This blood orange panzanella is a bright, winter-ready salad that hits all the right notes. Crispy fried halloumi, crunchy pistachios, a tangy blood orange vinaigrette and toasted sourdough cubes combine with fresh greens and vegetables to create a satisfying, colorful bowl.
Need a cheerful salad to brighten cold days? This one fits the bill.
This halloumi and blood orange panzanella is refreshing, crunchy and filling. The vinaigrette brings citrus brightness, pistachios add a savory crunch, blood orange segments give sweet-tart bursts, and halloumi contributes a crisp, salty bite.
Visually striking and full of flavor, this salad feels like a little promise of spring on a winter plate.
Panzanella has long been one of my favorite salads—bread in a salad is simply irresistible. Toasty bread absorbs the dressing, delivering crunch and satisfying heft in every bite.
Halloumi is a perfect addition here: it crisps beautifully on the outside while remaining savory and slightly chewy inside. It’s a fun alternative to the usual cheeses in salads.
And blood oranges—when in season—are the highlight: their vibrant color and sweet-tart flavor make a simple vinaigrette sing. The juice pairs with red wine vinegar and Dijon to create a dressing that echoes classic panzanella acidity while bringing its own citrus character.
Some versions of panzanella skip greens entirely. For this winter take, I like a mix of romaine and radicchio for crunch and a bit of bitterness, but quantities are flexible—this is a salad you can customize.
What’s in this salad
Toasty sourdough bread
Blood orange segments
Fried halloumi cheese
Chopped pistachios
Thinly sliced red onion
Romaine lettuce
Radicchio
Radish slices
Blood orange vinaigrette
Together these ingredients create a balanced bowl: crisp textures, bright citrus, savory fried cheese and nutty crunch.
This salad is filling enough to be a light meal, yet fresh and vibrant—perfect for chilly days when you want something both comforting and bright.
The presentation is lovely, too—definitely worth making for guests or a special weeknight dinner.
This one should be on your must-make list.
Blood Orange Panzanella with Halloumi
Halloumi and Blood Orange Panzanella Salad
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Ingredients
- 1 loaf sourdough bread, cut into cubes
- 2 tablespoons olive oil
- kosher salt and pepper
- 8 ounces halloumi cheese
- 4 cups chopped romaine
- 2 cup torn radicchio
- 4 radishes, thinly sliced
- 2 blood oranges, segmented
- ½ red onion, thinly sliced
- ¼ cup pistachios, chopped
Blood Orange Vinaigrette
- 3 tablespoons fresh blood orange juice
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- kosher salt and pepper
- ⅓ cup olive oil
Instructions
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Preheat the oven to 350°F. Spread the sourdough cubes on a baking sheet, toss with 2 tablespoons olive oil, and bake 15–20 minutes until lightly toasted. Remove and let cool.
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While the bread toasts, slice the halloumi into 1/4–1/2 inch pieces and pat dry.
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Heat a large nonstick skillet over medium. Add halloumi in a single layer and sear until golden, about 2–3 minutes per side. Transfer to a plate and tear or cut into bite-sized pieces.
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In a large bowl, combine romaine, radicchio, radishes, red onion and blood orange segments. Drizzle some vinaigrette and toss gently. Add halloumi, pistachios and toasted bread cubes, toss once more to combine.
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Serve with extra dressing on the side if desired. Enjoy!
Blood Orange Vinaigrette
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Whisk together blood orange juice, red wine vinegar, minced garlic, Dijon and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Store in the refrigerator for up to a few days.
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Two words: stunning.