Grilled Halloumi Salad
Total Time
40 mins
Prep Time
25 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(9)
Ingredients
6 to 8 servings
- 1 cup uncooked farro
- 1 tablespoon olive oil
- 8 ounces halloumi cheese, sliced into 1/4-inch-thick strips
- 3 ounces fresh arugula or baby spinach
- 1 English cucumber, thinly sliced
- 1 small red onion, peeled and thinly sliced
- 1 cup fresh mint leaves, loosely packed
- 1 cup Kalamata olives
- 2/3 cup toasted pine nuts
- 1/3 cup olive oil
- 2 small garlic cloves, pressed or minced (or 1 teaspoon garlic powder)
- 2 tablespoons freshly-squeezed lemon juice (or red wine vinegar)
- 2 teaspoons Dijon mustard
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
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Preparation
Step 1
Cook the farro in 3 cups of water or vegetable stock according to instructions until chewy and tender. Drain and add to a large mixing bowl.
Step 2
Meanwhile, whisk all dressing ingredients together in a small bowl or shake in a covered mason jar until completely combined. Set aside.
Step 3
Heat olive oil in a large grill pan or sauté pan over high heat. Add halloumi strips in an even layer, cook for 30 seconds per side until lightly browned. Transfer to mixing bowl with farro, repeat with remaining strips.
Step 4
Add arugula, cucumber, red onion, mint, Kalamata olives, and pine nuts to the mixing bowl. Drizzle with dressing, toss until completely combined.
Step 5
Taste and season with extra salt, black pepper, or lemon juice if needed.
Step 6
Serve immediately and enjoy!
Step 7
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Chef's notes
If you prefer the farro to be more chilled or if prepping the salad in advance, rinse the farro with cold water before combining to prevent wilting the arugula.
