Grilled Halloumi and Peach Salad
This Grilled Halloumi and Peach Salad is the ultimate easy summer salad. Ripe peaches are layered over crisp romaine lettuce and topped with grilled halloumi, a drizzle of balsamic glaze, and a sprinkle of chopped pistachios for extra crunch. It’s the perfect side dish for summer barbecues or light lunches, and you can never go wrong with fresh peaches in a salad.
For more salad recipes, try my Strawberry Balsamic Salad and Sweet Potato Harvest Salad!
- A mix of textures in every bite – Grilled halloumi, juicy peaches, and crunchy chopped pistachios come together to create a salad that’s anything but boring. Every bite is full of contrast and flavor.
- Hearty but effortless – This salad is filling enough to enjoy on its own but still light and super easy to throw together. No fancy prep required, just fresh ingredients that shine on their own.
- Perfect for peach season – The best part about summer is peach season! Grab some juicy and ripe peaches, thinly sliced them and create the best summer salad ever.
Ingredients
- Halloumi: You can use either halloumi or halloom which is actually my personal favorite. Just make sure you rinse it well, pat it dry, and slice it into half inch thick pieces so it sears properly and holds its shape.
- Honey: A drizzle of honey adds the perfect sweet note, which balances beautifully with the salty halloumi, and a little spice from the chili. It’s such a small touch but it really brings everything together.
- Olive Oil: You’ll need some olive oil for pan frying the halloumi and helping it get that golden crisp exterior.
- Chili Flakes: You can use chili flakes, sambal oelek, or even a little chili oil depending on what you have.
- Lettuce: Go for fresh crisp romaine or another leafy base like arugula or mixed greens and avoid iceberg lettuce which tends to be bland in this kind of salad.
- Tomato: Roma or beefsteak tomatoes work best and I like to thinly slice them for layering. You can also lightly salt the slices before adding them to bring out their flavor.
- Onions: Thinly sliced red onions are a must for me and if you don’t love the sharp flavour of onions, just soak them in ice water for a few minutes to mellow the flavor. Pickled red onions are also a great option and they add even more tang.
- Peaches: Since peaches are one of the stars of the salad, it’s worth picking the best ones. Look for firm ripe peaches which are easy to slice and taste sweet without being mushy.
- Pistachios: I’m all about adding texture and chopped pistachios bring a nice crunch along with a bit of saltiness that complements the sweet and savory notes in the salad.
- Balsamic Glaze: You won’t need a separate dressing because a generous drizzle of balsamic glaze ties everything together. It’s sweet, tangy, and pairs perfectly with the peaches and cheese which makes the salad taste like summer.
Instructions
Step 1: Rinse the halloumi with water, pat it dry using a paper towel or clean dish towel, and slice it into half-inch thick pieces. Heat a pan over medium heat with a drizzle of olive oil. Add the halloumi slices and cook each side for about 2 to 5 minutes, or until golden brown. Once both sides are nicely seared, lower the heat to low and add in the honey and chili flakes. Toss everything gently until the halloumi is evenly coated, then set it aside.
Step 2: To assemble your salad, start with a layer of chopped romaine lettuce. Add your sliced peaches, red onions, and tomatoes. Arrange the halloumi on top, then sprinkle over the crushed pistachios. Finish with a generous drizzle of balsamic glaze over the entire salad and serve right away.
Variations
- Base: While I love romaine lettuce, you can easily swap it out for peppery arugula, baby spinach, or chopped kale. Any leafy green works, so use what you have!
- Vegetables: I like to keep my peach salad simple and fresh, but sometimes I’ll mix in a few extra ingredients. My favourite is thinly sliced beefsteak tomatoes with peaches, and it’s honestly such a delicious combo. You can also add some finely shredded carrots for a touch of color and crunch.
- Fruit: I love adding fruit to salads, especially during the summer and fall. Strawberries, blueberries, apple slices, orange segments, and fresh nectarines all pair beautifully with the balsamic glaze and cheese.
- Cheese: Halloumi and peaches are one of my favorite combos, but if you can’t find halloumi, try using crumbly feta or fresh mozzarella instead.
- Nuts: Nuts add crunch and texture, and my favorites are pecans, walnuts, and almonds. For an extra treat, drizzle them with a little honey or maple syrup and a dash of paprika or chili powder before roasting—so good!
- Extras: Top your salad with grilled chicken, shrimp, prosciutto, or pan-fried salmon for added protein. Hard-boiled eggs also make a great addition if you’re keeping it simple.
More Salad Recipes
Halloumi and Peach salad FAQ
What is the difference between halloumi and halloom?
I’m definitely not an expert but the difference mostly comes down to how each cheese is made and the kind of milk used. Traditional halloumi is a Cypriot cheese that’s usually made from a mix of sheep’s and goat’s milk sometimes with a bit of cow’s milk added in. Halloom is very similar and can also be made with a mix of these milks though the exact ratios and texture might vary depending on the brand or where it’s produced. Both cheeses are firm enough to hold their shape when cooked and have that delicious salty bite which pairs perfectly with the sweetness of the peaches in this salad. So go with whatever you can find and they’ll both taste great.
Can I make this salad ahead of time?
You can prep most of the ingredients in advance but for the best texture cook the halloumi and slice the peaches just before serving.
What’s the best way to store leftovers?
If you have leftovers store the salad components separately if possible. Keep the lettuce and toppings in one container and the cooked halloumi in another. Reheat the halloumi in a pan or air fryer for a few minutes before assembling.
Do I need balsamic glaze or can I use dressing?
Balsamic glaze adds a sweet tangy finish that pairs really well with peaches and cheese. If you don’t have any balsamic glaze, you can mix balsamic vinegar with honey.
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Grilled Halloumi and Peach Salad
Ingredients
- 250 grams Halloumi
- 1 tablespoon Olive oil
- 2 tablespoons Honey
- 1 tablespoon Chili flakes
- 4 cups Romaine lettuce (approx 2 heads of lettuce), washed and chopped
- 3 Peaches, sliced
- half Red onion, thinly sliced
- 1 to 2 Tomatoes (use roma, heirloom or beefsteak), sliced
- 1/4 cup Pistachios, roughly chopped
- 5 tablespoons Balsamic glaze
Instructions
- Rinse the halloumi with water, pat it dry using a paper towel or clean dish towel, and slice it into half-inch thick pieces. Heat a pan over medium heat with a drizzle of olive oil. Add the halloumi slices and cook each side for about 2 to 5 minutes, or until golden brown. Once both sides are nicely seared, lower the heat to low and add in the honey and chili flakes. Toss everything gently until the halloumi is evenly coated, then set it aside.250 grams Halloumi, 1 tablespoon Olive oil, 2 tablespoons Honey, 1 tablespoon Chili flakes
- To assemble your salad, start with a layer of chopped romaine lettuce. Add your sliced peaches, red onions, and tomatoes. Arrange the halloumi on top, then sprinkle over the crushed pistachios. Finish with a generous drizzle of balsamic glaze over the entire salad and serve right away.4 cups Romaine lettuce (approx 2 heads of lettuce),, 3 Peaches,, half Red onion,, 1 to 2 Tomatoes (use roma, heirloom or beefsteak),, 1/4 cup Pistachios,, 5 tablespoons Balsamic glaze
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