Zesty Halloumi Cheese Salad with Farro
This is one of those “salads” that doesn’t feel like a salad. I’ve tested a few versions of this halloumi salad recipe over the years, and the combination of chewy farro and golden halloumi cheese is the one I keep coming back to. The crispy edges of the halloumi add that salty, savory bite that makes this salad feel hearty enough for dinner. Toss in juicy chicken, roasted red peppers, pepperoncini, and a zesty dressing, and it becomes the kind of flavor-packed meal prep I actually look forward to. It stores beautifully, which makes weekday lunches ridiculously easy.
My go-to "desk lunch" 👩🏼💻
Raise your hand if you’re halloumi cheese’s newest fan girl 🙋🏼♀️. If you haven’t experienced a golden, crispy slab of halloumi yet, I’m officially requesting that you pause everything and grab a package tonight. It’s one of the most savory, salty, downright irresistible cheeses I’ve ever had. It grills beautifully, sears effortlessly in a skillet, and holds its shape like a dream. Toss it into a salad, skewer it onto kabobs, or eat it straight from the pan - it’s just that good.
This is the halloumi cheese salad I prep when I want lunch handled for the week. The halloumi stays deliciously crispy, the farro tender and chewy, and the zesty dressing ties everything together with bright, flavor-packed goodness!
How to Make Halloumi Salad
Check out these loaded grain salads
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Recipe
Halloumi Chicken Farro Salad
Ingredients
For the Salad
- 3 tablespoon olive oil - divided
- 1 ½ lbs chicken breast
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 8 oz halloumi cheese - sliced into ¼-inch-thick pieces
- 8.8 oz farro
- ½ cup roasted red bell peppers - chopped
- ¼ cup pepperoncini - chopped
- ¼ cup red onion - diced
For the Dressing
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat 2 tablespoon olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 10–15 minutes, flipping halfway through, until fully cooked and golden on the outside. Remove from the skillet and set aside to rest.3 tablespoon olive oil, 1 ½ lbs chicken breast, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- In the same skillet, add the remaining 1 tablespoon olive oil. Arrange the halloumi slices in a single layer, about 1 inch apart. Cook for 2–3 minutes until a golden crust forms, then flip and cook for another 1–2 minutes. Transfer to a cutting board and let cool slightly.8 oz halloumi cheese
- Cook the farro according to package instructions. Once tender, drain and rinse with cold water to cool.8.8 oz farro
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, honey, garlic powder, oregano, sea salt, and black pepper. Set aside.¼ cup olive oil, 1 tablespoon red wine vinegar, 1 teaspoon honey, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Cut the chicken into bite-sized pieces and slice the halloumi into smaller chunks.In a large bowl, combine the cooked farro, chicken, halloumi, roasted red peppers, pepperoncini, and red onion. Pour the dressing over the top and toss well to evenly coat.½ cup roasted red bell peppers, ¼ cup pepperoncini, ¼ cup red onion
- Divide into bowls and serve immediately. Enjoy!
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