Mediterranean Grilled Halloumi, Farro & Tomato Salad
This Mediterranean-inspired salad combines chewy farro, sweet ripe tomatoes, grilled halloumi, and a zesty lemon-herb dressing. It’s hearty yet fresh — perfect as a light lunch, side dish, or vegetarian main course. The smoky halloumi and nutty farro make it both satisfying and full of texture.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Salad:
1 cup uncooked farro (or substitute with barley or quinoa)
200g halloumi cheese, sliced into ½-inch thick pieces
1½ cups cherry tomatoes, halved
1 small cucumber, diced
½ red onion, finely sliced
¼ cup kalamata olives, pitted and halved
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
2 tbsp extra virgin olive oil (for grilling halloumi)
For the Lemon-Herb Dressing:
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp honey (or maple syrup)
1 garlic clove, minced
½ tsp Dijon mustard
Salt and pepper to taste
(Optional: ¼ tsp dried oregano for a stronger Mediterranean flavor.)
Instructions
1. Cook the Farro:
Rinse farro under cool water.
In a saucepan, combine 1 cup farro with 3 cups salted water.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until tender but slightly chewy.
Drain and let cool slightly.
2. Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, salt, pepper, and oregano (if using). Set aside.
3. Grill the Halloumi:
Heat 2 tbsp olive oil in a non-stick skillet or grill pan over medium heat.
Add halloumi slices and cook for about 1–2 minutes per side until golden brown and lightly crispy.
Remove from pan and set aside on a plate.
4. Assemble the Salad:
In a large bowl, combine cooked farro, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
Pour the lemon-herb dressing over and toss gently to combine.
5. Add the Halloumi:
Arrange grilled halloumi pieces on top of the salad.
Optionally, drizzle a little extra olive oil or lemon juice over the halloumi before serving.
Notes & Tips
Farro texture: Don’t overcook the farro; its chewiness gives the salad body.
Make it vegan: Use grilled tofu or vegan halloumi instead.
Serving idea: Excellent warm or at room temperature — perfect for meal prep or picnics.
Add-ons: Roasted chickpeas or avocado slices for extra protein and creaminess.
Frequently asked questions FAQs
Q: Can I use another grain instead of farro?
A: Yes! Quinoa, bulgur, or couscous work beautifully.
Q: How long does it keep?
A: Up to 3 days in the fridge (store halloumi separately and add just before serving).
Q: Can I grill the halloumi on a BBQ?
A: Absolutely — it adds an even smokier flavor! Brush lightly with oil before grilling.
Nutritional Information
Calories: 410
Protein: 18g
Fat: 22g
Carbohydrates: 36g
Fiber: 5g
Sodium: 590mg