Halloumi, Grilled Peach & Tomato Salad

By Diana Yen
Halloumi, Grilled Peach & Tomato Salad
Serves
4
Ingredients
This vibrant summer salad is the perfect balance of sweet, salty, and fresh. Juicy heirloom tomatoes and thinly sliced red onion are combined with warm, golden halloumi and caramelized grilled peaches. A quick toss with a sweet chili vinaigrette and fresh basil adds brightness and complexity to this simple seasonal dish.

Ingredients

Salad
  • 2 cups heirloom cherry tomatoes, halved, or 3 medium heirloom tomatoes, sliced
  • ¼ small red onion, very thinly sliced
  • 3 ripe peaches, halved and pitted
  • 1 (8-ounce) block halloumi cheese, sliced into ½-inch slabs
  • 1 handful fresh basil leaves
  • Olive oil, for brushing and searing

Sweet Chili Vinaigrette
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon lime juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Procedure
Procedure

Prepare the grill:
  • If using a charcoal or wood fire, prepare a fire for medium-high heat, arranging coals or wood to create an even cooking surface. Set a grate over the fire and brush it lightly with olive oil or a neutral oil to prevent sticking. If using a gas grill, preheat to medium-high heat and oil the grate.
Prepare the salad base:
  • Add the tomatoes and red onion to a large bowl, set aside.
Make the vinaigrette:
  • In a small jar, shake together the sweet chili sauce, vinegar, olive oil, and lime juice. Season with salt and pepper to taste.
Grill the peaches:
  • Lightly brush the cut sides of the peaches with olive oil. Place the peaches cut-side down on the grill and cook until lightly charred and softened, about 2 to 3 minutes. Remove from the grill and slice each half into wedges.
Sear the halloumi:
  • Heat a stainless steel skillet or cast iron pan over medium heat. Add a light coating of olive oil. When the oil is hot, add the halloumi slices and sear until golden brown on both sides, about 1 to 2 minutes per side. Remove from heat.
Assemble and serve:
  • Add the grilled peach wedges and warm halloumi to the tomato and onion mixture. Drizzle the vinaigrette over the top and gently toss to combine. Scatter the basil leaves over the salad just before serving. Serve immediately while the cheese is still warm and the peaches are tender.

Halloumi, Grilled Peach & Tomato Salad

By Diana Yen
Serves
4
Ingredients
This vibrant summer salad is the perfect balance of sweet, salty, and fresh. Juicy heirloom tomatoes and thinly sliced red onion are combined with warm, golden halloumi and caramelized grilled peaches. A quick toss with a sweet chili vinaigrette and fresh basil adds brightness and complexity to this simple seasonal dish.

Ingredients

Salad
  • 2 cups heirloom cherry tomatoes, halved, or 3 medium heirloom tomatoes, sliced
  • ¼ small red onion, very thinly sliced
  • 3 ripe peaches, halved and pitted
  • 1 (8-ounce) block halloumi cheese, sliced into ½-inch slabs
  • 1 handful fresh basil leaves
  • Olive oil, for brushing and searing

Sweet Chili Vinaigrette
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon lime juice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Procedure
Procedure

Prepare the grill:
  • If using a charcoal or wood fire, prepare a fire for medium-high heat, arranging coals or wood to create an even cooking surface. Set a grate over the fire and brush it lightly with olive oil or a neutral oil to prevent sticking. If using a gas grill, preheat to medium-high heat and oil the grate.
Prepare the salad base:
  • Add the tomatoes and red onion to a large bowl, set aside.
Make the vinaigrette:
  • In a small jar, shake together the sweet chili sauce, vinegar, olive oil, and lime juice. Season with salt and pepper to taste.
Grill the peaches:
  • Lightly brush the cut sides of the peaches with olive oil. Place the peaches cut-side down on the grill and cook until lightly charred and softened, about 2 to 3 minutes. Remove from the grill and slice each half into wedges.
Sear the halloumi:
  • Heat a stainless steel skillet or cast iron pan over medium heat. Add a light coating of olive oil. When the oil is hot, add the halloumi slices and sear until golden brown on both sides, about 1 to 2 minutes per side. Remove from heat.
Assemble and serve:
  • Add the grilled peach wedges and warm halloumi to the tomato and onion mixture. Drizzle the vinaigrette over the top and gently toss to combine. Scatter the basil leaves over the salad just before serving. Serve immediately while the cheese is still warm and the peaches are tender.