Whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl. Set aside.
In a large bowl, combine the cucumber, tomatoes, red onion, bell pepper, and olives. Toss with half the dressing.
Heat the remaining tablespoon of olive oil in a skillet or grill pan over medium-high heat. Cook the halloumi slices 2-3 minutes per side until golden and crisp at the edges.
Divide the salad among plates, top with the warm grilled halloumi slices, and drizzle with the remaining dressing.
Scatter fresh dill or parsley over the top and serve immediately while the halloumi is still warm.
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