Mediterranean Grilled Apricot & Halloumi Salad with Arugula-Pistachio Pesto
This vibrant summer salad brings together sweet grilled apricots and salty halloumi cheese with peppery arugula and a nutty pistachio pesto. It’s a bold, colorful dish that’s both satisfying and refreshing — perfect as a starter or light main for a Mediterranean-inspired meal.
⏱ Time Breakdown
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Salad:
4 ripe but firm apricots, halved and pitted
200g (7 oz) halloumi cheese, sliced into ½-inch slabs
4 cups baby arugula
½ small red onion, thinly sliced
¼ cup fresh mint leaves
1 tbsp olive oil (for grilling)
Freshly cracked black pepper, to taste
For the Arugula-Pistachio Pesto:
1½ cups arugula (packed)
½ cup fresh basil leaves
⅓ cup roasted pistachios (unsalted)
1 garlic clove
½ lemon, juiced
⅓ cup extra virgin olive oil
2 tbsp grated Parmesan (optional for non-vegan)
Salt, to taste
Instructions
Step 1: Make the Pesto
1. In a food processor, combine arugula, basil, pistachios, garlic, and lemon juice. Pulse until finely chopped.
2. While the processor runs, drizzle in olive oil until smooth. Add Parmesan (if using) and season with salt. Set aside.
Step 2: Grill the Apricots & Halloumi
1. Preheat a grill pan or outdoor grill over medium-high heat.
2. Lightly brush apricot halves and halloumi slices with olive oil.
3. Grill apricots cut-side down for 2–3 minutes until charred but still firm.
4. Grill halloumi slices for 2–3 minutes per side until golden and soft.
Step 3: Assemble the Salad
1. Toss arugula and red onion lightly with 1–2 tsp of pesto.
2. Arrange on a serving platter. Top with grilled apricots and halloumi.
3. Spoon more pesto on top, sprinkle with fresh mint and black pepper.
4. Serve immediately, warm or at room temperature.
Notes
Apricots: Slightly underripe ones hold up best for grilling.
Cheese swap: Use feta chunks or grilled paneer if halloumi is unavailable.
Pesto: Store leftover pesto in an airtight container for up to 5 days.
Tips
Warm the salad ingredients before serving to enhance flavor depth.
Toast your pistachios first for a deeper, nuttier pesto.
Use a mandoline for super thin, elegant red onion slices.
Want it spicier Add a pinch of Aleppo pepper to the pesto.
❓ Frequently asked questions FAQ
Q: Can I make this ahead of time?
A: Yes, grill the components and store separately. Assemble just before serving.
Q: Is it vegan-friendly?
A: Use a plant-based cheese alternative and omit Parmesan in the pesto.
Q: Can I substitute peaches or nectarines?
A: Absolutely. Grilled peaches or nectarines are great alternatives to apricots.
Q: What to serve it with?
A: Pair with warm pita bread, lentil soup, or a chilled glass of white wine.
Nutritional Information
Calories: 340
Protein: 14g
Carbohydrates: 15g
Fat: 26g
Fiber: 3g
Sugars: 8g
Sodium: 620mg