In a small bowl, combine ⅓ cup olive oil with the vinegar, garlic and oregano; whisk vigorously to combine; season with salt and pepper, to taste.
In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions.
Pour the dressing over the salad and toss well.
Chop the pita into 1-inch pieces and place them in a small bowl.
Drizzle with 1 tablespoon olive oil; sprinkle with salt and toss to coat.
Heat an 8-inch skillet over medium.
Add the pita pieces and cook, tossing often, until toasted and golden brown; about 5 minutes.
Return to the small bowl to cool, reserving the skillet.
Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil.
Heat the same skillet, over medium-high heat, and cook the halloumi until golden brown; 2 to 3 minutes per side.
Transfer to a cutting board and cut the slices into bite-size cubes.
Add the pita and halloumi to the salad; toss well and serve.
