Grilled Peach Halloumi Salad with Lemon-Pesto Dressing
This grilled peach halloumi salad combines sweet, smoky grilled peaches, golden halloumi, and nutritious greens in a delightful summer dish. A zesty lemon-pesto dressing elevates this salad to the perfect blend of flavor and health!
Equipment
- Grill or grill pan
- Small bowl
- Whisk
- medium pot
- Large platter
Ingredients
- 1½ cups basil leaves finely chopped
- 1 clove garlic minced
- 3 tablespoons lemon juice
- 1 tablespoon rice vinegar
- ⅓ cup extra-virgin olive oil
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 ounces green beans
- 3 peaches pitted and halved
- 6 ounces halloumi sliced
- 4 cups mixed greens
- ½ cup pine nuts toasted
Instructions
- Prepare the dressing by whisking together the basil, garlic, lemon juice, and rice vinegar in a small bowl. Slowly drizzle in the ⅓ cup olive oil while whisking continuously. Season with salt and pepper to taste.
- Blanch the green beans by boiling them in a medium pot of salted water for 1-2 minutes. Transfer to a bowl of ice water to cool, then drain and set aside.
- Preheat a grill or grill pan over high heat. Brush the peach halves and halloumi slices with 4 tablespoons of olive oil.
- Grill the peaches and halloumi for about 3 minutes per side until they develop rich grill marks and a slight char.
- Arrange the mixed greens on a large platter. Layer the green beans, grilled peaches, and halloumi on top.
- Drizzle the salad with the lemon-pesto dressing and sprinkle with toasted pine nuts before serving.
Notes
Customize this recipe by replacing halloumi with tofu for a vegan option or adding grilled chicken for extra protein. The dressing can be made 1-2 days in advance for convenience.