This grilled halloumi and peach salad offers a delightful contrast of salty, smoky cheese and sweet, juicy peaches.
The mint vinaigrette adds a refreshing herbal note, making it an ideal light meal or side dish during warmer months.
Grilling the halloumi and peaches enhances their natural flavors and adds a subtle char that elevates this simple salad.
Why You’ll Love This Recipe
- Halloumi’s firm texture holds up well on the grill, developing a tasty crisp exterior without melting.
- Sweet grilled peaches complement the salty halloumi, balancing the flavor profile with natural fruit sugars.
- Fresh mint in the vinaigrette adds a bright, aromatic freshness that lifts the dish.
- The combination of textures—crispy grill marks, creamy cheese, and juicy fruit—creates an appealing eating experience.
Grilled Halloumi and Peach Salad with Mint Vinaigrette
A refreshing summer salad featuring salty grilled halloumi, sweet grilled peaches, and a bright mint vinaigrette, perfect for warm days.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 ounces (225 g) halloumi cheese, sliced into 1/2-inch (1.3 cm) thick pieces
- 2 ripe peaches, halved and pitted
- 5 cups (about 150 g) mixed salad greens (arugula, spinach, or your choice)
- 1/4 cup (6 g) fresh mint leaves, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the mint vinaigrette In a small bowl, whisk together the lemon juice, olive oil, honey, chopped mint, salt, and pepper until well combined. Set aside.
- Preheat the grill Heat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the halloumi and peaches Place the halloumi slices on the grill and cook for about 2-3 minutes per side until golden grill marks appear. Remove and set aside.
- Grill the peaches Place the halved peach cut side down on the grill and cook for 3-4 minutes until softened and charred. Remove from the grill and slice into wedges.
- Assemble the salad In a large bowl, toss the mixed greens with half of the mint vinaigrette. Arrange the greens on serving plates, top with grilled halloumi and peach wedges, and drizzle with the remaining vinaigrette.
Helpful Tips
- Use halloumi labeled as suitable for grilling or frying to ensure it holds its shape on the grill.
- If you don’t have a grill pan, use a skillet over medium-high heat for similar results.
- Serve the salad immediately after assembling to enjoy the contrast between warm grilled ingredients and fresh greens.
Storage and Make-Ahead
Store leftover grilled halloumi and peaches separately in airtight containers in the refrigerator for up to 2 days.
Reheat halloumi in a skillet over medium heat until warmed through. Peaches can be enjoyed cold or at room temperature.
Do not leave the salad with dressing at room temperature for more than 2 hours for food safety.
Frequently Asked Questions
Can I use frozen peaches for this salad?
Fresh peaches are best for grilling as they hold their shape and have a sweeter flavor. Frozen peaches tend to be softer and may not grill well.
Is halloumi cheese suitable for vegetarians?
Halloumi cheese is typically made with animal rennet, so it may not be suitable for strict vegetarians. Check the packaging or choose vegetarian-certified halloumi.
Can I prepare the mint vinaigrette ahead of time?
Yes, you can prepare the vinaigrette up to one day in advance. Store it in the refrigerator and whisk before using.
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