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Charred grilled peach and halloumi salad with a savory pesto dressing is an ode to summer. Light, sweet, savory and delicious. This summer salad is made with fresh ingredients that combine into a crave worthy salad to enjoy as a side, or as a main. You will thank me later for this one guaranteed. Pair it with grilled chicken, salmon or eat it on it’s own, you simply cannot go wrong.
What Makes This Halloumi Salad Shine
- The halloumi! It’s just a special ingredient in a lot of dishes. It’s often a seasonal cheese since it’s known for its capabilities to be grilled or pan fried while still holding up in shape.
- The dressing is just so perfect with the flavors in this recipe. The garlicky pesto coats the sweet glazed peaches and they go together beautifully.
- Nutty, chewy farro really makes this salad hearty and more filling. You can use any grain but farro is my favorite with halloumi.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Peaches. I use fresh summer peaches, just be sure they aren’t too soft/ripe or they will stick to the grill.
- Halloumi. This is a delicious sheep milk cheese that holds up great in a pan or on grill pan. It’s found in the specialty cheese aisle at most grocery stores.
- Fresh Basil. This is to make the pesto.
- Pine Nuts. This is also a main ingredient to the pesto.
- Parmesan. This will be added to the pesto to give it a yummy nutty flavor.
- Fresh lemon juice. Adds brightness to the pesto.
- Arugula or Greens. This is the base layer of the salad.
- Grains. Any grain of choice works well, I prefer farro for its nutty crunchy texture.
Steps To Make Peach and Halloumi Salad
Ready to cook up this peach and halloumi salad? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. If you are making your own basil from scratch, start there. Blitz everything together and set it to the side.
- Step Two. Slice the peaches i half and remove the pit. Heat a grill, grill pan or skillet on medium heat. Oil the peaches up on the fleshy side and place them on the hot grill or pan for about 5- 8 minutes before turning over. Set them on a cutting board to cool.
- Step Three. Wipe the pan or grill clean, add the thick sliced halloumi and let it cook for about 3-5 minute on each side, medium heat. It should have a nice browned crisp to it.
- Step Four. Assemble the salad. Add the arugula or greens to a large bowl, top with cooked/cooled grain of choice, sliced charred peaches and a heaping spoonful of the pesto. Give it a good toss, add the halloumi to the top of the salad and serve.
Other Summer Favorites
Peach and Halloumi Salad
Charred grilled peach and halloumi salad with a savory pesto dressing is an ode to summer. Light, sweet, savory.
Equipment
- grill, grill pan or frying pan
Ingredients
- 3 peaches, pit removed, not overly ripe!
- 6-8 cups arugula or spinach
- 1 cup farro, cooked , or any cooked grain of choice
- 4-6 ounces halloumi, sliced thick
Pesto
- ⅓ cup olive oil
- ¼ cup pine nuts , or walnuts
- 1 bunch fresh basil
- 1 Tbsp lemon juice
- 2 cloves garlic
- ¼ cup parmesan cheese
- salt & pepper to taste
Instructions
- Make the pesto. If you are making your own pesto from scratch, start here. Blitz everything together, oil, basil, nuts, salt, pepper, garlic, parmesan and lemon. Set it to the side.
- Grill the peaches. Slice the peaches in half and remove the pit. Heat a grill, grill pan or skillet on medium heat. Oil the peaches up on the fleshy side and place them on the hot grill or pan for about 5- 8 minutes before turning over. Set them on a cutting board to cool. Slice or cube them.
- Fry or grill the halloumi. Wipe the pan or grill clean, add the thick sliced halloumi and let it cook for about 3-4 minute on each side, medium heat. It should have a nice browned crisp to it.
- Assemble the salad. Add the arugula or greens to a large bowl, top with cooked/cooled grain of choice, sliced charred peaches and a heaping spoonful of the pesto. Give it a good toss, add the halloumi to the top of the salad and serve.
Notes
- Use green you enjoy if you aren’t a fan of arugula.
- You can find Halloumi in the gourmet cheese aisle at most stores during the summer months, this cheese fezes well if you want to stock up!
- Make sure your peaches are not too ripe/soft or they will stick to the pan or grill.
- Store leftovers in an airtight container in the fridge for up to 2 days. the peaches will get brown if any longer.
Nutrition
Calories: 566kcal | Carbohydrates: 54g | Protein: 16g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 5mg | Sodium: 478mg | Potassium: 466mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1252IU | Vitamin C: 11mg | Calcium: 414mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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