Celebrate the flavors of summer with this Grilled Peach and Halloumi Salad, a colorful dish that perfectly balances sweet, smoky, salty, and fresh ingredients. Juicy grilled peaches pair beautifully with golden, pan-seared halloumi cheese, crisp greens, crunchy nuts, and a light homemade vinaigrette. Whether you’re serving it as a light lunch, a side dish, or a stunning appetizer, this salad is guaranteed to impress.
Every summer, when peaches are at their sweetest, this salad makes its way onto our table at least once a week. My husband loves the contrast between the warm, salty halloumi and the caramelized peaches, while the kids always ask for extra grilled fruit because it’s naturally sweet and juicy. We often enjoy it on the patio with grilled chicken or fresh bread, and it has become one of those recipes that instantly reminds us of sunny afternoons and relaxed family meals.
Why This Grilled Peach and Halloumi Salad
This salad combines fresh seasonal ingredients to create an irresistible mix of flavors and textures. The peaches become lightly caramelized on the grill, enhancing their natural sweetness, while the halloumi develops a crispy golden exterior with a soft, chewy center. Tossed with peppery greens, crunchy toasted nuts, and a bright honey-lemon vinaigrette, every bite is refreshing and satisfying.
Best of all, it’s easy to prepare in under 30 minutes, making it perfect for weeknight dinners, backyard barbecues, or elegant entertaining. Serve it on its own for a light vegetarian meal or pair it with grilled chicken, salmon, or shrimp for a heartier feast.
Ingredients (Serves 6)
For the Salad
- 4 ripe but firm peaches, halved and pitted (about 600 g / 1.32 lb)
- 10 oz halloumi cheese, sliced into ½-inch pieces (about 280 g / 0.62 lb)
- 5 cups mixed salad greens or arugula (about 150 g / 0.33 lb)
- ½ small red onion, thinly sliced (about 60 g / 0.13 lb)
- ½ cup toasted pecans or walnuts, roughly chopped (about 60 g / 0.13 lb)
- ¼ cup fresh basil or mint leaves (about 10 g / 0.02 lb)
- 1 tablespoon olive oil (15 ml), for brushing
For the Honey Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil (45 ml)
- 2 tablespoons fresh lemon juice (30 ml)
- 1 tablespoon honey (21 g / 0.05 lb)
- 1 teaspoon Dijon mustard (5 g / 0.01 lb)
- Salt, to taste (about 3 g / 0.007 lb)
- Freshly ground black pepper, to taste (about 1 g / 0.002 lb)
Directions
- Preheat a grill or grill pan over medium-high heat.
- Lightly brush the peach halves and halloumi slices with olive oil to prevent sticking.
- Grill the peaches cut-side down for 3 to 4 minutes until grill marks appear and the fruit is lightly caramelized. Turn them over and cook for another minute. Remove from the grill and slice each half into wedges.
- Grill the halloumi slices for 2 to 3 minutes per side until golden brown with crisp grill marks. Transfer to a plate.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth.
- Arrange the mixed greens on a large serving platter or divide them among individual plates.
- Top with the grilled peaches, grilled halloumi, sliced red onion, toasted nuts, and fresh basil or mint.
- Drizzle the vinaigrette evenly over the salad just before serving.
- Serve immediately while the halloumi is still warm.
Notes
- Choose peaches that are ripe but still firm so they hold their shape during grilling.
- Halloumi naturally holds up well to heat, making it perfect for grilling without melting.
- Nectarines can be substituted for peaches when they’re in season.
- Add avocado, cucumber, or cherry tomatoes for extra freshness and color.
- Toast the pecans or walnuts for a few minutes before adding them to enhance their flavor.
- This salad is best assembled just before serving to keep the greens crisp and the halloumi warm.
- Nutritional Note: Packed with fresh produce, healthy fats, and protein-rich halloumi, this salad is a satisfying vegetarian option that pairs beautifully with grilled meats or seafood for a complete meal.