Cookwith

Name: Summer Grill Platter with Marinated Chicken, Halloumi, and Mediterranean Farro Salad
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 2 medium zucchini, sliced into 1/2-inch rounds; 1 red bell pepper, seeded and quartered; 1 yellow bell pepper, seeded and quartered; 1 red onion, cut into thick rings; 6 boneless, skinless chicken thighs; 1 block (14 oz) halloumi cheese, sliced into thick slabs; 1/4 cup olive oil; 2 tbsp balsamic vinegar; 2 cloves garlic, minced; 1 tbsp fresh oregano, chopped; 1 tbsp fresh basil, chopped; 1 lemon, zested and juiced; Salt and black pepper, to taste; 1 1/2 cups cooked farro; 1 pint cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and halved; 1/3 cup feta cheese, crumbled; Fresh parsley, chopped, for garnish

Summer Grill Platter with Marinated Chicken, Halloumi, and Mediterranean Farro Salad

CrushedLemon1034

This vibrant Mediterranean-inspired grill platter is perfect for a summer dinner with friends or family. It features juicy marinated chicken thighs, smoky grilled vegetables, and hearty slabs of halloumi cheese for your vegetarian guest. Served with a farro salad bursting with tomatoes, olives, and feta, this meal delivers a celebration of color, flavor, and texture. Everything can be cooked outdoors on the grill or finished in the kitchen, making it both social and delicious. The dish is designed for sharing—just set it out family-style and let everyone build their own perfect plate.

Ingredients

Instructions

In a large bowl, whisk together olive oil, balsamic vinegar, garlic, lemon zest and juice, oregano, basil, salt, and black pepper.
Divide the marinade: pour half over the chicken thighs in a separate bowl, toss to coat, and marinate for 20 minutes. Use the remaining marinade to brush over the eggplant, zucchini, bell peppers, and onion slices.
Preheat the grill to medium-high. Oil the grates.
Grill the chicken thighs for about 5-6 minutes per side, until nicely charred and cooked through. Transfer to a platter and tent with foil.
Grill the eggplant, zucchini, bell peppers, and onion slices for 3-4 minutes per side, until tender and lightly charred. Grill the halloumi slabs for 1-2 minutes per side, until golden and grill-marked.
Arrange the grilled vegetables and halloumi on a large serving platter. Slice the chicken and add to the platter, keeping the halloumi separate for the vegetarian guest.
In a bowl, toss the cooked farro with cherry tomatoes, olives, and crumbled feta. Drizzle with a bit of olive oil and season with salt and pepper.
Serve everything family-style, garnished with fresh parsley. Let everyone build their own plates, ensuring the vegetarian guest has plenty of grilled veggies, halloumi, and farro salad.