulsify before serving.
I know you want to get on board with this Grilled Halloumi & Peach Panzanella with Prosciutto (Whew. Say that five times fast). So DO this. It will make your taste buds happy. And don’t forget the Casal Garcia wine! <–No one has time for a party foul!
Until Thursday my lovelies, Cheers – to summer dayz.
Disclosure: This post is sponsored by Casal Garcia Wines and Honest Cooking. All opinions are my own. Thank you for supporting the brands that make No Spoon Necessary possible!
A summer twist on traditional panzanella with plump heirloom tomatoes; juicy, fresh peaches; warm, grilled halloumi, prosciutto rosettes and a basil balsamic vinaigrette.
- ½ Pound Crusty Bread (such as boule or chiabatta) – cut into 1’’ slices
- 8 ounces Halloumi Cheese – cut into 8 slices
- 2 Peaches – cut into wedges
- 2 Shallots – thinly sliced
- 2-3 Heirloom Tomatoes – cut into wedges
- 3 ounces Prosciutto
- 2 TBS Fresh Mint – roughly chopped
- ¼ Cup Fresh Basil , divided – roughly chopped
- 1 Clove Garlic
- 1/3 Cup Balsamic Vinegar
- 2 TBS Honey
- ½ Cup Good Olive Oil , plus more for grilling
- Kosher Salt and Fresh Ground Pepper
- Make the Balsamic Vinaigrette: Add the garlic to the bowl of a small food processor. Pulse until finely chopped. Add in the honey and balsamic. With the food processor running, slowly stream in ½ cup of olive oil. Add in 2 tablespoons of the basil and pulse until blended. Season with salt and pepper to taste. Transfer to a container, cover and refrigerate until ready to use.
- Heat grill to medium. Brush bread with a few tablespoons of oil and place on the grill. Cook, turning once, until charred in spots, about 4-5 minutes. Add the halloumi to the grill and cook, 3-4 minutes per side, or until golden. Remove bread and halloumi from grill and set aside to cool slightly.
- To Serve: When bread and halloumi are cool enough to handle, cut or tear into ½’’ cubes. Transfer to a large serving bowl or platter. Add the peaches, shallots, tomatoes, mint and remaining basil. Add in ¼ cup of the vinaigrette and gently toss to combine. Top with prosciutto and serve with remaining vinaigrette on the side. Enjoy.
*To Grill Peaches: Brush peaches with 1 tablespoon of oil and season lightly with salt and pepper. Place on grill, cut side down, and cook until just charred but still firm, about 2-3 minutes.
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