Warm Farro Salad, plus Crispy Harissa Halloumi

This Mediterranean-inspired warm farro salad is full of juicy tomatoes, crisp cucumber, fresh herbs, and chickpeas, then topped with crispy pan-fried halloumi coated in a sweet-and-spicy harissa-honey glaze.

If you've never tossed halloumi onto a salad (or sandwich), then your mind is about to be blown. What's even more impressive is that pan-frying the halloumi is a good way to get caramelized cheese into your diet. And let's be honest, you're halloumi deficient, aren't you?

Key ingredients

These 3 ingredients are the stars of the show!

• Farro: An ancient grain with a nutty flavor and pleasantly chewy texture. Look for pearled farro for a quicker cooking time, or use whole-grain farro for a more rustic texture. Farro is suited to this salad because it doesn't get mushy.
• Harissa: A North African chili paste made with roasted peppers, spices, garlic, and olive oil. It adds a warm, smoky heat to the halloumi. Depending on the brand, there are varying spice levels to choose from. We prefer spicy, but milder versions are available. The harissa is combined with honey to make a sticky, sweet, and spicy glaze for the cheese.
• Halloumi: A semi-firm cheese with a low-melting point that stands up to heat. Unlike other cheeses, halloumi can be pan-fried until golden and crisp on the outside.

The full list of ingredients can be found in the recipe card.

Step-by-step instructions

This warm farro salad comes together quickly. We like to use quick-cooking farro to save even more time (thanks, Trader Joe's). The halloumi is a breeze to make too (we swear, it doesn't melt).

Step 1. Whisk the lemon dressing ingredients in a bowl.

Step 2. Toss with the warm farro and remaining salad ingredients.

Step 3. Cook the halloumi in a non-stick skillet over medium-high heat until golden brown, turning to cook the other side.

Step 4. When the halloumi is browned, add the harissa honey glaze and sear for about 30 seconds on both sides.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

• Dry the halloumi well. Pat it dry with paper towels before pan-frying to help it develop a crisp, golden crust.
• Cook the halloumi last. You want the halloumi to be fresh and crisp.
• Spread out the farro. When the farro is finished cooking, spread it out in an even layer to release steam. This step isn't necessary, but it will keep the farro nice and chewy.
• Dress the farro while it's warm. Farro will absorb the vinaigrette better when it's warm, resulting in better flavor throughout the salad.
• Add the glaze at the end. Brush the harissa honey mixture onto the halloumi during the last minute of cooking to prevent the honey from burning.
• Taste before serving. Halloumi is naturally salty, so wait until the salad is assembled before deciding whether it needs additional salt.

Swaps

This summer farro salad is totally customizable. Make the base a mixture of anything you want. It's the solid excuse to clean out the fridge or use up that farmers' market haul.

• Swap the grain: Farro adds a hearty, chewy texture, but you can substitute it with pearl couscous, bulgur, quinoa, brown rice, or orzo.
• Add roasted vegetables: Roasted zucchini eggplant bell peppers, or sweet potatoes make this salad even more of a meal.
• Change the herbs: Cilantro or basil can also work well depending on your preference.
• Add greens: Try adding simple greens such as arugula or baby spinach.
• Make it a full meal: Add grilled chicken, salmon, shrimp, or tofu.

The best way to serve farro salad

Serve this harissa halloumi salad warm or at room temperature as a meatless lunch, light dinner, or part of a Mediterranean-inspired brunch. We love serving it with additional bread like biscuits or our rosemary scones.

And don't forget to wash it down with a refreshing lemonade or blackberry soda.

Storage and prep

This salad is a great option for preparing ahead. The farro, dressing, and chopped vegetables can be made up to 2 days in advance and stored separately in the refrigerator. When ready to serve, bring the ingredients closer to room temperature, then pan-fry the halloumi before assembling so it stays golden, crisp, and chewy.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the halloumi separate from the salad, as it will soften once chilled. Reheat it in a dry skillet over medium heat until warmed through and lightly crisp before serving.

Kitchen questions

Can we use something other than farro?

Yes. We prefer farro because of the nutty chew, but feel free to use any grain that you love to cook. Bulgur, quinoa, brown rice, or pearled couscous all work. You could even use small pasta such as orzo or ditalini.

Our halloumi is not crisping up. What did we do wrong?

Halloumi is sold packed in brine and contains a lot of moisture. thoroughly pat the halloumi on both sides with a paper towel to get rid of that moisture. When pan-frying, use only a lightly oiled skillet (or better yet, an oil spray) to get it nice and crispy. Lastly, choose an oil with a high smoking point, such as olive oil, canola, or avocado oil, to get the best crisp.

Can we air-fry the halloumi?

We haven't personally tested this with an air fryer, but it should work. Follow the directions on your air fryer, then add the harissa glaze right at the end.

'Tis the season for fresh and bright!

Ingredients

Makes 4

For the Grain Salad

• 1 cup cooked farro ((or other grain such as pearl couscous or quinoa))
• 8 oz halloumi cheese, sliced into ½-inch planks (patted dry with a paper towel)
• 1½ cups cherry tomatoes, halved
• 1 small cucumber (peeled, seeded, and diced)
• ½ cup cooked chickpeas, rinsed and drained
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• ¼ cup unsalted shelled pistachios, toasted and roughly chopped

For the Harissa Halloumi

• 1 tbsp harissa paste
• 2 tbsp honey
• 1 tsp lemon juice
• 1 tsp extra-virgin olive oil

Lemon Cumin Dressing

• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp ground cumin
• kosher salt and freshly cracked black pepper, to taste

Equipment

• non- stick skillet or grill

Method

1. Cook the farro: Cook the farro according to package directions. Drain and cool until just warm.

2. Make the dressing: Whisk together the olive oil, lemon, Dijon, honey, cumin, salt, and pepper until fully combined.

3. Make the salad base: Toss the dressing with the cooked farro, tomatoes, cucumber, chickpeas, parsley, and mint. Set aside while you make the halloumi.

4. Make the harissa glaze: In a small bowl, stir together the honey, harissa, lemon juice, and olive oil.

5. Pan-fry the halloumi: Heat a nonstick skillet over medium heat. Add the halloumi and cook for 2-3 minutes per side, or until golden and deeply browned. During the last 30 seconds of cooking, brush or spoon the harissa honey mixture over both sides of the cheese. Let it bubble and lightly caramelize, watching carefully so the honey doesn't burn.

6. Assemble the salad: Arrange the farro salad on a serving platter. Top with the warm halloumi, sprinkle with pistachios, and finish with an extra squeeze of lemon and herbs, if desired.

Kitchen notes

• Dry the halloumi well. Pat it dry with paper towels before pan-frying to help it develop a crisp, golden crust.
• Cook the halloumi last. You want the halloumi to be fresh and crisp.
• Dress the farro while it's warm. Farro will absorb the vinaigrette better when it's warm, resulting in better flavor throughout the salad.
• Add the glaze at the end. Brush the harissa honey mixture onto the halloumi during the last minute of cooking to prevent the honey from burning.
• Taste before serving. Halloumi is naturally salty, so wait until the salad is assembled before deciding whether it needs additional salt.