Tomato and Halloumi Salad Bowls with Farro and Basil
Make this tomato and halloumi salad recipe on repeat this summer with no regrets. The farro adds heft, the vinaigrette is bright and juicy and the cheese is gorgeously caramelized.
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Ingredients
- 1 cup farro, rinsed and drained
- 10 ounces cherry tomatoes, halved
- 1 small shallot, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey, plus more to garnish
- Kosher salt
- freshly ground black pepper
- 8 ounces halloumi, drained and sliced ¼ inch thick
- 3 cups arugula
- Fresh chopped basil, to serve
- Flaky salt, to garnish
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