Jump to Recipe
Halloumi and Peach Salad with Mint is a simple summer dish that pairs salty, seared halloumi with sweet peach slices and fresh mint leaves. The cheese turns golden and a little crisp on the outside but stays soft in the middle. The peaches add juice and sweetness, and the mint keeps everything tasting fresh.
I make this when peaches are at their best, usually mid to late summer. It comes together in about 18 minutes, so it works as an easy side dish or a light lunch when it’s too hot to cook much else.
The dressing is just olive oil, lemon juice, and a little honey. It’s light enough that the halloumi and peaches stay the main event on the plate.
One thing to watch: halloumi can go from golden to rubbery fast if you leave it in the pan too long. Two to three minutes a side over medium-high heat is usually enough.
Why You’ll Love This Recipe
- Ready in 18 minutes with just one skillet
- Salty halloumi balances sweet, juicy peaches well
- Fresh mint keeps the whole salad tasting light
- Works as a side dish or a light lunch
Ingredient Notes
- Halloumi: Look for a block, not pre-sliced halloumi, so you can cut even 1 cm slices that sear well. Feta works as a substitute but it won’t sear the same way, so serve it cold and crumbled instead.
- Peaches: Use ripe peaches that give slightly when you press near the stem. Nectarines work the same way if peaches aren’t in season.
- Fresh mint: Tear the leaves by hand right before serving so they don’t bruise and turn dark.
- Arugula: Baby spinach or a mix of soft lettuces works if arugula tastes too peppery for you.
- Honey: A little honey rounds out the lemon in the dressing. Maple syrup is a fine swap if you’re out of honey.
- Red onion: Slice it thin so it doesn’t overpower the peaches. Soak it in cold water for 5 minutes first if you want a milder bite.
Warm Seared Halloumi and Peach Salad with Fresh Mint
Ingredients
Method
- Slice the halloumi into 6 pieces, about 1 cm / 0.4 inch thick. Pat each slice dry with a paper towel so it sears instead of steams.
- Slice the peaches into wedges and thinly slice the red onion.
- Whisk the olive oil, lemon juice, honey, salt, and pepper together in a small bowl. Taste and add a little more lemon or honey if it needs it.
- Heat 2 tbsp olive oil in a 25 cm / 10-inch nonstick skillet over medium-high heat until it shimmers.
- Lay the halloumi slices in the pan in a single layer, leaving space between each piece. Sear for 2 to 3 minutes per side, until deep golden and slightly crisp at the edges.
- Move the seared halloumi to a plate lined with paper towel while you finish the salad.
- Spread the arugula on a platter or shallow bowl. Scatter the peach wedges and red onion over the top.
- Lay the warm halloumi slices over the salad.
- Drizzle the dressing over everything and scatter the torn mint leaves on top. Serve right away, while the halloumi is still warm.
Notes
- Pat halloumi dry before searing for the best golden crust.
- Sear halloumi right before serving, it turns rubbery once cool.
- Use ripe, slightly soft peaches for the best juice and sweetness.
- Dress the salad right before eating so the arugula doesn't wilt.
Tips for Success
- Pat the halloumi dry before searing so it browns instead of steaming in the pan.
- Pick peaches that give slightly when pressed and smell sweet near the stem.
- Sear the halloumi right before serving so it stays warm and a little crisp on the plate.
- Save extra dressing in a small jar and shake it again before drizzling later.
- Tear the mint leaves by hand instead of chopping, they bruise less and stay fresher looking.
Variations
- Swap the peaches for ripe nectarines or fresh figs when peaches are out of season.
- Add a handful of toasted walnuts or pistachios for crunch and a little richness.
- Use basil instead of mint for a different, slightly sweeter herb note.
Storage and Reheating
Halloumi and Peach Salad with Mint is best eaten right after you make it. The halloumi turns rubbery once it cools and sits, and the arugula wilts fast once it’s dressed.
If you want to prep ahead, slice the peaches and onion up to a day early and keep them covered in the fridge. Whisk the dressing and store it in a small jar, then sear the halloumi and toss everything together right before you serve it.
I don’t recommend reheating leftovers. If you do have extra, eat it cold within a day, but the texture won’t be the same as fresh.
Serving Suggestions
I like this salad next to grilled chicken or lamb chops for a full dinner. It also works well alongside warm pita or crusty bread to soak up the dressing.
For a light lunch, serve it on its own with a glass of chilled rosé or sparkling water with lemon. It’s filling enough with the halloumi that you don’t need much else.
This salad also fits nicely into a mezze-style spread with hummus, olives, and grilled vegetables if you’re feeding a small group.
FAQ
Why did my halloumi turn rubbery after searing?
Halloumi turns rubbery when it’s cooked too long or the pan isn’t hot enough at the start. Sear it over medium-high heat for 2 to 3 minutes per side, just until golden, and serve it right away since it firms up more as it cools.
Can I use feta instead of halloumi in this peach salad?
You can, but feta won’t sear or hold its shape the way halloumi does. Crumble cold feta over the finished salad instead of pan-searing it, and skip the searing step for that part of the dish.
Can I make Halloumi and Peach Salad with Mint ahead of time?
Not fully assembled, since the halloumi is best warm and the arugula wilts once dressed. You can slice the peaches and onion, and make the dressing, up to a day ahead, then sear the halloumi and toss everything together right before serving.
What can I serve with halloumi and peach salad for a full meal?
Grilled chicken, lamb chops, or warm pita all work well next to this salad. The salty halloumi and sweet peaches also sit nicely alongside grilled vegetables or a simple grain like couscous.
Is halloumi and peach salad gluten free?
Yes, this recipe is naturally gluten free as written, since it uses halloumi, peaches, arugula, and a lemon-olive oil dressing with no flour or bread. Just double check your specific brand of halloumi if you have a strict gluten allergy.
How do I know when peaches are ripe enough for this salad?
A ripe peach gives slightly when you press near the stem end and smells sweet without pressing hard. If your peaches feel hard and smell like nothing, let them sit on the counter for a day or two before slicing them for the salad.