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This grilled peach and halloumi salad recipe transforms ordinary greens into a hearty, protein-packed meal that keeps hunger at bay. The combination of charred sweet peaches, salty halloumi cheese, and a bright lemon-pesto dressing creates a perfect summer dinner that looks as impressive as it tastes.
I first made this salad when I was tired of feeling hungry shortly after eating "rabbit food" for dinner. The protein from the halloumi and the substantial grilled components completely changed my relationship with salads as main courses.
Ingredients
- Fresh peaches: Provide natural sweetness and become caramelized when grilled look for firm but ripe fruit that yields slightly to pressure
- Halloumi cheese: Offers protein and a meaty texture that stands up to grilling without melting completely
- Mixed greens: Create the fresh base choose a variety for different textures and flavors
- Green beans: Add crunch and vibrant color blanch them briefly to maintain their bright green hue
- Pine nuts: Contribute a buttery richness and subtle crunch toast them to enhance their flavor
- Fresh basil: Forms the foundation of the dressing use bright green leaves with no brown spots
- Lemon juice: Brightens the entire dish with necessary acidity to balance the rich cheese
Step-by-Step Instructions
- Make the Dressing:
- Whisk together finely chopped basil leaves with garlic minced as finely as possible. Add fresh lemon juice and rice vinegar for brightness before slowly streaming in olive oil while constantly whisking to create an emulsion. The gradual addition ensures a properly combined dressing rather than separated oil and acid. Season generously with salt and freshly ground pepper to taste.
- Prepare the Green Beans:
- Bring a pot of water to a rolling boil and add a generous amount of salt almost as salty as pasta water. Drop in the green beans and blanch briefly for just 1 to 2 minutes until their color brightens but they still maintain crispness. Immediately transfer to ice water to stop the cooking process which preserves their vibrant color and texture.
- Grill the Stars:
- Brush peach halves and halloumi slices generously with olive oil to prevent sticking and promote caramelization. Place on a preheated grill or grill pan over high heat. Look for distinctive char marks and slight softening of the peaches about 3 minutes per side. The halloumi should develop a golden crust while maintaining its shape. The high heat caramelizes the natural sugars in the peaches bringing out their sweetness.
- Assemble the Salad:
- Arrange a bed of mixed greens on a large platter spreading them out to create a generous base. Distribute the blanched green beans evenly across the greens. Position the grilled peaches and halloumi pieces artfully throughout the salad creating visual interest. Drizzle the lemon pesto dressing over everything and finish with a generous sprinkle of toasted pine nuts. The presentation creates an impressive visual effect perfect for serving family style.
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The halloumi cheese is truly the star ingredient in this recipe. I discovered it years ago when looking for Mediterranean ingredients and fell in love with its ability to hold its shape while developing a beautiful crust when grilled. My family now requests this salad whenever fresh peaches are in season.
Seasonal Variations
When peaches aren't in season, this salad works beautifully with grilled nectarines or even firm pears in the fall. During winter months, try roasted butternut squash cubes instead of peaches for a heartier version. The halloumi remains constant, providing the protein foundation regardless of which fruit you choose to pair with it.
Make Ahead Tips
While this salad is best assembled just before serving, almost all components can be prepared ahead of time. Blanch the green beans up to two days before and store them in the refrigerator. The dressing can be made 48 hours in advance though you may need to rewhisk it before serving. Grill the peaches and halloumi up to 4 hours ahead, but bring them to room temperature before assembling the final salad.
Serving Suggestions
This salad pairs wonderfully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a complete summer meal, serve alongside grilled sourdough bread rubbed with a cut garlic clove. If you're hosting a dinner party, this makes an impressive first course when portioned into individual servings on small plates.
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The Art of Grilling Halloumi
Halloumi's high melting point makes it perfect for grilling, but there are tricks to achieving the best results. Pat the cheese completely dry before grilling to ensure proper caramelization. Don't move the cheese too soon let it develop a proper crust before flipping. If you don't have a grill, a cast iron skillet works wonderfully to achieve the same charred exterior and creamy interior that makes halloumi so special in this dish.
Recipe FAQs
- → Can I make the lemon-pesto dressing ahead of time?
Yes! The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just whisk it again before serving, as the olive oil may solidify slightly when chilled.
- → What can I substitute for halloumi cheese?
If you can't find halloumi, try using thick slices of feta (though it won't grill as well), grilled paneer, or even grilled firm tofu. The key is finding something with a similar chewy texture that holds up to grilling.
- → How do I select the best peaches for grilling?
Choose peaches that are ripe but still firm - they should yield slightly to gentle pressure. Too soft and they'll fall apart on the grill; too hard and they won't develop their full sweetness. Yellow peaches typically work better than white varieties for grilling.
- → Can this be made as a meal prep option?
Absolutely! You can grill the peaches and halloumi, blanch the green beans, and prepare the dressing in advance. Store components separately and assemble just before eating. The grilled elements taste great cold or at room temperature.
- → Is there a way to make this dairy-free?
Yes, you can substitute the halloumi with thick slices of grilled eggplant brushed with olive oil and seasonings. This provides a similar meaty texture while keeping the dish completely plant-based.
- → How do I toast pine nuts properly?
Toast pine nuts in a dry skillet over medium-low heat, stirring frequently for 3-5 minutes until golden brown. Watch them carefully as they burn quickly! Alternatively, toast them on a baking sheet in a 350°F oven for about 5 minutes.