Mediterranean Corn and Farro Salad With Grilled Halloumi

By
Molly Cleary, MS, RD, CDN, CNSC
Molly Cleary
Molly Cleary, MS, RD, CDN, CNSC
Molly Cleary is a registered dietitian and recipe developer. She is also a certified nutrition support clinician.
Learn about our editorial process
Updated on September 20, 2019
halloumi with mediterranean salad

Molly Cleary 
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Servings: 2

Nutrition Highlights (per serving)

511 calories
26g fat
59g carbs
23g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving  
Calories 511
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 55%
Cholesterol 40mg 13%
Sodium 507mg 22%
Total Carbohydrate 59g 21%
Dietary Fiber 9g 32%
Total Sugars 7g  
Includes 0g Added Sugars 0%
Protein 23g  
Vitamin D 0mcg 0%
Calcium 841mg 65%
Iron 19mg 106%
Potassium 499mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Halloumi is a semi-soft cheese native to the Middle East. Unlike most cheeses that melt very quickly, halloumi can withstand its shape even when grilled. It is sometimes referred to as "grilling cheese."

This salad can serve as an entree or a side dish. Farro and corn provide both fiber and protein, which help contribute to satiety. Flavorful halloumi also adds protein and fat to round out the meal.

Ingredients

  • 2 ears of corn
  • 1/2 cup farro, dry
  • 2 large tomatoes
  • 1 zucchini
  • 1/2 cup parsley, chopped
  • 1 tablespoon olive oil
  • 6-8 fresh basil leaves, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces halloumi (1/4 lb)

Preparation

  1. Combine farro with 1 1/3 cups of water in a pot. Bring to a boil, then reduce to a simmer and let cook for 25 to 30 minutes, until all the water has absorbed.

  2. Cook your corn. Use a serrated knife to cut the top half inch off of your corn, then microwave on high for 3 minutes. Peel away the husk and remove corn from the cob once cool enough to touch.

  3. Chop zucchini into bite-sized pieces. Spray frying pan with oil and heat over medium heat. Cook zucchini for a few minutes on each side until it starts to get tender.

  4. Chop tomatoes. Add to a bowl with zucchini, corn, and farro.

  5. Add olive oil, parsley, basil, salt, and pepper.

  6. Cut halloumi into 4 strips. Heat a frying pan over medium-high heat. Add the halloumi strips (no oil required). Cook for 2 to 3 minutes or until liquid starts to be released from the cheese. Flip and cook for another 2 minutes or so.

  7. Serve halloumi over the corn and farro salad.

Ingredient Variations and Substitutions

Halloumi can be found in most large grocery or specialty stores. If you cannot find halloumi, then paneer may work because it also has a high melting point.

If you can find "quick cooking farro" then this will save you some time. This has been pre-cooked and dried, so it only takes about 10 minutes to cook.

Canned or frozen corn can also be used.

Cooking and Serving Tips

If you're planning for leftovers, leave the halloumi out and quickly cook that when you're ready to eat. Once cooked and then refrigerated, it loses some of its melty goodness.

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