Halloumi, Peach and Arugula Salad

I know….I’ve been pushing peaches for the last couple of weeks.  But I can’t help it – they are so good right now!  This simple salad is super delicious, easy to make, interesting and really shows off those peaches 😊

The peaches pair perfectly with halloumi, which is pretty easy to find these days.  It is a fabulous cheese for grilling because it stands up to high heat and has the perfect melt factor.  It is a little salty, which makes for a beautiful match with the sweet peaches.  I just love the chewiness about it too.  

 Please let me know if you make this salad – I’ll share it on my Instagram story!!!

Ingredients

  • 1 block of haloumi, about 8 oz/225 g
  • 2 large peaches
  • About 6 cups baby arugula
  • Olive oil for drizzling
  • 1 bunch of basil
  • Grated zest of 1 lemon
  • 1⁄3 cup fruity extra virgin olive oil, more forlater
  • 1-2 tbsp good quality balsamic vinegar
  • Flaked sea salt
  • Cracked black pepper

Instructions

  1. Preheat grill to medium-high heat, about 400 ̊F-500 ̊F.
  2. In a blender or food processor, pulse the basil leaves and lemonzest together until the basil is chopped up.
  3. While the motor is running, add the oil through the feed tube untilyou have a smooth purée (between 30 and 60 seconds). Set aside.
  4. Cut the haloumi into 1⁄2-inch-thick slices. Quarter the peaches.Drizzle and toss the haloumi and peaches with olive oil.
  5. Grill the peaches until grill marks appear on the flesh sides.
  6. Grill the haloumi on each side until grill marks appear and thecheese releases.
  7. In the meantime, gently toss the arugula with some of thevinaigrette. Place on a platter.
  8. Top the dressed arugula with the grilled peaches and haloumi.
  9. Drizzle with the balsamic vinegar, sprinkle with flaked salt, crackedpepper and a little more olive oil. Dollop a little more vinaigrette ontop of the grilled haloumi and peaches.
  10. Serve warm or at room temperature.

Serves 4

Halloumi, Peach and Arugula Salad

Servings 4 people

Ingredients
  

  • 1 block haloumi about 8 oz/225 g
  • 2 large peaches
  • 6 cups baby arugula
  • Olive oil for drizzling
  • 1 bunch basil
  • 1 lemon Grated zest
  • 1/3 cup fruity extra virgin olive oil more for later
  • 1-2 tbsp good quality balsamic vinegar
  • Flaked sea salt
  • Cracked black pepper

Instructions
 

  • Preheat grill to medium-high heat, about 400 ̊F-500 ̊F.
  • In a blender or food processor, pulse the basil leaves and lemon
    zest together until the basil is chopped up.
  • While the motor is running, add the oil through the feed tube until
    you have a smooth purée (between 30 and 60 seconds). Set aside.
  • Cut the haloumi into 1⁄2-inch-thick slices. Quarter the peaches.
  • Drizzle and toss the haloumi and peaches with olive oil.
  • Grill the peaches until grill marks appear on the flesh sides.
  • Grill the haloumi on each side until grill marks appear and the
    cheese releases.
  • In the meantime, gently toss the arugula with some of the
    vinaigrette. Place on a platter.
  • Top the dressed arugula with the grilled peaches and haloumi.
  • Drizzle with the balsamic vinegar, sprinkle with flaked salt, cracked
    pepper and a little more olive oil. Dollop a little more vinaigrette on
    top of the grilled haloumi and peaches.
  • Serve warm or at room temperature.

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