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Grilled Halloumi Peach Salad Recipe
Ash Tyrrell

Grilled Halloumi Peach Salad Recipe

I make this grilled halloumi peach salad every single time peaches hit their peak, and honestly, it's the one summer dish I never get tired of. The first time I grilled halloumi, I couldn't believe cheese could hold its shape like that and turn golden and crispy on the outside.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 8 ounces halloumi cheese sliced ¼ inch thick – firm and brined, it holds its shape beautifully on the grill
  • 2 large ripe peaches quartered – fresh, in-season fruit caramelizes best, so skip frozen or canned
  • 4 cups arugula loosely packed – adds a peppery bite that balances the sweetness
  • ½ to 1 jalapeño thinly sliced – brings a gentle heat; remove seeds if you want it milder
  • ¼ cup extra virgin olive oil plus more for coating – choose a good quality oil for richer flavor
  • 1 tablespoon honey – for natural sweetness in the vinaigrette
  • 2 tablespoons fresh lemon juice – brightens the whole dish with acidity
  • Salt and pepper to taste – essential for seasoning the cheese and fruit before grilling

Method
 

  1. I start by slicing the halloumi into even ¼-inch pieces so they cook consistently. Then I cut the peaches into quarters and remove the pits, slicing around them if they're stubborn. Having everything cut and ready before the grill heats up saves me from rushing later.
  2. In a small bowl or jar, I whisk the honey, lemon juice, salt, pepper, and olive oil until it's fully emulsified. I love making this in a mason jar because I can just shake it instead of whisking by hand. I set it aside while the grill heats up.
  3. Next, I generously coat both the halloumi and the peach quarters with olive oil on all sides. A little salt and pepper goes a long way here, helping the natural flavors really shine once they hit the heat.
  4. I preheat my grill to high and make sure the grates are spotless and well-oiled. This step matters more than people realize, since sticky grates will tear apart your delicate cheese and fruit slices in seconds.
  5. I place the peaches cut-side down and the halloumi slices on the grill, then lower the heat to medium-high without closing the lid. I watch closely so nothing burns, since this part goes fast.
  6. Once the peaches show nice grill marks, I flip them to char the other side lightly, keeping their texture intact. I flip the halloumi once it browns underneath, letting it get as crispy as I personally like.
  7. I toss the arugula and jalapeño slices with most of the dressing, then plate it up. I arrange the warm halloumi and peaches on top and finish with a final drizzle of vinaigrette before serving right away.

Notes

  • I always pat my halloumi dry with a paper towel before grilling, since this helps it crisp up faster instead of steaming.
  • I never skip oiling the grill grates thoroughly, because sticking is the number one thing that ruins this dish for me.
  • I pick peaches that are ripe but still a little firm, since overly soft ones fall apart on the grill.
  • I let everything rest for a couple of minutes off the heat before I toss it with the greens, so the arugula doesn't wilt too fast.
  • I taste my vinaigrette before adding it, since lemons vary in tartness and I sometimes need an extra touch of honey.