Ingredients
8 oz halloumi cheese, sliced
2 ripe peaches, sliced
4 cups arugula
1 small red onion, thinly sliced
1 English cucumber, sliced
1/4 cup extra virgin olive oil
Zest and juice of 1 lemon
2 tablespoons red wine vinegar (non-alcoholic substitute, if needed)
1/4 cup chopped fresh mint
1/4 cup pitted Kalamata olives
Sea salt and freshly ground black pepper to taste
Instructions
Preheat grill or grill pan to medium-high heat.
Grill halloumi slices for 2-3 minutes per side until golden and slightly charred. Set aside.
In a large bowl, gently toss arugula, sliced peaches, cucumber, red onion, and mint.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, and lemon zest.
Drizzle the dressing over the salad and toss to combine.
Top with grilled halloumi, Kalamata olives, and a sprinkle of salt and pepper just before serving.
Notes
Halloumi can be made ahead and grilled just before serving to maintain texture. For a vegan version, use a plant-based halloumi alternative. Substitute red wine vinegar with balsamic vinegar if you prefer a sweeter flavor. Store leftover ingredients separately in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 12g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg