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This vibrant Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing transforms summer's juiciest peaches into a showstopping meal that balances sweet, salty, and tangy flavors. The combination of charred fruit, squeaky grilled cheese, and herby dressing creates a dish that feels both elegant and effortless.
I discovered this combination at a friend's backyard gathering last summer, and it's become my go-to recipe when peaches are at their peak. The way the warm grilled elements melt slightly into the cool greens creates a textural experience that guests always rave about.
Ingredients
- Fresh peaches: Choose firm but ripe fruit that yields slightly to pressure for the perfect grill marks
- Halloumi cheese: This Middle Eastern cheese has a high melting point making it perfect for grilling
- Basil leaves: Use fresh only as they provide the foundation for the vibrant dressing
- Extra virgin olive oil: Invest in a good quality bottle since the flavor shines in the dressing
- Green beans: Add a satisfying crunch and vibrant color contrast
- Mixed greens: Create a bed for the star ingredients to shine
- Pine nuts: Their buttery flavor and texture elevate the entire dish
- Lemon juice: Fresh squeezed provides brightness that balances the rich cheese
- Rice vinegar: Adds subtle acidity without overwhelming the delicate peach flavor
Step-by-Step Instructions
- Make the Lemon-Pesto Dressing:
- Whisk together finely chopped basil, minced garlic, lemon juice and rice vinegar in a small bowl until well combined. The acid from the lemon and vinegar will help soften the garlic's bite while drawing out the basil's aromatic oils. Gradually stream in olive oil while continuously whisking to create a proper emulsion. This technique prevents separation and creates a silky texture. Season generously with kosher salt and freshly ground black pepper to taste, remembering that proper seasoning is crucial for a vibrant dressing.
- Blanch the Green Beans:
- Bring a medium pot of water to a rolling boil and add a generous amount of salt until it tastes like sea water. This properly seasons the beans from within. Add green beans and blanch for exactly 1 to 2 minutes until they turn bright green but remain crisp. Immediately transfer to an ice bath to halt the cooking process, preserving their vibrant color and snappy texture. Drain thoroughly before adding to the salad.
- Grill the Peaches and Halloumi:
- Preheat your grill or grill pan until it's smoking hot to achieve those beautiful char marks. Brush peach halves and halloumi slices evenly with olive oil on all sides to prevent sticking and promote caramelization. Place peaches cut side down first and grill for about 3 minutes until they develop distinct grill marks, then flip and repeat. For the halloumi, grill each side for approximately 3 minutes until golden brown with clear grill marks. The cheese should soften slightly but maintain its structure.
- Assemble the Salad:
- Arrange mixed greens as a base layer on a large serving platter, creating a lush foundation. Distribute blanched green beans evenly across the greens, adding height and texture. Position the grilled peach halves and halloumi slices thoughtfully throughout the salad, ensuring each serving will include these star ingredients. Drizzle the lemon-pesto dressing generously over the entire arrangement, allowing it to lightly coat all components. Finish by sprinkling toasted pine nuts across the top for a buttery crunch and visual appeal.
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You Must Know
- Perfect balance of protein and produce making it suitable as a complete meal
- Impressive presentation despite simple preparation perfect for entertaining
- Can be adapted year-round using different seasonal fruits
The first time I made this salad, I accidentally discovered that slightly underripe peaches actually work better on the grill than fully ripe ones. They maintain their structure without becoming mushy, and the grilling process brings out their natural sweetness while adding that irresistible smoky note.
The Magic of Halloumi
Halloumi's unique high melting point transforms this dish from an ordinary salad to something extraordinary. This Cypriot cheese has been made the same way for centuries using a mixture of sheep's and goat's milk. When grilled, it develops a golden crust while maintaining a tender, squeaky interior that pairs perfectly with sweet peaches. If you've never worked with halloumi before, don't worry about the slight squeak when you bite into it—that's actually the sign of a quality cheese and part of its charm.
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Make-Ahead Options
This salad offers several make-ahead possibilities that make entertaining stress-free. The dressing can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature and whisk vigorously before using. Green beans can be blanched the day before and stored in the refrigerator. The pine nuts can be toasted several days ahead and kept in an airtight container. However, the peaches and halloumi should be grilled just before serving for the best texture and temperature contrast with the cool greens.
Seasonal Adaptations
While summer peaches create the ideal version of this dish, you can enjoy variations year-round by substituting seasonal fruits. In fall, try grilled pears with a touch of cinnamon. Winter calls for segments of blood orange or grapefruit (no grilling needed). Spring welcomes strawberries or apricots on the grill. The key is maintaining the sweet-salty contrast with the halloumi cheese and adapting the herbs in the dressing to complement your fruit choice—try mint with strawberries or thyme with pears.
Frequently Asked Questions
- → Can I make this salad ahead of time?
You can prepare components ahead of time, but assemble just before serving. Make the dressing and blanch green beans up to 2 days in advance. Grill peaches and halloumi shortly before serving as they're best warm. Keep components refrigerated separately until assembly.
- → What can I substitute for halloumi cheese?
If halloumi is unavailable, try using thick slices of feta (though it won't grill the same way), grilled paneer, or even firm tofu. For a non-cheese option, try grilled thick-cut zucchini slices seasoned with salt and olive oil.
- → How do I know when peaches are perfectly grilled?
Peaches are perfectly grilled when they develop distinct char marks and slightly soften but still maintain their shape. This typically takes about 2-3 minutes per side over high heat. They should release easily from the grill when ready to flip.
- → Can I use a different nut instead of pine nuts?
Absolutely! Toasted walnuts, sliced almonds, or pistachios would all work beautifully. For nut allergies, try toasted pumpkin seeds or sunflower seeds for a similar textural element and nutty flavor.
- → What's the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium-low heat, shaking frequently, for 3-5 minutes until golden brown and fragrant. Watch carefully as they burn quickly! Alternatively, toast on a baking sheet in a 350°F oven for 5-7 minutes, stirring halfway through.
- → Can this salad be made vegan?
To make this salad vegan, replace the halloumi with grilled firm tofu or thick slices of grilled eggplant brushed with olive oil and seasoned well. The rest of the ingredients are naturally plant-based.