I’m absolutely in love with this summer panzanella. The good tomatoes season is starting to flourish and all the veggies are more tastier and fresher. Yey to SUMMER!
If you are still struggling to find out what panzanella is, all you need to know is that’s the easiest, simplest and tastier salad there is out there. It comes from Tuscany (like almost all the delicious food in this world) and it’s a mixture of ripe, fresh tomatoes, chunks of bread and olive oil as main ingredients. From this point on, you can play around with what goes inside and add some basil, anchovies (like I did), or any other veggie that fancies you.
I wasn’t an avid fennel eater up until a few summers ago, as somehow it didn’t taste like much to me, but I found out that the secret lies in its freshness most of the times and the tenderness of the bulb. So take advantage of this beautiful season and go for the local food and skip the supermarket veggies if possible.
Therefore, fresh fennel had to be one of the main ingredients in this summer panzanella, and not just like that, but marinated in a few drizzles of olive oil, lemon juice and salt.
For a special tweak of this summer panzanella add some halloumi cheese and anchovies, the combo of all these is just irresistible, so prepare to make more, just in case you’ll go for seconds..or thirds 🙂
I’ll leave you now with the recipe.
Drop me a comment if you try out the recipe and let me know your thoughts.
Summer Panzanella with Marinated Fennel & Halloumi
I’m absolutely in love with this summer panzanella. The good tomatoes season is starting to flourish, all the veggies are more tastier and fresher. Yey to SUMMER!
- 3 -4 medium sized tomatoes
- 1 small fennel bulb
- a few anchovies fillets
- 2 scallions
- 1/2 package halloumi cheese
- 4 toasted baguette slices
- olive oil
- 1-2 tsp lemon juice
Thinly slice the fennel. Drizzle some olive oil, lemon juice and season with salt. Let it marinate for 10-15 minutes, or until all the other ingredients are ready.
Cut the baguette slices in small croutons and toast them in a cast iron pan, or any pan you have at hand, until golden brown.
Cut the tomatoes in small chunks. Thinly slice the scallions and set aside.
Preheat the grill or a cast iron skillet.
Cut the halloumi cheese in approx 0.5 cm thick slices. Make sure the pan is hot enough. Add the cheese slices and cook for about 2 minutes on each side.
Mix the tomatoes, halloumi cheese, scallions, marinated fennel, anchovies and season with olive oil, lemon and s&p.
Toss well and add the bread.
Serve at once.