Bring a large pot of salted water to a boil, then add the kritharaki. Cook according to package instructions, usually around 8–10 minutes, until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.

Heat a non-stick skillet over medium heat and drizzled with olive oil. Cook the halloumi slices for about 2–3 minutes on each side until golden and crispy. Transfer to a plate with paper towels.

In a large mixing bowl, combine diced cucumbers, chopped tomatoes, and bell peppers. Add in finely chopped fresh herbs.

Once cooled, add the kritharaki to the bowl with the vegetables and herbs. Gently toss to combine.

Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to coat the ingredients.

Fold in the crispy halloumi croutons just before serving. Gently combine.

If time allows, cover and let chill in the refrigerator for 15–20 minutes before serving.