1. Place tomatoes in a colander, sprinkle with 1/2 teaspoon salt, and let drain 15 minutes, tossing occasionally. Meanwhile, add onion to a bowl of ice water and let sit 15 minutes, then drain and pat dry.
2. In a large bowl, toss cucumber, bell pepper, olives, vinegar, and oregano until combined; set aside.
3. Heat grill to medium-high for at least 10 minutes, then clean and oil grates. Pat halloumi dry, then brush with 1 tablespoon oil. Transfer to grill and cook until well marked and warmed through, 2 to 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
4. Add tomatoes, onion, and remaining 4 tablespoons oil to bowl with vegetables and stir gently to combine. Transfer to a platter and top with grilled halloumi, then drizzle with more oil and serve.
Source: Hannaford fresh Magazine, July-August 2021