4 cups French or sourdough bread cubes
4 tablespoons olive oil
2 cups halloumi cheese, cut into half inch cubes
1 tablespooon extra virgin olive oil
1 small red onion, thinly sliced
4 large ripe tomatoes, cut in large chunks
1 small bunch basil, stemmed, coarsely chopped
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
Sea salt and black pepper
- Heat a skillet over medium heat. Toss the bread cubes with olive oil and season with salt. Toast the cubes in the skillet, stirring frequently, until lightly browned, about 10 minutes. Set cubes aside. Wipe out the pan.
- Add more olive oil and cheese cubes and cook for about 5-8 minutes, stirring, until golden.
- Toss the cheese cubes with the tomatoes, bread, onion, and basil. Whisk together the vinegar, olive oil, salt and pepper and drizzle over the salad. Toss to coat.
Too hot to heat up a pan? Grill slices of oiled bread and halloumi cheese instead, and then cut them up for the salad.