Dice the bell pepper and cucumbers, halve the tomatoes, thinly slice the shallot, and chop the parsley and mint.

In a small bowl, whisk together lemon juice, red wine vinegar, grated garlic, olive oil, salt, and pepper to create the dressing.

In a large bowl, combine the diced vegetables, olives, and capers. Pour the dressing over and toss to combine. Let marinate while preparing the rest.

For crispy pita, fry the torn pita pieces in olive oil until golden, or use store-bought pita chips.

Slice the halloumi and sear in a nonstick pan over medium heat until browned and crisp on both sides.

Just before serving, toss the salad with the crispy pita and top with warm halloumi or crumbled feta.