1cup day-old bread cubes (stale cubes absorb the oil better)
1/4cup olive oil
3 tablespoons balsamic vinegar
Preheat the oven to 400 degrees F, if making the basil croutons
Prep the vegetable ingredients for the salad. If you are using quinoa, make it now so it’s slightly cool by the time the salad is done. (Use a 1:2 ratio for quinoa to water)
If making the basil croutons, toss bread cubes with basil oil until well coated. Season with a pinch of salt and pepper then place in a single layer on a baking sheet. Cook for 5 minutes in a 400 degree oven until golden brown. Remove and let cool.
For the halloumi, heat a medium pan or grill pan over medium-high heat.
Add the sliced halloumi to the pan and cook for ~2 minutes per side, until golden brown.
Remove from heat.
To assemble the salad, toss together the torn lettuce, peaches, cherries, pecans, cooked quinoa and croutons, if using.
Whisk together the olive oil and balsamic vinegar and toss together with the salad. Season to taste with salt and pepper.
Plate the salad, and add the sliced halloumi on top. Serve immediately.