Can I make this ahead of time?

Yes! It keeps well for 4–5 days in the fridge and actually tastes better after marinating.

Should I serve it cold or warm?

It’s best served chilled or at room temperature, but you can gently warm it if preferred.

What’s the best cheese for frying?

Halloumi fries up fastest and holds its shape best. Queso Fresco takes longer due to its high moisture content, but it will still caramelize.

Is this safe for meal prep?

Yes—just store it in an airtight container and keep refrigerated. If packing for lunch, include an ice pack or store in a cooler bag.

Farro Corn and Zucchini Salad with Fried Cheese

Name: Farro, Corn, and Zucchini Salad with Fried Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: mediterranean
Ingredients: 1 1/2 cups dry farro; 8 ounces frying cheese like halloumi, panela, or queso fresco; 1 cup corn, canned and drained or defrosted; 1 cup diced zucchini; 1/2 cup kalamata olives, quartered; 1/3 cup diced red onion, soaked in water; 1/3 cup pine nuts, toasted; 3-4 tablespoons minced fresh dill; 3-4 tablespoons minced fresh parsley; 3-4 tablespoons minced chives; salt and pepper to taste; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon salt; 1/2 teaspoon pepper

Description

A salad with farro, corn, zucchini, kalamata olives, fresh herbs, toasted pine nuts, and fried cheese in a simple lemon olive oil dressing.

Ingredients

Units Scale

1 1/2 cups dry farro
8 ounces frying cheese like halloumi, panela, or queso fresco
1 cup corn, canned and drained or defrosted
1 cup diced zucchini
1/2 cup kalamata olives, quartered
1/3 cup diced red onion, soaked in water
1/3 cup pine nuts, toasted
3-4 tablespoons minced fresh dill
3-4 tablespoons minced fresh parsley
3-4 tablespoons minced chives
salt and pepper to taste

Dressing

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

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Instructions

Fill a 3-quart pot with water and a teaspoon of salt. Bring to a boil over high heat. When the water is bubbling, add the farro. Bring it back up to a boil, then adjust the heat slightly so it doesn't boil over.
Boil the farro for 20 minutes, or until the grains are tender with a slight bite. Drain the water and let it cool.
Heat a large non-stick skillet over medium-high heat. Slice the cheese into slabs or sticks and add them to the pan, spreading them out in a single layer. Fry each side for a few minutes on each side. You may need to do more than one batch. Set the cheese aside to cool. Once it has cooled, dice the cheese into bite-sized pieces.
When all the cheese is cooked, wipe out the skillet and return it to medium heat. Add the pine nuts. Shake the pan to swirl the nuts until they are lightly toasted, 4-6 minutes. Watch closely because they burn quickly.
Add the remaining salad ingredients to a large bowl, draining the water from the onions before adding them. Stir in the farro, cheese, and pine nuts once they've cooled to room temperature.
Put the olive oil, lemon juice, salt, and pepper into a mason jar and shake until well combined. Pour the dressing over the salad ingredients and stir to cover and combine all the ingredients completely.
Add additional salt or pepper if needed. Refrigerate for at least an hour before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad, side dish
Method: Stove-top
Cuisine: mediterranean