Sweet, savory, and refreshing, this grilled peaches, arugula, and halloumi salad is the perfect appetizer, side dish, or main course for summer! It’s easy to make and ready to eat in less than 30 minutes, and you can easily mix and match different ingredients to make it your own.
If you’ve been looking for a new summer salad recipe, you’re in the right spot! This grilled halloumi salad is one recipe I make on repeat all season long. The sweet peaches caramelize on the grill, the halloumi becomes charred and smokey, and the peppery arugula and tangy onions add an extra touch.
When combined, the ingredients create summer on a plate! This salad is one recipe that really shines on its own but can also easily accompany a main dish. It doesn’t matter whether you’re using peaches, nectarines, or apricots—the flavors are always incredible! It’s sure to become an instant hit with your family and friends.
For more delicious salad recipes, try my grilled romaine lettuce, kale Caesar salad, and fennel salad, too!
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Why You’ll Love This Recipe
Ingredients
Arugula - Arugula forms the base of a salad and adds a slightly peppery taste. For the best results, look for fresh, crisp, green leaves that are not wilted or discolored. You can also use baby arugula if you prefer a milder, less peppery flavor.
Peaches - These add a nice sweetness and extra depth when grilled. If you can’t find peaches, apricots or nectarines also work. Or, use a combination of all three! Make sure your fruit is fresh and ripe, and lightly oil before grilling.
Red Onion - Slice the red onion and let it marinate in lemon or lime juice. This quick marinating process helps mellow the sharp bite of the onion while also adding a more complex flavor. As you start preparing the halloumi salad, set the marinating onion aside. Let the citrus work its magic while you move on to the next steps.
Lemon - Fresh lemon juice marinates the onion and is used as part of the dressing. If preferred, lime juice will also work!
Balsamic Vinegar - Use this to dress the salad, adding subtle sweetness and extra depth. Opt for a high-quality balsamic, thick and syrupy with a balanced flavor, not overwhelmingly vinegary. I recommend a local fig balsamic or Trader Giotto’s Gold balsamic, but your favorite variety will also work well.
Extra Virgin Olive Oil - Given the complex flavors of the grilled halloumi, sweet grilled peaches, and marinated onion, I prefer to keep the dressing simple with just olive oil and balsamic and any residual juices from the marinated onion in lemon juice. As with all salad recipes, use high-quality extra virgin olive oil for the best results.
Halloumi Cheese - This unique cheese transforms magically when exposed to heat. With its high melting point, halloumi develops a crispy, charred exterior while becoming soft and gooey inside and retaining its shape during cooking. Try it pan-seared or grilled. The resulting contrast of textures and rich, savory flavor makes it a perfect addition to this summer salad.
What is Halloumi?
Halloumi, also known as haloumi or hellim, is a curd-like cheese originating in the Mediterranean, notably Cyprus. Typically made from goat or sheep’s milk, it has a firm texture that can be described as slightly spongy.
Although it’s safe to eat right out of the container, halloumi is not that exciting or impressive on its one. However, it shines when cooked over a heat source, enhancing its savory, salty, tangy flavors.
Due to its firmness and high melting point, halloumi holds up well when cooked and is delicious when pan-seared or grilled. The unique flavor pairs well with watermelon, a drizzle of honey, hot honey, pesto, peaches, and zucchini.
You can typically find halloumi at Mediterranean markets, Whole Foods, or purchase halloumi online. It’s also sold seasonally at Trader Joe’s and Costco during summer. It can be a fairly pricey cheese, but Trader Joe’s usually offers the best price. So, if possible, I prefer to buy it there!
How to Make this Salad
- Preheat your grill to medium-high heat, about 450º F
- Cut the onion in half, thinly slice it, and add it to a small bowl or jar. Squeeze juice from half a lemon over the onion, adding more if needed. You want the onion just barely covered in the lemon juice. Then, set it aside to marinate while you move on to the remaining steps!
- Cut the halloumi cheese into ½-inch thick blocks. I get about 3-4 rectangles out of one package of halloumi.
- Whether you're using peaches, apricots, or nectarines, cut the fruit in half, remove the pits, and lightly brush with oil.
- Grill the stone fruit for a few minutes on each side or until you can see nice char marks. Then, grill the cheese cubes the same way.
- Transfer the grilled apricots and halloumi to a cutting board and allow them to cool until they’re easy to handle. Then, slice the fruit and cheese into strips.
To Assemble the salad
- As a base, spread the arugula on a large plate or platter.
- Drizzle with olive oil and squeeze the remaining lemon half over the greens.
- Add the marinated onion slices, including the marinade.
- Arrange the grilled apricots or peaches and grilled halloumi on top.
- Finish with a drizzle of balsamic vinegar.
Serve and enjoy!
Salad Additions
I think this grilled peach salad is great as is, but if you would like, you can add additional ingredients like:
- Pistachios
- Fresh mint
- Extra protein like: Shrimp, steak (cut into strips) or prosciutto
- Grilled corn (cut off the cob)
More Recipes for the Grill
Recipe FAQ
More Salad Recipes
Grilled Peaches, Arugula, and Halloumi Salad
Ingredients
- 1 small red onion or (½ of medium-large onion), peeled
- 1 lemon, cut in half
- 8 oz halloumi cheese , drained
- 3 peaches or nectarines (or 4-5 apricots ), (or 4-5 apricots )
- 1 teaspoon olive oil or avocado oil, (used for grilling)
- 5 oz arugula
- 1 teaspoon extra virgin olive oil, (used for dressing salad)
- 1 tablespoon balsamic vinegar
Instructions
To Prepare
- Preheat grill to medium-high, about 450º F
- Thinly slice red onion and add to a small bowl or jar. Squeeze juice from half a lemon over the onion, adding more if needed to barely cover the slices. Let marinate while you complete the next steps.
- Cut the halloumi cheese into ½-inch thick blocks. I get about 3-4 rectangles out of one package of halloumi.
- Cut the peaches in half, remove the pits, and lightly brush with oil.
- Grill the fruit for a few minutes on each side or until you can see nice char marks. Then, grill the cheese cubes the same way.
- Transfer the grilled fruit and halloumi to a cutting board, and allow them to cool until they’re easy to handle. Then, slice the fruit into strips.
To Assemble
- Spread arugula as a base on a large plate or platter. Drizzle with extra virgin olive oil and squeeze the remaining lemon half. Add marinated onion slices, including the marinade juice. Arrange grilled peaches and halloumi on top of arugula. Finish the salad with a drizzle of baslamic vinegar.
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