Grilled Halloumi and Stone Fruit Salad
A fresh summer salad with salty grilled halloumi, juicy peaches, mint, basil, and balsamic glaze for an easy colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 ripe peaches, pits removed and sliced
1 package halloumi cheese, sliced into 5 pieces
½ shallot, thinly sliced
½ cup fresh basil
½ cup fresh mint
Olive oil, for brushing and drizzling
Salt and pepper, to taste
Balsamic glaze, for serving
Instructions
Preheat the grill to 400°F (200°C) or heat a cast-iron skillet over medium heat.
Lightly brush the halloumi slices with olive oil.
Place the halloumi on the grill and cook for 2–3 minutes.
Flip the halloumi and grill for an additional 2–3 minutes until golden with grill marks.
Remove from the grill and cut into bite-sized pieces.
Arrange the grilled halloumi, sliced peaches, shallots, basil, and mint on a serving platter.
Drizzle with olive oil and balsamic glaze.
Season with salt and pepper to taste.
Serve immediately and enjoy.
Notes
Use ripe but firm peaches to prevent them from becoming too soft.
Nectarines, plums, or apricots can be substituted for peaches.
For extra flavor, grill the peach slices for 1–2 minutes per side before assembling the salad.
Best served fresh while the halloumi is still warm.
