Some salads just taste like summertime, and this grilled peach and halloumi salad recipe is one of them! When peaches are in peak season, I will find every possible excuse to bring them to the table. They're wonderful in pies and crisps, but I especially love them in savory dishes where their natural sweetness can really shine. Pair them with salty, golden halloumi cheese, peppery greens, fresh herbs, and a tangy dressing, and soon you’ll have a salad that steals the show!
What I love most about this peach and halloumi combination is the contrast. The warm, caramelized fruit perfectly balances out the rich, salty cheese. The crunchy sesame brittle and aromatic dukkah layers of texture. This is one summer salad that looks impressive (and it is!) but still feels relaxed enough for a casual evening on the patio. You’re going to love it!
How far ahead can I prepare this salad?
Like most salads, this one is best assembled just before serving. If you want to make things a little easier, there are a few components you can prepare in advance:
- The sesame brittle can be made up to a week ahead and stored in an airtight container.
- The tahini dressing can be whisked together a day or two before serving and kept refrigerated.
- You can also make your dukkah ahead of time if you're preparing it from scratch. My homemade dukkah recipe is included below.
When it comes to the grilled peach and halloumi cheese combo, I recommend grilling the peaches and cooking the halloumi just before serving. The warm peaches and crispy cheese on top of your fresh, cool greens are what make this halloumi and peach salad so special!
Is this salad a main course or a side dish?
The answer is yes! Okay, all jokes aside—this peach halloumi salad works both ways. It will make a vegetarian main course for about four people. Halloumi is a satisfying cheese with plenty of substance, and once you add the nuts, seeds, and greens, you'll find this salad surprisingly filling. It's also a wonderful side dish for grilled chicken, salmon, lamb, or pork.
Do you have to fry halloumi, or can you eat it like mozzarella?
Unlike mozzarella, which you can have cooked or fresh, halloumi is best enjoyed cooked. Halloumi cheese has a high melting point, which means it will soften when heated but won’t completely melt. It’s perfect for grilling or pan-frying! As you cook it up, it develops a beautiful golden crust and stays tender inside.
Technically, you can eat halloumi uncooked, but you'd be missing out. The crispy exterior and warm, salty center create the perfect contrast to sweet grilled peaches. For this peach halloumi caprese-style salad, frying or grilling the cheese is worth the extra few minutes!
What happens if there are leftover peaches or halloumi?
Okay, here’s my hot take—leftovers are a blessing, not a problem. Extra grilled peaches are wonderful in sandwiches (believe it or not), spooned over yogurt, added to grain bowls, or served up alongside your favorite grilled meats. Or try chopping them up into a simple fruit salad the next day.
Leftover halloumi can be reheated in a skillet and added to wraps, grain bowls, scrambled eggs, or a simple pita with cucumber and herbs. If you happen to have both leftover peaches and halloumi, combine them with some more greens for a quick lunch.
Homemade Dukkah: A Little Crunch Goes a Long Way
If you've never had dukkah (also spelled “duqqa”) before, get ready to make room in your pantry—it’s gonna be a staple. This Egyptian-inspired blend of toasted nuts, seeds, and spices adds incredible flavor and texture to lots of different dishes. My homemade dukkah recipe is made with hazelnuts, almonds, sesame seeds, pistachios, fennel seeds, cumin, coriander, cayenne, and salt.
In this peach and halloumi salad, the dukkah is used to make a flavorful crust on the cheese. One of the reasons I love it so much is how versatile it is. You can sprinkle it over roasted vegetables, avocado toast, hummus, whipped feta, or even popcorn. You can mix it with olive oil for a simple bread dip or use it to coat chicken breasts and pork chops before cooking. Once you start making your own, you'll find yourself reaching for it constantly.
What is Urfa biber and what if I can’t find any?
Urfa biber (also known as Urfa pepper and Isot pepper) is a kind of Turkish chili pepper. It adds depth and complexity to recipes without overwhelming heat. Unlike your typical crushed red pepper flakes, Urfa biber has a rich, almost mysterious flavor profile: A little kick with smoky notes, earthy undertones, raisin-like sweetness, and hints of chocolate and coffee. These chilies are traditionally sun-dried during the day and then wrapped at night. They oxidize and develop their characteristic dark color, soft texture, and concentrated flavor.
If you can't find Urfa biber, don't worry. Aleppo pepper or ancho chili are both excellent substitutes that provide a similar balance of warmth and complexity. You can also try a blend of paprika and cayenne pepper if you can’t find either of those.
What else goes with this salad?
This yummy summer salad plays well with just about everything you can think of! Try it with grilled chicken, seafood, lamb chops, or a simple pasta dish. It makes a lovely addition to larger summer spreads with crusty bread, chilled wine, and plenty of fresh vegetables. The sweet-and-salty flavor combination in this peach and halloumi salad makes it a natural companion to grilled meats, Mediterranean dishes, and picnic favorites. If you're entertaining, try your hand at building a menu around seasonal produce!
Extra Bites
Made too many peaches? Don't let them go to waste! They're fantastic in my Pesto Grilled Chicken with Grilled Peaches recipe, where sweet fruit and savory pesto come together.
And since summer is peak salad season, be sure to try my tortellini pasta salad recipe. It's always one of the first bowls emptied at picnics and backyard gatherings. Who said every salad has to be made of leaves?
Finally, don't forget a fresh fruit salad for your next cookout. Summer produce deserves its moment in the spotlight!
Dukkah Recipe
Dukkah is an Egyptian condiment made from toasted nuts, seeds, and spices. It adds a delicious nutty flavor and satisfying crunch to lots of different dishes, and you can mix it with oil to make a dip, too!
Ingredients
Instructions
- Lightly toast the hazelnuts, almonds, sesame seeds, pistachios, and fennel seeds in a dry pan, then remove them from heat and let them cool.
- In a food processor, pulse the nut and seed mixture until a sandy crumb forms. Do not over process.
- Combine the ground nuts with the spices and salt. Use immediately or store in an air-tight jar in the freezer for up to 6 months. It can be used straight from the freezer.
Grilled Peach and Halloumi Salad Recipe with Dukkah and Tahini Dressing
This vibrant Grilled Peach and Halloumi Salad combines sweet grilled peaches, crispy halloumi cheese, crunchy dukkah, and a tangy tahini dressing for a fresh and unforgettable summer salad that's perfect for entertaining.
Ingredients
Instructions
- Place the sugar and water in a small saucepan over medium heat. Swirl the pan occasionally until the sugar melts and turns a medium amber color (about 8 to 10 minutes).
- Stir in the sesame seeds and salt, then immediately pour the mixture onto parchment paper or a silicone mat, using a silicone spatula to scrape it all out. Quickly spread it thin with the back of a butter-greased spoon and let it cool.
- With a wet knife, roughly chop the cooled sesame brittle into very small pieces. Transfer it into a lidded tupperware or sealable plastic bag until you’re ready to use it.
- In a medium bowl, vigorously whisk the tahini, sumac, urfa biber, chili, lime juice, olive oil, ice water, honey and salt until smooth, pale and emulsified, then set aside.
- Toss the peach wedges with the oil and let them sit for 5 minutes.
- Cut the halloumi into approximately 10 quarter-inch slices. Sometimes when you cut halloumi, it separates into 2 long pieces—it’s fine if that happens.
- Soak the halloumi pieces in hot water for 10 minutes, then drain and pat dry. This prevents the cheese from being squeaky or rubbery after frying.
- Put the dukkah onto a large plate or into a wide, shallow bowl. Press both sides of each halloumi slice firmly into the dukkah to create a spice crust.
- Heat a non-stick skillet or grill pan over medium-high heat. Grill the peach pieces for 3 to 4 minutes per side until golden and lightly charred, then remove and set aside.
- Add the remaining 1 tablespoon of oil to the pan and fry the halloumi for 2 minutes on one side. Flip and fry for another 1 to 2 minutes until nicely browned.
- Toss the arugula and dill together on a large shallow serving platter.
- Nestle the warm peaches and halloumi on top of the greens, drizzle with dressing and scatter the sesame brittle over the top of the salad. You can also use individual bowls and let your guests add their own brittle and dressing as desired if you prefer.
