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
IngredientsPDF Download a PDF of this recipe
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
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.
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.
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.
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.
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!