Halloumi And Peach Salad

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Halloumi and peach salad is one of my favorite dishes. It’s very versatile, can be enjoyed any time of year and contains some super ingredients. I’ve been looking for a good halloumi recipe for a couple of years now, and this is the first one that knocks it out of the park. The sweetness of the peach pairs perfectly with the saltiness of the cheese. I absolutely love this salad, and I’m sure you will too!

Grilled Peach Halloumi Salad with Basil Balsamic Vinaigrette

Hello, halloumi: This salty, creamy grilling cheese tastes great with just about anything but especially when nestled in a salad alongside sweet grilled peaches, plenty of greens and a fresh basil dressing.

Halloumi lovers need to master this recipe ASAP. Thought to originate from the beautiful island of Cyprus, salty halloumi is a cheese used widely in the Eastern Mediterranean. Usually made from a mix of goat’s milk and sheep’s milk, this semi-hard cheese has a soft firmness and extremely high melting point compared to other cheeses. These qualities make it ideal for grilling. These properties make it the perfect meat substitute for meat-free salads that are just as filling and satisfying.

We at Clean Eating love this salty cheese and Mediterranean cooking. That’s why we’re in love with this recipe in particular – a salad which will transport you to the sunny Mediterranean any time of the year. In this medley, we grill the cheese without compromising its shape, ensuring it retains structural integrity under high heat. The salty halloumi perfectly accompanies fresh, sweet grilled peaches. This cheese-and-fruit combo is accompanied by a healthy serving of mixed greens for a perfect, refreshing salad.

Nutritional Bonus: A study suggests that regularly eating full-fat dairy during adolescence may reduce the risk of diabetes and insulin resistance in later life. Scientists don’t understand yet the exact mechanisms for this phenomenon. However, it may be in part thanks to high levels of protein and fat. These macronutrients slow digestion and helps stabilize blood sugar levels.

SERVINGS 

4

PREP TIME 

25 min

DURATION 

30 min

Ingredients

  • 1/4 cup extra-virgin olive oil + additional as needed
  • 1/4 cup chopped fresh basil 
  • 3 tbsp balsamic vinegar
  • 1/2 tsp raw honey
  • 1/2 tsp grainy mustard 
  • 1 clove garlic, chopped
  • 1/4 tsp sea salt, divided
  • 1/8 tsp ground black pepper
  • 2 ripe peaches, halved and pitted
  • 8 oz halloumi, cut into 1/4-inch slices
  • 4 cups mixed greens
  • 1/4 cup chopped toasted pistachios

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. In a small food processor, blend oil, basil, vinegar, honey, mustard, garlic, one-half of salt and pepper.

3. Drizzle peaches and halloumi with additional oil, as needed, and rub in lightly; season peaches with remaining one-half of salt. Grill, turning once, until peaches are tender and grill marks appear on fruit and cheese, 3 to 5 minutes. Transfer to a cutting board. Slice peaches into wedges and cheese into bite-size chunks.

4. In a large bowl, toss mixed greens with enough vinaigrette to lightly coat leaves, adding more if desired. Divide salad among plates. Top each with peaches and halloumi. Sprinkle with pistachios and serve any remaining dressing on the side.

Grilled Halloumi & Peach Salad

DON’T MISS A RECIPE!GET PEACE MAIL

A fresh, light, seasonal, and – most importantly – scrumptious dinner right from the grill? Yes please.

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

If you don’t have white balsamic, a regular balsamic or even a reduce balsamic glaze would be equally delicious on this salad.

PREP: 10 mins

COOK: 10 mins

TOTAL: 20 mins

Grilled Halloumi & Peach Salad

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

Ingredients

  • 4 ounces grilled halloumi slices (about 4 2-inch by 4-inch slices
  • 2 cups baby arugula
  • 2 peaches (cut into 6 wedges)
  • 2 tablespoons toasted pine nuts*
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • salt and pepper to taste

Instructions

  • Preheat outdoor grill or stove-top grill pan over medium-high heat.
  • Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
  • Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
  • Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.

Notes

* To toast pine nuts, warm a saute pan over medium heat. Add pine nuts and cook, stirring frequently, until golden and fragrant, about 4 minutes. Remove from heat before they get *too* toasted – they will continue to cook for a bit even off-heat.

Grilled Peach, Halloumi & Mint “Caprese”

Why we decided it was a good idea to heat up the grill to 400°F when it was 100°F outside is beyond me. But the results were worth it. The hubby and I love halloumi. It is a little salty, chewy, and best of all can be grilled or fried. It is a staple in our refrigerator. So when we got beautiful peaches in our CSA, the idea of mixing them into a sweet and savory salad came up.

We are always looking for quick, healthy, fresh meals and sides and this one fit that picture. The sweet peaches pair really well with the salty halloumi and the mint gives it a little extra hint of freshness. Also, it comes together in less than 20 minutes.

TEST KITCHEN NOTES

The magic that happens when brown sugar on a peach’s flesh makes contact with 450° F is worth the heat, MariaR! A halloumi lover myself, I was excited to pair it with one of summer’s best; however, I felt it might put up too strong a fight against the sultry peach. I found myself dreaming of scooping up the fruit with lashings of mellow ricotta or labneh, and plan on trying this as soon as my next peaches hit their sweet spot. The mint was a lovely touch, and I think most any herb could do the trick beautifully in a pinch

  • SERVES2 to 4 as a side dish
Ingredients send grocery list
  • 8 ounces halloumi
  • large peaches
  • 1 teaspoon brown sugar
  • 1 tablespoon coarsely chopped mint
  • Olive oil as needed

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