Grilled Peach and Halloumi Salad
This Grilled Peach and Halloumi Salad with Honey Lime Dressing is a true celebration of summer’s bounty. The combination of sweet, juicy peaches, salty halloumi cheese, fresh herbs, and a zesty honey lime dressing makes this salad irresistible. Whether you’re looking for a satisfying lunch, a stunning side dish, or a light dinner, this salad fits the bill.
Also Try: Roasted Vegetables with Halloumi, Grilled Chicken Salad with Summer Fruit, Tasty Fish Tacos with Peach Salsa
Make it a complete meal by adding whole grains like quinoa, farro, bulgur, or barley to complement the flavours, add a nice texture and provide long lasting satisfaction. The photos show the barley I used.
Recipe for Grilled Peach and Halloumi Salad
Grilled Peach and Halloumi Salad
Ingredients
- 2 ripe peaches sliced and pitted
- 200 g halloumi cheese sliced into 1/2-inch thick pieces
- 6 cups mixed greens spinach, arugula, or your favorite mix
- 1/2 long cucumber sliced
- 1/4 cup pickled red onions or fresh
- 1/4 cup toasted walnuts
- 2 Tbsp Fresh mint leaves or basil
Optional for Full Meal Salad
- 1 – 11/2 cups cooked whole grain barley, quino, farro, brown rice, etc
Honey Lime Dressing
- 1/4 cup extra-virgin olive oil
- 2 Tbsp lime juice
- 1 Tbsp honey
- 1/2 tsp Dijon mustard or Smak Dab White Wine Herb
- Salt and pepper to taste
Instructions
Grill Peaches and Halloumi
- Clean grill and preheat to medium-high heat.
- Lightly brush peach slices with oil and place them on the grill. Grill for 2-3 minutes, or until grill marks start to caramelize. Flip and grill for an additional 1-2 minutes on other side. Remove from grill and set aside.
- Place halloumi slices on lightly greased grill and cook for about 2 minutes on each side, or until golden and slightly crispy. Avoid overcooking to keep the cheese tender. Remove from grill and set aside.
Prepare Dressing
- In small bowl, whisk together olive oil, lime juice, honey, mustard, salt and pepper until well combined. Taste and adjust as desired.
Assemble Salad
- Add mixed greens to large serving bowl and top with cucumbers and cooked grain (if using).
- Add grilled peaches and halloumi slices to greens.
- Top with red onion, and toasted walnuts.
- Drizzle the honey lime dressing over the salad or serve on side.
- Garnish with fresh mint leaves and serve immediately.
Notes
Nutrition Facts (per serving)
Tips for Grilling Peaches
- Choose Ripe but Firm Peaches:
- Select peaches that are ripe but still firm to the touch. Overly soft peaches can become mushy on the grill and underripe peaches won’t be as sweet.
- Cut and Pit Carefully:
- Slice the peaches in half along the natural seam, then gently twist the halves apart. Remove the pit. Depending on the size of your peaches, you can slice each half two more times. If the peach pits are particularly clingy, cut the peach into wedges instead of halving them.
- Preheat the Grill:
- Ensure your grill is preheated to medium-high heat (about 375-400°F or 190-200°C). This temperature will allow the peaches to caramelize quickly without overcooking.
- Lightly Oil the Peaches:
- Brush the cut sides of the peaches with a light coating of oil or melted butter. This helps prevent sticking and enhances the caramelization process.
- Grill Flesh Side Down First:
- Place the peaches flesh side down on the grill. Grill for about 2-3 minutes, or until they develop nice grill marks and start to soften. Avoid moving them around too much to ensure even grill marks.
- Flip Carefully:
- Use tongs to gently flip the peaches. Grill for an additional 1-2 minutes. The skin will help hold the peach together, and you’ll avoid over-charring the fruit.
- Monitor and Adjust:
- Keep an eye on the peaches to prevent them from burning or becoming too soft. If they seem to be charring too quickly, you can move them to a cooler part of the grill or reduce the heat slightly.
- Experiment with Flavors:
- For added depth, you can sprinkle the peaches with a touch of cinnamon, brown sugar, or even a drizzle of balsamic glaze before or after grilling.
Tips for Grilling Halloumi
Grilled halloumi is best enjoyed right away while it’s still warm and crispy. It can firm up and lose some of its desirable texture if it sits out too long.
- Cut Halloumi into Thick Slices:
- Slice the halloumi into pieces about 1/2-inch thick. Thicker slices hold up better on the grill and are less likely to fall apart.
- Preheat Your Grill:
- Preheat to medium-high heat (about 375-400°F or 190-200°C) to get those nice grill marks without burning the cheese.
- Pat Dry Before Grilling:
- Halloumi often comes packed in brine, so pat the slices dry with a paper towel before grilling. This helps reduce excess moisture, allowing the cheese to sear properly and develop a nice crust.
- Brush with Olive Oil:
- Lightly brush both sides of the halloumi slices with olive oil. This prevents sticking and helps the cheese brown evenly on the grill.
- Use a Clean, Oiled Grill:
- Make sure the grill grates are clean and lightly oiled before placing the halloumi on them. This further prevents sticking and makes it easier to flip the cheese.
- Grill for 2-3 Minutes Per Side:
- Place the halloumi slices directly on the grill and cook for about 2-3 minutes on each side, or until golden brown with distinct grill marks. Be careful not to overcook, as this can make the cheese tough.
- Flip Gently:
- Use a spatula or tongs to gently flip the halloumi. Since the cheese softens as it cooks, flipping carefully will help maintain its shape.
- Serve Immediately:
- Grilled halloumi is best enjoyed right away while it’s still warm and crispy. It can firm up and lose some of its desirable texture if it sits out too long.
Commonly Asked Questions
Can I use other fruits instead of peaches? Absolutely! Try nectarines, plums, or even grilled apricots. Or skip grilling the fruit and try it with pears, apples, blueberries or strawberries.
What is halloumi, and why is it good for grilling? Halloumi is a semi-hard cheese with a high melting point, which makes it perfect for grilling or frying. When grilled, it develops a crispy outer layer while remaining soft and slightly chewy inside. The salty flavor of halloumi contrasts beautifully with sweet fruits like peaches, making it a popular choice for summer salads.
Is there a vegan alternative to halloumi? If you’re looking for a vegan alternative, you can try grilling firm tofu or a plant-based cheese that can withstand high heat. The texture won’t be exactly the same, but you can still achieve a delicious result.
What can I pair this salad with? This salad pairs wonderfully with grilled meats, especially chicken or pork, or you can serve it as a light meal on its own. A glass of chilled white wine or iced tea complements the flavors perfectly.
Let me know if you have any questions about grilling the peaches or halloumi or assembling this salad. It is well worth the extra step! If you make it, be sure to leave a rating and let me know what you think down below or on Instagram @getgettys.
Step by Step guide to Vinaigrette
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Vinaigrettes use at least twice as much oil as acid and are bound by an emulsifier. So whether you make a small or big batch use 2 parts oil, 1 part acid and 1 part emulsifier. Don’t worry. The guide will walk you through it all…
- Get the ratio you need for dressing success
- Ideas for flavour and emulsifiers
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Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.