Grilled Peach and Halloumi Salad with Mint and Balsamic

Why You’ll Love This Recipe

• Perfect sweet–salty balance: juicy caramelized peaches meet golden, squeaky halloumi.
• Fresh and fast: 25 minutes, minimal prep, and big summery flavors.
• Great texture: peppery arugula, crisp almonds, tender peaches, and bouncy cheese.
• Showstopper finish: glossy balsamic glaze makes it look restaurant-ready.

Grocery List

• Produce: Firm-ripe peaches, baby arugula, fresh mint, 1 lemon
• Dairy: Halloumi (8 oz/225 g)
• Pantry: Extra-virgin olive oil, honey, sliced almonds, balsamic glaze (or balsamic vinegar), kosher salt, black pepper, flaky sea salt (optional)

Full Ingredients

For the salad

• 3 firm-ripe peaches (about 1 lb/450 g), halved and pitted
• 8 oz (225 g) halloumi, sliced into 1/2-inch (1.25 cm) slabs
• 5 oz (142 g) baby arugula
• 1/2 cup loosely packed fresh mint leaves (about 15 g), torn if large
• 1/3 cup (30 g) sliced almonds

For prep and dressing

• 2 tbsp extra-virgin olive oil + 1 tsp, divided
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• Pinch flaky sea salt, for finishing (optional)

For the balsamic glaze

• 2–3 tbsp store-bought balsamic glaze, or
• Homemade: 1/3 cup (80 ml) balsamic vinegar, optional 1 tsp honey

Step-by-Step Instructions

Step 1: Prep the peaches and halloumi

Preheat an outdoor grill or grill pan to medium-high heat (about 450°F/230°C). Halve and pit the peaches. In a small bowl mix 1 tsp olive oil with 1 tsp honey and a pinch of kosher salt; brush this onto the cut sides of the peaches. Slice the halloumi into 1/2-inch (1.25 cm) slabs and pat dry with paper towels to help it sear nicely.

Step 2: Make a quick balsamic glaze (if not using store-bought)

In a very small saucepan, bring 1/3 cup (80 ml) balsamic vinegar to a gentle simmer over medium heat. Cook 5–7 minutes, swirling occasionally, until reduced to 2–3 tbsp and syrupy. For a sweeter glaze, stir in 1 tsp honey during the last minute. Remove from heat; it will thicken slightly as it cools.

Step 3: Toast the almonds

Place the sliced almonds in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and golden at the edges, 3–4 minutes. Immediately transfer to a plate to cool so they do not over-toast.

Step 4: Grill the peaches

Lightly oil the grill grates if needed. Place peaches cut-side down and grill until marked and caramelized, 2–3 minutes. Flip and grill 1 minute on the skin side. Transfer to a board and slice each half into 3–4 wedges.

Step 5: Grill the halloumi

Lay halloumi slices on the hot grill. Cook 1–2 minutes per side until deep golden with defined grill marks. Avoid moving the cheese too soon so it can sear and release easily. Remove to a plate.

Step 6: Make the lemony greens

In a large bowl, whisk 2 tbsp olive oil with 1 tbsp lemon juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Add the arugula and mint; toss gently to coat.

Step 7: Assemble and finish

Spread the dressed greens on a wide platter. Nestle in the grilled peach wedges and halloumi. Scatter toasted almonds over the top. Drizzle with 2–3 tbsp balsamic glaze. Finish with a pinch of flaky sea salt if you like. Serve right away while the halloumi is warm.

Pro Tips

• Choose peaches that are fragrant and firm to the touch; very soft peaches can fall apart on the grill.
• Dry the halloumi well before grilling for the best browning and to reduce sticking.
• Do not over-reduce the balsamic; if it coats the back of a spoon, it is ready. It thickens as it cools.
• A grill pan works beautifully if you do not have an outdoor grill—preheat thoroughly for bold grill marks.
• Toss greens lightly; overdressing will weigh down the arugula and mute its peppery bite.

Variations

• Nectarine Swap: Use nectarines in place of peaches for a slightly firmer bite.
• Nut Twist: Substitute toasted pistachios or hazelnuts for the almonds.
• Herb Forward: Add torn basil with the mint and finish with lemon zest for extra brightness.

Storage & Make-Ahead

This salad is best served immediately. For partial make-ahead, toast almonds up to 3 days in advance and store airtight. Make the balsamic glaze up to 1 week ahead and refrigerate; bring to room temp before drizzling. Wash and dry the arugula and mint up to 1 day ahead and refrigerate wrapped in paper towels. Grill halloumi and peaches just before serving for optimal texture; if needed, briefly rewarm halloumi in a hot skillet 30–60 seconds per side.

Nutrition (per serving)

Approximate: 370 calories; 25 g fat; 18 g carbohydrates; 3 g fiber; 15 g protein; 900 mg sodium. Values will vary based on brands and whether homemade or store-bought glaze is used.