Simple Greek Panzanella with Saganaki (Greek Fried Cheese)
Servings 10
Ingredients
- 2 C Cucumber quartered and sliced
- 2 C Mixed Cherry or Grape Tomatoes halved
- 1 Small Red Onion sliced thin
- 1 ½ C Kalamata Olives
- 1 Package 8.8 oz Stonefire Naan
- 1 Tbsp Olive Oil divided
- 8 oz Halloumi Cheese sliced into ½ inch cubes
- 1 C Flour
- Sea Salt to taste
- Cracked Peppercorns to taste
- ½ C Canola Oil*
- ½ C Greek Dressing
Instructions
- In a large bowl, combine the cucumbers, tomatoes, red onion, and kalamata olives. Set aside.
- Heat oven to broil. Place naan on a baking sheet, and brush with olive oil. Sprinkle with salt, then place in the oven for 2-3 minutes, or until the bubbles in the naan are dark brown and crispy. Remove from oven and cut into 1 inch squares, then add to the bowl with the vegetables.
- In a large cast iron skillet, heat the canola oil to medium high. Combine the flour and a generous helping of salt and pepper in a shallow dish, then dredge the halloumi cubes in the mixture. Tap each cube gently to remove excess flour, then add to the skillet in a single layer and fry until light brown, around 5 minutes, flipping the cubes halfway through. Remove from pan to a paper towel to drain excess oil, then add to the bowl with the rest of the panzanella.
- Drizzle the Greek dressing over the panzanella and toss lightly to coat, then gently turn out into a serving bowl and enjoy immediately!
Notes
*The amount of oil needed can vary, depending on the size of the pan used. I fried the cheese in a 12 inch cast iron skillet, for reference, and used enough oil to coat the entire bottom and bring it up the sides by about ⅛-1/4 inch.