Charred grilled peach and halloumi salad dressed with a savory basil pesto is a celebration of summer flavors. Bright, sweet and savory, this salad pairs grilled peaches and crisped halloumi with peppery greens and a nutty grain for a satisfying meal. Serve it as a side or make it the main event—either way it’s fresh, simple, and delicious. Try it alongside grilled chicken or salmon, or enjoy it on its own.
What Makes This Halloumi Salad Shine
- The halloumi — a firm, salty cheese that grills and fries beautifully while keeping its shape. It adds a wonderful savory contrast to the sweet peaches.
- The garlicky basil pesto — it coats the peaches and greens with bright, herb-forward flavor and a touch of richness from olive oil and parmesan.
- Cooked grains such as farro bring texture and substance. Farro’s nutty, chewy bite makes the salad more filling, though you can substitute any cooked grain you prefer.
Ingredient Notes
Full ingredient amounts and exact measurements are listed in the recipe card below.
- Peaches. Use fresh summer peaches. Choose fruit that is ripe but not overly soft so it holds together on the grill.
- Halloumi. A semi-firm sheep’s milk cheese commonly sold in the specialty or gourmet cheese section. It grills and pan-fries without melting away.
- Fresh Basil. Needed to make the vibrant pesto.
- Pine Nuts. Classic for pesto; walnuts are a good substitute if needed.
- Parmesan. Adds a savory, umami nuttiness to the pesto.
- Fresh Lemon Juice. Brightens the pesto and balances the oil.
- Arugula or Greens. Peppery arugula works especially well, but any lettuce or leafy green you enjoy will do.
- Grains. Cooked farro, wheat berries, or another grain adds body—farro is recommended for its texture.
Steps To Make Peach and Halloumi Salad
Below is a simple overview of the preparation. The printable recipe card contains a complete ingredient list and step-by-step instructions.
- Step One: Make the pesto. Combine basil, oil, nuts, garlic, parmesan, lemon juice, salt and pepper in a blender or food processor. Pulse until well combined, then set aside.
- Step Two: Grill the peaches. Halve the peaches and remove the pits. Heat a grill, grill pan or skillet to medium. Brush the cut sides with a little oil and grill for about 5–8 minutes before turning so they develop good char marks. Transfer to a cutting board to cool, then slice or cube as desired.
- Step Three: Cook the halloumi. Wipe the grill or pan clean, then add thick slices of halloumi. Cook over medium heat 3–5 minutes per side until golden and crisp on the outside.
- Step Four: Assemble the salad. In a large bowl, toss arugula or your chosen greens with cooked, cooled grain. Add the sliced charred peaches and a generous spoonful of pesto, then toss to coat. Top with the warm halloumi and serve immediately.
Other Summer Favorites
Recipes
Lemon Basil Pasta Salad
Recipes
Tequila Lime Chicken
Appetizers
Mango and Avocado Salsa
Salads
Grilled Peach Burrata Salad
If you enjoy this recipe, let me know! Follow along on Instagram and Pinterest for more seasonal recipes and kitchen inspiration. Thanks for being here.
No ratings yet
Peach and Halloumi Salad
By Bailey Rhatigan
Charred grilled peaches and crisped halloumi tossed with peppery greens and a savory pesto—an ode to summer that’s light, sweet and satisfying.
Prep: 10
Cook: 20
Total: 30
Servings: 4
Save Recipe
Pin Recipe
Rate Recipe
Print Recipe
Pin Recipe
Rate Recipe
Print Recipe
Equipment
-
Grill, grill pan, or frying pan
Ingredients
- 3 peaches, pit removed, not overly ripe
- 6-8 cups arugula or spinach
- 1 cup farro, cooked, or any cooked grain
- 4-6 ounces halloumi, sliced thick
Pesto
- ⅓ cup olive oil
- ¼ cup pine nuts, or walnuts
- 1 bunch fresh basil
- 1 Tbsp lemon juice
- 2 cloves garlic
- ¼ cup parmesan cheese
- Salt & pepper to taste
Instructions
-
Make the pesto. Combine olive oil, basil, nuts, garlic, parmesan, lemon juice, salt and pepper in a food processor. Pulse to a smooth, slightly coarse sauce. Set aside.
-
Grill the peaches. Halve and pit the peaches. Heat a grill, grill pan, or skillet to medium, brush the cut sides with oil, and grill 5–8 minutes on the first side before flipping. Let cool, then slice or cube.
-
Fry or grill the halloumi. Wipe the cooking surface clean, then cook thick slices of halloumi 3–4 minutes per side over medium heat until golden and crisp.
-
Assemble the salad. In a large bowl, toss greens with the cooked, cooled grain. Add the grilled peaches and a heaping spoonful of pesto, toss gently, then top with the halloumi and serve.
Notes
- Use any leafy green you prefer if arugula is too peppery.
- Halloumi is often available in the gourmet cheese section during warmer months; it freezes well if you’d like to keep a supply on hand.
- Choose peaches that are ripe but firm so they hold up while grilling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; peaches may brown if kept longer.
Nutrition
Calories: 566kcal | Carbohydrates: 54g | Protein: 16g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Bailey Rhatigan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 566
Keyword: Peach and Halloumi Salad
Like this recipe? Leave a comment below!