Tasty Grilled Peach and Halloumi Salad

If you ask me, grilled fruit on a salad is one of summer’s best ideas.

This warm-weather dish brings together sweet grilled peaches and salty halloumi cheese for a combination that just works. A citrusy dressing with honey and a hint of chili flakes ties everything together.

It’s piled on top of peppery arugula and fresh mint, with crunchy cucumbers and pistachios adding texture. Thin slices of red onion give it a nice bite.

It’s the kind of salad that feels special enough for company but easy enough for a weeknight dinner when you want something a little different.

What Kind of Peaches Should I Use?

For this grilled salad, you’ll want to use ripe but firm peaches that can hold up to the heat of the grill. Freestone peaches are easier to work with since the pit separates cleanly from the flesh, making slicing a breeze. Yellow peaches are the classic choice and offer a sweet, juicy flavor, while white peaches tend to be a bit more delicate and floral. The key is making sure your peaches aren’t overly soft or mushy – they should give slightly when you press them but still have some structure. If your peaches are rock-hard, let them sit on the counter for a day or two until they’re just right for grilling.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Peaches: If peaches aren’t in season, nectarines work great since they’re basically the same thing without fuzz. You could also try plums or even fresh figs for a different but equally tasty option.
• Halloumi: This squeaky cheese is what makes the salad special, but if you can’t find it, try grilling thick slices of fresh mozzarella or paneer. Both hold up well on the grill, though they won’t have quite the same salty bite.
• Arugula: Not a fan of peppery greens? Swap arugula for baby spinach, mixed greens, or butter lettuce for a milder flavor.
• Pistachios: Any nut works here – try almonds, walnuts, or pine nuts instead. Just make sure they’re toasted for the best flavor.
• Fresh mint: Fresh basil makes a nice substitute if you don’t have mint on hand. You could also use a combination of both herbs.
• Honey: Maple syrup or agave nectar can replace honey in the dressing with similar results.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling halloumi is not getting your pan hot enough, which causes the cheese to melt instead of developing that golden, crispy crust you’re after – make sure your grill or pan is properly preheated before adding the cheese.

Overripe peaches will turn mushy on the grill, so choose fruit that’s ripe but still firm to the touch, and don’t skip oiling them generously or they’ll stick to the pan.

Another common error is adding the dressing too early, which can make your arugula wilt and turn soggy – wait until just before serving to toss everything together.

Finally, slice your halloumi evenly at about 1/2-inch thick, as thinner slices will fall apart and thicker ones won’t get that nice char on the outside while staying soft inside.

What to Serve With Grilled Peach and Halloumi Salad?

This salad is pretty filling on its own thanks to the halloumi, but I love serving it alongside grilled chicken or lamb for a complete summer meal. A basket of warm pita bread or flatbread is perfect for scooping up any extra dressing and those caramelized peach bits left on your plate. If you’re keeping things vegetarian, add some cooked quinoa or farro right into the salad to make it more substantial, or serve it with hummus and olives on the side for a Mediterranean-style spread. This also works great as a side dish at barbecues next to grilled fish or kebabs.

Storage Instructions

Store: This salad is really best enjoyed fresh since the arugula will wilt and the peaches can get mushy. If you have leftovers, store them in an airtight container in the fridge for up to 1 day, but keep in mind the texture won’t be quite the same.

Make Ahead: You can prep the dressing and store it in a jar in the fridge for up to 3 days. Slice the veggies and keep them in separate containers, then grill the peaches and halloumi right before serving. This way everything stays crisp and fresh, and you just toss it all together when you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 28-33 g
• Fat: 75-85 g
• Carbohydrates: 55-65 g

Ingredients

For the dressing:

• 1/2 orange, zested
• 2 tbsp orange juice (freshly squeezed for better acidity)
• 1/2 lemon, zested
• 2 tbsp lemon juice
• 4 tbsp olive oil (Filippi Berio Extra Virgin)
• 1 tbsp honey (Nature Nate’s 100% Raw)
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp crushed red chili flakes

For the salad:

• 3 peaches (cut into 1-inch thick wedges for easier grilling)
• 5 oz arugula
• 1/2 cup fresh mint leaves
• 1 small red onion (thinly sliced into 1/8-inch half-moons)
• 1/2 large English cucumber (sliced)
• 8 oz halloumi (sliced into 1/2-inch thick rectangles)
• 1/4 cup pistachios (roasted and salted, roughly crushed)

Step 1: Prepare the Citrus Vinaigrette

• 1/2 orange, zested
• 2 tbsp orange juice
• 1/2 lemon, zested
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp crushed red chili flakes

In a small bowl, whisk together the orange zest, lemon zest, orange juice, lemon juice, olive oil, honey, salt, pepper, and crushed red chili flakes until emulsified.

The citrus zests add bright, complex flavor while the honey balances the acidity.

Set the dressing aside at room temperature so the flavors can meld while you prepare the other components.

Step 2: Prepare the Salad Components

• 5 oz arugula
• 1/2 cup fresh mint leaves
• 1 small red onion, thinly sliced
• 1/2 large English cucumber, sliced

While the dressing sits, prepare your salad base: tear or roughly chop the arugula into bite-sized pieces, tear the mint leaves by hand (this prevents bruising and keeps them tender), thinly slice the red onion into half-moons, and slice the cucumber into half-moons or thin rounds.

Place all the prepared vegetables in a large salad bowl.

I like to keep these components separate from the dressing until the last moment so the arugula stays crisp and doesn’t wilt prematurely.

Step 3: Grill the Peaches and Halloumi

• 3 peaches, cut into 1-inch thick wedges
• 8 oz halloumi, sliced into 1/2-inch thick rectangles

Heat a grill pan or skillet over medium-high heat until it’s very hot.

Working quickly, grill the peach wedges 2 minutes per side until they develop golden-brown char marks and caramelize slightly—this brings out their natural sweetness.

Transfer to a plate.

Without washing the pan, immediately grill the halloumi slices 2 minutes per side until golden and slightly softened but still holding its shape.

The residual peach juices add subtle flavor to the cheese.

Both components should be warm when served, so time this step just before final assembly.

Step 4: Assemble and Finish the Salad

• prepared vegetables from Step 2
• grilled peaches from Step 3
• grilled halloumi from Step 3
• citrus vinaigrette from Step 1
• 1/4 cup pistachios, roasted and salted, roughly crushed

Add the warm grilled peaches and halloumi to the bowl with the prepared vegetables.

Pour the citrus vinaigrette over everything and gently toss to combine, being careful not to break up the halloumi or crush the peaches.

I find tossing with your hands gives you better control than utensils.

Divide the salad among serving plates, then top each portion with a generous handful of crushed pistachios for a satisfying textural contrast and nutty finish.

Tasty Grilled Peach and Halloumi Salad

Delicious Tasty Grilled Peach and Halloumi Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1025

Ingredients Method

Ingredients

  

For the dressing

• 1/2 orange, zested
• 2 tbsp orange juice (freshly squeezed for better acidity)
• 1/2 lemon, zested
• 2 tbsp lemon juice
• 4 tbsp olive oil (Filippi Berio Extra Virgin)
• 1 tbsp honey (Nature Nate's 100% Raw)
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 tsp crushed red chili flakes

For the salad

• 3 peaches (cut into 1-inch thick wedges for easier grilling)
• 5 oz arugula
• 1/2 cup fresh mint leaves
• 1 small red onion (thinly sliced into 1/8-inch half-moons)
• 1/2 large English cucumber (sliced)
• 8 oz halloumi (sliced into 1/2-inch thick rectangles)
• 1/4 cup pistachios (roasted and salted, roughly crushed)

Method

 

1. In a small bowl, whisk together the orange zest, lemon zest, orange juice, lemon juice, olive oil, honey, salt, pepper, and crushed red chili flakes until emulsified. The citrus zests add bright, complex flavor while the honey balances the acidity. Set the dressing aside at room temperature so the flavors can meld while you prepare the other components.
2. While the dressing sits, prepare your salad base: tear or roughly chop the arugula into bite-sized pieces, tear the mint leaves by hand (this prevents bruising and keeps them tender), thinly slice the red onion into half-moons, and slice the cucumber into half-moons or thin rounds. Place all the prepared vegetables in a large salad bowl. I like to keep these components separate from the dressing until the last moment so the arugula stays crisp and doesn't wilt prematurely.
3. Heat a grill pan or skillet over medium-high heat until it's very hot. Working quickly, grill the peach wedges 2 minutes per side until they develop golden-brown char marks and caramelize slightly—this brings out their natural sweetness. Transfer to a plate. Without washing the pan, immediately grill the halloumi slices 2 minutes per side until golden and slightly softened but still holding its shape. The residual peach juices add subtle flavor to the cheese. Both components should be warm when served, so time this step just before final assembly.
4. Add the warm grilled peaches and halloumi to the bowl with the prepared vegetables. Pour the citrus vinaigrette over everything and gently toss to combine, being careful not to break up the halloumi or crush the peaches. I find tossing with your hands gives you better control than utensils. Divide the salad among serving plates, then top each portion with a generous handful of crushed pistachios for a satisfying textural contrast and nutty finish.