Recipe | Grilled Halloumi & Nectarine Panzanella

Oh man, fresh, grilled, bbq’d ingredients & salads; I mean if that isn’t the summer anthem, then I don’t know what is… Halloumi is a cheese – and a wicked cheese at that. Slightly squeaky and packed full of flavour, it grills like a dream and is a perfect addition to this rustic panzanella. Don’t be afraid to step outside your comfort zone. If you see an ingredient on the shelves that looks interesting but you have zero idea of what it is or how to use it? Drop me a line, I can certainly give you a quick tutorial, or even better, pass along a recipe to you!

Alright kids…. I’ve heard you. Here is the only vinaigrette you’ll need to know. It’s classic southern French, loaded with Dijon mustard and coarsely chopped garlic. Tons of flavour, simply delicious, and packs a powerful punch. 

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Provençal Vinaigrette

  • 2 Tbsp Dijon mustard, smooth not grainy, heaping
  • 1 large clove garlic, coarsely chopped
  • 1 Tbsp fresh herbs, chopped – I used basil here to keep things fresh – but thyme is pretty classic
  • 1 Tbsp red wine vinegar (or your preferred acid)
  • 2 Tbsp good quality extra-virgin olive oil 
  • A pinch of coarse salt & freshly cracked black pepper


In a small bowl, using a spoon, combine Dijon, garlic, fresh herbs, and vinegar until smooth. Add a drizzle of olive oil, continue to emulsify; then continue to add oil one drizzle at a time. Season to taste with a pinch of salt and freshly ground black pepper. Dress your favourite salad. 

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Grilled Halloumi & Nectarine Panzanella

  • 3 Heirloom tomatoes, cut into wedges or thick slices
  • 2 organic nectarines (slightly underripe), cut into wedges & grilled/bbq’d
  • 4 slices rustic bread, grilled & cut into bite-size pieces
  • 1 package halloumi, 1/2-in sliced, grilled, cut into bite-size pieces
  • 1 half shallot, thinly sliced 
  • 1 small handful fresh basil leaves, ripped/torn
  • 4 slices proscuitto, torn in half lengthwise and rolled in rosettes
  • A pinch of fleur de sel, and a freshly cracked black pepper, to taste
  • 1 recipe Provençal Vinaigrette (see above)


Grill nectarines, bread, and halloumi on a BBQ or grill pan. You should achieve some nice grill marks and char. Cut these ingredients into bite-size pieces, and set aside. 

In a bowl, combine halloumi, bread, shallot and basil leaves. Spoon half the vinaigrette over top, and toss to combine. Arrange on a serving platter, then decorate the plate with tomatoes, nectarines, and proscuitto. Finish by spooning the remaining vinaigrette in and around the salad, and a final pinch of fleur de sel and freshly cracked black pepper. 

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Dig in! This truly is the perfect combination of salty, sweet, and slightly spicy from the basil & garlic. It is bound to please any palate. 






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