Greek Halloumi Panzanella

Name: Greek Halloumi Panzanella
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 garlic cloves, (minced); 1 teaspoon dried oregano; 1/2 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1 pound heirloom tomatoes, (cut into bite-size pieces, or halved cherry tomatoes); 1 bell pepper, (diced (or 3 mini peppers, halved lengthwise and thinly sliced)); 2 persian cucumbers, (diced); 1/2 small red onion, (thinly sliced); 1/2 cup pitted and torn kalamata olives; 1 (15-ounce) can chickpeas, (drained, rinsed, and patted dry); 1 teaspoon kosher salt; 3/4 teaspoon dried oregano; Freshly-ground black pepper; 1 tablespoon extra-virgin olive oil; 2 (1-inch-thick) slices country-style bread; 1 (about 8-ounce) package halloumi, (patted dry and cut into 1/2-inch cubes); chopped fresh basil or oregano ((optional))

A protein-packed salad for the dog days of summer

Panzanella is pretty much the perfect salad because it’s brimming with fresh, colorful vegetables and, perhaps more importantly, there’s bread. And any salad that has bread as a key ingredient is a salad worth making. This recipe calls for two slices of thick, country-style bread but feel free to add more if you want additional heft. …