Saladsbonappetit4.6
Seared Halloumi Cheese and Nectarine Salad
It’s all about the flavor and textural contrast between the salty, seared Halloumi cheese and sweet, juicy nectarines in this summer salad.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Whisk 3 Tbsp. fresh lemon juice, 1 Tbsp. pomegranate molasses, 1 tsp. sumac, ¼ cup olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine; set dressing aside.
. fresh lemon juice3 Tbsp. pomegranate molasses1 Tbsp. sumac1 tsp
2
Pat one 8–10-oz. package Halloumi cheese, sliced ½" thick, halved, dry with paper towels (this will keep the oil from spattering when you cook the cheese). Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Arrange Halloumi in pan in a single layer and cook, undisturbed, until golden brown underneath, about ⏱️ 2 minutes. Turn over and cook until golden brown on other sides, about ⏱️ 2 minutes. Transfer Halloumi to paper towels and let drain.
8–10-oz. package Halloumi cheese, sliced ½" thick, halved1
3
Add Halloumi, 3 ripe medium nectarines, cut into ½"-thick wedges, 1 small red onion, thinly sliced, 4 red radishes, trimmed, quartered, ½ cup coarsely chopped parsley, and ½ cup mint leaves to reserved dressing; toss to coat. Taste and season salad with more salt if needed. Transfer to a large shallow bowl or platter to serve. Do ahead: Dressing can be made 3 days ahead; cover and chill. Halloumi can be cooked ⏱️ 6 hours ahead; store airtight at room temperature. Salad can be made ⏱️ 3 hours ahead; cover and chill.
ripe medium nectarines, cut into ½"-thick wedges3red radishes, trimmed, quartered4
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