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Tomato, Watermelon & Farro Salad

with Seared Halloumi

Tomato, Watermelon & Farro Salad with Seared Halloumi

Makes: 2 Servings

Calories: About 695 Per Serving

Halloumi is a mild cheese originally from the Mediterranean island of Cyprus. It is popular throughout Greece and the Middle East. Unlike most cheeses, halloumi has a high melting point, meaning it won’t soften, even at high temperatures. This unique property makes it ideal for searing. Also, halloumi is seasoned with salt during the fermentation process (keep this in mind while seasoning the dish). We like it best served with sweet, juicy fruits like watermelon and tomato to balance its bright, rich brininess.

Tips & Techniques

How to Cook Your Grains "Pasta" Style

In some of our recipes, we have you measure out water to cook your grains in. In others, we only specify to heat a pot of boiling water and add the grains to it. For the grain in this recipe, an exact ratio of water to grain isn't necessary. You just need enough boiling water to give the grain some room and let it dance. A few quarts will do. We chose this method because it's more streamlined and easier for hearty grains (like farro, spelt and wild rice). Just think: cook it like pasta.

Tomato, Watermelon & Farro Salad with Seared Halloumi ingredients
On the Cutting Board
  • 1 Cup Farro
  • 4 Ounces Halloumi Cheese
  • 1 Bunch Basil
  • 1 Bunch Mint
  • 1 Shallot
  • 1 Yellow Tomato
  • 1 Tablespoon Red Wine Vinegar
  • 2 Teaspoons Honey
  • 8 Ounces Cubed Watermelon
Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. With your knife parallel to the cutting board, slice the halloumi horizontally into 2 slices. Pick the basil and mint leaves off the stems; discard the stems. Peel and thinly slice the shallot. Cut the tomato into large wedges.

Make the dressing:
3 Make the dressing:

While the farro continues to cook, in a medium bowl, combine the red wine vinegar and honey; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Sear the halloumi:
4 Sear the halloumi:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the halloumi and cook 1 to 2 minutes per side, or until golden brown. Transfer to a paper towel-lined plate and set aside as you continue cooking. When cool enough to handle, slice each piece in half on an angle.

Make the salad:
5 Make the salad:

In a large bowl, combine the tomato, watermelon, and as much of the shallot as you’d like (you may have extra shallot). Add half of both the basil and mint (roughly chopping the leaves just before adding); toss gently to mix.

Finish & plate your dish:
6 Finish & plate your dish:

Add the dressing to the cooked farro. Season with salt and pepper to taste and mix until well combined. Stir the dressed farro into the salad. To plate your dish, divide the farro salad and seared halloumi between 2 plates. Garnish with the remaining basil and mint leaves. Enjoy!

Tips from Home Chefs

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. With your knife parallel to the cutting board, slice the halloumi horizontally into 2 slices. Pick the basil and mint leaves off the stems; discard the stems. Peel and thinly slice the shallot. Cut the tomato into large wedges.

Prepare the ingredients:
Make the dressing:
3 Make the dressing:

While the farro continues to cook, in a medium bowl, combine the red wine vinegar and honey; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

4 Sear the halloumi:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the halloumi and cook 1 to 2 minutes per side, or until golden brown. Transfer to a paper towel-lined plate and set aside as you continue cooking. When cool enough to handle, slice each piece in half on an angle.

Sear the halloumi:
Make the salad:
5 Make the salad:

In a large bowl, combine the tomato, watermelon, and as much of the shallot as you’d like (you may have extra shallot). Add half of both the basil and mint (roughly chopping the leaves just before adding); toss gently to mix.

6 Finish & plate your dish:

Add the dressing to the cooked farro. Season with salt and pepper to taste and mix until well combined. Stir the dressed farro into the salad. To plate your dish, divide the farro salad and seared halloumi between 2 plates. Garnish with the remaining basil and mint leaves. Enjoy!

Finish & plate your dish: