Grilled Halloumi Salad (Cheese and Farro)

Delicious Grilled Halloumi Salad – Cheese and Farro with Lemon Dressing

Origin of Grilled Halloumi Salad (Cheese and Farro)

The inspiration for this Grilled Halloumi Salad (Cheese and Farro) came from a memorable trip to a quaint Mediterranean bistro tucked away in a charming cobblestoned alley. It was a warm summer evening, and after a day of exploring, I stumbled upon this cozy spot known for its inventive salads. One dish, in particular, caught my eye – a hearty yet refreshing salad featuring grilled halloumi and nutty farro.

Back home, I couldn’t shake off the craving for that delightful salad. Determined to recreate it, I started experimenting in my kitchen. I wanted to capture the essence of Mediterranean flavors – the robustness of grilled halloumi, the earthiness of farro, and the freshness of herbs and vegetables.

How to Make Your Own Grilled Halloumi Salad (Cheese and Farro)

I began by cooking the farro until it was perfectly tender yet chewy, soaking up all the flavors it would soon be paired with. While the farro simmered, I whisked together a zesty lemon dressing, combining olive oil, fresh garlic, lemon juice, Dijon mustard, sea salt, and cracked black pepper – a blend that promised to tie everything together with a tangy kick.

Grilling the halloumi was a highlight. I heated a grill pan until it sizzled, then carefully placed the slices of halloumi, eagerly anticipating the golden brown crust that would add depth to the salad. The kitchen filled with the aroma of grilling cheese, instantly transporting me back to that cozy bistro.

Once everything was ready – the farro cooked to perfection, the halloumi beautifully grilled – I assembled the salad. I tossed together baby spinach, thinly sliced cucumber, vibrant red onion, fresh mint leaves, briny Kalamata olives, and toasted pine nuts, all mingling with the warm halloumi and nutty farro.

The first bite brought back memories of that charming evening – the flavors danced on my palate, each ingredient playing its part in a symphony of tastes. It was more than just a salad; it was a journey back to a moment of discovery and delight. This Grilled Halloumi Salad (Cheese and Farro) recipe has since become a staple, reminding me of the joys of exploring new flavors and the warmth of Mediterranean cuisine.

Chef’s Notes – Grilled Halloumi Salad (Cheese and Farro)

• Rinse the farro under cold water before cooking to remove excess starch for a fluffier texture.
• Cut the halloumi into thicker slices for easier handling on the grill and a more substantial bite in the salad.
• Adjust the amount of lemon juice in the dressing to balance the flavors according to your preference.
• Swap baby spinach or arugula with baby kale or mixed greens for a different flavor profile.
• Serve this salad as a main course for a light lunch or as a hearty side dish at dinner parties alongside grilled meats or seafood. A perfect pair for this will be our Coconut Veggie Fried Rice or our Black Bean Vegan Enchiladas

Grilled Halloumi Salad – Cheese and Farro

5.0 from 1 vote

Dive into this vibrant Grilled Cheese and Farro Salad! Packed with pan-seared halloumi, chewy farro, crisp cucumber, and fresh greens, all tossed in a zesty lemon dressing. Perfect for a light lunch or a side dish at your next dinner party. This Mediterranean-inspired dish is sure to impress with its bold flavors and healthy ingredients. Get ready to wow your taste buds!

Course: Main Course, SaladCuisine: MediterraneanDifficulty: Easy

Print

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

350

kcal

Resting Time

5

minutes

Total time

40

minutes

Cook Mode

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Ingredients

• 1 cup Farro uncooked

• 1 tablespoon Extra Virgin Olive Oil

• 8 ounces Halloumi Cheese cut into 1/4-inch slices

• 3 ounces Fresh Baby Spinach or Arugula

• 1 small English Cucumber thinly sliced

• 1 small Red Onion thinly sliced and peeled

• 1 cup Fresh Mint Leaves loosely packed

• 1 cup Kalamata Olives pitted

• 2/3 cup Toasted Pine Nuts

• 1/3 cup Extra Virgin Olive Oil

• 2 small Garlic Cloves minced or pressed (or 1 teaspoon garlic powder)

• 2 tablespoons Fresh Lemon Juice or red wine vinegar

• 2 teaspoons Dijon Mustard

• 1 teaspoon Fine Sea Salt

• 1/2 teaspoon Black Pepper

• Alternative Ingredients:

• – Quinoa or barley can replace farro.

• – Feta cheese can be used instead of halloumi.

• – Baby kale can substitute for arugula or spinach.

• – Green olives can replace Kalamata olives.

• – Sunflower seeds can be used instead of pine nuts.

Directions

• Cooking Farro – In a medium pot, bring 3 cups of water or vegetable stock to a boil. Add the farro and cook until tender and chewy, about 20-25 minutes. Drain using a fine-mesh strainer and transfer to a large mixing bowl.
• Preparing Dressing – While the farro cooks, whisk together olive oil, minced garlic, lemon juice, Dijon mustard, sea salt, and black pepper in a small bowl until well combined. Set aside.
• Grilling Halloumi – Heat olive oil in a large grill pan over high heat. Place halloumi slices in the pan in a single layer and cook for about 30 seconds on each side until golden brown. Transfer to the mixing bowl with farro.
• Assembling Salad – Add baby spinach or arugula, sliced cucumber, red onion, mint leaves, Kalamata olives, and toasted pine nuts to the mixing bowl with farro and halloumi.
• Tossing Salad – Drizzle the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated.
• Final Seasoning – Taste the salad and adjust seasoning with additional salt, black pepper, or lemon juice as needed.

Equipment

• chef’s knife
• cutting board
• grill pan
• mixing bowls
• measuring cups and spoons
• fine mesh strainer

Nutrition Facts

• Calories: 350kcal
• Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 800mg
• Potassium: 400mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 3g
• Protein: 12g
• Vitamin A: 1500IU
• Vitamin C: 15mg
• Calcium: 300mg
• Iron: 3mg

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