Simple Mediterranean Avocado Salad with Halloumi

large Roma tomato, diced

seedless English cucumber (hot house cucumber), diced

shallot, sliced

avocado, peeled, pitted and diced, and tossed in fresh lemon juice to avoid browning

pitted Kalamata olives, more to your liking

to 4 oz halloumi cheese, optional, cut into small cubes

basil leaves, gathered together and thinly sliced (chiffonade)

Early Harvest Greek extra virgin olive oil (only if using halloumi)

lemon, zested and juiced

Early Harvest Greek extra virgin olive oil

garlic clove, minced

za'atar spice, more to sprinkle

Salt and pepper