Grilled Peach and Halloumi Salad

You are going to LOVE this 5-ingredient Grilled Peach and Halloumi Salad. This fresh zesty salad stars juicy peaches, salty halloumi cheese, and a punchy basil vinaigrette in 10 minutes you'll capture summer on a plate. Healthy, seasonal cooking at its best!

If you love fresh seasonal salads you should try this fresh berry salad with crunchy beets and this pan-seared scallop nicoise salad.

Let’s start here, grilled peaches + squeaky halloumi cheese = a match made in summer heaven. Add basil, microgreens, and pistachios and we have just flipped summer salads upside down and found the winner! 

Let’s get right to it, whether you're a seasoned chef or a beginner in the kitchen, I’ve got you covered with practical tips to make this simple 5 ingredient salad.

YOU'LL LOVE THIS RECIPE!

• Deliciously Seasonal: This Grilled Peach and Halloumi Salad celebrates the best of summer's bounty, featuring ripe and juicy peaches that are not only delicious but also packed with essential vitamins and antioxidants. It's a healthy and flavorful way to enjoy the season's freshest produce.
• Easy and Quick: This recipe is a breeze to make, requiring only a handful of ingredients and minimal preparation. Whether you're a busy parent or a home cook looking for a hassle-free yet impressive dish, you'll appreciate the simplicity of this salad.
• Versatile and Crowd-Pleasing: Whether it's a family dinner, a backyard barbecue, or a potluck with friends, this salad is a winner! The combination of sweet peaches and salty halloumi is a crowd-pleaser that everyone will rave about.

Let's Get Cooking!

INGREDIENTS and SUBSTITUTIONS:

Detailed measurements and ingredients can be found within the recipe card at the end of this post.

1. Peaches: Ripe and juicy peaches are the stars of this salad. Look for ones that yield slightly to pressure when gently squeezed. If your peaches are slightly underripe, you can accelerate the ripening process by placing them in a paper bag at room temperature for a day or two.

2. Halloumi Cheese: Halloumi is a semi-hard, brined cheese with a unique texture. It's perfect for grilling because it holds its shape and develops a crispy exterior while remaining soft and creamy inside, with a signature salty squeak. Yes, squeak. If you can't find halloumi, you can substitute it with other firm cheeses like paneer for a similar grilling experience.

3. Pistachios: Pistachios add crunch, and what's a salad without crunch? Don't forget to give them a rough chop before adding them to the salad for better texture and distribution.

4. Fresh Basil: Fresh basil pairs exceptionally well with the sweetness of the peaches and the salty halloumi.

5. Microgreens: Microgreens are delicate, young greens that add a peppery bite. They are tender and lovely and don't overpower the stars of the dish. You can use microgreens like arugula, mustard greens, or even baby spinach.

6. Olive Oil: Extra-virgin olive oil is my preference here.

7. White Wine Vinegar: White wine vinegar provides the necessary acidity to balance the sweetness of the peaches and halloumi in the basil vinaigrette.

TOOLS YOU WILL USE:

• Cutting Board
• Knife
• Grill
• Small Bowl
• Whisk

INSTRUCTIONS:

1. Prepare the Grill:

Preheat your grill to medium-high heat. Clean the grill grates thoroughly and brush them with a bit of olive oil to prevent sticking.

2. Grill the Peaches:

Cut the peaches in half and remove the pits. Lightly brush the cut sides of the peaches with olive oil. Place the peaches, cut side down, on the grill grates. Grill for about 2-3 minutes until you see grill marks and the peaches are slightly softened. Carefully flip the peaches and grill for an additional 2-3 minutes. Remove the grilled peaches from the grill and let them cool slightly.

3. Grill the Halloumi:

Cut the halloumi cheese into slices. Grill the halloumi for 2-3 minutes on each side until they develop a golden brown crust and grill marks. Remove the grilled halloumi from the grill, and set aside.

4. Make the Basil Vinaigrette:

In a blender or food processor, combine the fresh basil leaves, extra-virgin olive oil, white wine vinegar, and salt. Blend until smooth. Taste and adjust the seasoning, if needed.

5. Assemble the Salad:

On a serving platter, or plate arrange a bed of microgreens. Place the grilled peaches and halloumi slices on top of the greens. Sprinkle with chopped pistachios and fresh basil leaves.

6. Drizzle with Basil Vinaigrette:

Just before serving, generously drizzle the basil vinaigrette over the entire salad.

GRILLED PEACH SALAD QUESTIONS?

• Do you grill peaches with skin on? Yes, keep the skin on! There is no reason to remove the skin when grilling a peach, plus the skin helps to keep the peach intact. If you'd prefer to remove the skin, remove it after it has been grilled.
• What does a grilled peach taste like? Grilling peaches carmelizes the sugars and chars the fruit, creating a smokey sweet and tart treat.
• How ripe should peaches be before you grill them? I recommend grilling peaches that are still firm to the touch, with a little give when you press on them.

RECIPE TIPS:

Helpful Tips and Tricks to Make a Great Peach Salad:

1. Perfectly Grilled Peaches: To achieve those beautiful grill marks on peaches, make sure your grill grates are clean and well-oiled. Brush the cut side of the peaches with a little olive oil to prevent sticking. Grill over medium-high heat, and resist the temptation to move them around too much. Allow the grill to work its magic, and only flip them when they're ready to release easily from the grates.

2. Halloumi Grilling: When grilling halloumi, use moderate heat. High heat can cause it to melt too quickly and lose its shape. Grill until each side is golden brown and has grill marks, usually about 2-3 minutes per side.

3. Basil Vinaigrette Balance: When making the basil vinaigrette, start with the recommended proportions of basil, olive oil, vinegar, and salt. Taste and adjust as needed to achieve your desired balance of flavors. This vinaigrette is intentionally acidic, if you'd prefer it to be sweet add 1 tsp of honey.

4. Chopping Pistachios: To chop pistachios efficiently, place them in a resealable plastic bag and crush them with a rolling pin or the bottom of a heavy pan. This prevents the nuts from flying all over the kitchen, and you can control the size of the pieces.

STORAGE INSTRUCTIONS:

Some recipes are simply best enjoyed fresh, this is one of those. This recipe does not store well. The basil vinaigrette (if you have any leftover) will store in an airtight container in the fridge for 5 days.

SERVING SUGGESTIONS, WHAT GOES WELL WITH A PEACH SALAD?

I'll give it to you straight, this peach salad, a crusty baguette, and a glass of crisp white wine is my ideal summer meal. Here are some other serving suggestions:

1. Grilled Chicken: Grilled chicken makes a perfect protein addition. A simple marinade of olive oil, lemon, and earthy herbs like thyme would be delish!
2. Crusty Bread: A slice of crusty bread or a warm baguette is an excellent choice for soaking up the delicious basil vinaigrette.
3. Grilled Shrimp: For seafood lovers, grilled shrimp or prawns are a great idea!
4. Pot Luck Summer BBQ – Bring this summer peach salad to any summer BBQ, potluck, or pool party and it will be the star of the show

MORE SEASONAL SALAD RECIPES YOU WILL LOVE:

Kale Salad with Delicata Squash and Warm Mushrooms

Mediterranean Chickpea Salad with Grilled Halloumi

Escarole Citrus Salad

Heirloom Tomato Salad with Peaches

I can’t wait for you to try this! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo! 

If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!