Halloumi & Peach Summer Salad

This Halloumi & Peach Summer Salad is Mediterranean sunshine on a plate — golden, pan-seared halloumi cheese paired with juicy grilled peaches, peppery arugula, and a bright honey-lemon dressing. It’s the kind of salad that makes you forget you’re eating salad, with its perfect balance of salty, sweet, tangy, and fresh flavors in every bite.

Halloumi is a firm, briny cheese from Cyprus that doesn’t melt when heated — instead, it develops a gorgeous golden crust while staying wonderfully squeaky inside. Paired with peak-season peaches and a handful of toasted pistachios, this salad is summer entertaining at its easiest and most elegant.

Ingredients

For the Salad

• 8 oz halloumi cheese, sliced into 1/3-inch thick slabs
• 3 ripe peaches, halved and pitted
• 5 cups baby arugula
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/3 cup pistachios, shelled and roughly chopped
• 1/4 cup fresh mint leaves, torn
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons olive oil (for grilling)

For the Honey-Lemon Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• Pinch of black pepper

Instructions

Step 1: Make the Dressing

Whisk together the olive oil, lemon juice, honey, balsamic vinegar, salt, and pepper in a small bowl. Set aside.

Step 2: Grill the Peaches

Brush the cut side of each peach half with olive oil. Heat a grill pan or outdoor grill to medium-high heat. Place peaches cut-side down and grill for 3-4 minutes until they have nice grill marks and are slightly softened. Remove and slice each half into 3 wedges.

Step 3: Cook the Halloumi

Pat the halloumi slices dry with paper towels. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Cook the halloumi for 2-3 minutes per side until golden brown and crispy on the outside. Cut into bite-sized pieces.

Step 4: Assemble the Salad

Spread the arugula on a large serving platter. Arrange the grilled peach wedges and cherry tomatoes over the arugula. Scatter the red onion slices, then top with the warm halloumi pieces. Sprinkle with pistachios, torn mint, and basil.

Step 5: Dress and Serve

Drizzle the honey-lemon dressing over the entire salad. Serve immediately while the halloumi is still warm for the best contrast of temperatures and textures.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Tips

• Choose ripe but firm peaches: They should give slightly when pressed but hold their shape on the grill. Overripe peaches will fall apart.
• Pat the halloumi dry: This is the secret to getting that perfect golden crust. Moisture is the enemy of a good sear.
• Serve immediately: Halloumi is best eaten warm — it firms up as it cools. Assemble the salad just before serving.
• Nectarine swap: No peaches? Ripe nectarines or even grilled plums work beautifully here.
• Make it vegan: Swap halloumi for thick slices of grilled firm tofu marinated in lemon and olive oil.

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