Grilled Halloumi and Tomato salad

For the croutons:  

1. Heat oven to 400°F (200°C). Place the chopped bread in a baking dish, drizzle with 1 tablespoon of olive oil and season with salt, then toss until evenly coated. Place the tray in the oven and bake until golden brown and crunchy on the outside. This will take approximately 13-15 minutes, turn the croutons halfway through so they brown evenly. Remove from the oven and set aside to cool.  

For the salad: 

1. Place the sliced cucumbers in a colander and sprinkle with ½ teaspoon of salt and leave to drain. 
2. In a large bowl, combine the tomatoes with about ½ teaspoon of salt. 
3. Smash and peel the garlic cloves and combine with the remaining 2 tablespoons of olive oil in a small bowl, leave to rest. 
4. Pour off excess liquid from  the tomatoes. Add the drained cucumbers, red onion, fresh herbs and 2 tablespoons of vinegar, mix well to combine. Remove and discard the garlic cloves from the olive oil and add the oil to the tomatoes. 
5. Add half the croutons to the salad and toss so they absorb the liquid. Taste and adjust the salt, pepper, and vinegar to your liking. 
6. Slice the halloumi about ¼-inch thick, then cut into bite-size pieces. Heat the remaining 1 tablespoon of oil in a non-stick frying pan over medium-high. Cook the halloumi on both sides until golden-brown and crusty, approximately 1 minute per side. Add the halloumi to the salad along with the remaining croutons, mix gently and serve immediately.