Summery Peach Salad with Grilled Halloumi and Balsamic Vinaigrette Recipe
A fresh and vibrant Summery Peach Salad featuring pan-seared Halloumi cheese, juicy yellow peaches, sweet corn, avocado, and mixed greens, all tossed with a tangy balsamic maple vinaigrette. Perfect for a light and flavorful meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vinaigrette
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons pure maple syrup (grade A)
- 1 tablespoon dijon mustard
- 1 clove garlic (finely grated)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- ¼ teaspoon Italian seasoning
Salad
- a drizzle neutral oil (to pan-sear Halloumi cheese)
- 4 oz. Halloumi cheese (thinly sliced)
- 6 cups mixed field greens (or greens of your choice)
- 1 medium yellow peach (thinly sliced such as Prima®)
- ½ cup corn (cut off the cob, boiled for 8 to 10 minutes)
- 1 small avocado (thinly sliced)
- 1 tablespoon roasted pumpkin seeds (for garnish)
Instructions
- Make the vinaigrette: In a small bowl or jar, combine extra virgin olive oil, balsamic vinegar, pure maple syrup, dijon mustard, finely grated garlic, salt, black pepper, and Italian seasoning. Whisk or shake well to emulsify the dressing, then set aside. Store any leftovers in an airtight container in the refrigerator for up to one week.
- Prepare the Halloumi: Heat a drizzle of neutral oil in a medium skillet over medium-low heat. Add the thinly sliced Halloumi cheese and cook for 5 to 10 minutes, flipping occasionally, until both sides are golden brown. Remove from heat and place on a small plate to keep warm.
- Assemble the salad: In a serving bowl or platter, start with a bed of mixed field greens. Layer on the thinly sliced yellow peach, boiled corn, sliced avocado, and the pan-seared Halloumi cheese. Sprinkle roasted pumpkin seeds on top as a garnish.
- Serve: Drizzle the prepared vinaigrette over the salad just before serving. Toss gently if desired and enjoy immediately for the freshest flavors.
Notes
- The vinaigrette can be stored in the refrigerator for up to one week.
- Use ripe but firm peaches to maintain texture in the salad.
- Boil fresh corn on the cob for best sweetness or use thawed frozen corn if fresh is unavailable.
- Halloumi melts when heated but maintains a firm texture, perfect for pan-searing.
- Feel free to substitute mixed greens with arugula or baby spinach based on personal preference.
