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Halloumi Salad with Peaches and Arugula

Fresh and juicy summer peaches are salty halloumi's perfect match! Make this salad on your stovetop or on the grill (see note), and serve with simple roast meats or fish.
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Prep Time 15 minutes
Total Time 27 minutes
Servings: 4
Calories: 388.6
Ingredients Method Notes

Ingredients
  

  • Zest of 1/2 orange, (plus 1 tablespoon orange juice)
  • Zest of 1/2 lemon, (plus 2 tablespoons lemon juice)
  • 3 tablespoons extra virgin olive oil, (plus more for grilling)
  • 2 teaspoons honey
  • Kosher salt
  • Black pepper
  • 3 ripe peaches, (sliced (about 1/2-inch thick))
  • 4 ounces arugula
  • 1/2 cup fresh mint leaves, (finely chopped)
  • 1 red onion, (thinly sliced)
  • 1/2 English cucumber, (halved lengthwise and sliced)
  • 8 ounces halloumi, (cut into 1/2-inch slices)
  • 3 tablespoons coarsely crushed roasted pistachios

Method
 

  1. Prepare the dressing: In a small bowl, whisk the citrus zests and juices, olive oil, and honey. Season with salt and pepper to taste and set aside.
  2. Griddle the peaches: Place a griddle pan over medium-high heat. Brush the peach slices with olive oil. When the pan is hot, add the peaches and cook until lightly charred, about 2 minutes per side. Do this in batches if your pan is not big enough. Transfer to a plate and set aside.
  3. Griddle the halloumi: Brush the halloumi with olive oil and add to the same pan over medium-high heat. Griddle until lightly charred on both sides, about 2 minutes per side. Cook in batches if your pan is not big enough. Transfer to the plate and turn off the heat.
  4. Prepare, dress and serve the salad: In a large serving dish, layer the arugula, halloumi, peaches, red onion, cucumber, and mint. Whisk and pour the dressing over the salad, toss to mix evenly. Sprinkle the crushed pistachios over the top and serve.

Notes

  • For perfectly grilled peaches, make sure your griddle pan is preheated to medium-high heat; look for a slight sizzle when the peaches hit the pan for that ideal char without overcooking.
  • To prevent the halloumi from becoming too rubbery, grill it just until golden brown on both sides, about 2 minutes per side, and avoid cooking it too long.
  • If you can't find arugula, feel free to substitute with baby spinach or mixed greens for a similar texture, but keep in mind that arugula's peppery flavor adds a unique touch.
  • This salad is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days; just keep the dressing separate to prevent wilting.
  • For a quick flavor boost, let the dressing sit for 15-20 minutes before adding it to the salad; this allows the citrus and honey to meld beautifully.