Cook the Kritharaki according to package instructions in salted boiling water until al dente, about 8-10 minutes. Drain and cool briefly.

Chop the cucumber, tomatoes, bell pepper, and red onion into bite-sized pieces and combine in a large mixing bowl.

Sauté the Halloumi in a non-stick skillet with olive oil over medium heat for 5-7 minutes until golden brown.

Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl to prepare the dressing.

Mix the cooked Kritharaki with the chopped vegetables and pour dressing over it, mixing gently.

Fold in the sautéed Halloumi cubes carefully to maintain their shape.

Chill in the fridge for 30 minutes before serving, garnishing with fresh herbs if desired.