Grilled Halloumi and Peach Salad
This grilled halloumi and peach salad is an easy and satisfying summer recipe that pairs juicy, caramelized stone fruit with charred, chewy cheese for a salty-sweet combination you're going to love! With spicy jalapeños, fresh arugula and a bright honey lemon vinaigrette, this salad is a delicious way to take advantage of summer's best ingredients.
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Halloumi is one of those ingredients I always keep in the fridge. It lasts a long time, cooks up beautifully in a skillet or on the grill, and has a chewy, meaty texture that makes it feel like more than just cheese.
Salty and crisp on the outside, it’s the perfect match for juicy grilled peaches, which turn soft and jammy with just a bit of char.
Peppery arugula, thin slices of jalapeño, and a lemon honey vinaigrette round everything out for a salad that’s fresh, a little spicy and one of my favorite things to eat in the summer!
What is Halloumi?
Halloumi is a firm, brined cheese from Cyprus with a high melting point, which means it can be grilled or fried until golden and crisp without melting. It’s salty, meaty and has a pleasantly squeaky texture when chewed.
Want more summer salad recipes? Try this juicy heirloom tomato salad, a refreshing cucumber melon salad with feta and mint, or this crunchy, tangy shaved zucchini salad.
Why This Recipe Works
- Grilling gives halloumi a crisp crust and brings out the sweetness in peaches.
- Arugula and jalapeños add a peppery contrast to the sweet and salty flavors.
- A simple honey lemon vinaigrette ties everything together with bright acidity.
- With the right technique, nothing sticks to the grill!
Ingredient Notes
Halloumi - This firm, brined cheese can be found in most grocery stores, typically near the feta. It's ideal for grilling because it doesn't melt. If you can’t find it, paneer, queso panela or bread cheese can work.
Peaches - Only use fresh, ripe, in-season peaches for this salad. They should be slightly soft with a fragrant aroma. Avoid canned or frozen peaches, which lack flavor and won’t caramelize or hold their shape on the grill.
Arugula - I love the peppery bite of arugula in this salad, but other tender greens like frisée, endive, baby kale, or spring mix will also work. Stick to delicate greens with a slightly bitter bite.
Jalapeños - These add a spicy kick that cuts through the richness. Remove the seeds for less heat, or leave them in if you like it hot.
Olive Oil - Use a good quality extra virgin olive oil for both grilling and dressing the salad. Its fruity notes complement the peaches beautifully.
Lemon + Honey - Fresh lemon juice and honey make a simple vinaigrette that adds brightness and sweetness to balance the dish.
*Find the full ingredient list in the recipe card below!
How to make grilled Halloumi and Peaches
- Slice the halloumi into ½-inch thick pieces. Cut the peaches in half and remove the pits. If the pits are stubborn, slice around them as best you can.
- Make the vinaigrette by whisking together the honey, lemon juice, salt, pepper, and ¼ cup olive oil until emulsified. Alternatively, you can place all ingredients in a jar and shake until combined. Set aside.
- Generously coat the halloumi and peaches with olive oil on all sides, then season with salt and pepper.
- Preheat a grill to high heat and make sure the grates are clean and very well oiled. This is extremely important in order to keep the peaches and cheese from sticking.
Pro Tip: Use a wad of tin foil dipped in oil and tongs to coat grill grates, this helps prevent sticking and gives better grill marks.
- Place the halloumi slices and peaches (cut-side down) on the grill, then lower the heat to medium-high. Do not close the lid.
- When the peaches have nice grill marks, flip them over to the other side to char a bit more, but be mindful not to cook them to death. You want them to still retain their texture.
- When the halloumi starts to brown on the bottom, flip and cook on the other side. I personally like the halloumi to get extra crispy, but you can cook it less if that's your preference.
Pro Tip: Grill times can vary, keep an eye on the cheese and fruit so they don’t overcook or burn.
- Remove the peaches and halloumi from the grill once they have nice grill marks.
- Toss the arugula and jalapeños with ¾ of the dressing, then transfer to plates. Arrange slices of halloumi and peaches on top, then drizzle with the remaining dressing. Serve immediately.
Tips for Success
- Pat the halloumi dry before grilling to help it crisp up faster.
- Be sure to oil the grill grates thoroughly to prevent sticking.
- Choose ripe but still firm peaches for best grilling results.
- Let the grilled ingredients rest for a few minutes before assembling the salad to avoid wilting the greens.
Serving Suggestions
This salad is best served warm or at room temperature, right after grilling. It works beautifully as a light vegetarian dinner or lunch. For a more complete meal, serve it alongside crusty pan con tomate or crispy Italian farinata.
Add an extra protein like buttery pan seared scallops or these easy seared tuna steaks for a complete summer meal!
Storage tips
This salad is best enjoyed immediately after preparing, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Keep in mind the greens may wilt and the peaches may soften further. For best texture, store the grilled ingredients and greens separately and assemble just before eating.
Reheating the halloumi in a pan or air fryer can help it crisp back up slightly.
FAQs
You can prep the vinaigrette, slice the peaches and cheese, and wash the greens ahead of time. Grill and assemble just before serving for the best texture and flavor.
A grill pan or even a hot cast iron skillet will work. Just be sure it's very hot and well-oiled.
Yes! Nectarines and most stone fruit have a similar texture and sweetness, and they grill just as well.
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Grilled Peach and Halloumi Salad
Ingredients
- 1 tablespoon honey
- 2 tablespoons lemon juice freshly squeezed, from about ½ medium lemon
- salt and pepper to taste
- ¼ cup extra virgin olive oil plus more for coating the Halloumi and peaches
- 8 ounces Halloumi Cheese sliced ¼ inch thick
- 2 large peaches or nectarines or 3-4 small ones, quartered if large and halved if small
- 4 cups loosely packed arugula
- ½ - 1 jalapeño pepper very thinly sliced (remove seeds or omit if sensitive to heat)
Instructions
- Make the vinaigrette by whisking together the honey, lemon juice, salt, pepper and ¼ cup olive oil until emulsified. Alternatively, you can place all ingredients in a jar and shake until combined. Set aside.
- Generously coat the Halloumi and peaches with olive oil on all sides, then season with salt and pepper.
- Preheat a grill to high heat and make sure the grates are clean and very well oiled. This is extremely important in order to keep the peaches and cheese from sticking.
- Place the halloumi slices and peaches (cut-side down) on the grill, then lower the heat to medium-high. Do not close the lid.
- When the peaches have nice grill marks, flip them over to the other side to char a bit more, but be mindful not to cook them to death. You want them to still retain their texture.
- When the Halloumi starts to brown on the bottom, flip and cook on the other side. I personally like the Halloumi to get extra crispy, but you can cook it less if that's your preference.
- Remove the peaches and Halloumi from the grill once they have nice grill marks.
- Toss the arugula and jalapeños with ¾ of the dressing, then transfer to plates. Arrange slices of Halloumi and peaches on top, then drizzle with the remaining dressing. Serve immediately.
Notes
- Pat the halloumi dry before grilling to help it crisp up faster.
- Be sure to oil the grill grates thoroughly to prevent sticking.
- Choose ripe but still firm peaches for best grilling results.
- Let the grilled ingredients rest for a few minutes before assembling the salad to avoid wilting the greens too quickly.
