Grilled Halloumi Salad
Mediterranean-inspired salad with pan-grilled halloumi cheese, chewy farro, fresh cucumber, greens and herbs, and a zippy lemon dressing. Perfect for a vibrant, hearty meal.
Ingredients
- 1 cupuncooked farro
- 1 tablespoonolive oil, for grilling
- 8 ounceshalloumi cheese, sliced into 1/4-inch-thick strips
- 3 ouncesfresh arugula or baby spinach
- 1English cucumber, thinly sliced
- 1small red onion, peeled and thinly sliced
- 1 cupfresh mint leaves, loosely packed
- 1 cupKalamata olives
- 2/3 cuptoasted pine nuts
- 1/3 cupolive oil, for dressing
- 2small garlic cloves, pressed or minced (or 1 teaspoon garlic powder)
- 2 tablespoonsfreshly-squeezed lemon juice (or red wine vinegar)
- 2 teaspoonsDijon mustard
- 1 teaspoonfine sea salt
- 1/2 teaspoonfreshly-cracked black pepper
Instructions
Cook the farro in 3 cups of water or vegetable stock until it is chewy and tender. Cooking time will vary depending on the type of farro you use (pearled, semi-pearled, or whole). Drain the farro in a fine-mesh strainer and add it to a large mixing bowl.
Make the dressing by whisking together the olive oil, garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl (or shake in a covered mason jar) until completely combined. Set aside until ready to use.
Pan-grill the halloumi by heating 1 tablespoon of olive oil in a large grill pan or sauté pan over high heat. Add as many halloumi strips as you can fit in an even layer, then cook for about 30 seconds per side or until the cheese is lightly browned. Transfer the cooked halloumi to the large mixing bowl with the farro, then repeat with the remaining strips until all of the halloumi has been cooked.
Toss the salad by adding the arugula, cucumber, red onion, mint, Kalamata olives, and pine nuts to the large mixing bowl with the farro and halloumi. Drizzle evenly with the dressing, then toss until the salad is completely combined.
Taste and season the salad with extra salt, black pepper, and/or lemon juice if needed. Serve immediately while the halloumi is still warm and enjoy!
Notes:
Farro Temperature: If you prefer the farro to be more chilled, or if you’re prepping the salad more than 20 minutes before serving, rinse the cooked farro with cold water in a fine mesh strainer to cool it off before combining with other ingredients. This helps prevent the farro from wilting the arugula.
Farro Substitutions: You can substitute the farro with quinoa, bulgur, or orzo pasta. To make the salad gluten-free, use quinoa, rice, or gluten-free orzo.
Greens: Baby arugula adds a nice peppery flavor, but baby spinach, spring greens, kale, or any other salad greens work well too.
Optional Add-ins: Add cooked chicken, steak, fish, shrimp, or scallops for extra protein. Chickpeas, white beans, or kidney beans add vegetarian protein. Extra veggies like bell pepper, artichoke hearts, radishes, tomatoes, sun-dried tomatoes, or pepperoncini peppers are all delicious additions. Capers can substitute for olives if you prefer.
Do Ahead: This salad holds up well in the fridge for leftovers, making it great for meal prep. Store in an airtight container and enjoy within 2-3 days.