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Israeli Panzanella Fusion Salad
With Fried Halloumi and Za’atar Dressing
Turn your leftover challah into this vibrant Israeli-inspired Panzanella salad, perfect for the spring and summer. This easy, 20-minute recipe combines toasted challah with fresh veggies in a homemade za'atar dressing. It's a refreshing meal that's as satisfying as it is simple to prepare.
What we love about this recipe:
This salad is all about making it yours. Want more protein? Toss in some chickpeas. Craving crunch? Throw in shredded cabbage. Or, for a heartier meal, add some chicken. With the za'atar dressing bringing it all together, you can mix and match as much (or as little!) as you want, creating a meal that’s as versatile as it is tasty. Your salad, your rules!
Tips for cooking this recipe at home:
- Bread Prep is Key: Toasting the challah is crucial for texture. Aim for golden and crispy pieces that will hold up well when mixed with the dressing.
- Halloumi Hints: No need for olive oil when frying halloumi, as it has a high melting point and can brown nicely in its own fats. Also, always fry halloumi just before you're ready to eat. It’s best served warm and fresh out of the pan, as it tends to turn rubbery once cooled.
- Dress Last Minute: To ensure your salad remains crisp and not soggy, dress the salad right before serving. This keeps the textures and flavors at their peak.
Make this recipe:
Serves 2 | Easily scalable to serve more!
Prep Time: 20 minutes
Ingredients
Salad:
2 large plum tomatoes, cut into chunks
1 cucumber, diced
2 tablespoons dill, finely chopped
1 ripe avocado, diced
1/2 red onion, thinly sliced
2-3 slices of leftover challah bread, torn into bite-sized pieces
1 package of halloumi cheese, sliced
Za'atar Dressing:
1/4 cup extra-virgin olive oil
1 tablespoon za'atar
Juice of 1/2 large lemon
Salt and black pepper, to taste
Instructions:
1. Prepare the Challah: Preheat your oven to 350°F. Spread the challah pieces on a baking sheet and toast until crisp and golden, about 10-15 minutes. Set aside to cool.
2. Build the Salad: In a large salad bowl, combine the tomatoes, cucumber, dill, avocado, and red onion.
3. Make the Dressing: In a small bowl, whisk together the olive oil, zaatar, lemon juice, salt, and pepper. Adjust the seasoning to your taste.
4. Fry the Halloumi: Heat a non-stick pan over medium heat. Add the halloumi slices and fry until golden brown on each side, about 2-3 minutes per side. No need to use oil, as the cheese has enough fat to cook in the pan without sticking.
5. Finish the Salad: Add the toasted challah pieces to the salad bowl. Drizzle the za'atar dressing over the salad and gently toss to combine. Top with the fried halloumi.
6. Serve Immediately: Enjoy your Israeli Panzanella Salad fresh! The halloumi is best enjoyed warm, as it becomes firmer when cooled.
Hope you enjoy this dish as much as we do!
XO - Challah Mamas <3