Mixed Berry Salad with Grilled Halloumi Cheese and Fresh Basil-Cilantro Vinaigrette

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Prep Time10 min

Farro, halloumi, and nuts make this mixed berry salad a hearty meal. Garlic and herbs deepen the flavor complex even more in the vinaigrette dressing.

You can view the full recipe video here from Brand Ambassador Marie Reginato.



  • 2 cups cooked farro, or brown rice/quinoa/buckwheat
  • Large handful toasted pistachios, or any nuts
  • 1/4 cup Cal Giant blueberries
  • 1/4 cup Cal Giant blackberries
  • 1/4 cup Cal Giant raspberries
  • 8 ounces halloumi cheese (or any vegan cheese, feta or goat), cut into 1/3 in” thick slices and warmed on the grill or pan for 2 minutes per side on medium heat. Then cut into cubes.
  • Dressing:

  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/4 cup olive, avocado or walnut oil
  • 1 tablespoons white vinegar or rice wine vinegar
  • 1 small clove garlic
  • 1 tsp maple or honey
  • Generous pinch of sea salt
  • Splashes of water to thin out the dressing
  • Tip: you could use all basil or all cilantro for this dressing.


      • Toss all the salad ingredients together in a bowl. Now add all the vinaigrette ingredients into a jar and shake well.
      • Pour over the salad and enjoy!

Recipe Creator

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California Giant Berry Farms

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!