For the salad:

1. Preheat oven to 400ºF (200ºC) and line two 9-by-13-inch baking sheets with foil and set aside.
2. Cut the baguette into approximately 1-inch cubes and add to a large mixing bowl. Drizzle the cubes with 3 tablespoons of olive oil and toss to coat. Sprinkle with the basil, oregano, thyme, and toss again to coat. 
3. Tear the Halloumi into bite-sized pieces, add to the cubed baguette, and toss again to combine.
4. Divide the baguette cubes and Halloumi evenly on the baking sheets, making sure they are in a single layer. Place them in the oven for 10 minutes. You want the edges and tops of the baguette cubes to be lightly browned and the center of the cubes to be soft and chewy. Remove from the oven and let them cool on the baking sheets.
5. Wash and core the large tomatoes, cut them into bit-sized wedges, and slice the cherry tomatoes in half. Place the tomatoes in a bowl, sprinkle them with salt, and set aside
6. Julienne the endives and slice the shallots very thinly.
7. In a large serving bowl, add the baguette cubes and Halloumi, the tomatoes and their juices, and toss to combine. Add the endives and shallots and toss again.
8. Drizzle some of the Caesar dressing on top of the salad and toss, making sure everything is coated. Add more Caesar dressing if needed and top with fresh basil leaves, torn into pieces. You will have leftover dressing, so save it and store it in the refrigerator for your Caesar salad later in the week.

For the dressing:

1. Add the lemon juice, Dijon mustard, garlic, anchovy fillets, salt, and pepper to the bowl of a food processor and pulse until combined.
2. With the processor running, slowly drizzle in the olive oil through the tube. Stop, scrape down the sides, and pulse again until fully combined.
3. Add the parmesan cheese and pulse a few times. Transfer the Caesar dressing to a pitcher.