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Author Notes: Fun fact: this is one of the first dishes that got me cooking. I ate something similar years ago at Dudley's on the Lower East Side and wanted to recreate it at home. I had a tiny Manhattan kitchen at the time and rarely cooked, but found myself making this every other week. It's super easy to make, but seems impressive – which makes it good for weeknights or doubled for dinners with friends. —Look Cook
- 1/2 cup farro
- 3/4 cup cherry tomatoes – halved
- 1/4 cup red onion – diced
- 1/2 cup parsley – roughly chopped
- 8 ounces halloumi – cut into 1" cubes
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a medium saucepan, bring salted water to a boil as if you were making pasta. In the meantime, prep and chop up the rest of your ingredients.
- Once the water is boiling, add the farro and cook for 15-20 minutes. The cook time can depend on the type of farro you have. When done it should be chewy, but still a bit firm (think al dente). Then drain and rinse with cold water.
- Heat a nonstick pan over medium heat and add a splash of olive oil. Then add the halloumi cubes and fry until both sides are golden brown – about 1-2 minutes per side. This may need to be done in 2 batches, depending on the size of your pan. You're gonna want to eat all of the cheese at this point, but try to hold back.
- Add the farro back to the saucepan and add the cherry tomatoes, red onion, parsley, halloumi, olive oil, lemon juice, salt, and pepper. Mix everything together and you're done!