Meal-Prep Mediterranean Halloumi Farro Salad

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 1 1/2 cups dry pearled farro
• 12 oz halloumi cheese
• 2 cups cherry tomatoes, halved
• 1 1/2 cups English cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby spinach

Instructions

1. 1Bring a medium pot of salted water to a rolling boil. Add the farro and cook according to package timing until tender with a pleasant chew, usually 20 to 25 minutes.
2. 2Drain the farro thoroughly, spread it on a sheet pan, and cool 10 minutes so it does not wilt the greens later.
3. 3While the farro cooks, pat the halloumi dry and slice it into 1/2-inch slabs. Heat a large nonstick or cast-iron skillet over medium heat with no oil.
4. 4Sear the halloumi 2 to 3 minutes per side until deep golden grill marks form and the edges soften. Transfer to a cutting board and cube once cool enough to handle.
5. 5In a large mixing bowl whisk the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper into a bright dressing.
6. 6Add the cooled farro to the bowl and toss until every grain is coated. Fold in the cherry tomatoes, cucumber, olives, red onion, parsley, and dill.
7. 7Gently mix in the warm halloumi cubes so they stay intact but pick up dressing. Taste and adjust salt or lemon.
8. 8Divide baby spinach among four meal-prep containers, then top each with a generous scoop of the farro-halloumi mixture.
9. 9Let the packed bowls cool completely before sealing lids. Refrigerate up to 4 days; the flavors improve overnight.
10. 10To serve, shake the container or give a quick toss so the spinach softens slightly under the dressing. Enjoy cold or at cool room temperature for desk-friendly Labor Day weekend lunches.