1 (1 lb.) loaf of day-old sourdough bread,

torn into 1-inch cubes

1 cup, plus 2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

Salt and pepper, to taste

1/2 cup fresh basil, plus more for garnish

1 (8 oz.) block halloumi cheese, cut into 1/2-inch blocks

1 bunch lacinato kale, deveined and chiffonade

Juice of one lemon

4 large heirloom tomatoes, cut into wedges


  1. Preheat oven to 425°F.
  2. Toss bread in 2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil, salt and pepper and spread out on a sheet pan. Bake for 10-12 minutes, or until golden brown and crusty.
  3. Place basil leaves and remaining 1 cup of Pompeian Organic Robust Extra Virgin Olive Oil in a high speed blender. Blend on high for 10-30 seconds. Transfer to a small saucepan and bring to a simmer. Gently simmer the oil for 1 minute to set the color.
  4. Pour the oil into a fine mesh strainer that is set over a bowl lined with cheesecloth. Allow to drain for 5 minutes. Transfer to glass jars and allow to cool. Once cool, use as a drizzle or store in the refrigerator for up to 3 weeks.
  5. On a grill or a grill pan, cook halloumi until sear marks are visible, about 2-3 minutes per side.
  6. In a large bowl, gently massage kale leaves with lemon juice until softened, about 3 minutes.
  7. To assemble, toss bread cubes, grilled halloumi, tomatoes, and kale on platter. Top with basil oil, fresh basil leaves, salt and pepper. Serve immediately.