Mediterranean-Inspired Halloumi and Farro Salad (Nutty, Chewy, Fresh)

By Jason Griffith · March 3, 2026

Halloumi and Farro Salad with Dried Cherries and Citrus Vinaigrette

This Halloumi and Farro Salad with Dried Cherries and Citrus Vinaigrette is my kind of lunch: hearty enough to keep you full, fresh enough to feel bright, and interesting enough that you don’t get bored halfway through the bowl. Nutty, chewy farro gets tossed with peppery arugula, sweet-tart dried cherries, and crunchy toasted almonds, then topped with warm, golden halloumi that’s crisp on the outside and squeaky-soft inside.

The citrus vinaigrette is what ties everything together—orange and lemon for zing, Dijon for a little backbone, honey for balance, and olive oil for that silky finish. It’s a salad that eats like a meal and looks like something you’d order at a café.

Why I Love This Recipe

  • Farro makes it filling (no sad desk salad vibes)
  • Halloumi brings the “wow” factor—crispy, salty, and satisfying
  • Dried cherries add sweet-tart pops in every bite
  • Citrus vinaigrette keeps it bright and cuts through the richness
  • Great warm or room temp, which makes it meal-prep friendly
Halloumi and Farro Salad with Dried Cherries and Citrus Vinaigrette

Halloumi and Farro Salad with Dried Cherries and Citrus Vinaigrette

Nutty farro tossed with arugula, dried cherries, toasted almonds, and golden halloumi, finished with a bright citrus vinaigrette.

Prep: 15 min | Cook: 30 min | Total: 45 min

Servings: 4 servings

Ingredients

  • 1 cup (200 g) farro, uncooked
  • 7 oz (200 g) halloumi cheese, sliced into thick strips
  • 1/2 cup (80 g) dried cherries
  • 1/3 cup (45 g) almonds, toasted and chopped
  • 3 cups (90 g) arugula or mixed greens
  • 3 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook farro according to package instructions, about 25-30 minutes, until tender. Drain and let cool slightly.
  2. Heat a nonstick skillet over medium heat and sear halloumi slices for 2-3 minutes per side until golden and crisp. Cut into bite-sized pieces.
  3. In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
  4. In a large bowl, combine farro, arugula, dried cherries, and toasted almonds.
  5. Drizzle with citrus vinaigrette and toss well to coat.
  6. Top with warm halloumi and serve immediately.

Nutrition

  • Calories: 340 calories
  • Fat: 20 g
  • Carbs: 30 g
  • Protein: 12 g

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Ingredients

  • 1 cup (200 g) farro, uncooked
  • 7 oz (200 g) halloumi, sliced into thick strips
  • ½ cup (80 g) dried cherries
  • ⅓ cup (45 g) almonds, toasted and chopped
  • 3 cups (90 g) arugula or mixed greens

Citrus vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Swaps and Notes

  • Farro substitute: Wheat berries, barley, or even quinoa work if you can’t find farro.
  • Greens: Arugula is perfect here, but baby spinach or spring mix are great too.
  • Fruit swap: Dried cranberries, chopped dates, or dried apricots (diced) are all delicious.
  • Nut swap: Pistachios, walnuts, or pecans work well—toast them for best flavor.
  • Halloumi tip: Don’t move it too much in the pan; it browns best when it sits and sears.

Step-by-Step Instructions

  1. Cook farro: Cook according to package directions, about 25–30 minutes, until tender. Drain and cool slightly.
  2. Sear halloumi: Heat a nonstick skillet over medium heat. Sear halloumi 2–3 minutes per side until golden and crisp. Cut into bite-sized pieces.
  3. Make vinaigrette: Whisk olive oil, orange juice, lemon juice, honey, Dijon, salt, and pepper until emulsified.
  4. Assemble salad: In a large bowl, combine farro, arugula, dried cherries, and toasted almonds.
  5. Dress: Drizzle with citrus vinaigrette and toss well.
  6. Top + serve: Add warm halloumi and serve immediately.

Tips for Success

  • Salt the farro water lightly to season the grains from the start.
  • Cool farro slightly before adding arugula so the greens don’t wilt too much.
  • Toast the almonds for deeper flavor and better crunch.
  • Dress gradually. Start with most of the vinaigrette, toss, then add more if needed.
  • Halloumi timing: Cook halloumi last so it hits the salad warm and crispy.

Serving Suggestions and Pairings

This salad can be a main dish on its own, but it also plays well in a lunch spread:

Nutritional Information (Per Serving)

Approximate per serving (based on 4 servings):

  • Calories: 340
  • Fat: 20 g
  • Carbohydrates: 30 g
  • Protein: 12 g

Storage and Leftover Tips

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Best texture tip: Keep halloumi separate if you can, then re-sear quickly or warm it before serving.
  • Dressing note: If making ahead, keep dressing separate and toss right before eating for the freshest greens.
  • Revive leftovers: Add a squeeze of lemon and a drizzle of olive oil to brighten everything back up.

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Final Thoughts

This Halloumi and Farro Salad with Dried Cherries and Citrus Vinaigrette checks all the boxes: chewy grains, crisp greens, salty-seared cheese, sweet pops of fruit, and a bright dressing that makes it feel lively and fresh. It’s the kind of salad that doesn’t feel like a compromise—it feels like a treat.

If you make it, tell me what you swapped in—cranberries instead of cherries, pistachios instead of almonds, or extra citrus in the dressing? And if you want more lunch-friendly recipes like this, follow along for more.

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