Easy Seared Halloumi and Peach Salad

My seared halloumi and peach salad was born from one of those sweltering afternoons when the thought of turning on the oven made me want to hide in the freezer.

I was staring at gorgeous peaches from the farmer’s market, feeling defeated by the heat, when inspiration struck.

You know that magical moment when simple ingredients whisper their potential? The golden halloumi sizzling in my pan, those juicy peach slices glistening alongside – it was pure summer poetry on a plate.

Why This Seared Halloumi and Peach Salad Is My Summer Staple

I’m completely smitten with how this dish balances sweet and salty without trying too hard. You’ll adore the contrast of crispy, golden halloumi against tender, juicy peaches.

My family devours it because it feels fancy but comes together in minutes.

The seared halloumi and peach salad satisfies that craving for something fresh yet substantial, perfect when you want to impress without the stress.

When I’m planning a beautiful spread, I love pairing this salad with my easy peach toast with whipped ricotta recipe for a complete peach-themed feast.

The creamy ricotta complements the salty halloumi beautifully.

If you’re craving more fruit salads, my fresh peach mozzarella salad recipe offers a different take on the sweet-savory combination that never fails to delight.

Ingredients You Need for Seared Halloumi and Peach Salad

For the Salad:

• 8 oz halloumi cheese, patted dry and sliced into ½-inch thick pieces
• 2 large ripe peaches, pitted and cut into wedges
• 2 tablespoons fresh basil leaves, torn
• 1½ tablespoons extra virgin olive oil, divided
• 1 tablespoon sweet chili jam (or honey with red pepper flakes)

My Ingredient Notes: The key to perfect seared halloumi and peach salad is using the ripest peaches you can find – they should give slightly when pressed.

I always pat my halloumi completely dry before cooking; it makes all the difference for achieving that gorgeous golden crust.

If you can’t find sweet chili jam, mixing honey with a pinch of red pepper flakes works beautifully.

Choose halloumi that feels firm and smells fresh – avoid any that seems rubbery or overly salty.

How to Make Seared Halloumi and Peach Salad

Step 1: Prep Your Ingredients Start by patting your halloumi completely dry with paper towels – I can’t stress enough how important this step is for getting that perfect golden sear. Cut it into even ½-inch thick slices. Wash and slice your peaches into wedges, removing the pits. Tear your basil leaves into bite-sized pieces.

Step 2: Sear the Halloumi Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. When the oil shimmers, carefully add your halloumi slices. Don’t crowd the pan – work in batches if needed. Cook for 3-4 minutes per side until deeply golden and crispy. The seared halloumi should have a beautiful caramelized exterior while staying creamy inside.

Step 3: Assemble Your Salad Transfer the warm halloumi to a large mixing bowl. Add your peach wedges, torn basil, and remaining ½ tablespoon of olive oil. Gently toss everything together, being careful not to break up the delicate peach pieces.

Step 4: Finish and Serve Arrange your seared halloumi and peach salad on a serving platter. Drizzle with sweet chili jam and serve immediately while the halloumi is still warm and at its most tender.

My Simple Steps for Golden Cheese and Juicy Peaches

The secret to restaurant-quality seared halloumi and peach salad lies in timing and temperature control.

I always serve it immediately after cooking – halloumi becomes chewy as it cools, so don’t let it sit around.

Make sure your skillet is properly preheated before adding the cheese; you should hear that satisfying sizzle when it hits the pan.

I’ve learned that slightly underripe peaches work better than overripe ones, which can turn mushy when mixed with the warm halloumi.

Can I make this salad ahead of time?

While the seared halloumi & peach salad is best served fresh, you can prep your ingredients a few hours ahead.

Keep the components separate and assemble just before serving. The halloumi will firm up as it cools, but it’s still delicious – just different in texture.

What if I can’t find halloumi?

You can substitute with firm mozzarella, paneer, or even thick slices of feta, though the flavor profile will change.

Halloumi’s unique squeaky texture and salty flavor really make this dish special, so I’d recommend seeking it out if possible.

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Can I use different fruits?

Absolutely! Nectarines, plums, or even figs work wonderfully. I’ve tried it with mango chunks and strawberries too.

Just ensure whatever fruit you choose is ripe but still holds its shape when gently mixed.

How do I store leftovers?

Store any remaining seared halloumi and peach salad in the refrigerator for up to 2 days. The leftovers make an incredible topping for crusty bread or mixed into grain bowls.

If you love this recipe as much as I do, I’d be thrilled if you’d save it to your Pinterest boards! You can find more of my favorite summer recipes on my Pinterest.

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My Favorite Way to Plate Seared Halloumi and Peach Salad

I serve this seared halloumi and peach salad on lazy weekend brunches alongside crusty sourdough and mimosas.

It’s become my go-to for backyard barbecues and potluck dinners because it travels well and always gets rave reviews.

During peak peach season, I make it at least twice a week – sometimes as a light lunch, sometimes as a side dish for grilled chicken or fish.