Go Back
Fresh halloumi salad with peaches and arugula served in a rustic bowl, showcasing colorful grilled peaches and green arugula.
Alyssa

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, and serve with simple roast meats or fish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 5 people
Course: Salad
Cuisine: Greek, Mediterranean
Calories: 389
Ingredients Method Notes

Ingredients
  

  • 1/2 orange zest (plus 1 tablespoon orange juice)
  • 1/2 lemon zest (plus 2 tablespoons lemon juice)
  • 3 tablespoons extra virgin olive oil (plus more for grilling)
  • 2 teaspoons honey
  • Kosher salt
  • Black pepper
  • 3 ripe peaches (sliced (about 1/2-inch thick))
  • 4 ounces arugula
  • 1/2 cup fresh mint leaves (finely chopped)
  • 1 medium 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

Method
 

  1. In a small bowl, whisk the citrus zests and juices, olive oil, and honey. Season with salt and pepper to taste and set aside.
  2. 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. Transfer to a plate and set aside.
  3. 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. Transfer to the plate and turn off the heat.
  4. 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

Serve this salad with simple roast meats or fish for a refreshing summer meal.