Make Ahead

Bruschetta Salad (Panzanella) with White Beans & Halloumi

August  6, 2024
4.7
6 Ratings
Photo by Elvin Abril
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 6 servings
Author Notes

One of my favorite quick recipes to throw together, whether I need a quick mid-day lunch, I’m tired and barely want to cook after work, or I’m hosting people over for dinner, is a bread salad like this one. Although it does require turning on both your oven and the stovetop, it’s not for long and it won’t feel like too much of a burden because all you’re doing is toasting bread and searing halloumi.

This is technically a panzanella, but I thought it was fun to call it a bruschetta salad! It has well-toasted bread, plump tomatoes, basil, garlic, and of course, balsamic vinegar. With that being said, because my current fixations include both cannellini beans and halloumi, I thought I’d add those in to make it more of a well-rounded, filling dish that you could have on its own rather than just as a side.

Tips & Tricks
• You can also make this a day in advance and chill it in the fridge until ready to serve. The crusty-gone-soggy bread tastes delicious to me, but if you don’t like that, you can wait to toss the bread in until you serve it.
• Don’t like halloumi or white beans? Leave them out or swap it with something like kidney beans, cucumber, avocado, or even corn.
• If you don’t have heirlooms, use regular beefsteak tomatoes or swap for halved cherry tomatoes instead. —Nea Arentzen

Test Kitchen Notes

This recipe is part of our August Tomato-thon, where we’re encouraging our community to try our favorite tomatoey recipes. Tell us what you loved and what you tweaked on Instagram or TikTok—tag us at @food52 and include the hashtag #f52tomatothon. —The Editors

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Ingredients
  • 3 thick slices (8 ounces) sourdough bread, torn into 2-inch pieces
  • 7 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 2 1/2 teaspoons Diamond crystal kosher salt, divided
  • 5 tablespoons balsamic vinegar
  • 3 cloves garlic, chopped
  • 1 (8.8-ounce) piece of halloumi, cut into ¼-inch thick slices
  • 4 to 5 large heirloom tomatoes, sliced into 1-inch pieces
  • 1 (14 ounce) can white cannellini beans, drained and rinsed
  • 1 shallot, finely chopped
  • 1/2 cup basil, finely chopped or chiffonade, plus more for serving
  • Freshly ground black pepper
  • Flaky sea salt
Directions
  1. Preheat the oven to 400ºF with a rack in the center position. Tear the bread into 2-inch pieces and toss with 2 tablespoons of the olive oil and ½ teaspoon salt on a rimmed baking sheet. Toast until deep golden brown, 10 to 12 minutes.
  2. Meanwhile, heat a medium nonstick skillet over medium and drizzle with a little olive oil. Cook the halloumi until deep golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate to cool slightly.
  3. In a small bowl or measuring cup, whisk together the remaining 5 tablespoons olive oil, balsamic vinegar, garlic, and remaining 2 teaspoons salt. Set aside.
  4. In a large salad bowl, add the tomatoes and season with an additional generous pinch of salt. Add the toasted croutons, beans, shallot, and basil, then tear in the halloumi in 1-inch pieces. Pour the dressing across the salad, then gently toss until all the bread and tomatoes are coated. Season with freshly ground pepper and more salt to taste. Garnish with more basil and flaky salt, if desired. Serve immediately or chill in the refrigerator for 30 minutes to 1 hour.

See what other Food52ers are saying.

Recipe by: Nea Arentzen

Test Kitchen Content Creator & Recipe Developer at Food52

6 Reviews

Darian August 30, 2024
Perfect dinner for a hot, busy summer day. Really loved the added notes from the beans and halloumi.
Nea A. August 30, 2024
I'm so happy to hear this! Thanks for your comment!
Nicole D. August 15, 2024
This was delish! I played up the bruschetta aspect by rubbing garlic over toasted bread (had only sliced sourdough) and it was great. Also loved the heartiness that the beans added, and the halloumi was unexpected too—both great additions!
Nea A. August 16, 2024
Thanks Nicole!!
Jojo F. August 12, 2024
Made this over the weekend for a big group (I doubled the recipe), and it was a huge hit! Loved how easy it came together, and that the simple ingredients combined made for a delicious and complex full meal!
Nea A. August 14, 2024
Thanks for your lovely comment, Jojo! So glad to hear it turned out well.