Grilled Peach & Halloumi Salad: Your New Summer Obsession
Picture this: golden hour light, a sizzling grill, and the smell of caramelized peaches mingling with salty halloumi. This isn’t just a salad—it’s a summer love story on a plate. I first threw this combo together during an impromptu backyard dinner party, and friends, let me tell you… plates were *licked clean*. The magic? Juicy peaches get smoky-kissed, halloumi turns crispy-creamy, and a zippy lemon-pesto dressing ties it all together. It’s the kind of dish that makes you want to eat outside barefoot while someone strums a ukulele. Ready to make your taste buds do a happy dance? Let’s fire up that grill!
The Night I Became a Salad Convert
Confession: I used to think salads were just “rabbit food” until I tasted this beauty at a tiny farmstand in Greece. The vendor grilled peaches over charcoal, tossed them with squeaky-fresh halloumi, and drizzled everything with her grandmother’s lemon-basil dressing. One bite and I was hooked—this was a SALAD?! Fast-forward to last summer: My grill master buddy dared me to recreate it for 12 hungry friends. I subbed in green beans for crunch, added toasted pine nuts, and… well, let’s just say there were marriage proposals over the leftovers. Moral of the story? Never underestimate a salad that gets grilled.
What You’ll Need (and Why)
- 1½ cups basil leaves: Fresh is non-negotiable here—dried basil tastes like sad confetti. No basil? Swap in mint + parsley for a bright twist.
- 1 garlic clove: Microplane it for maximum flavor dispersion. Garlic-haters (weird, but okay), use ½ tsp garlic-infused oil instead.
- 3 tbsp lemon juice: Freshly squeezed, please! Bottled lemon juice tastes like regret.
- 1 tbsp rice vinegar: Mild tang that won’t overpower. No rice vinegar? Apple cider vinegar works in a pinch.
- ⅓ cup + 4 tbsp olive oil: The good stuff for dressing, regular for grilling. Don’t waste fancy EVOO on the grill—it’ll smoke!
- Kosher salt & pepper: Flaky salt sticks better to peaches. Fight me.
- 6 oz green beans: Blanching = crunch without the squeak. Haricots verts work great too!
- 3 ripe peaches: Should smell like sunshine. Can’t find peaches? Nectarines are BFFs here.
- 6 oz halloumi: The Beyoncé of cheeses—salty, unapologetic, and impossible to melt. Vegetarian? Double-check labels—some brands use animal rennet.
- 4 cups mixed greens: Go for texture—baby kale, arugula, spinach. No iceberg, unless you’re into sad salads.
- ½ cup pine nuts: Toasted = flavor fireworks. Allergic? Try sunflower seeds or crispy quinoa.
Let’s Build Flavor Town
Step 1: Make the Dressing (AKA Liquid Gold)
Whisk basil, garlic, lemon juice, and vinegar like you’re mad at them. Now, slowly stream in ⅓ cup olive oil while whisking vigorously—this emulsifies the dressing so it doesn’t separate. Pro tip: Use a mason jar and shake like a Polaroid picture! Season with salt and pepper, then taste. Needs more zing? Add lemon zest. Too sharp? A teaspoon of honey balances it out.
Step 2: Blanch Those Beans
Bring a pot of salted water to a rolling boil. Toss in green beans and set a timer for 90 seconds—we want crisp-tender, not mushy. Immediately plunge them into an ice bath (bowl of ice water) to stop cooking. Drain and pat dry. Chef hack: Do this first so beans cool while you prep everything else!
Step 3: Grill Like a Pro
Heat grill or grill pan to medium-high. Brush peach halves and halloumi slices with remaining olive oil. Grill peaches cut-side down for 2–3 minutes until you see those sexy grill marks. Flip carefully—they’re fragile when warm! For halloumi, grill 2 minutes per side. Listen for that satisfying sizzle—if it sticks, your grill isn’t hot enough. No grill? Use a cast-iron skillet and press with a spatula for marks.
Step 4: Assemble Your Masterpiece
On a large platter, layer greens, green beans, peaches, and halloumi. Drizzle dressing over everything—don’t be shy! Sprinkle toasted pine nuts last so they stay crunchy. Want Insta-worthy presentation? Place peaches upright and fan halloumi slices around the edges.
Serve It With Style
Family-style on a big wooden board for that “come one, come all” vibe. Pair with crusty sourdough to swipe up leftover dressing. For drinks? A crisp rosé or sparkling lemonade with thyme sprigs. Bonus points if you eat it outside!
Mix It Up, Chef!
- Protein Power: Add grilled shrimp or chicken skewers.
- Vegan Vibes: Swap halloumi for marinated tofu or vegan feta.
- Nut-Free: Use roasted chickpeas instead of pine nuts.
- Winter Hack: Grill pears instead of peaches, add roasted squash.
- Spicy Kick: Add red pepper flakes to dressing or chili-marinated halloumi.
Confessions from My Kitchen
True story: The first time I made this, I forgot to oil the grill. The halloumi staged a full-on protest—stuck like glue. Cue me frantically scraping cheese bits with a spatula while my friends laughed. Lesson learned? Always oil the grates! Over the years, I’ve added green beans for crunch and played with adding mint to the dressing. Pro tip: This salad gets better as it sits—pack leftovers in a mason jar for next-day lunch glory.
Your Questions, Answered
Q: My halloumi won’t brown! Help!
A: Pat the cheese DRY before grilling—moisture is the enemy of caramelization. Also, make sure your grill/pan is screaming hot before adding it.
Q: Can I make the dressing ahead?
A: Absolutely! Store it in the fridge for up to 3 days. The basil might darken—stir in a splash of lemon juice to brighten it.
Q: Peaches are out of season. Alternatives?
A: Nectarines, mango slices, or even grilled pineapple work beautifully. In winter? Roasted butternut squash adds sweetness.
Q: My dressing separated. Did I fail?
A: Nope! Just shake or whisk it back together. If it’s too thick, add 1 tsp warm water to loosen.
Nutritional Info (Per Serving)
Calories: 696 kcal | Protein: 18g | Carbs: 24g | Fat: 58g | Fiber: 5g | Sugar: 14g
Print
Grilled Peach and Halloumi Salad Recipe with Lemon-Pesto Dressing
- Total Time: 1 hour 10 minutes
- Yield: 4 - 6
Ingredients
For the Chipotle Chicken
• 1 tbsp vegetable oil
• 2 chipotle chiles in adobo, finely chopped
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp oregano
• ½ tsp black pepper
• ½ tsp salt
• 3–4 chicken breasts or thighs
For the Salad
• 3–4 cups mixed greens
• 4 strips bacon, cooked and crumbled
• 8–10 strawberries, quartered
• Kernels from 2 ears of corn
• 1–2 ripe avocados, sliced
• Salt & pepper, to taste
• Cilantro vinaigrette (homemade or store-bought)
Instructions
Marinate the Chicken: Mix oil, chipotles, and spices. Toss chicken in marinade and refrigerate while prepping the salad.
Prep the Salad: Cook bacon, slice strawberries and avocado, and cut corn off the cob.
Grill the Chicken: Heat grill to 400°F. Grill chicken 5–6 minutes per side until cooked. Let rest, then slice against the grain.
Assemble: Spread greens on a platter, layer all ingredients, top with sliced chicken, and drizzle with cilantro vinaigrette.
Nutrition
- Calories: 696 per serving
- Sugar: 14g per serving
- Fat: 58g per serving
- Carbohydrates: 24g per serving
- Fiber: 5g per serving
- Protein: 18g per serving
