A delightful salad that combines the savory, creamy texture of grilled halloumi cheese with the sweetness of fresh peaches, creating a beautiful balance of flavors.
8 ounces halloumi cheese, sliced into ½-inch thick pieces
1 tablespoon olive oil (for grilling halloumi)
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup (for a vegan option)
2 tablespoons olive oil (for dressing)
Salt and pepper to taste
¼ cup walnuts or pecans, toasted
Fresh basil or mint leaves for garnish
Instructions
Preheat your grill to medium heat (about 350°F to 400°F). Brush the cut sides of the peach halves with 1 tablespoon of olive oil.
Place the peach halves cut-side down on the grill. Grill for about 4-5 minutes until grill marks appear and they are slightly softened. Flip and grill for an additional 2 minutes. Remove and let cool slightly.
Brush both sides of the halloumi slices with 1 tablespoon of olive oil. Grill for 2-3 minutes on each side until golden brown. Remove from grill and set aside.
In a large serving bowl, add the mixed greens and cherry tomatoes. Cut the grilled peaches into wedges and add to the bowl along with the grilled halloumi slices.
In a small bowl or jar, combine balsamic vinegar, honey (or maple syrup), olive oil, salt, and pepper. Whisk or shake until well combined.
Drizzle the dressing over the salad ingredients and toss gently to combine.
Sprinkle the toasted nuts over the top and garnish with fresh basil or mint leaves. Serve immediately.
