Name: Grilled Peach and Halloumi Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean-inspired
Ingredients: 2 ripe peaches, halved and pitted; 200g halloumi cheese, sliced; 200g green beans, trimmed; 4 cups mixed salad greens; 2 tbsp toasted pine nuts; 1 cup fresh basil; 1 garlic clove, minced; 2 tbsp lemon juice; 1 tbsp rice vinegar; ¼ cup extra-virgin olive oil; Salt and black pepper, to taste

There’s just something magical about the way summer produce shines on a grill. Juicy peaches caramelize into sweet, smoky perfection, and when paired with golden-seared halloumi cheese, it’s pure flavor harmony. This Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing is the kind of dish that takes simple, fresh ingredients and turns them into a stunning plate that’s as beautiful as it is delicious.

I first stumbled upon the idea for this salad during a backyard cookout. We had a few too many ripe peaches and a block of halloumi sitting in the fridge that was begging to be used. With some mixed greens, a handful of green beans, and a quick dressing whisked together in a mason jar, this recipe practically made itself—and it’s been a warm-weather favorite ever since.

What makes this Grilled peach salad truly special is how effortlessly it brings together bold flavors and contrasting textures. The peaches are soft and sticky-sweet with those signature grill marks, while the halloumi is salty, chewy, and crisp around the edges. The green beans add a snappy bite, the greens offer freshness, and the lemon-pesto dressing brightens everything with zippy, herby goodness.

Whether you’re looking for a hearty salad to serve on its own or a fresh side dish to accompany grilled meats or poultry, this one ticks all the boxes. It’s fast, it’s vibrant, and it feels like sunshine on a plate. Plus, it’s surprisingly filling thanks to the halloumi, making it a go-to for weeknight dinners or weekend brunches alike.

Why You’ll Love This Recipe

This Grilled peach salad might just become your new summer go-to, and here’s why.

First, it’s incredibly easy to make. Most of the ingredients are fresh, seasonal staples, and you’ll only need a few minutes of prep before you’re off to the grill. The cooking time is minimal, so it’s perfect for hot days when you don’t want to spend hours in the kitchen.

Second, it’s flavor-packed. The combination of juicy peaches and savory halloumi hits all the right notes—sweet, salty, smoky, and tangy. The lemon-pesto dressing adds a punch of brightness and herbaceous flavor that ties it all together beautifully.

Third, it’s versatile. This salad works great as a standalone lunch or light dinner, but it also pairs wonderfully with grilled chicken or fish. It’s a crowd-pleaser for cookouts, potlucks, or dinner parties. And if you’re looking for a dish that’s both family-friendly and fancy enough for guests, this one checks every box.

Lastly, it’s naturally vegetarian and can be made gluten-free without any fuss. With a balance of protein, fiber, and healthy fats, it’s not only delicious but also nourishing and satisfying.

Health Benefits

This Grilled peach salad doesn’t just look good—it’s good for you, too.

Peaches are rich in vitamins A and C, which support skin health and immune function. They’re also a great source of dietary fiber, helping to keep digestion on track.

Green beans bring in a healthy dose of vitamin K, which is essential for bone health, as well as folate and antioxidants that support cell repair and reduce inflammation.

Halloumi, though higher in sodium, is a great source of protein and calcium, which help build and maintain muscle and bone mass. It’s a good option for vegetarians looking to boost their protein intake.

The homemade lemon-pesto dressing is packed with fresh basil and garlic—two ingredients known for their antioxidant properties. Lemon juice adds a hit of vitamin C, while olive oil brings in heart-healthy fats that promote good cholesterol and support brain health.

Together, these ingredients make a balanced, nutrient-rich meal that fuels your body and satisfies your cravings, all without feeling heavy or overly indulgent.

Preparation Time, Servings, and Nutritional Information

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Nutritional Information (per serving):
Calories: 390
Protein: 17g
Carbohydrates: 24g
Fat: 26g
Fiber: 5g
Sugar: 13g

Ingredients List

Here’s everything you’ll need to make this gorgeous salad:

2 ripe peaches, halved and pitted
Juicy and naturally sweet, peaches become wonderfully caramelized on the grill.
200g halloumi cheese, sliced into ½-inch slabs
This cheese holds up well on the grill, becoming crisp outside and soft inside.
200g green beans, trimmed
Blanched and chilled, they add a fresh, crunchy contrast to the soft peaches and halloumi.
4 cups mixed salad greens
Use a mix like arugula, spinach, and baby romaine for flavor and texture variety.
2 tablespoons toasted pine nuts
They add a toasty crunch and nutty depth to the final dish.

For the Lemon-Pesto Dressing:

1 packed cup fresh basil leaves
The base of your pesto-inspired dressing.
1 garlic clove, minced
Adds a punch of flavor.
2 tablespoons lemon juice
Brightens the dressing and balances the richness of the cheese.
1 tablespoon rice vinegar
Gives the dressing a bit of tang and keeps it light.
¼ cup extra-virgin olive oil
Helps emulsify the dressing while adding a smooth, velvety finish.
Salt and freshly ground black pepper, to taste
Always season to bring all the flavors together.

Step-By-Step Cooking Instructions

Make the Lemon-Pesto Dressing:
In a small blender or food processor, combine the basil, garlic, lemon juice, and rice vinegar. Blend until smooth. With the motor running, slowly drizzle in the olive oil to emulsify. Season with salt and pepper to taste. Set aside.
Blanch the Green Beans:
Bring a pot of water to a boil and prepare a bowl of ice water on the side. Add the green beans to the boiling water and cook for 2-3 minutes until they’re bright green and just tender. Immediately transfer them to the ice water to stop the cooking. Drain and pat dry.
Grill the Peaches and Halloumi:
Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates. Place the peach halves cut-side down and grill for about 2-3 minutes, until char marks appear. Flip and grill for another 1-2 minutes. Set aside.
Next, add the halloumi slices to the grill and cook for 2-3 minutes per side, until golden and slightly crispy. Remove from the heat.
Assemble the Salad:
On a large platter or individual plates, layer the mixed greens. Add the blanched green beans, grilled peaches (sliced if you prefer), and grilled halloumi.
Dress and Finish:
Drizzle the salad generously with the lemon-pesto dressing. Sprinkle with toasted pine nuts just before serving.

How to Serve

This salad is versatile and easy to plate. Here are a few great ways to serve it:

As a main dish on its own for a light yet satisfying meal
Alongside grilled chicken or baked fish for a protein-packed dinner
Served family-style on a platter for a gorgeous centerpiece at brunch or a cookout
Paired with crusty bread or flatbread to soak up the dressing

Pairing Suggestions

To round out your meal, consider these tasty additions:

Side dishes: Roasted sweet potatoes, couscous salad, or lemon-herb quinoa complement the flavors beautifully.
Beverages: Serve with a sparkling lemonade, mint iced tea, or a non-alcoholic cucumber spritzer for a refreshing contrast.
Kids’ option: Offer the salad components separately—peach slices, halloumi cubes, and beans with a bit of bread for dipping in dressing.

Storage, Freezing & Reheating Instructions

This Grilled peach salad is best enjoyed fresh, but you can store components separately to enjoy later.

Storage:
Store the grilled halloumi and peaches in an airtight container in the refrigerator for up to 3 days. Keep the dressing in a sealed jar for up to 5 days. Reassemble the salad just before serving.

Freezing:
Freezing isn’t recommended for peaches or greens, as their textures will suffer. Halloumi can be frozen in slices, but it’s best used fresh.

Reheating:
Gently reheat halloumi slices in a skillet over medium heat for a minute or two to restore crispness. Peaches can be brought to room temperature or lightly warmed.

Common Mistakes to Avoid

Overcooking the halloumi: It can become rubbery if left on the grill too long. Keep an eye on it and remove when golden and crisp.
Underripe peaches: These won’t caramelize well and may taste sour. Use fully ripe peaches for best flavor.
Skipping the ice bath for green beans: This step helps preserve their bright color and crisp texture.
Dressing the salad too early: This can make the greens wilt. Dress right before serving for the freshest presentation.
Using store-bought dressing: The homemade lemon-pesto dressing makes the dish. It’s worth the extra 5 minutes!

Pro Tips

Toast your pine nuts: This brings out their flavor and adds a lovely crunch. Just a minute or two in a dry skillet will do.
Use a grill pan if you’re indoors: You’ll still get that charred, smoky flavor even without a backyard grill.
Switch up the greens: Arugula adds a peppery kick, while baby spinach keeps things mellow.
Double the dressing: It’s delicious on other salads, as a dip for veggies, or drizzled over grilled chicken.
Make it heartier: Add a scoop of quinoa or farro to turn this into a grain bowl.

Frequently Asked Questions (FAQs)

Can I use canned peaches instead of fresh?
Fresh peaches are recommended for grilling, but canned can work in a pinch—just make sure they’re drained and patted dry.

What can I substitute for halloumi?
Try paneer or a firm grilling cheese. Feta works too, though it won’t grill the same way.

Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Just check your vinegar and packaged goods for any hidden additives.

Can I make this salad ahead of time?
Yes! Prepare all the elements ahead, but assemble and dress the salad just before serving.

Can I use store-bought pesto instead?
You can, but it will change the flavor. The lemon-pesto dressing here is much lighter and brighter.

What if I don’t have pine nuts?
Slivered almonds or sunflower seeds make great substitutes.

Is there a vegan version?
Swap halloumi for grilled tofu or a plant-based cheese alternative.

Can I roast the peaches instead of grilling?
Absolutely. Bake at 400°F for 10-15 minutes until tender and caramelized.

What type of grill is best for this recipe?
A grill pan, gas, or charcoal grill all work well. Just make sure it’s preheated and lightly oiled.

How do I prevent halloumi from sticking to the grill?
Lightly oil the grill and don’t flip too early—wait until it naturally releases from the grates.

Conclusion & Call to Action

This Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing is proof that simple ingredients can come together to create something truly spectacular. It’s fresh, flavorful, and easy enough to pull off on a busy weeknight or a lazy Sunday afternoon.

I hope this Grilled peach salad finds a place in your regular rotation, especially when peaches are at their peak. If you give it a try, I’d love to hear how it turned out. Share your thoughts in the comments below or tag me with a photo of your creation—I can’t wait to see your version of this summery favorite!

Happy cooking!