Bruschetta Salad Panzanella with White Beans Halloumi
Ingredients
- 3 thick slices (8 ounces) sourdough bread, torn into 2-inch pieces
- 7 tablespoon extra-virgin olive oil, divided, plus more for drizzling
- 2 1/2 teaspoon Diamond crystal kosher salt, divided
- 5 tablespoon balsamic vinegar
- 3 cloves garlic, chopped
- 1 (8.8-ounce) piece of halloumi, cut into ¼-inch thick slices
- 4 to 5 large heirloom tomatoes, sliced into 1-inch pieces
- 1 (14 ounce) can white cannellini beans, drained and rinsed
- 1 shallot, finely chopped
- 1/2 cup basil, finely chopped or chiffonade, plus more for serving
- Freshly ground black pepper
- Flaky sea salt
Instructions
Bruschetta Salad (Panzanella) with White Beans & Halloumi serves 6 original recipe by Food52.
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