Grilled Halloumi + Peaches with Arugula, Jalapeños and a Honey Lemon Vinaigrette

close up of grilled halloumi and peaches with arugula, jalapeños and honey lemon vinaigrette with a fork

Grilled Halloumi + Peaches with Arugula, Jalapeños and a Honey Lemon Vinaigrette

Grilled Halloumi + Peaches with Arugula, Jalapeños and a Honey Lemon Vinaigrette is a simple summer meal that's fresh, healthy and absolutely delicious! Salty Halloumi cheese turns crispy and melty on the grill, making it a perfect pair for the jammy, sweet charred peaches. A hefty mound of arugula, spicy jalapeños and a sweet and tangy honey lemon vinaigrette bring it all together for an awesome gluten free, vegetarian salad that's great for dinner, lunch or even brunch!

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Course: Salad

Cuisine: Greek

Keyword: grilled peaches, grilled salad, grilling cheese, halloumi

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 705kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

1 tablespoon honey
2 tablespoons freshly squeezed lemon juice 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 or 3-4 small peaches or nectarines quartered if large and halved if small (*see note)
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

*Sometimes it's difficult to remove the pits from peaches. If this happens to you, just do your best to cut around the pits. They may not look pretty, but they will still taste delicious.

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