Wash and dry the romaine lettuce. Chop it into bite-size pieces and add it to a 4-quart / 3.8 L mixing bowl.
Cut the tomatoes into wedges and add them to the bowl.
Slice the cucumber into half-moons, about 1 cm thick, and add to the bowl.
Thinly slice the red onion and scatter it over the vegetables.
Chop the green bell pepper into small pieces and add it in.
Add the kalamata olives.
Cut the halloumi into 1 cm cubes and add to the bowl. Keep it fresh, don't grill it, so the whole salad stays no-cook.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until combined.
Pour the dressing over the salad right before serving and toss gently so the halloumi cubes don't break apart.
Taste and adjust salt if needed, keeping in mind the halloumi and olives are already salty. Serve right away for the best crunch.
