Halloumi Panzanella with Mushroom

Halloumi Panzanella with Mushrooms

In Cheese, Lunch, Mains, Salad, Stovetop, Vegetarian by Mandi FlakeLeave a Comment

On this lovely almost-summer day I decided to make a Halloumi Panzanella salad to share with you. Panzanella is an Italian dish that usually has some bread and tomatoes in it, and it’s one of my favorite salads (right after caprese salad) because it uses more fun add-ins than most salads, which are usually 90% lettuce. Especially in this time in-between spring and summer, when there is so much amazing, fresh, and local produce, it’s the perfect way to use it all up at its best. Halloumi Panzanella with Mushroom   Halloumi, if you’ve never heard of it, it is a salty Mediterranean cheese that is absolutely fantastic panfried in a little oil or even grilled, as the shape holds up under high temps, so it can take the place of meats like chicken or steak in a dish like this. Now, if saltiness is not your favorite attribute in a salad or cheese, you can always change it to any cheese (or other protein) you prefer. Buffalo mozzarella chunks would be a particularly good substitute in this particular panzanella. Halloumi Panzanella with Mushroom As for leftovers, if you don’t look forward to eating salad again the next day (not that I would ever say that again and again until my husband has to lecture me on how we shouldn’t let it go to waste)… With these these ingredients you can recombine them into an omelette or even a soup the next day, easy as pie… or panzanella, rather. Halloumi Panzanella with Mushroom Above is a little glimpse of the peonies I picked up at the market this morning because the were too lovely and pink to resist. In fact they were so lovely I couldn’t content myself with merely using them as a photo prop where the food is center stage. Instead I made myself a desktop background with them, and then thought that my lovely readers might enjoy it too! So just click the photo below or this link to get to a high resolution downloadable file over in Dropbox

Spring Peonies Desktop Wallpaper


Halloumi Panzanella with Mushrooms & A Freebie!

Yields 4

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


  • 8 thick slices of bread (such as a day-old baguette), cut into chunks the size of a crouton
  • 8 ounces halloumi cheese, sliced
  • 12 button mushrooms, quartered
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 4 medium tomatoes, diced into similar sizes as the pieces of bread
  • 4 handfuls of baby spinach
  • Dressing
  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon kosher salt (or more to taste)
  • 1 teaspoon freshly ground pepper (or more to taste)


  1. In a large skillet melt 1 tablespoon of the butter with 1 tablespoon of the olive oil
  2. Once it is nice and hot, sauté the bread chunks until lightly browned on all sides.
  3. Repeat step one in order to brown the halloumi cheese followed by the mushrooms.
  4. In a large bowl or in individual serving bowls, toss the bread, cheese, mushrooms with the tomatoes and baby spinach.
  5. In a small bowl whisk together the ingredients for the dressing and then lightly dress the salads.


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