16 large shrimp, peeled and deveined
1 teaspoon dried oregano
Salt and ground black pepper
2 tablespoons vegetable oil, divided
1 pint cherry or Campari tomatoes, halved
2 Kirby or 4 Persian cucumbers, thinly sliced
1 cup assorted pitted olives
2 tablespoons high-quality extra-virgin olive oil, plus more for drizzling
1 lemon, divided
One 10- to 12-ounce block bread cheese, sliced into four pieces
If your market or local cheese shop doesn't have bread cheese, you can easily use a block of haloumi to make this meal. Taste it before using any salt, though, as haloumi is brined and can vary in its saltiness from brand to brand.
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