Grilled Halloumi and Stone Fruit Salad

Why You’ll Love This Recipe

I love this recipe because it delivers a wonderful balance of sweet and savory flavors in every bite. The grilled halloumi develops a crispy exterior while remaining soft and creamy inside, pairing perfectly with the caramelized peaches. Fresh herbs add brightness, and the balsamic glaze brings a touch of tangy sweetness.

I also appreciate how quickly this salad comes together. With only a few simple ingredients and minimal cooking time, I can create a dish that looks impressive and tastes restaurant-worthy. It works well as a light main course, side dish, or appetizer for summer gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ripe peaches, pits removed and sliced

1 package halloumi cheese, sliced into 5 pieces

1/2 shallot, thinly sliced

1/2 cup fresh basil

1/2 cup fresh mint

Olive oil

Salt and pepper to taste

Balsamic glaze

Directions

1. I preheat the grill to 400°F or heat a cast iron skillet over medium heat.
2. I lightly brush the halloumi slices with olive oil and place them on the grill. I close the lid and grill for 2 to 3 minutes per side until golden with grill marks.
3. I remove the halloumi from the grill and cut it into bite-sized pieces.
4. I arrange the grilled halloumi, sliced peaches, basil, mint, and shallots on a serving platter.
5. I drizzle everything with olive oil and balsamic glaze.
6. I season with salt and pepper to taste and serve immediately.

Servings and Timing

• Servings: 5 servings
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Variations

• I sometimes swap peaches for nectarines, plums, or apricots depending on what is in season.
• For extra crunch, I add toasted almonds, pistachios, or walnuts.
• I like including a handful of arugula or mixed greens for a more substantial salad.
• For a touch of sweetness, I drizzle a little honey over the finished dish.
• I occasionally add prosciutto for an extra savory layer of flavor.

storage/reheating

I prefer serving this salad fresh since the grilled halloumi and stone fruit taste best immediately after preparation. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days.

To reheat the halloumi, I warm it briefly in a skillet over medium heat for a minute or two. The peaches and herbs are best enjoyed cold or at room temperature, so I usually separate them before reheating the cheese if possible.

FAQs

Can I make this salad without a grill?

Yes, I often use a cast iron skillet or grill pan when outdoor grilling is not convenient. The halloumi still develops a delicious golden crust.

What is halloumi cheese?

Halloumi is a semi-hard cheese traditionally made in Cyprus. I enjoy using it because it holds its shape when heated and grills beautifully without melting.

How do I choose the best peaches?

I look for peaches that are slightly soft to the touch and have a fragrant aroma. Ripe peaches provide the sweetest flavor and best texture for this salad.

Can I prepare the ingredients ahead of time?

Yes, I can slice the peaches, herbs, and shallots ahead of time. However, I prefer grilling the halloumi just before serving for the best texture.

Is this salad suitable for vegetarians?

Yes, this recipe is vegetarian-friendly as long as the halloumi used is made with vegetarian-friendly rennet.

Conclusion

I love how this Grilled Halloumi and Stone Fruit Salad showcases the best flavors of summer with minimal effort. The combination of salty grilled cheese, sweet stone fruit, fresh herbs, and balsamic glaze creates a dish that feels both refreshing and satisfying. Whether I serve it at a backyard gathering or enjoy it as a quick weeknight meal, it always delivers vibrant flavor and beautiful presentation.