If you're looking for appetizer recipes, or just a damn good salad, this Simple Greek Panzanella with Saganaki is pure perfection! Ready to eat in 15 minutes! | asimplepantry.com
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Simple Greek Panzanella with Saganaki (Greek Fried Cheese)

Course Appetizer, Salad
Cuisine Greek
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 10
Author Karly Gomez

Ingredients

  • 2 C Cucumber quartered and sliced
  • 2 C Mixed Cherry or Grape Tomatoes halved
  • 1 Small Red Onion sliced thin
  • 1 1/2 C Kalamata Olives
  • 1 Package 8.8 oz Stonefire Naan
  • 1 Tbsp Olive Oil divided
  • 8 oz Halloumi Cheese sliced into 1/2 inch cubes
  • 1 C Flour
  • Sea Salt to taste
  • Cracked Peppercorns to taste
  • 1/2 C Canola Oil*
  • 1/2 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 1/8-1/4 inch.