Ingredients
For the dressing:
- 1 shallot, minced
- ¾ cup olive oil
- ¼ cup Champagne vinegar
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh orange juice
- 1/2 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
For the croutons:
- 2 cups crusty day old bread, torn
- 1/4 cup olive oil
- Kosher salt and freshly ground pepper
For the salad:
- 1 1/2 cup halloumi, cut into slices
- 1 cara cara orange, peeled, cut into rounds
- 1 grapefruit, peeled, cut into rounds
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup basil leaves, torn
- 1 cup mint leaves. torn
Preparation
Dressing:
In a mason jar, add all the dressing ingredients, put the lid on and shake to combine. Taste and season with salt and pepper. Set aside for later.
Croutons:
Preheat the oven to 400°. Toss the torn bread with the olive oil. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool.
Halloumi:
In a saute pan over medium high heat, add 1 tbsp of olive oil. When hot, add the cheese slices and cook until golden brown. Flip the halloumi slices and cook the other side. Transfer to a paper towel lined plate and allow to cool. You can also serve this salad semi warm and simply serve immediately after cooking the cheese.
Salad:
On your serving plate, layer the ingredients together. You can toss this salad but i think it looks prettier when you spend the time to compose it nicely on the plate. Drizzle over your dressing and top with flake salt and ground black pepper.
