Halloumi Salad with Peaches and Arugula

Name: Halloumi Salad with Peaches and Arugula
Prep time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: Greek/Mediterranean
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

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This Mediterranean halloumi salad pairs griddled salty cheese and charred peaches with peppery arugula, fresh mint, and a bright citrus dressing. The warm halloumi and caramelized peaches create a perfect contrast to the cool, crisp greens.

🌍Greek/Mediterranean 🥗Pescatarian 🏷️Halloumi 🏷️Peaches

Total

27 min

Servings

4

Recipe Source

View original recipe

From The Mediterranean Dish

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Tips & Notes

Pro tips

Use firm, ripe peaches that hold their shape when sliced; overripe fruit will fall apart on the griddle.
Don't skip brushing both peaches and halloumi with olive oil before griddling—this prevents sticking and creates the char.
Whisk the citrus dressing just before pouring to emulsify the oil and juice; the honey helps stabilize it.
Layer the salad components in the serving dish rather than tossing raw—this keeps everything organized until the final toss with dressing.

Substitutions

Red onion → thinly sliced white onion or shallots (milder flavor)
Pistachios → crushed almonds or walnuts (same texture and crunch)
English cucumber → regular cucumber, seeded (less watery)
Fresh mint → fresh basil or parsley (different herb note)

Storage & make-ahead

Store leftover salad components separately in the refrigerator for up to 1 day; do not dress until ready to serve.

Equipment

griddle pan

Common Questions

Can I grill this salad instead of using a griddle pan?

Yes, the recipe includes a note about grilling. Brush peaches and halloumi with olive oil and cook over medium-high heat until lightly charred, about 2 minutes per side.

Can I make this salad ahead of time?

Griddle the peaches and halloumi up to 4 hours ahead and store at room temperature. Assemble the salad and dress it just before serving to keep arugula crisp.

What can I substitute for halloumi?

Feta cheese (crumbled, not griddled), saganaki (fried cheese), or grilled mozzarella work as alternatives, though they won't have halloumi's high melting point.

How do I know when the peaches and halloumi are done griddling?

Both should be lightly charred on both sides after about 2 minutes per side over medium-high heat. They should have visible grill marks but not be burnt.