One of my favorite ways to eat with the seasons is by letting fresh produce take center stage. During peak peach season, that means finding simple ways to enjoy their natural sweetness, and this Peach Halloumi Salad has quickly become one of my go-to recipes.
Juicy peaches, peppery arugula, crispy pan-fried halloumi, and fresh mint are tossed in a homemade Honey Balsamic Basil Dressing for a salad that’s equal parts fresh, satisfying, and full of summer flavor. Whether you’re serving it as a light lunch or alongside your favorite grilled mains, it’s a recipe that’s as beautiful as it is delicious.
Why You’ll Love This Peach Halloumi Salad
- Ready in less than 20 minutes! win-win
- Sweet, salty, fresh, and perfectly balanced ingredients
- Packed with seasonal summer produce, hello peaches!
- Naturally gluten-free; no croutons or bread but plenty of protein & crisp
- Beautiful enough for entertaining; effortless but feels elevated
- Easy to customize with nuts or protein of choice; salmon or steak are best here!
Tips for the Best Peach Halloumi Salad
Choose ripe—but firm—peaches. Soggy, Mushy peaches are no bueno.
Soft peaches can become mushy once tossed with dressing. Look for peaches that are fragrant and slightly firm to the touch.
Dry the halloumi before frying.
Patting the cheese dry helps it develop that irresistible, golden crust. Halloumi has lots of natural moisture, so don’t skip this step.
Serve immediately.
Halloumi is at its absolute best while still warm and crispy. As it cools down, it dries out slightly.
Dress just before serving.
This keeps the arugula crisp and prevents the peaches from becoming too soft.
Peach Halloumi Salad
- 2 cups arugula
- 4 ripe peaches
- 200 grams halloumi cheese, sliced
- Handful fresh mint leaves
- 3 Tbsp olive oil (for frying)
Optional Additions
- Toasted pistachios
- Toasted pine nuts or pecans
- Candied walnuts
- Thinly sliced avocado
Honey Balsamic Basil Dressing
This simple vinaigrette is fresh, vibrant, and lets the peaches shine without overpowering the other ingredients.
- ¼ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- 2-3 Tbsp finely chopped fresh basil
- Pinch of sea salt
- Freshly ground black pepper
Whisk everything together until smooth and emulsified.
Tip: If making ahead, stir in the fresh basil just before serving for the brightest flavor.
Instructions
Step 1: Prepare the Dressing
Whisk together all of the dressing ingredients until well combined. Set aside while you prepare the salad.
Step 2: Pan-Fry the Halloumi
Slice the halloumi into approximately ½-inch thick pieces. Heat a drizzle of olive oil in a large non-stick skillet over medium heat. Cook the halloumi for 2–3 minutes per side until golden brown and crispy. Transfer to a plate to cool slightly.
Step 3: Assemble the Salad
Arrange the arugula on a large serving platter or salad bowl. Top with sliced peaches, crispy halloumi, and fresh mint leaves. If using, sprinkle over toasted pistachios or pecans.
Step 4: Dress and Serve
Drizzle generously with the Honey Balsamic Basil Dressing just before serving. Finish with freshly cracked black pepper and a pinch of flaky sea salt, if desired! I also love to add a pinch of sumac.
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