Grilled Peach & Halloumi Salad with Arugula and Pistachio Pesto
This refreshing salad combines sweet grilled peaches, salty grilled halloumi cheese, peppery arugula, and a vibrant pistachio basil pesto. It’s the ultimate balance of sweet, savory, creamy, and crunchy — Mediterranean-style with a gourmet twist.
⏱ Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
For the Salad:
2 ripe but firm peaches, halved and pitted
6 oz (170g) halloumi cheese, sliced into ½-inch slabs
4 cups arugula (or baby spinach)
1/4 cup thinly sliced red onion
1/4 cup cherry tomatoes, halved (optional)
1 tbsp olive oil (for grilling)
1 tbsp balsamic glaze (optional drizzle)
For the Pistachio Pesto:
1/3 cup shelled pistachios
1 cup fresh basil leaves
1 small garlic clove
2 tbsp grated Parmesan
1/4 cup olive oil (plus more as needed)
Juice of 1/2 lemon
Salt and pepper to taste
Instructions:
1. Make the Pistachio Pesto:
In a food processor, blend pistachios, basil, garlic, Parmesan, lemon juice, and olive oil until smooth. Season with salt and pepper. Add more olive oil for a thinner consistency if desired.
2. Grill the Peaches & Halloumi:
Brush peaches and halloumi with a little olive oil. Grill on medium-high heat for 2–3 minutes per side, or until grill marks appear and cheese is golden and soft.
3. Assemble the Salad:
In a bowl or platter, arrange arugula, grilled peaches, grilled halloumi, red onion, and cherry tomatoes. Spoon pesto generously over the top and drizzle with balsamic glaze if using.
Tips:
No grill? Use a grill pan or sear in a hot skillet.
Add quinoa or farro for a heartier grain bowl version.
Can substitute feta for halloumi if you don’t grill it.
❓ Frequently asked questions FAQ:
Q: Can I make it ahead?
Yes! Grill components ahead, store separately, and assemble fresh with pesto.
Q: What can I use instead of pistachios?
Pine nuts, walnuts, or almonds all work well.
Nutritional Information
Calories: 440
Protein: 18g
Carbs: 22g
Fat: 32g
Fiber: 4g
Sugar: 11g