Cookwith

Name: Ontario Summer Grilled Peach & Halloumi Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 ripe peaches, halved and pitted; 200g halloumi cheese, sliced into 1/2-inch slabs; 1 cup cherry tomatoes, halved; 4 cups baby arugula (or mixed greens); 1/2 small red onion, thinly sliced; 1/2 cup toasted pecans, roughly chopped; 2 tbsp extra virgin olive oil, plus more for brushing; 1 tbsp honey; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; Salt and freshly cracked black pepper, to taste; Small handful fresh basil leaves, torn

Ontario Summer Grilled Peach & Halloumi Salad

HarvestPumpkin4457

This vibrant Ontario summer salad pairs juicy grilled peaches with salty, smoky halloumi for a playful textural contrast and a perfect balance of sweet, savory, and tangy notes. Toasted pecans add crunch, while a honey-mustard vinaigrette brightens the greens. Quick grilling transforms both the fruit and cheese, echoing wok-style high-heat techniques, and brings out the best of seasonal produce. Serve this as a stunning dinner entree or share it for a summer lunch al fresco.

Ingredients

Instructions

Preheat a grill pan or outdoor grill over high heat until very hot. Brush peach halves and halloumi slices lightly with olive oil.
Grill peaches, cut side down, for 2-3 minutes until charred but still firm. Flip and grill 1 more minute. Set aside to cool, then slice each half into wedges.
Grill halloumi slices for 1-2 minutes per side until golden and slightly smoky. Remove from grill and cut into bite-size pieces.
In a large salad bowl, combine arugula, cherry tomatoes, red onion, and pecans.
In a small bowl, whisk together 2 tbsp olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
Add the grilled peaches and halloumi to the salad. Drizzle with the dressing and toss gently to combine.
Scatter fresh basil leaves over the top. Taste and adjust seasoning if needed. Serve immediately while halloumi is warm.