Tomato and Halloumi Farro Salad

2 tablespoons vegetable oil

8 ounces halloumi, sliced into 1/2-inch slices

1/4 cup red wine vinegar

1/2 cup olive oil

3 large heirloom tomatoes, cored and diced

1/2 red onion, diced

1/4 cup chopped mint leaves

8 ounces farro, cooked 

according to package 

directions, drained and cooled to room temperature

Salt and pepper

Heat oil in a skillet over medium-high heat. Add cheese slices and brown on both sides, about 3 minutes total. Transfer to a cutting board and let cool slightly. In a large bowl, whisk together vinegar and oil. Add tomatoes, onion and mint. Cut cooled halloumi into 1/2-inch squares and add to bowl, then add farro. Toss to mix. Season with salt and pepper and serve at room temperature.