Delicious Grilled Halloumi Salad – Cheese and Farro with Lemon Dressing
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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
Black Bean Vegan Enchiladas
Cooks in 70 minutesDifficulty: EasyDive into the heartwarming flavors of our Vegetable and Black Bean Enchiladas! Perfect for a family dinner, this dish combines the nutritional goodness of fresh veggies and black beans wrapped in whole wheat tortillas, smothered with homemade enchilada sauce and melted cheese. It’s a vegetarian delight that promises satisfaction in every bite. Ready in just an hour, it’s a must-try for any home cook!
Coconut Veggie Fried Rice
Cooks in 75 minutesDifficulty: MediumDive into the delightful flavors of Coconut Veggie Fried Rice! This dish combines the creamy richness of coconut-infused rice with vibrant veggies, crispy tofu, and crunchy cashews. Perfect for a vegan, vegetarian, and gluten-free dinner that’s both satisfying and nutritious. Get ready to impress your taste buds with this easy-to-make, wholesome meal!
FAQs – Grilled Halloumi Salad (Cheese and Farro)
Can I prepare the farro ahead of time?
Yes, you can cook the farro in advance and store it in the refrigerator. Warm it slightly before assembling the salad for serving.
How do I prevent the halloumi from sticking to the grill pan?
Make sure the grill pan is well-oiled and hot before adding the halloumi. Grill each side until golden brown without moving it too much to avoid sticking.
How should I store leftovers of this salad?
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld together, making it even more delicious for leftovers.
Can I make this Grilled Halloumi Salad vegan?
Yes, omit the halloumi cheese or substitute it with grilled tofu to make this salad vegan-friendly.




















