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This vibrant grilled peach and halloumi salad brings together caramelized summer peaches, gooey golden cheese, and a punchy sumac dressing for a gorgeous dish that sings on a hot day. It is my secret weapon for impressing friends at barbecues or when a light yet satisfying dinner is needed.
I make this every peach season and the flavor combo never fails to surprise people. The warm cheese with tangy fruit is always the first thing gone at any summer potluck.
Ingredients
- Ripe peaches: These are the star so look for peaches that give just a bit when pressed for the juiciest flavor
- Mixed salad greens: Fresh greens like arugula or baby kale balance the sweet and salty notes. Choose greens that are perky and vibrant without wilting.
- Red onion: Thin slices add sharpness and color. Mild red onions look pretty and taste best here.
- Halloumi cheese: This bouncy cheese holds up to the grill and adds salty richness. Pick a well-sealed block from the specialty cheese section for best texture.
- Pomegranate seeds: A jewel-bright optional garnish. Use when you want extra color and tart bursts.
- Toasted walnuts or pistachios: Bring crunch and a toasty accent. Toast your own nuts for better flavor and check they are fresh.
- Extra-virgin olive oil: Good oil is crucial for the dressing so reach for a cold-pressed bottle with a grassy aroma.
- Fresh lemon juice: Adds balancing acidity for the dressing. Use freshly squeezed for the brightest kick.
- Honey: Rounds out the tart and savory flavors in the dressing. Local honey gives extra nuance.
- Ground sumac: This deep magenta spice gives an essential tangy-sour lift. Make sure you have a fresh jar for best results.
- Sea salt and freshly ground black pepper: These tie everything together so taste as you go and season with a light hand.
Step-by-Step Instructions
- Preheat the Grill:
- Set your grill or grill pan over medium-high heat and give it a quick swipe of oil with a paper towel. This will help prevent the peaches and cheese from sticking.
- Grill the Peaches:
- Lightly brush your peach halves with olive oil. Place the peaches cut-side down and cook for several minutes until deep grill marks appear and the fruit softens just a bit. Flip with tongs and remove from heat once you see those beautiful marks. Slice each half into thick wedges while still warm to lock in their juices.
- Prepare and Grill the Halloumi:
- Pat the halloumi slices dry with paper towels. This helps them crisp up rather than steam. Set slices on the hot grill and allow them to sizzle for just a couple of minutes per side until golden brown. When done, use your knife to cut them into hearty bite-sized pieces.
- Make the Dressing:
- Combine olive oil, freshly squeezed lemon juice, a drizzle of honey, sumac, sea salt, and cracked black pepper in a small bowl. Whisk until the honey dissolves and everything is smoothly combined for a balanced tangy dressing.
- Assemble the Salad:
- Arrange your greens on a wide platter or in a large bowl. Distribute the grilled peach wedges and halloumi pieces evenly over the leaves. Scatter the thin red onion slices and pomegranate seeds for a burst of flavor. Drizzle the sumac dressing all over your salad so every bite gets coated.
- Finish and Serve:
- Sprinkle the toasted walnuts or pistachios on top for crunch. Serve the salad right away while the cheese is still warm—this is the magic moment.
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The best halloumi always makes me think of my travels to Cyprus where I first tried it grilled over coals the way locals do. The caramelized peaches add just the right sweetness to balance the salty bite of the cheese and I love seeing friends discover this surprising pairing for the first time.
Storage Tips
This salad is best freshly made since warm halloumi can toughen as it sits. If you have leftovers store the grilled cheese and peaches separated from the greens to keep them from wilting and rewarm the cheese on a skillet for thirty seconds before serving again. Any dressing can stay in the fridge for up to four days in a sealed jar.
Ingredient Substitutions
Nectarines work perfectly if peaches are not in season. Baby spinach or a sturdy leaf lettuce can sub for the greens. Toasted almonds or pumpkin seeds give a different crunch if you want to avoid nuts. If you cannot find sumac a squeeze of extra lemon works in a pinch.
Serving Suggestions
Pair this with slices of grilled sourdough or a simple flatbread for a fuller meal or set alongside grilled fish or chicken for a Mediterranean vibe. A glass of chilled crisp white wine or rosé really brings out the best in these flavors.
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Common Questions
- → Can I use nectarines instead of peaches?
Yes, nectarines make an excellent substitute for peaches in this salad, offering similar sweetness and texture.
- → What type of halloumi works best?
Look for blocks of halloumi that hold their shape when grilled. Cow, sheep, or goat’s milk halloumi are all great choices.
- → Is there a vegan option for halloumi?
Try grilling firm tofu or vegan halloumi alternatives if you wish to avoid dairy while keeping the texture and taste.
- → What greens can I use?
Arugula, spinach, and baby kale all work well, offering a fresh, peppery base for the grilled fruit and cheese.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or dry rosé pairs beautifully, balancing the sweet peaches and salty halloumi.
- → How do I store leftovers?
Store salad and dressing separately in airtight containers in the fridge for up to one day. Best served fresh.