Sheet-pan Panzanella with Kale and Halloumi
Sheet-pan panzanella with kale and halloumi is a colorful and flavorful dish that elevates simple ingredients into a vibrant meal. This easy recipe transforms stale bread into crispy bites, perfectly complemented by roasted cherry tomatoes and hearty kale. Topped with golden halloumi and drizzled with balsamic vinegar, it’s an ideal choice for a weeknight dinner or entertaining friends. Each mouthful offers a delightful mix of textures and tastes, making it a must-try for vegetable lovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 cups stale crusty bread, cubed
- 2 cups fresh kale leaves, chopped
- 8 oz firm halloumi cheese, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp aged balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine cubed stale bread with olive oil, salt, and pepper. Toss until evenly coated.
- Add chopped kale and halved cherry tomatoes to the bowl. Drizzle with balsamic vinegar and toss gently.
- Place sliced halloumi on top of the mixture on a baking sheet.
- Roast in the preheated oven for 20-25 minutes until the bread is golden brown and crispy.
- Allow to cool slightly before serving; drizzle any remaining balsamic reduction over the top.
Nutrition
- Serving Size: Approximately 250g
- Calories: 480
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg
Keywords: Feel free to substitute kale with spinach or arugula for different textures. Add olives or bell peppers for extra flavor and color. For an enhanced taste experience, drizzle additional balsamic glaze before serving.