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This Peach and Halloumi Salad is a five-minute wonder, perfect for the summer months. Sweet, juicy peaches contrast against salty halloumi, with a spicy twist from the hot honey and freshness from the mint leaves. The perfect combination!
The Ultimate Sweet and Salty Combination
I absolutely adore a sweet-and-salty combo, and there is nothing quite like the contrast of ripe peaches and grilled halloumi.
This 4-ingredient peach and halloumi salad can be whipped up in no time at all, and is the perfect side dish for any summer barbecue, gathering or picnic.
Take it to the next level with homemade hot honey, and you’re onto a winner. Plus it’s naturally gluten free and coeliac-safe, so everyone can enjoy it!
Table of Contents
Ingredients and Substitutions
You only need four ingredients for this halloumi and peach salad recipe which are listed with the full quantities in the recipe card below. They are:
- Peaches: You want to use fresh peaches which are ripe, but not over-ripe. If they’re too soft they will just go mushy when you try to cut them up.
- Halloumi: Either a light or full-fat halloumi works fine.
- Hot Honey: You can omit this if you like, or use normal honey. I make my own homemade hot honey so I have a stash ready!
- Fresh Mint: This really does lift the salad, I’d recommend adding it. Basil leaves can work too, but I definitely prefer it with mint.
How to Make Peach and Halloumi Salad
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this halloumi and peach salad recipe is to make.
Storing Instructions
This salad is best eaten fresh, as when the halloumi cools down it goes hard. You can eat it the next day (store in the fridge) but it’s not as nice! If you want to get ahead and save a few minutes, you could slice the halloumi and peaches ready, store in the fridge, then cook the halloumi fresh before serving.
Peach and Halloumi Salad Recipe
Ingredients
- 2 ripe peaches, ripe, but firm
- 225 g block of halloumi
- 7-8 fresh mint leaves
- 1 tbsp hot honey
- Olive oil, for frying
Instructions
- Cut the halloumi into strips around 1cm thick. Spray a little olive oil in a frying pan and place on a medium heat.
- Lay the halloumi out in one even layer in the pan, fry for 2-3 minutes per side until browned and then remove from the heat.
- Meanwhile, cut the peaches into 8 wedges, removing the stone. Finely slice the mint leaves into thin strips.
- Arrange the peach wedges and hot halloumi in a bowl, drizzle with the hot honey and then sprinkle with the sliced mint leaves to serve straight away.
Video
Nutrition
More Summer Salad Recipes
If you like this halloumi and peach salad recipe, then make sure you check out these other gluten free salad recipes too for the summer…
- Chimichurri Smashed Potatoes
- Pesto Pasta Salad
- Watermelon and Feta Salad
- Greek Salad
- Gluten Free Tabbouleh
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