Panzanella with watermelon and halloumi

For the salad

300 g stale sourdough bread 400 g ripe cherry tomatoes ½ cucumber ½ small red onion 200 g watermelon, cubed 200 g halloumi, cubed Basil leaves Salt Pepper

For the dressing

3 tbsp olive oil 1 tbsp red wine vinegar Juice from the tomatoes