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Grilled Peach and Halloumi Salad
Grilled halloumi and peach salad with arugula, jalapeños, and a honey lemon vinaigrette. A fresh, satisfying summer dish with bold, balanced flavors.
👥 2 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Make the vinaigrette by whisking together the honey, lemon juice, salt, pepper and ¼ cup olive oil until emulsified. Alternatively, you can place all ingredients in a jar and shake until combined. Set aside.
honey1 tablespoonlemon juice (freshly squeezed, from about ½ medium lemon)2 tablespoons
2
Generously coat the Halloumi and peaches with olive oil on all sides, then season with salt and pepper.
3
Preheat a grill to high heat and make sure the grates are clean and very well oiled. This is extremely important in order to keep the peaches and cheese from sticking.
4
Place the halloumi slices and peaches (cut-side down) on the grill, then lower the heat to medium-high. Do not close the lid.
5
When the peaches have nice grill marks, flip them over to the other side to char a bit more, but be mindful not to cook them to death. You want them to still retain their texture.
6
When the Halloumi starts to brown on the bottom, flip and cook on the other side. I personally like the Halloumi to get extra crispy, but you can cook it less if that's your preference.
7
Remove the peaches and Halloumi from the grill once they have nice grill marks.
8
Toss the arugula and jalapeños with ¾ of the dressing, then transfer to plates. Arrange slices of Halloumi and peaches on top, then drizzle with the remaining dressing. Serve immediately.
Nutrition Facts
calories
706 kcal
fat Content
56 g
serving Size
1 serving
fiber Content
3 g
sugar Content
23 g
sodium Content
1392 mg
protein Content
27 g
carbohydrate Content
28 g
saturated Fat Content
23 g
unsaturated Fat Content
31 g
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