Cut the paneer block into even, bite-sized cubes so they sear uniformly.

Dice the cucumber and tomato into bite-sized pieces and set them aside in the salad bowl.

Dice the bell pepper and thinly slice the onion, then add both to the salad bowl.

Wash the lettuce and tear the leaves into bite-sized pieces.

Heat half the olive oil in a grill pan over medium-high heat, add the paneer cubes in a single layer, and sear, turning occasionally, until golden brown on all sides.

Transfer the seared paneer to a plate and let it cool slightly so it does not wilt the lettuce when added.

In a small bowl, whisk together the lemon juice, black pepper, salt, remaining olive oil, and oregano.

Add the seared paneer to the bowl of vegetables and lettuce.

Pour the dressing over the salad and toss gently so the paneer stays intact and every piece is lightly coated.

Let the salad sit briefly so the flavors settle, then serve while the paneer is still warm.