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Tomato, Watermelon & Farro Salad

with Seared Halloumi

Tomato, Watermelon & Farro Salad with Seared Halloumi

Makes: 2 Servings

Calories: About 675 Per Serving

Cooking Time: 25 to 35 minutes

Halloumi, a mild, briny cheese from Cyprus, is incredible when seared. Because of its high melting point, halloumi won’t lose its shape in a hot pan, instead turning a crispy, golden brown. In this dish, we’re serving it atop a delicious summer salad of juicy watermelon, tart tomato and hearty farro, flecked with fresh mint and basil. A simple, flavorful vinaigrette of red wine vinegar and sweet honey completes this perfect late-summer dinner.

Tomato, Watermelon & Farro Salad with Seared Halloumi ingredients
On the Cutting Board
  • 1 Cup Semi-Pearled Farro
  • 3 Ounces Halloumi Cheese
  • 1 Tomato
  • ½ Pound Cubed Watermelon
  • 1 Bunch Basil
  • 1 Bunch Mint
  • 2 Teaspoons Honey
  • 1 Shallot
  • 1 Tablespoon Red Wine Vinegar
Cook the farro:
1 Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Cut the halloumi cheese lengthwise into 2 pieces. Pick the basil and mint leaves off the stems; discard the stems. Peel and thinly slice the shallot. Core the tomato and cut into large wedges.

Make the vinaigrette:
3 Make the vinaigrette:

While the farro continues to cook, in a medium bowl, combine the 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:

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

Start the salad:
5 Start the salad:

In a large bowl, combine the tomato, watermelon and as much of the shallot as you’d like (you may have extra). Add half of both the basil and mint (roughly chopping just before adding) and as much of the vinaigrette as you’d like (you may have extra vinaigrette). Season with salt and pepper and toss to coat.

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

Stir the cooked farro into the salad until well combined; season with salt and pepper to taste. Divide the finished salad between 2 plates. Top with the seared halloumi cheese. Garnish with the remaining basil and mint (roughly chopping just before adding). Enjoy!

Tips from Home Chefs

1 Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Cut the halloumi cheese lengthwise into 2 pieces. Pick the basil and mint leaves off the stems; discard the stems. Peel and thinly slice the shallot. Core the tomato and cut into large wedges.

Prepare the ingredients:
3 Make the vinaigrette:

While the farro continues to cook, in a medium bowl, combine the 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:

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

Sear the halloumi:
Start the salad:
5 Start the salad:

In a large bowl, combine the tomato, watermelon and as much of the shallot as you’d like (you may have extra). Add half of both the basil and mint (roughly chopping just before adding) and as much of the vinaigrette as you’d like (you may have extra vinaigrette). Season with salt and pepper and toss to coat.

6 Finish & plate your dish:

Stir the cooked farro into the salad until well combined; season with salt and pepper to taste. Divide the finished salad between 2 plates. Top with the seared halloumi cheese. Garnish with the remaining basil and mint (roughly chopping just before adding). Enjoy!

Finish & plate your dish: