Grilled Peach and Halloumi Salad Recipe with Lemon-Pesto Dressing

You want a salad that slaps? This one is loud in all the right ways: juicy grilled peaches, salty-seared halloumi, and a zesty lemon-pesto that makes everything pop. It’s the kind of bowl that makes “just a salad” feel like a main-character moment.

You’ll build it fast, cook it faster, and watch it disappear. And yes, it’s as photogenic as it is addictive—your feed and your taste buds win.

Why This Recipe Works

Sweet peaches meet salty, squeaky halloumi—the ultimate flavor seesaw. Grilling caramelizes the fruit and gives the cheese an irresistible crust, so every bite hits sweet, salty, smoky, and tangy.

The lemon-pesto dressing adds brightness and herbaceous depth, tying it all together with a silky finish.

Texturally, it’s a party: crisp greens, warm peaches, and chewy halloumi play off crunchy nuts. It’s quick (under 25 minutes), uses simple pantry upgrades, and feels fancy without the effort. Translation: impressive with minimal stress.

Ingredients

• 3 ripe peaches, halved and pitted (leave skin on)
• 8 oz halloumi cheese, sliced into 1/2-inch slabs
• 5 cups mixed salad greens (arugula, baby spinach, or spring mix)
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved (optional but gorgeous)
• 1/4 cup toasted pistachios or walnuts, roughly chopped
• Fresh basil leaves, for garnish

Lemon-Pesto Dressing

• 1/3 cup basil pesto (store-bought or homemade)
• 1 large lemon, zested and juiced (about 2–3 tbsp juice)
• 2 tbsp extra-virgin olive oil
• 1 tsp honey or maple syrup (to balance acidity)
• 1 small garlic clove, finely grated
• Salt and black pepper, to taste

For Grilling

• 1 tbsp olive oil, plus extra for brushing
• Pinch of chili flakes (optional, for heat)

How to Make It – Instructions

1. Heat your grill or pan. Preheat a grill or a ridged grill pan over medium-high heat.

   Lightly oil the grates or pan so nothing sticks. Hot surface = those coveted char lines.

2. Prep the peaches. Halve, pit, and brush the cut sides with a thin layer of olive oil. Sprinkle a little salt to amplify sweetness.

   Set aside.

3. Slice the halloumi. Cut into 1/2-inch slices and pat dry with a paper towel. Drier cheese equals better sear and less splatter, FYI.
4. Make the lemon-pesto dressing. In a small bowl, whisk pesto, lemon zest, lemon juice, olive oil, honey, and garlic. Season with salt and pepper.

   Taste and adjust—if it’s too tangy, add a bit more honey; too thick, loosen with a teaspoon of water.

5. Grill the peaches. Place peaches cut-side down for 2–3 minutes until grill marks appear and the edges caramelize. Flip and grill 1–2 minutes on the skin side. Remove and slice into wedges when cool enough to handle.
6. Grill the halloumi. Lay slices on the hot grill or pan.

   Cook 1–2 minutes per side until golden with dark sear marks. Don’t overdo it or it’ll go rubbery. Remove and keep warm.

7. Build the base. In a large bowl, toss mixed greens, red onion, and tomatoes with 2–3 tablespoons of the dressing.

   You want everything lightly coated, not drowned.

8. Top like a pro. Arrange grilled peach wedges and halloumi over the dressed greens. Sprinkle with nuts, a pinch of chili flakes (if using), and fresh basil.
9. Finish and serve. Drizzle with a little more dressing. Crack fresh pepper on top.

   Serve immediately while the peaches and halloumi are still warm and irresistible.

Storage Instructions

• Greens + toppings: Store undressed greens and chopped veggies in an airtight container for up to 2 days.
• Grilled peaches and halloumi: Refrigerate separately in covered containers for 2 days. Rewarm halloumi briefly in a skillet to revive the texture.
• Dressing: Keeps in a jar in the fridge for 4–5 days. Shake before using.
• Don’t pre-dress the salad. It will wilt and make you sad.

Benefits of This Recipe

• Balanced macros: Halloumi delivers protein and fat; peaches bring carbs and fiber.

  Your energy curve stays smooth, not sleepy.

• Nutrient-dense: Greens add iron and folate, peaches pack vitamin C, and nuts give magnesium and crunch. Win, win, win.
• Fast and flexible: On the table in under 25 minutes with easy swaps for what you have on hand.
• Restaurant vibes at home: Simple technique, big flavor, minimal dishes. IMO, perfect for date night or meal prep glow-ups.

Don’t Make These Errors

• Using underripe peaches. They won’t caramelize properly and taste flat.

  Choose peaches that are fragrant and slightly soft to the touch.

• Skipping the pat-dry on halloumi. Excess moisture prevents browning and encourages sticking. Paper towels are your friend.
• Overcooking the cheese. Halloumi goes from golden to rubber-band fast. Pull it once it’s bronzed with clear grill marks.
• Overdressing the greens. You’re making salad, not soup.

  Start with less; add more if needed.

• Cold grilling surface. No heat, no char, no flavor. Preheat until it’s decisively hot.

Variations You Can Try

• Nectarine or plum swap: Sub peaches with nectarines or plums for a similar juicy-sweet vibe.
• Mint-pistachio upgrade: Add fresh mint and swap nuts for pistachios for a Middle Eastern flair.
• Grain bowl mode: Serve over farro, quinoa, or couscous to make it heartier.
• Spicy honey twist: Drizzle hot honey over the halloumi right off the grill for sweet heat.
• Vegan-friendly version: Replace halloumi with thick slabs of marinated firm tofu, grilled until crisp. Bonus: add a sprinkle of nutritional yeast.
• Burrata bonus: Want extra decadence?

  Add torn burrata on top and prepare for applause.

FAQ

Can I make this without a grill?

Yes. Use a cast-iron skillet or grill pan on the stovetop. You’ll still get a great sear on the peaches and halloumi—just keep the heat medium-high and the surface lightly oiled.

What if my peaches are too firm?

Slice them thinner and cook a touch longer to coax out sweetness.

A tiny drizzle of honey before grilling can help, but don’t overdo it or you’ll burn the sugars.

Is there a lighter option than halloumi?

Try grilling reduced-fat halloumi or use fresh mozzarella or feta (not grilled) for a lighter feel. Texture will differ, but the flavors still play nicely.

Can I make the dressing dairy-free?

Use a dairy-free pesto (no Parmesan) and the rest of the dressing remains naturally dairy-free. Many store-bought pestos list cheese—check the label.

How do I keep red onions from overpowering the salad?

Soak sliced onions in cold water for 10 minutes, then pat dry.

This softens the bite while keeping the crunch. Alternatively, use shallots for a gentler flavor.

What greens work best?

Arugula for peppery punch, spinach for mellow sweetness, spring mix for a balanced base. Tough greens like kale need a longer massage and more dressing—choose accordingly.

Can I prep this for a party?

Absolutely.

Grill peaches and halloumi up to 4 hours ahead and keep at room temp. Assemble and dress just before serving for peak texture. Your guests will think you hired a chef.

The Bottom Line

This Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing is the rare combo of fast, fancy, and foolproof.

It turns humble ingredients into a flavor high note—sweet, salty, tangy, and crunchy in all the right places. Keep it as-is for a weeknight win or dress it up for guests. Either way, expect zero leftovers and lots of “wait, can I get the recipe?” replies.