Ingredients
For the Bread and Halloumi
- 5 to 6 ounces day-old sourdough bread
- 8 ounces halloumi cheese, drained and patted dry
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sesame seeds
- 1/2 teaspoon kosher salt
For the Dressing and Salad
- 1/4 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 garlic cloves, grated
- 2 teaspoons ground sumac
- Kosher salt and cracked black pepper, to taste
- 1 1/2 pounds orange or yellow heirloom tomatoes, cut into wedges or chunks
- 1 pint (8 to 10 ounces) Sungold tomatoes, halved
- 1 small fennel bulb, trimmed, cored, and shaved thin (about 1 cup shaved)
- 1/2 cup chopped orange/golden Peppadew peppers (optional)
- 1/2 cup torn fresh basil leaves
- 1/4 cup chopped fresh chives
Instructions
- Bake Halloumi and Bread: Preheat your oven to 425ºF. Tear the sourdough bread into 1-inch pieces and place them in a large mixing bowl. Tear the halloumi cheese into similarly sized pieces and add to the bowl along with 3 tablespoons of olive oil, sesame seeds, and 1/2 teaspoon of kosher salt. Mix everything thoroughly to evenly coat. Spread the mixture onto a large rimmed baking sheet in a single, even layer without overlapping. Bake for 13 to 15 minutes, flipping the halloumi and tossing the bread halfway through cooking. Bake until the halloumi is crisp and caramelized and the bread is golden and crisp. Remove from the oven and let cool completely.
- Prepare Tomato Mixture: Using the same mixing bowl (no need to clean), whisk together 1/4 cup olive oil, white balsamic vinegar, ground sumac, grated garlic, and a generous pinch of kosher salt and black pepper. Add the heirloom tomato wedges, halved Sungold tomatoes, shaved fennel, and optional Peppadew peppers. Season again with a good pinch of salt and toss everything together. Allow the tomato mixture to sit and marinate for 20 to 30 minutes, tossing occasionally to combine flavors.
- Assemble Salad: Add the torn fresh basil leaves and chopped fresh chives to the tomato mixture and incorporate well. Then add the cooled halloumi and toasted bread mixture, mixing gently but thoroughly to combine. Let the assembled salad sit for 5 to 10 minutes before serving to allow the bread to soak up the vibrant dressing fully. Taste and adjust seasoning as needed. Transfer the salad to a serving platter and garnish with extra herbs and a sprinkle of ground sumac if desired.
Notes
- Use day-old sourdough bread to ensure it crisps up nicely in the oven without becoming soggy.
- The optional Peppadew peppers add a sweet and slightly spicy note—feel free to omit if unavailable.
- Ground sumac lends a tangy, lemony flavor that complements the freshness of the tomatoes and halloumi.
- This salad is best served fresh but can be prepared in advance with the salad components kept separate until just before serving.
- For a gluten-free version, substitute sourdough bread with gluten-free bread and toast accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
