Golden Halloumi Summer Farro Salad

Name: Golden Halloumi Summer Farro Salad
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 c. quick-cooking farro; 1/2 small red onion, finely chopped; 3 tbsp. white wine vinegar; 2 ears corn in husks, ends trimmed; 2 nectarines, sliced into 1/2-inch wedges; 1/2 c. basil leaves; 1/2 c. flat-leaf parsley leaves; 1 small clove garlic; 1/3 c. plus 1 Tbsp. olive oil, divided; Kosher salt; 1 8.8-oz package halloumi, sliced 1/2 inch thick and blotted dry

Crispy halloumi adds a salty, golden finish to this grain salad with sweet corn, juicy nectarines, and herbs.

Published: Jun 28, 2026

Recipe by Tina Martinez

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golden halloumi summer farro saladgood housekeepingjulyaugust 2026savor feature

Yields:

4 serving(s)

Total Time:

50 mins

Cal/Serv:

651

Peak-season corn and nectarines meet fresh herbs, nutty farro, and crisp-edged halloumi in a colorful salad that's equal parts fresh, sweet, salty, and satisfying.

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Ingredients

1 cup quick-cooking farro
1/2 small red onion, finely chopped
3 Tbsp. white wine vinegar
2 ears corn in husks, ends trimmed
2 nectarines, sliced into 1/2-inch wedges
1/2 cup basil leaves
1/2 cup flat-leaf parsley leaves
1 small clove garlic
1/3 cup plus 1 Tbsp. olive oil, divided
Kosher salt
1 8.8-oz package halloumi, sliced 1/2 inch thick and blotted dry

Directions

1. Step 1Cook farro per package directions. Drain and set aside in large bowl.
2. Step 2Meanwhile, in small bowl, combine red onion and vinegar and let sit until ready to use.
3. Step 3Microwave corn on high until just tender, 3 to 4 minutes. Transfer to cutting board. When cool enough to handle, remove husks, then slice kernels from cobs and add to farro. Add nectarines and toss.
4. Step 4In mini chopper, process basil, parsley, garlic, and 1/3 cup olive oil until finely chopped. Stir into bowl with red onion. Transfer 1/2 cup of vinaigrette to farro mixture, add 1/4 teaspoon salt, and toss to combine.
5. Step 5Heat 1 tablespoon water and halloumi in large skillet on medium. Cover and cook until water almost evaporates, 2 to 3 minutes. Add remaining tablespoon oil and cook, uncovered, until golden brown on 1 side, 2 to 3 minutes; transfer to cutting board and cut crosswise in half or in thirds.
6. Step 6To serve, arrange salad on platter and top with halloumi. Drizzle with remaining vinaigrette.

Nutrition Info: About 651 calories, 40.5 g fat (14.5 g saturated), 47 mg cholesterol, 744 mg sodium, 54 g carbohydrates, 5 g fiber, 9 g sugar (0 g added sugar), 21 g protein

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Recipe byTina Martinez

Food Producer

Tina Martinez (she/her) is the food producer for the Hearst Lifestyle Group. Her work for Good Housekeeping includes recipe development and testing as well as food styling. She also brings the Kitchen & Cooking Lab’s expertise to GH’s popular “I Tried It” series, where she tests viral recipes and food trends. She has worked in the food industry since 2007, with experience as a restaurant line cook, culinary educator, and food stylist for editorial, digital, and television platforms. Tina now lives in Westchester with her husband after leaving Brooklyn for a little more suburban greenery. When she’s not cooking, she enjoys discovering local breweries, hiking in national parks, and digging for treasures at thrift stores. Instagram: @tina.d.martinez TikTok: @tinadmartinez

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