Image from Love & Lemons
2 Persian cucumbers
3 cups cherry tomatoes
6 to 8 ounces halloumi cheese
Extra-virgin olive oil
Scant ¼ cup thinly sliced red onion
Homemade Croutons (grilled option), from 2 large slices of bread
⅓ cup fresh basil
Flaky sea salt, optional
Thinly slice the cucumbers, halve the tomatoes, and set aside.
Slice the halloumi into ½-inch thick planks. Rub both sides with olive oil and grill 2 to 3 minutes per side, until well-charred. Remove from the grill and slice the planks into cubes.
Assemble the salad with the sliced cucumbers, tomatoes, halloumi, red onions, and croutons. Drizzle with the dressing and top with fresh basil. Season to taste with flaky sea salt, if desired.