Tomato and Halloumi Farro Salad

2 tablespoons vegetable oil

Recipe and photo by Sara Newberry

8 ounces halloumi, sliced into ½-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.