Grilled Peach and Halloumi Salad

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Grilled halloumi and peach salad with arugula, jalapeños, and a honey lemon vinaigrette. A fresh, satisfying summer dish with bold, balanced flavors.

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 2 servings

Calories: 706kcal

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)

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.

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.