0 In a large bowl, whisk together the oil, vinegar, garlic, oregano, Dijon, salt, and several grinds pepper.
1 Add the tomatoes, bell pepper, cucumber, onion, olives, chickpeas, salt, oregano, and several grinds black pepper. Stir to coat and season with more salt to taste. Set aside.
2 Add the oil to a large, cold nonstick skillet. Add the bread slices in a single layer and set over medium heat. Cook, undisturbed, until golden brown and crisp, about 4 minutes. Flip and cook to lightly toast the other side, about 2 minutes. Season both sides with salt. Transfer to a plate or cutting board to cool.
3 Add the halloumi to the now-empty skillet and cook, undisturbed, until golden-brown on the bottom, about 3 minutes. Use a spatula to release the cubes from the pan and cook, tossing occasionally, until more sides are browned (not every side will be browned), 1 to 2 minutes more. Remove the pan from the heat.
4 Tear the bread into the bowl with the tomatoes and toss to coat. Add the basil or oregano, if using, and toss to coat. Divide the salad between bowls. Top each one with halloumi.
