Halloumi and Zucchini Skewers with Tomato Panzanella Salad
Golden grilled halloumi and tender ribbons of zucchini are marinated in olive oil, herbs, and lemon, then grilled to perfection. They’re served alongside a rustic tomato panzanella salad — a classic Mediterranean mix of juicy tomatoes, toasted bread, basil, and a zesty vinaigrette. Together, they create the perfect harmony of smoky, tangy, and fresh flavors.
⏱️ Time
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients
For the Halloumi & Zucchini Skewers
200g halloumi cheese, cut into cubes
2 small zucchinis, sliced into thin ribbons (use a vegetable peeler)
2 tbsp extra-virgin olive oil
1 clove garlic, minced
1 tsp dried oregano
½ tsp smoked paprika (optional)
Juice of ½ lemon
Salt and black pepper, to taste
Wooden or metal skewers
For the Tomato Panzanella Salad
2 cups cherry or ripe tomatoes, halved or chopped
1½ cups crusty bread cubes (day-old or lightly toasted)
¼ red onion, thinly sliced
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar (or balsamic vinegar)
1 small clove garlic, grated or minced
1 tbsp capers or sliced olives (optional)
A handful of fresh basil leaves, torn
Salt & black pepper, to taste
Instructions
1. Marinate the Skewers
In a bowl, combine olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper.
Add halloumi cubes and zucchini ribbons. Toss gently to coat and let marinate for 10–15 minutes.
2. Assemble the Skewers
Thread zucchini ribbons (folded accordion-style) and halloumi cubes alternately onto skewers.
3. Grill or Pan-Sear
Preheat a grill pan or outdoor grill over medium heat.
Grill skewers for 2–3 minutes per side, turning until halloumi is golden and zucchini tender.
Brush with any leftover marinade during grilling for extra flavor.
4. Make the Tomato Panzanella Salad
In a large bowl, combine tomatoes, red onion, capers/olives, and basil.
Whisk olive oil, vinegar, garlic, salt, and pepper in a small bowl.
Add toasted bread cubes to the salad and toss with dressing. Let it sit for 10 minutes to allow the bread to soak up the juices.
5. Serve
Arrange the grilled halloumi & zucchini skewers on a plate beside the panzanella salad.
Drizzle a little extra olive oil and sprinkle fresh herbs or lemon zest on top.
Tips
Soak wooden skewers in water for 10 minutes before grilling to prevent burning.
For extra Mediterranean flavor, add a few sun-dried tomatoes or roasted peppers to the salad.
Halloumi tastes best when served warm — grill just before serving.
️ Serving Ideas
Serve as a light lunch or side dish for grilled chicken or fish.
Add a dollop of Greek yogurt or tzatziki for creamy contrast.
Great with a glass of chilled white wine or mint lemonade.
❓ Frequently asked questions FAQs
Q: Can I bake instead of grill?
Yes — bake skewers at 200°C (400°F) for 12–15 minutes, flipping halfway.
Q: What kind of bread works best for panzanella?
Use day-old sourdough, ciabatta, or baguette — slightly dry bread soaks up the dressing perfectly without becoming mushy.
Q: Can I make it ahead?
You can prep the salad 1 hour ahead, but add the bread and basil just before serving to keep it fresh.
Nutrition information
Calories: ~370
Protein: 18g
Carbs: 26g
Fat: 22g
Fiber: 4g