This halloumi and peach salad bursts with flavor and texture. Grilled corn, peppery arugula, tangy pickled onions, crunchy pistachios and a bright cilantro-lime dressing come together to make a summer salad you’ll want on repeat.
More summer salad inspiration!
This salad layers peppery baby arugula, salty grilled halloumi, juicy peaches and sweet corn cut straight from the cob, all finished with a vibrant cilantro-lime vinaigrette.
Every ingredient adds purpose and texture. The combination of sweet fruit, smoky corn and chewy grilled halloumi paired with crunchy pistachios is irresistible.
The contrast of crisp, creamy and chewy is what makes this salad so satisfying — give me crunch and I’m hooked.
I’m always experimenting to find the best seasonal salads. Whether served as a starter, side, or main with extra protein, I want a salad that checks every box: bright flavor, satisfying texture, seasonal produce and simple prep.
I love mixing sweet and savory and using peak summer produce. Ripe peaches, buttery greens, nutty pistachios and smoky cheese make a salad that feels special without being fussy.
This salad is full of favorites
- Grilled halloumi cheese
- Charred corn
- Ripe peaches
- Baby arugula
- Quick pickled onions
- Chopped pistachios
- A bright cilantro-lime vinaigrette
Halloumi is one of those cheeses that grills beautifully — firm, salty and perfect for quick searing. I slice it and place it directly on a hot grill alongside the corn for an easy, hands-off char.
The cilantro-lime dressing is versatile and fresh: use it on salads, as a marinade or to brighten grilled vegetables. It keeps well in the fridge for a few days; just shake or whisk before using.
I often make the dressing in a small blender for a smooth, emulsified vinaigrette. It coats the salad without weighing it down, making this an ideal dish for warm weather.
The salad is filling on its own, but if you’d like extra protein, sliced grilled chicken or shredded rotisserie chicken are easy additions.
Make it for a summer meal — it’s easy, impressive and full of seasonal flavor.
Grilled Halloumi, Corn and Peach Summer Salad
Grilled Halloumi Corn and Peach Summer Salad
Ingredients
cilantro lime dressing
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
salad
- 4 ears corn on the cob
- 8 ounces halloumi cheese, cold and sliced lengthwise
- 2 peaches, pitted and sliced
- 6 to 8 cups baby arugula
- kosher salt and pepper
- ⅓ cup chopped pistachios
- quick pickled onions, for topping
Instructions
cilantro lime dressing
- In a blender or food processor, combine the lime juice, honey, garlic, cilantro, salt, pepper, red pepper flakes and olive oil. Blend until smooth; some small pieces of cilantro may remain. Store leftovers in a sealed container in the fridge for a few days.
salad
- Preheat the grill to high so it’s very hot. Keep the halloumi cold until ready to grill.
- Place the ears of corn directly on the grill grates. Cook 3–4 minutes, rotate and repeat until the corn is nicely charred, about 8–12 minutes total depending on size. Let cool, then slice the kernels off the cob.
- Place the halloumi on the hot grates and grill 1–2 minutes per side until golden and marked. Use a spatula to flip gently, then transfer to a plate.
- Toss the arugula with a pinch of kosher salt and pepper in a large bowl. Add the corn, grilled halloumi, peach slices and pistachios. Drizzle a few spoonfuls of the dressing and toss to combine. Top with pickled onions and more pistachios if desired.
- Serve with additional dressing on the side. Enjoy!
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Can’t you just taste it already?