I was craving a panzanella salad (okay, I was craving croutons), and since I had some cherry tomatoes and a cucumber, decided to put them into panzanella form. The best part was that I had a small hunk of halloumi cheese, and decided to use that as well. <br /> <br />I just made this for a solo lunch, but you could easily increase the amounts to make more. Usually when I make panzanella, I make a vinaigrette and throw in salami, peperoncini, and some baby greens, but since I was using nice farmers market tomatoes and really great extra virgin olive oil and aged balsamic vinegar, I went with simpler flavors and simply tossed everything in the oil and vinegar at the end. <br /> <br />Try to have all of the elements of the salad cut to about the same size.

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