Peach and Halloumi Salad

This Arugula Peach and Halloumi Salad is the summer salad I just can’t get enough of! Tossed with pecans, onions and fresh mint and topped with a lemon vinaigrette, I have no doubts you will love this salad too!

August is here so I feel like that gives me permission to post peach recipes for the rest of summer. Any objections?! Didn’t think so! 

I typically keep my meals super simple in the summer. I’m not sure if it’s the flavorful summer produce or our typical busy schedule (not so much this year) but I find myself craving salads galore. 

I’ve made this Peach and Halloumi Salad about 15 times in the last month, because it’s so easy and delicious! C and I will have it for dinner with leftovers the next day for lunch. And then I basically repeat this several times a week. It’s just the perfect combo of flavors and textures, while also getting in your greens.

Halloumi and I have been having a moment and especially when I give it a little pan-fry in the cast-iron skillet. With a sprinkling of toasted pecans, thinly sliced onions and juicy peaches, this salad just might become a staple in your kitchen too.

Here’s What You Need:

• baby arugula
• peaches
• red onion
• pecans
• halloumi
• fresh mint
• olive oil
• lemon
• mustard 
• maple syrup

What is halloumi?

If you’ve never tried halloumi before, you’re missing out. It’s cheese made from goat or sheep’s milk or a mixture of the two. It holds its shape when heated so is perfect for grilling or lightly browning (which is what we do in this recipe!). It might be the only cheese that is recommended to heat rather than eat raw. Think about eating a marshmallow – sure it’s fine raw but when you roast it, it’s perfectly crispy on the outside and melted on the inside… that is what halloumi is like! It is a good source of protein, calcium, zinc, magnesium, and vitamins A and B. 

How to Make This Peach Salad

STEP 1: Combine all of the salad ingredients except the halloumi. 

STEP 2: Heat a cast-iron skillet over medium high heat and add olive oil. 

STEP 3: When the oil is warm but not sizzling, add the halloumi and cook each side for 2-3 minutes. The goal is crispy, brown cheese but not burnt cheese. 

STEP 4: Combine all of the dressing ingredients and top the salad with your desired amount of dressing. 

STEP 5: Divide evenly and top with fried halloumi.

Arugula Peach and Halloumi Salad

This Arugula Peach and Halloumi Salad is the summer salad I just can’t get enough of! Tossed with pecans, onions and fresh mint and topped with a lemon vinaigrette, I have no doubts you will love this salad too!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings 1x

Scale 1x2x3x

Ingredients

• 1 lb baby arugula
• 2 large peaches
• 1/2 small red onion, thinly sliced
• 1/2 cup pecans, chopped and toasted*
• 1/2 cup fresh mint, chopped
• 1 tbsp olive oil
• 250 grams halloumi (I like Pittas), sliced

For the Dressing:

• 1 lemon, juiced
• 1/4 cup olive oil
• 1 tsp mustard
• 2 tsp maple syrup

1. Combine all salad ingredients (with the exception of the halloumi)
2. Grease a cast-iron skillet with olive oil over med-high heat. The oil should be hot, but not sizzling.
3. Add your halloumi and cook on each side for 2-3 minutes. It will sizzle when you add it to the pan. You want it to brown, but not burn.
4. Combine all dressing ingredients.
5. Top salad with desired dressing.
6. Divide salad evenly and top each bowl with desired halloumi

*I highly recommend toasting your nuts on the stovetop for added flavor. I do mine either in the toaster oven or on the stove top. Watch carefully to not burn.

Like this peach and halloumi salad? Here are a few other side recipes you might enjoy: