• Cut the tomatoes into bite-size pieces and transfer to a large bowl. Add the capers, thinly slices red onion and olives and season with salt.

  Tip: if you don't like the bite of raw onion, place the slices in ice water for 15-20 minutes, then drain and add to the tomato mixture.
• In a small bowl, whisk together 2 tablespoons of the olive oil with the Dijon mustard, balsamic vinegar and a pinch of salt. Pour over the tomato mixture and toss to coat. Set aside.
• Pre-heat an outdoor grill to medium, about 400°F.

  Heat 2 tablespoons of olive oil in a cast iron pan on the grill. Thinly slice the garlic and add to the pan. Allow the garlic to cook and flavour the oil, for about 1 minute, stirring or tossing frequently.

  Add the bread cubes and cook, tossing frequently until nicely browned, about 6-8 minutes. Remove from the heat and add to the tomato mixture and toss well. Ser aside while you grill the haloumi.
• Brush the haloumi slices with olive oil and place onto the hot grill. Grill for about 2 minutes on each side, or until marked.

To Serve

• Just before serving add the torn basil to the panzanella salad and season with freshly cracked black pepper, toss well.

  Arrange the grilled haloumi on a bed of mixed greens and spoon the panzenella salad overtop. Drizzle with the dressing and tomato juice from the bowl.