Italian

Heirloom tomatoes and grilled haloumi panzanella salad

Name: Heirloom tomatoes and grilled haloumi panzanella salad
Yield: 4
Cuisine: /italian
Ingredients: 1 red onion, cut into thin rings (we used a mandoline); 1⁄4 cup (60ml) aged red wine vinegar; 360g haloumi, cut into 1cm slices; 1 tbs extra virgin olive oil, plus extra to serve; 4 large (or equivalent mixed) heirloom tomatoes, sliced and quartered; 1⁄4 bunch each of parsley and mint, leaves picked; 1⁄2 loaf (250g) day-old sourdough, torn into 4cm pieces; 2 tbs extra virgin olive oil; 1 tbs pecorino, finely grated; 1 tsp fennel seeds, lightly crushed

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by Silvia Colloca

Cook and author

Jan 07, 2018

A special-occasion twist on a classic Italian salad.

1 red onion, cut into thin rings (we used a mandoline)
1⁄4 cup (60ml) aged red wine vinegar
360g haloumi, cut into 1cm slices
1 tbs extra virgin olive oil, plus extra to serve
4 large (or equivalent mixed) heirloom tomatoes, sliced and quartered
1⁄4 bunch each of parsley and mint, leaves picked

Fennel crostini

1⁄2 loaf (250g) day-old sourdough, torn into 4cm pieces
2 tbs extra virgin olive oil
1 tbs pecorino, finely grated
1 tsp fennel seeds, lightly crushed

Method

1.

Preheat oven to 200°C.
2.

For fennel crostini, place sourdough, oil, pecorino and fennel seeds in a medium bowl, season and toss to coat. Place on a lined baking tray. Bake for 20-25 minutes or until crisp and golden. Set aside.
3.

Place onion and vinegar in a small bowl, season and toss to combine. Set aside to pickle for 5 minutes.
4.

Preheat a barbecue or grill pan to a high heat. Brush both sides of haloumi with oil. Cook haloumi for 1 minute on each side or until golden.
5.

To assemble, place tomato on a platter and top with the haloumi, fennel crostini and pickled onion (plus vinegar). Scatter over parsley and mint. Drizzle over extra oil and season generously.