Looking for a fresh and satisfying summer salad? This Farro Salad with Halloumi, Dill & Lemon Vinaigrette is packed with bright flavors and hearty ingredients that make it equally perfect as a light lunch, picnic side dish, or easy weeknight dinner.
Chewy farro forms the base of this Mediterranean-inspired grain salad, while crisp cucumber, protein-packed garbanzo beans, and plenty of fresh dill add texture and flavor in every bite. The real star, however, is the golden grilled halloumi cheese. Its salty, savory flavor pairs beautifully with the bright lemon vinaigrette and fresh herbs.
Whether you’re planning a backyard barbecue, packing a picnic basket, or looking for a make-ahead salad for meal prep, this farro salad is guaranteed to become a summertime favorite.
Why You’ll Love This Farro Salad
- Packed with fresh summer flavors
- Easy to prepare ahead of time
- Perfect for picnics, potlucks, and outdoor entertaining
- High in protein and fiber thanks to farro and chickpeas
- Delicious served warm, room temperature, or chilled
- A beautiful vegetarian main dish or side
What is Farro?
Farro is an ancient whole grain known for its pleasantly chewy texture and nutty flavor. It’s a popular ingredient in Mediterranean cooking and serves as a hearty alternative to rice, pasta, or quinoa.
Because farro holds its texture well after cooking, it’s ideal for grain salads that need to be made ahead. It absorbs dressings beautifully while maintaining its satisfying bite.
Halloumi: The Perfect Cheese for Grilling
Halloumi is a semi-hard cheese traditionally made in Cyprus. Thanks to its high melting point, it can be grilled or pan-fried until golden and crisp on the outside while remaining soft and chewy inside.
Its salty flavor makes it a wonderful complement to fresh vegetables, herbs, and bright citrus dressings. If you’ve never cooked with halloumi before, this recipe is the perfect place to start.
Ingredients You’ll Need
This recipe comes together with simple ingredients that create layers of flavor and texture:
- Farro
- Halloumi cheese
- Garbanzo beans (chickpeas)
- English cucumber
- Red onion
- Fresh dill
- Lemon vinaigrette
The combination creates a salad that’s hearty enough for a meal while still feeling light and refreshing.
Tips for Success
- Cook the farro just until tender to maintain its chewy texture.
- Allow the farro to cool slightly before assembling the salad.
- Grill or sear the halloumi just before serving for the best texture.
- Fresh dill is key here—don’t substitute dried dill.
- Taste and adjust the lemon vinaigrette before tossing to ensure the perfect balance of acidity.
Make Ahead Instructions
This farro salad is an excellent make-ahead recipe. You can prepare the farro, vegetables, and vinaigrette up to a day in advance.
For best results, wait to add the grilled halloumi until just before serving. This keeps the cheese warm and maintains its signature crispy exterior.
Frequently Asked Questions
Can I make this farro salad ahead of time?
Yes. The salad base can be prepared up to 24 hours in advance. Store the dressing separately and add the halloumi just before serving.
What can I substitute for halloumi?
If halloumi isn’t available, grilled feta, paneer, or even fresh mozzarella can work, though halloumi provides the best texture.
Is farro served hot or cold?
Farro is delicious warm, room temperature, or chilled, making it incredibly versatile for entertaining.
Can I add additional vegetables?
Absolutely. Cherry tomatoes, roasted zucchini, bell peppers, and arugula all pair beautifully with the flavors in this salad.
More Summer Recipes You’ll Love
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Final Thoughts
If you’re looking for a fresh and flavorful summer salad that feels substantial enough for a meal, this Farro Salad with Halloumi, Dill & Lemon Vinaigrette checks every box. Loaded with texture, bright herbs, hearty grains, and salty grilled cheese, it’s a recipe you’ll find yourself making all season long.
Farro Salad with Halloumi and Lemon Vinaigrette
Equipment
- 1 Cast Iron Skillet
- 1 Large mixing bowl
Ingredients
- 9 oz halloumi cheese
- 1 Tbsp avocado oil
- 3 cups cooked farro
- 15 oz can chickpeas, drained and rinsed
- 1/2 cup cubed cucumber
- 1/2 cup freshly chopped dill
- 1/4 cup red onion, chopped
- 1/2 tsp salt
For the Lemon Vinaigrette (you'll have leftovers):
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 1 Tbsp dijon mustard
- 1/2 tsp minced garlic
- Few dashes Aminos or soy sauce
- 1/2 tsp salt
- 1 good drizzle honey (adjust to your liking)
Instructions
- Place a cast iron skillet over medium high heat. Drizzle with avocado oil.
- Cube the halloumi cheese into bite sized pieces. add to skillet and cook, flipping after a few minutes once golden brown. Continue cooking until each cube is golden on each side. Remove from heat and set aside as you prepare the rest of the salad.
- Combine all the ingredients for the salad in a large bowl including the grilled halloumi (reserving a few pieces to garnish).
- For the vinaigrette, add all ingredients to a mason jar or medium glass bowl. Shake or whisk until fully combined. You can also combine everything in a food processor if you're looking for a super smooth vinaigrette.
- Start with about 1/3 cup of the vinaigrette - and adjust as you like. I normally have leftover vinaigrette that I'll keep in the refrigerator to either rehydrate if I have leftovers of this salad, or for any other salad throughout the week.
- Garnish with extra chopped dill and grilled halloumi pieces.