Farro Salad with Golden Beets & Halloumi

It's almost summer, let's goooo

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RECIPE!

I am obsessed with warm weather and warm-weather foods (hence why I live in LA), so I get extra excited when summer produce starts to come into season, and everyone else across the country starts to get equally excited about eating salads and picnic-style foods. I live for throwing vegetables and grains in a bowl and calling it a meal.

This farro salad will have you wishing you were spending the summer in the Mediterranean. The grain acts as a base and is paired with raw, thinly sliced golden beets, which tend to be a bit milder in flavor than your traditional red beet. I threw in some cherry tomatoes and mint for some extra summer freshness, but the halloumi really is the star of the show. It gets crispy on the outside and melty on the inside, and adds a nice saltiness to the dish without overpowering the flavors of the veggies. A simple honey and red wine vinegar combo ties it all together with some sweetness and tanginess.

If you ever wanted more protein here, you could easily add chickpeas, lentils, or even some grilled chicken or shrimp.

As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!

Farro Salad with Golden Beets & Halloumi

Ingredients (serves 4)

  • 4 cups cooked farro

  • 3 medium golden beets, peeled, thinly sliced, and quartered

  • 1 cup cherry tomatoes, quartered

  • 1/2 cup mint, roughly chopped

  • 2 tbsp olive oil

  • 8 oz halloumi, cut into 1/2 inch slices

  • 1/4 cup red wine vinegar

  • 1 tsp honey

  • 1 tsp za’atar (My favorite is from Z&Z!)

  • Salt and pepper

1. Add cooked farro to a bowl, along with beets, cherry tomatoes, and mint.

2. In a large pan, heat up olive oil on medium heat. Add halloumi slices, and cook for about 2-3 minutes on each side or until golden. Transfer to the bowl with the rest of your ingredients.

3. Whisk together the red wine vinegar and honey in a small bowl until evenly combined. Drizzle over bowl ingredients, and top with za’atar, and a pinch of salt and pepper. Toss together and serve.

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