Receta

This is the kind of salad I make when I want something that feels special but still easy enough for a normal day at home. Warm, golden halloumi cheese, crisp toasted bread, and juicy blood oranges come together in a way that feels comforting and fresh at the same time.

I first started making variations of panzanella as a way to use up day-old bread, but this version has become a favorite even when there’s no bread to “rescue.” It’s filling enough to be a light meal on its own and works beautifully as a side for weekend lunches or casual dinners.

Why This Salad Works So Well

The contrast is what makes this salad memorable. The halloumi is salty and crisp on the outside, the blood oranges add sweetness and acidity, and the toasted bread soaks up just enough dressing without turning soggy.

Adding thinly sliced vegetables like radishes and leafy greens keeps everything balanced. When ingredients are prepped evenly, every bite feels intentional instead of messy.

Ingredients You’ll Need

• Halloumi cheese, sliced into thick pieces
• Day-old bread, torn into bite-size chunks
• Blood oranges, peeled and sliced
• Mixed greens (arugula or baby spinach work well)
• Radishes, thinly sliced
• Nuts (walnuts or almonds), lightly toasted
• Olive oil
• Salt and black pepper

For the dressing, I usually keep it simple: olive oil, a splash of citrus juice, and a pinch of salt. The flavors in the salad are strong enough that it doesn’t need much more.

Prepping the Ingredients the Easy Way

For salads like this, I like everything cut evenly so the textures work together. Thin radish slices make a big difference here. Using a rotary grater with a slicing drum helps create uniform slices quickly and safely, especially when prepping multiple vegetables.

The bread can be torn by hand, and the blood oranges are best sliced with a sharp knife to keep their shape and juices intact.

How to Make Halloumi and Blood Orange Panzanella

Start by preheating your oven to 400°F (200°C). Spread the bread pieces on a baking sheet, drizzle lightly with olive oil, and bake for about 10 minutes, turning once, until golden and crisp.

While the bread is toasting, heat a non-stick pan over medium heat. Add the halloumi slices in a single layer and cook for 2–3 minutes per side until golden brown. Remove from the pan and let cool slightly before cutting into smaller pieces.

In a large bowl, add the mixed greens, radishes, blood orange slices, and toasted nuts. Gently toss with a drizzle of olive oil and a pinch of salt.

Add the warm bread and halloumi to the bowl and toss again just before serving. Taste and adjust seasoning with more olive oil or citrus juice if needed.

Serving Tips from My Kitchen

This salad is best served immediately, while the halloumi is still warm and the bread is crisp. If you’re preparing ahead, keep the components separate and assemble right before eating.

It pairs nicely with soups or simple roasted dishes. For another comforting side idea, you might also enjoy our Creamy Au Gratin Potatoes, which balance fresh salads beautifully.

A Simple Way to Make Vegetables More Inviting

This halloumi and blood orange panzanella is a reminder that vegetables don’t need to be complicated to feel satisfying. With good ingredients and thoughtful prep, even a salad can feel like the centerpiece of the meal.

It’s the kind of recipe I come back to when I want something nourishing, colorful, and just a little different from the everyday routine.