Halloumi Panzanella Salad

INGREDIENTS

1 package Krinos Halloumi, sliced (1cm thick)
3 heirloom tomatoes, sliced
1/2 cup cherry tomatoes, halved
1/2 english cucumber, Sliced and quartered
1/2 loaf sourdough, torn or cubed
3 tbsp Krinos Extra Virgin Olive Oil
¼ cup basil, chopped
1/3 cup pickled red onions
Salt and pepper

Balsamic Dressing:
¼ cup Krinos Extra Virgin Olive Oil
3 tbsp Krinos Balsamic vinegar
1.5 tbsp Attiki Honey
Salt and pepper

INSTRUCTIONS

  1. Preheat oven to 400 F and line baking tray.
  2. Combine dressing ingredients and mix well. Set aside.
  3. Place sourdough on baking tray, drizzle over 2 tbsp olive oil and sprinkle with salt and pepper and toss to coat. Place on the lined baking tray and bake until golden and crisp, 10-15 minutes.
  4. Preheat grill or grill pan to high heat. Slice Halloumi into 1cm. Brush grill with 1 tbsp olive oil. Reduce heat to medium and grill until well-charred (1-2 minutes).
  5. To assemble, place cucumbers and tomatoes on plate. Top with halloumi, croutons (sourdough), and pickled onions. Garnish with basil and drizzle with Balsamic dressing.