Heirloom Tomato & Grilled Halloumi Panzanella Salad with Basil Oil - Pompeian
Heirloom Tomato & Grilled Halloumi Panzanella Salad with Basil Oil – a crispy, flavorful summer salad perfect for 6. [15 min prep, 10 min cook]
Ingredients
- 1 (1 lb.) loaf of day-old sourdough bread, torn into 1-inch cubes
- 1 cup, plus 2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil
- Salt and pepper, to taste
- 1/2 cup fresh basil, plus more for garnish
- 1 (8 oz.) block halloumi cheese, cut into 1/2-inch blocks
- 1 bunch lacinato kale, deveined and chiffonade
- Juice of one lemon
- 4 large heirloom tomatoes, cut into wedges
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