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An overhead photo of halloumi and peach salad on a platter next to a small pitcher of dressing and wooden serving utensils.

This elegant Cypriot-inspired halloumi salad alternates peppery rocket with sweet grilled peaches, salty halloumi, refreshing cucumber, tangy red onion, fresh mint and crunchy pistachios. A citrusy dressing marries the flavors for a colorful summer salad everyone will love!

Close up of a halloumi and peach salad on a plate.
Photo credit: Ali Redmond

My love for halloumi began many moons ago when I ate the traditional Cypriot halloumi sandwich and praise (smoked pork fillet) over and over again during my visit to Cyprus on holiday. As soon as I got home, I scoured the supermarkets for this amazing cheese, dreaming of making my own halloumi sandwiches, halloumi salad and more. Thankfully, thirty years later, you can now find halloumi in most cheese aisles of your local supermarket!

The increased availability of halloumi outside of the Mediterranean and Middle East has opened the door to numerous combinations, from fried halloumi with honey to grilled halloumi with cherry tomatoes to the grilled version I make in this recipe for peach and rocket salad.

When you cook halloumi, this hard, crunchy cheese transforms into a deliciously chewy texture while still holding its shape. This halloumi salad recipe embodies the harmonious marriage of sweet and savoury, combining this rich cheese with sweet peaches and a bright orange and honey dressing.

Arugula adds a peppery flavor and fresh mint brings freshness. The texture is equally enticing: chewy halloumi and soft peaches play with the crunch of red onion, cucumber, and chopped pistachios. This hearty salad is crave-worthy in all the best ways!

Summary
  1. Halloumi Salad Ingredients
  2. How to make halloumi salad
  3. Ways to mix things up
  4. What to serve with halloumi salad
  5. How to store halloumi salad
  6. You will also like
  7. Halloumi Salad with Peaches and Rocket Recipe
  8. Recommended for this recipe
Ingredients for halloumi and peach salad: halloumi, orange, lemon, peaches, olive oil, honey, salt, pepper, mint, red onion, cucumber, pistachios and rocket leaves.Ingredients for halloumi and peach salad: halloumi, orange, lemon, peaches, olive oil, honey, salt, pepper, mint, red onion, cucumber, pistachios and rocket leaves.

Halloumi Salad ingredients

To prepare this salad, use fresh, high-quality produce to ensure maximum flavor and nutrients.

  • Peaches: Use firm but ripe peaches to ensure they are sweet enough but not mushy and that they hold their shape during cooking and in salads.
  • Rocket: If you can't find arugula or don't like this spicy leaf, substitute any small-leaf salad.
  • Red onion: It adds a hint of spice without overpowering it, but shallots would have a similar effect.
  • English Cucumber: It adds a crunchy texture to the recipe.
  • Helloumi: You can find halloumi in most supermarkets. If you want to try authentic halloumi, make sure it is from Cyprus and has some dried mint flecks.
  • Pistachios: Add extra crunch to the texture of the salad. Other nuts, such as walnuts or almonds, would also work.
  • Mint: It adds a refreshing touch, but you can replace it with parsley.
  • Citrus: Orange AND lemon The juice and zest add zest to the dressing.
  • Extra virgin olive oil: Use an EVOO of your choice. I like to use one with a peppery, slightly bitter flavor, like ours Greek Private Reserve.
  • Honey: Balances the citrus in the dressing and complements the peach and halloumi in the salad. Use a delicate wildflower honey for the best flavour, like ours Greek honey from Alfa from Crete.
  • Salt and pepper: It enhances the flavor of both the salad and the dressing.
An overhead shot of a portion of halloumi and peach salad on a plate with a fork next to another plate of salad, the serving plate with the rest of the salad and 2 glasses of water.An overhead shot of a portion of halloumi and peach salad on a plate with a fork next to another plate of salad, the serving plate with the rest of the salad and 2 glasses of water.

How to make halloumi salad

Charring halloumi and peaches on a griddle is a quick and easy way to caramelize and intensify their flavor in just a few minutes. And if you’re making this for a barbecue, feel free to use your outdoor grill—you could simply halve the peaches to make them easier to handle, then slice them after grilling. Here are the steps:

  • Prepare the dressing: Zest ½ orange and ½ lemon into a small bowl, then squeeze in 1 tablespoon orange juice and 2 tablespoons lemon juice. Add 3 tablespoons olive oil, 2 teaspoons honey, salt and pepper to taste. The halloumi and peach salad dressing in a bowl with a whisk. Next to that is half a lemon, half an orange and small bowls of salt and pepper.The halloumi and peach salad dressing in a bowl with a whisk. Next to that is half a lemon, half an orange and small bowls of salt and pepper.
  • Prepare the ingredients. Cut 3 ripe peaches into ½-inch slices. Finely chop ½ cup fresh mint leaves. Thinly slice 1 red onion. Cut ½ of an English cucumber into half moons. Cut 8 ounces halloumi into ½-inch slices. Coarsely chop or mince 3 tablespoons toasted pistachios.
  • Grilling the peaches: Place a griddle over medium-high heat. Brush the peaches with olive oil. When the pan is hot, add the peaches and cook until lightly charred, about 2 minutes per side. Do this in batches if your pan isn't big enough. Transfer to a plate and set aside. Close up of grilled peach slices on a griddle.Close up of grilled peach slices on a griddle.
  • Grilling the halloumi: Add the halloumi to the same skillet over medium-high heat. Grill until lightly charred on both sides, about 2 minutes per side. Cook in batches if your skillet isn't big enough. Transfer to a plate and turn off the heat.Grilled halloumi slices on a griddle.Grilled halloumi slices on a griddle.
  • Prepare, dress and serve the salad: In a large serving dish, layer the rocket, halloumi, peaches, red onion, cucumber and mint. Whisk and pour the dressing over the salad, toss to combine. Sprinkle the chopped pistachios on top and serve.Overhead photo of a halloumi and peach salad on a tray next to a small jug of dressing and wooden serving utensils.Overhead photo of a halloumi and peach salad on a tray next to a small jug of dressing and wooden serving utensils.

Ways to mix things up

This halloumi salad recipe can be modified and reinvented in endless ways. Here are some ideas:

  • Change the fruit: Instead of peaches, use apricots or nectarines.
  • Substitute pistachios: Replace it with your favorite dried fruit, such as walnuts or pine nuts, or omit it altogether.
  • Mix the vegetables: Use any soft leaf salad mix. The mustard-like flavor of watercress paired with sweet baby spinach works very well.
Halloumi and peach salad on a platter next to small bowls of chopped mint leaves and chopped pistachios, as well as wooden serving utensils.Halloumi and peach salad on a platter next to small bowls of chopped mint leaves and chopped pistachios and wooden serving utensils.

What to serve with halloumi salad

Serve this salad as an appetizer with crusty bread or alongside your favorite protein. Greek and Middle Eastern flavors work especially well, like honey chicken with harissa or kofta kebabs with Greek potatoes.

An overhead shot of two portions of halloumi and peach salad on plates, one with a fork. Next to that, the rest of the salad on a serving plate and 2 glasses of water.An overhead shot of two portions of halloumi and peach salad on plates, one with a fork. Next to that, the rest of the salad on a serving plate and 2 glasses of water.

How to store halloumi salad

Once you have dressed this salad, or most green salads, try to eat it right away. However, you can make this salad ahead of time by keeping it undressed and in the refrigerator for up to 2 days.

Store the peach, halloumi, salad and dressing separately in airtight containers. You will need to gently reheat the halloumi in a pan over medium-low heat, otherwise it will be quite rubbery. Shake the dressing well, then mix and dress the salad just before serving.

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  • Prepare the dressing: In a small bowl, whisk together the citrus zest and juice, olive oil, and honey. Season with salt and pepper to taste and set aside.

  • Grilling the peaches: Place a griddle over medium-high heat. Brush the peach slices with olive oil. When the pan is hot, add the peaches and cook until lightly charred, about 2 minutes per side. Do this in batches if your pan isn't big enough. Transfer to a plate and set aside.

  • Grilling the halloumi: Brush the halloumi with olive oil and add to the same skillet over medium-high heat. Grill until lightly charred on both sides, about 2 minutes per side. Cook in batches if your skillet isn't big enough. Transfer to a plate and turn off the heat.

  • Prepare, dress and serve the salad: In a large serving dish, layer the rocket, halloumi, peaches, red onion, cucumber and mint. Whisk and pour the dressing over the salad, toss to combine. Sprinkle the chopped pistachios on top and serve.

  • Buy this recipe: Visit our shop to discover quality Mediterranean ingredients including olive oil AND Honey used in this recipe.
  • If you plan to prepare this dish for a barbecue, you can safely use your outdoor grill. For easier handling, we recommend cutting the peaches in half and then cutting them into slices after grilling.

Calories: 388.6kilocalorieCarbohydrates: 22.1GProtein: 16.1GFat: 27.6GSaturated fats: 11.5GPolyunsaturated fats: 2.5GMonounsaturated fat: 12.4GSodium: 706.7mgPotassium: 428.7mgFiber: 3.9GSugar: 15.4GVitamin A: 1.341IUC vitamin: 14.1mgSoccer: 649.1mgIron: 1.5mg

Try our Greek Wildflower Honey. Delicately sweet with hints of wild herbs, it is perfect for sweet and savory recipes.

a jar of Greek honey from the Mediterranean dish.a jar of Greek honey from the Mediterranean dish.

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