Balagan

The it-shape. Ready for any summer-in-the-city scenario.

The pieces we’ll be reaching for all summer long. Which one would you choose?

It’s here and ready! Everything is lined up for shopping, are you? Mark it on your calendar and join Tour de Balagan summer edition!

Come to see our biggest sample sale event, featuring end-of-line pieces, archive collections, and plenty of last-chance gems. No one wants to miss it - we’ve been testing this for years, and we know it for a fact.

Pull up a chair with Dominika Targosz 👀 and get inspired by color in your everyday life and on your plate! Wear it. Live it. Also try the recipe for the seasonal salad Dominika hosted us with for breakfast. It’s simple, vibrant, and pure summer.

Summer Halloumi Panzanella
Ingredients:
2 slices of bread
2 wedges of watermelon
2–3 apricots
A handful of cherry tomatoes
1 raspberry tomato
2–3 pickling cucumbers
1/2 red onion
Olive oil
Honey
1 tbsp mild vinegar (apple cider or white wine vinegar)
1 block of halloumi cheese
A handful of fresh mint
Preparation:
Chop the watermelon, tomato, and cucumbers into bite-sized pieces, then season with salt.
Tear the bread into pieces and fry in olive oil until golden and crispy.
Remove the bread from the pan and toss in the sliced halloumi. Fry until golden brown.
Once the halloumi is done, use the same pan to sauté the sliced apricots and cherry tomatoes with a teaspoon of honey and a pinch of salt.
Transfer the croutons, halloumi, and sautéed apricots into the bowl with the tomatoes, cucumbers, and watermelon. Toss gently and let it sit for a moment, allowing the bread to soak up the juices from the vegetables.
Season with olive oil, vinegar, and salt to taste. Top with fresh basil or mint, and serve immediately.