Preheat the oven to 350 F. Heat the grill to high.


Cut the tomatoes and cucumber into bite-sized chunks and place in a serving dish with the arugula and olives. 


Mix well.


Slice the bread into eight ½ inch slices, drizzle 1 ½ tablespoons of the olive oil over the bread and season with salt and pepper. 


Grill until lightly golden, and then rub each slice thoroughly with a cut side of the garlic. 


Wrap loosely in foil and keep warm in the oven.


Cut the Halloumi into eight ¼ inch slices. Heat ½ tablespoon of the oil in a shallow frying pan and fry the haloumi slices for 1-2 minutes on each side, until crisp and golden brown.


Whisk together the lemon juice, oregano and remaining olive oil to use as a dressing. Season, to taste. Pour half the dressing over the salad and toss well. 


Arrange the haloumi on top and drizzle with dressing. 


Serve immediately with the warm garlic bread.