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An overhead photo of halloumi and peach salad on a platter next to a small bowl of crushed pistachios, a small pitcher of dressing, and wooden serving utensils.
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5 from 2 votes

Halloumi Salad with Peaches and Arugula

Fresh and juicy summer peaches are salty halloumi's perfect match! Make this salad on your stovetop or on the grill (see note), and serve with simple roast meats or fish.
Prep Time15 minutes
12 minutes
Total Time27 minutes
Course: Salad
Cuisine: Greek/Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4 to 6
Author: Mersedeh Prewer

Ingredients

For the Dressing

  • Zest of 1/2 orange, plus 1 tablespoon orange juice
  • Zest of 1/2 lemon, plus 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil, plus more for grilling
  • 2 teaspoons honey
  • Kosher salt
  • Black pepper

For the Salad

  • 3 ripe peaches, sliced (about 1/2-inch thick)
  • 4 ounces arugula
  • 1/2 cup fresh mint leaves, finely chopped
  • 1 red onion, thinly sliced
  • 1/2 English cucumber, halved lengthwise and sliced
  • 8 ounces halloumi, cut into 1/2-inch slices
  • 3 tablespoons coarsely crushed roasted pistachios

Instructions

  • Prepare the dressing: In a small bowl, whisk the citrus zests and juices, olive oil, and honey. Season with salt and pepper to taste and set aside.
  • Griddle the peaches: Place a griddle pan over medium-high heat. Brush the peach slices with olive oil. When the pan is hot, add the peaches and cook until lightly charred, about 2 minutes per side. Do this in batches if your pan is not big enough. Transfer to a plate and set aside.
  • Griddle the halloumi: Brush the halloumi with olive oil and add to the same pan over medium-high heat. Griddle until lightly charred on both sides, about 2 minutes per side. Cook in batches if your pan is not big enough. Transfer to the plate and turn off the heat.
  • Prepare, dress and serve the salad: In a large serving dish, layer the arugula, halloumi, peaches, red onion, cucumber, and mint. Whisk and pour the dressing over the salad, toss to mix evenly. Sprinkle the crushed pistachios over the top and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
  • If you’re making this for a BBQ, feel free to use your outdoor grill. You may want to just halve the peaches to make them easier to manage, then slice them after grilling.

Nutrition

Calories: 388.6kcal | Carbohydrates: 22.1g | Protein: 16.1g | Fat: 27.6g | Saturated Fat: 11.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 12.4g | Sodium: 706.7mg | Potassium: 428.7mg | Fiber: 3.9g | Sugar: 15.4g | Vitamin A: 1.341IU | Vitamin C: 14.1mg | Calcium: 649.1mg | Iron: 1.5mg

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