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5.0 from 3 votes

Halloumi and Blood Orange Panzanella Salad

This blood orange salad is a perfect wintery dish for chilly days! Fried halloumi cheese, pistachios, blood orange vinaigrette, toasty sourdough and all the vegetable make this a super satisfying bowl. It's beautiful and delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 1 loaf sourdough bread cut into cubes
  • 2 tablespoons olive oil
  • kosher salt and pepper
  • 8 ounces halloumi cheese
  • 4 cups chopped romaine
  • 2 cup torn radicchio lettuce
  • 4 radishes, thinly sliced
  • 2 blood oranges, segmented
  • ½ red onion, thinly sliced
  • ¼ cup pistachios, chopped
blood orange vinaigrette
  • 3 tablespoons Fresh Squeezed Blood Orange Juice
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • kosher salt and pepper
  • ⅓ cup olive oil

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Spread the cubes on a baking sheet. Toss them with the 2 tablespoons of olive oil. Bake for 15 to 20 minutes, until they are just toasted. Set the cubes aside to cool.
  2. While the bread toasts, make the halloumi. Slice the halloumi into strips (I like them about ¼ to ½ inch thick) and pat them completely dry with a paper towel.
  3. Heat a large non-stick skillet over medium heat. Add the halloumi in a single layer and sear until it’s golden, about 2 to 3 minutes. Then flip and sear the other side. Transfer the halloumi to a plate. You can cut or tear it into pieces here for the salad. Your preference!
  4. Assemble the salad. In a large bowl or plate, combine the romaine, radicchio, radish, red onion and oranges. Drizzle on some dressing and toss a few times. Add in the halloumi and pistachios, tossing one more.
  5. Serve with additional dressing as desired. Enjoy!!
blood orange vinaigrette
  1. Whisk together the juice, vinegar, garlic, dijon and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This stays great in the fridge for a few days!