Step 1: Remove halloumi from packaging and pat dry with paper towels. Using the large holes of a box grater, shred the halloumi.
Step 2: In a small bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, chopped parsley, chopped mint, dried oregano, salt, and pepper to make the vinaigrette. Taste and adjust seasonings.
Step 3: Prepare the vegetables: halve cherry tomatoes, thinly slice cucumber, and set aside mixed greens.
Step 4: Heat a large non-stick skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the shredded halloumi in an even layer. Cook in batches if necessary to avoid overcrowding.
Step 5: Cook the halloumi for 3-5 minutes per side, or until deeply golden brown and wonderfully crispy. Transfer the crispy halloumi to a plate lined with paper towels to drain excess oil.
Step 6: In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
Step 7: Drizzle about half of the lemon-herb vinaigrette over the vegetables and toss gently to coat.
Step 8: Top the dressed salad with the warm, crispy shredded halloumi. Drizzle with the remaining vinaigrette, or serve it on the side.
Step 9: Serve immediately and enjoy your fresh and crispy shredded halloumi salad!