15 Grilled Stone Fruit and Halloumi Salad

Grilled stone fruit and halloumi salad is a delightful summer dish that showcases ripe peaches and plums paired with crispy halloumi cheese. To prepare, the fruits are brushed with olive oil, seasoned, and grilled until tender, while the halloumi is grilled to achieve a golden crust. The salad is completed with mixed greens, drizzled with a tangy dressing, and can be topped with nuts or herbs for added flavor. Discover creative variations that elevate this vibrant salad even further.

Ingredients Needed for the Salad

Grilled Stone Fruit and Halloumi Salad is a vibrant and flavorful dish that beautifully combines the sweetness of grilled stone fruits with the salty, creamy texture of halloumi cheese. This dish is perfect for summer gatherings, picnics, or as a light lunch. It takes approximately 20 minutes to prepare and can serve as a delightful main dish for two or a side salad for four.

Ingredients

• 2 ripe peaches, halved and pitted
• 2 ripe plums, halved and pitted
• 200g halloumi cheese, sliced
• 4 cups mixed salad greens (arugula, spinach, etc.)
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh mint leaves, for garnish (optional)

Cooking Instructions

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the cut sides of the peach and plum halves with a little olive oil and sprinkle with salt and pepper.
3. Place the stone fruits, cut side down, on the grill and cook for about 3-4 minutes until grill marks appear and the fruits are slightly softened. Turn them over and grill for an additional 2-3 minutes.
4. While the stone fruits are grilling, heat a small amount of olive oil in a frying pan over medium heat. Add the halloumi slices and cook until golden brown, about 2-3 minutes per side. Remove from heat.
5. In a large serving bowl, combine the salad greens, grilled stone fruits, and halloumi.
6. Drizzle with balsamic vinegar and remaining olive oil. Toss gently to combine.
7. Sprinkle with chopped walnuts for crunch and garnish with fresh mint leaves if desired.
8. Serve immediately, enjoying the contrast of warm fruit and cheese with fresh greens.

Variations and Tips

• For a twist, consider adding grilled corn or avocado to the salad for an extra layer of flavor.
• If you want to incorporate a bit of heat, try adding some sliced jalapeños or a dash of chili flakes.
• This salad can also be made ahead of time; just keep the dressing separate until serving to guarantee the greens stay fresh.
• Swap out the halloumi for feta cheese if you prefer a different flavor profile.

Preparing the Stone Fruits

Grilled Stone Fruit and Halloumi Salad is a vibrant and invigorating dish that showcases the delicious flavors of grilled summer fruits combined with the richness of Halloumi cheese. This salad is perfect for a light lunch or as a side dish for outdoor gatherings, making it a fantastic option for both vegetarians and meat-lovers alike.

With a preparation time of around 20 minutes, it’s both quick and easy, allowing you to enjoy a gourmet experience without spending hours in the kitchen.

Ingredients:

• 2 peaches, halved and pitted
• 2 nectarines, halved and pitted
• 1 large ripe plum, halved and pitted
• 8 ounces Halloumi cheese, sliced into ½ inch thick pieces
• 4 cups mixed salad greens (e.g., arugula, spinach, or mesclun)
• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and freshly cracked pepper, to taste
• Fresh herbs for garnish (e.g., basil or mint)

Cooking Steps:

1. Preheat the grill to medium-high heat.
2. Brush the cut sides of the stone fruits (peaches, nectarines, and plum) with a little olive oil to prevent sticking.
3. Place the fruits on the grill, cut-side down, and cook for about 4-5 minutes until they are charred and caramelized. Flip them carefully to cook for an additional 3-4 minutes, until they soften slightly. Remove from the grill and set aside.
4. While the fruits are grilling, brush the Halloumi slices with olive oil and grill them for about 2-3 minutes per side until golden and crispy.
5. In a large mixing bowl, toss the salad greens with balsamic vinegar, remaining olive oil, salt, and pepper.
6. Arrange the grilled stone fruits and Halloumi on top of the salad greens. Garnish with fresh herbs for added flavor and presentation.
7. Serve immediately and enjoy the warm and grilled flavors of the salad.

Variations:

• Substitute other stone fruits like cherries or apricots for the peaches and nectarines.
• For a sweet touch, drizzle a little honey over the finished salad.
• Add nuts such as walnuts or pecans for extra crunch.
• Incorporate grains like quinoa or farro for added texture and nutrition.

Tips:

• Choose ripe stone fruits for the best flavor, but verify they are firm enough to hold their shape during grilling.
• If grilling indoors, a stovetop grill pan works well as an alternative.
• To enhance the dish, consider adding a sprinkle of feta cheese or goat cheese for an extra layer of creaminess.

Choosing the Right Halloumi

Grilled Stone Fruit and Halloumi Salad is a delightful and invigorating salad that perfectly combines savory and sweet flavors, making it an excellent choice for summer gatherings and outdoor picnics.

This dish serves as a wonderful appetizer or a light main course, ideal for vegetarian diners and anyone looking to enjoy fresh, seasonal ingredients. With a quick preparation time of approximately 30 minutes, it’s a hassle-free addition to your menu that doesn’t compromise on taste.

Ingredients:

• 200g halloumi cheese
• 2 ripe peaches, halved and pitted
• 2 ripe nectarines, halved and pitted
• 1 red onion, sliced into rings
• 4 cups mixed salad greens (such as arugula, spinach, or lettuce)
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• Fresh mint leaves, for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the halved peaches and nectarines, as well as the red onion slices, with olive oil to prevent sticking and enhance flavor.
3. Once the grill is hot, place the stone fruits and onion on the grill. Grill the fruits for about 4-5 minutes per side, until they are slightly charred and have grill marks, and the onions until softened and slightly caramelized (about 6-8 minutes).
4. Meanwhile, slice the halloumi cheese into 1 cm thick slices. Grill the halloumi for 2-3 minutes on each side, or until golden brown and crispy.
5. In a large bowl, combine the mixed salad greens, grilled stone fruits, and grilled onion.
6. Drizzle with balsamic vinegar and season with salt and pepper to taste. Toss gently to combine.
7. Top the salad with the grilled halloumi slices and garnish with fresh mint leaves before serving.

Variations and Tips:

• Mix in other grilled vegetables like zucchini or bell peppers for added flavor and nutrition.
• For a nutty crunch, sprinkle some toasted nuts such as walnuts or almonds on top before serving.
• To enhance flavors, marinate the halloumi in a mixture of olive oil, lemon juice, and herbs for 15-30 minutes before grilling.
• This salad pairs beautifully with a light, chilled white wine or a zesty sparkling water with lemon.
• Feel free to swap the stone fruits based on seasonal availability; plums and apricots work wonderfully as well!

Grilling Tips for Halloumi

Grilled Stone Fruit and Halloumi Salad is a vibrant and flavorful dish that combines the charred sweetness of stone fruits with the savory richness of halloumi cheese. Ideal for summer gatherings or a light lunch, this salad is perfect for those looking to impress guests or simply enjoy a fresh and nutritious meal.

With a preparation time of about 30 minutes, you can easily whip this dish up to enjoy on a warm day.

Ingredients:

• 1 block of halloumi cheese, sliced into ½ inch thick pieces
• 2 peaches, pitted and halved
• 2 plums, pitted and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup arugula or mixed greens
• ¼ cup balsamic glaze
• Fresh mint leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Grill: Heat your grill to medium-high heat.
2. Prepare the Fruits: Brush the cut sides of the peaches and plums with a little olive oil to prevent sticking. Season lightly with salt and pepper.
3. Grill the Fruits: Place the peaches and plums cut-side down on the grill. Grill for about 3-4 minutes until grill marks appear and the fruit is slightly softened. Remove from the grill and set aside.
4. Grill the Halloumi: Brush the halloumi slices with olive oil and place them on the grill. Grill for about 2-3 minutes on each side until golden brown and crispy.
5. Assemble the Salad: In a large bowl, arrange the arugula or mixed greens, grilled stone fruits, and halloumi slices.
6. Finish with Balsamic Glaze: Drizzle the salad with balsamic glaze and garnish with fresh mint leaves if desired.
7. Serve: Enjoy immediately while the halloumi is warm and the fruits are juicy.

Variations and Tips:

• Swap Fruits: Feel free to use other stone fruits such as cherries or apricots according to the season.
• Add Nuts: For added texture, sprinkle some toasted almonds or walnuts over the salad.
• Herb Infusion: Mix in fresh herbs like basil or parsley for a different flavor profile.
• Vegan Alternative: Replace halloumi with grilled tofu or another type of plant-based cheese for a vegan version.
• Grilling Technique: If you don’t have a grill, you can use a grill pan on the stovetop or even broil in the oven; just be sure to watch closely to avoid burning.

Grilling Stone Fruits to Perfection

Grilled Stone Fruit and Halloumi Salad is a vibrant and invigorating dish that brings together the sweetness of seasonal fruits and the savory goodness of grilled halloumi cheese. Perfect for summer gatherings, picnics, or even a light dinner, this salad is both elegant and easy to prepare, taking about 30 minutes from start to finish.

The combination of warm, caramelized fruits with crispy halloumi creates a delightful contrast that is sure to please both vegetarian and non-vegetarian guests alike.

Ingredients:

• 2 peaches, halved and pitted
• 2 plums, halved and pitted
• 1 nectarine, halved and pitted
• 200g halloumi cheese, sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh mint leaves, for garnish
• Mixed salad greens (arugula or spinach, optional)
• Nuts (walnuts or almonds, optional)

Cooking Instructions:

1. Prep the Fruit: Preheat your grill or grill pan to medium-high heat. Lightly brush the cut sides of the peaches, plums, and nectarines with olive oil.
2. Grill the Fruit: Place the stone fruits cut-side down on the grill. Grill for about 3-4 minutes until you see grill marks and the fruit becomes slightly softened. Carefully turn them to grill the rounded sides for another 2-3 minutes, then remove them from the heat.
3. Grill the Halloumi: Add the halloumi slices to the grill next, cooking for approximately 2-3 minutes on each side until they are golden and crispy.
4. Assemble the Salad: On a serving platter, place a bed of mixed salad greens if using. Arrange the grilled stone fruits and halloumi on top.
5. Dress the Salad: Drizzle the balsamic vinegar over the salad, and season with salt and pepper to taste. Garnish with fresh mint leaves and sprinkle with nuts if desired.
6. Serve: Enjoy this dish warm or at room temperature for a delightful summer salad experience.

Variations/Tips:

• Experiment with different stone fruits like cherries or apricots based on what’s in season.
• For added flavor, marinate the halloumi slices in olive oil, lemon juice, or herbs for 10 minutes before grilling.
• Consider adding a protein, such as grilled chicken or chickpeas, for a heartier meal.
• If you prefer a smokier flavor, add a handful of wood chips to your grill while cooking the fruits and halloumi.

Making the Dressing

This Grilled Stone Fruit and Halloumi Salad is a vibrant, invigorating dish that combines the sweetness of grilled peaches or nectarines with the rich, savory flavor of Halloumi cheese.

It’s perfect for summer gatherings, picnics, or a light lunch, and can be prepared in just 10 minutes. The dressing complements the salad beautifully, adding a tangy hint that enhances the natural flavors of the grilled fruits and cheese.

Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh herbs (like basil or mint) for garnish (optional)

Cooking Steps:

1. In a small bowl or jar, combine the olive oil, balsamic vinegar, honey (or maple syrup), and Dijon mustard.
2. Whisk the mixture vigorously with a fork or shake it in the jar until well blended and emulsified.
3. Season with salt and pepper to taste. Add more honey or mustard based on your flavor preference. Adjust acidity by adding more vinegar if desired.
4. If using fresh herbs, finely chop and stir them into the dressing for an extra layer of flavor.
5. Drizzle the dressing generously over the grilled stone fruit and Halloumi salad just before serving.

Variations and Tips:

• For a creamier dressing, consider adding a dollop of Greek yogurt or a splash of cream.
• Experiment with different types of vinegars, like apple cider or lemon juice, for a unique flavor twist.
• If you want a spicy kick, add a pinch of red pepper flakes to the dressing.
• This dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it another good shake or whisk before serving.

Assembling the Salad

Grilled Stone Fruit and Halloumi Salad is a delightful and rejuvenating dish that’s perfect for summer gatherings or a light dinner. The combination of sweet, caramelized stone fruits and the savory, salty notes of grilled halloumi creates a harmonious balance that is both satisfying and uplifting.

It serves approximately four people and takes about 30 minutes to prepare and assemble, making it an ideal option for a quick yet impressive meal.

Ingredients:

• 2 peaches, halved and pitted
• 2 plums, halved and pitted
• 1 nectarine, halved and pitted
• 8 ounces halloumi cheese, sliced
• 4 cups mixed salad greens (such as arugula, spinach, or kale)
• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• Fresh mint leaves, for garnish (optional)

Instructions:

1. Preheat the Grill: Preheat your grill or grill pan to medium-high heat. If using a grill, make sure it’s clean and lightly oiled to prevent sticking.

2. Grill the Fruits: Place the halved peaches, plums, and nectarine cut-side down onto the grill. Grill for about 4-5 minutes until grill marks appear and the fruit begins to soften.

Flip the fruits and grill for another 2-3 minutes before removing them from the grill. Set aside to cool slightly.

3. Grill the Halloumi: While the fruits are cooling, place the sliced halloumi on the grill. Grill for about 2-3 minutes on each side until golden brown and crispy. Watch closely, as the cheese can burn quickly.

4. Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Taste and adjust seasonings as needed.

5. Assemble the Salad: In a large serving bowl or platter, layer the mixed salad greens. Top with the grilled stone fruits and halloumi slices. Drizzle the dressing over the top.

6. Garnish and Serve: If desired, sprinkle fresh mint leaves over the salad for an added touch of rejuvenation. Serve immediately and enjoy!

Variations and Tips:

• Consider adding nuts for extra crunch, such as toasted almonds or walnuts.
• For a touch of acidity, add a sprinkle of crumbled feta or goat cheese.
• Feel free to swap out stone fruits based on seasonal availability or personal preference (e.g., cherries or apricots).
• To prepare the salad ahead of time, grill the fruits and halloumi in advance, and assemble just before serving to ensure the greens remain crisp.

Adding Herbaceous Notes

This Grilled Stone Fruit and Halloumi Salad is a vibrant dish that brings together the sweetness of grilled peaches and plums, the saltiness of halloumi cheese, and the freshness of herbs. Ideal for summer gatherings or light lunches, it serves well as a starter or a side dish.

With a preparation time of about 30 minutes, this recipe is perfect for those who want to impress guests with minimal effort.

Ingredients:

• 2 ripe peaches, halved and pitted
• 2 ripe plums, halved and pitted
• 8 oz (225g) halloumi cheese, sliced
• 4 cups mixed greens (arugula, spinach, or spring mix)
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Optional: pine nuts or walnuts for added crunch

Cooking Steps:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the cut sides of the peaches and plums with a little olive oil to prevent sticking.
3. Grill the stone fruits, cut side down, for about 3-4 minutes until grill marks appear and they soften slightly. Flip and grill for another 2 minutes on the skin side. Remove from heat and allow to cool slightly.
4. In the same grill pan, place the sliced halloumi cheese and grill for approximately 2-3 minutes on each side, or until it is golden brown and has grill marks.
5. In a large bowl, combine the mixed greens, torn basil, chopped mint, and any nuts you choose to add for extra texture.
6. In a small bowl, whisk together the remaining olive oil and balsamic vinegar, and season with salt and pepper.
7. Slice the grilled peaches and plums into wedges. Add them and the grilled halloumi to the salad bowl.
8. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Variations and Tips:

• To add a different flavor profile, try incorporating freshly chopped cilantro or dill along with the parsley and mint.
• For a vegan version, substitute halloumi with grilled tofu or a plant-based feta cheese.
• You may also add pomegranate seeds or a sprinkle of feta cheese for an extra burst of flavor.
• This salad can be served warm or at room temperature, making it ideal for potlucks or picnics.
• Feel free to experiment with other stone fruits like apricots or cherries, depending on what’s in season.

Optional Toppings for Extra Flavor

This Grilled Stone Fruit and Halloumi Salad is a delightful combination of sweet and savory flavors, perfect for a summer gathering or a light lunch. The dish features warm, grilled stone fruits such as peaches, plums, or nectarines paired with salty halloumi cheese, creating a revitalizing salad that can accommodate various dietary preferences. Preparation time for this dish is approximately 20 minutes.

Ingredients:

• 2 peaches, halved and pitted
• 2 plums, halved and pitted
• 200g halloumi cheese, sliced
• 4 cups mixed salad greens (arugula, spinach, or mesclun)
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste
• Fresh mint leaves, for garnish
• Toasted nuts (such as almonds or walnuts), for garnish
• Crumbled feta cheese, for garnish (optional)
• Sliced avocado, for garnish (optional)
• Pomegranate seeds, for garnish (optional)

Cooking Steps:

1. Preheat your grill or grill pan over medium-high heat.
2. Brush the halved stone fruits lightly with olive oil and season with a pinch of salt and pepper.
3. Grill the stone fruits cut-side down for about 3-4 minutes or until grill marks appear and the fruit is softened. Flip and grill for another 2-3 minutes on the skin side. Remove from the grill and set aside.
4. In the same pan, add the halloumi cheese slices and grill for about 2 minutes on each side until golden and crispy.
5. In a large bowl, mix the salad greens with the remaining olive oil and balsamic vinegar. Season with salt and pepper to taste.
6. Arrange the grilled stone fruits and halloumi on top of the salad.

Variations & Tips:

• Feel free to substitute the stone fruits based on seasonal availability or personal preference.
• For a touch of sweetness, drizzle honey over the salad before serving.
• If you want to add crunch, consider sprinkling some toasted nuts over the top.
• To enhance the flavor further, mix in some herbs like basil or oregano with the salad greens.
• For a heartier version, add cooked quinoa or farro to the base of the salad.
• To create a more vibrant plate, incorporate different colored fruits or cheeses.
• Don’t forget to garnish with fresh mint leaves to add a revitalizing twist!

Serving Suggestions

Grilled Stone Fruit and Halloumi Salad is a vibrant and invigorating dish that celebrates the flavors of summer. It combines the sweet juiciness of seasonal stone fruits with the savory richness of grilled halloumi cheese, making it an ideal choice for a light lunch or a stunning side dish at a summer gathering.

Prep time is about 15 minutes, with grilling taking around 10 minutes, making it a quick and satisfying option for any occasion.

Ingredients:

• 2 ripe peaches, halved and pitted
• 2 ripe nectarines, halved and pitted
• 1 block of Halloumi cheese, sliced
• 2 tablespoons olive oil
• 4 cups mixed salad greens (such as arugula, spinach, and frisée)
• 1/4 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the cut sides of the peach and nectarine halves with olive oil. Season lightly with salt and pepper.
3. Place the stone fruits on the grill, cut side down, and cook for about 3-4 minutes until grill marks appear and the fruit softens slightly. Flip the fruit and grill for another 2-3 minutes.
4. Meanwhile, drizzle a little olive oil over the Halloumi slices. Grill the cheese for about 2-3 minutes on each side until it’s golden and crispy.
5. In a large bowl, combine the mixed salad greens with the grilled stone fruits and toasted walnuts.
6. Top with grilled Halloumi and crumbled feta.
7. Drizzle with balsamic glaze and serve immediately.

Variations and Tips:

• Fruit Variations: You can experiment with other stone fruits like plums or cherries, or even use grilled seasonal vegetables for added variety.
• Dressing Options: For a different flavor profile, try a citrus vinaigrette or a honey balsamic dressing instead of the balsamic glaze.
• Add Protein: For more sustenance, add grilled chicken or shrimp to the salad for a complete meal.
• Make Ahead: Prep the salad greens and grilled fruits in advance, but assemble the salad just before serving to maintain freshness.
• Garnish: Fresh herbs like basil or mint can add an aromatic touch to the finished dish.

Storing Leftovers

This Grilled Stone Fruit and Halloumi Salad is an invigorating and vibrant dish that combines the sweet juiciness of grilled stone fruits with the salty, satisfying flavor of halloumi cheese.

It’s perfect for summer gatherings, picnics, or a light weeknight dinner, and can be enjoyed by vegetarians looking for something hearty yet healthy. The total preparation and cooking time for this dish is around 30 minutes, making it a quick and delicious option to whip up.

Ingredients:

• 2 peaches
• 2 plums
• 1 cup cherry tomatoes
• 200g halloumi cheese
• 4 cups mixed salad greens
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic glaze (optional)
• Fresh basil leaves (for garnish)

Cooking Steps:

1. Preheat your grill to medium heat.
2. Cut the peaches and plums in half, removing the pits. If using, toss the cherry tomatoes lightly with olive oil, salt, and pepper.
3. Brush the cut sides of the stone fruits with olive oil. Place them cut-side down on the grill along with the halloumi cheese, sliced into thick pieces.
4. Grill the stone fruits for about 4-5 minutes or until grill marks appear and the fruit starts to soften. Flip them to the skin side down, and grill for another 2-3 minutes.
5. Grill the halloumi for about 2-3 minutes on each side until golden brown and slightly crispy.
6. In a large bowl, combine the mixed salad greens, grilled stone fruits, and halloumi. Drizzle with extra olive oil, season with salt and pepper, and toss gently to combine.
7. Serve immediately, garnished with fresh basil leaves and a drizzle of balsamic glaze if desired.

Variations and Tips:

• For a spicier kick, add slices of jalapeño to the grill alongside the fruits and halloumi.
• Try substituting different stone fruits like nectarines or apricots, depending on what’s in season.
• The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the grilled halloumi may lose its texture upon reheating; as a result, consider storing it separately and grilling again to warm before serving.
• If your greens wilt quickly, store them separately from the other salad components, and dress the salad just before enjoying. This will help maintain freshness and crunch.

Nutritional Benefits of the Salad

Grilled Stone Fruit and Halloumi Salad is a vibrant and delicious dish that beautifully marries the sweetness of stone fruits with the salty, creamy texture of halloumi cheese.

Ideal for those looking for a light yet satisfying meal, this salad is perfect for summer picnics, barbecues, or as a rejuvenating side dish to a main course.

With a preparation time of about 30 minutes, you can whip this up easily for a quick lunch or dinner.

Ingredients:

• 2 ripe peaches or nectarines, halved and pitted
• 2 plums, halved and pitted
• 200g halloumi cheese, sliced
• 4 cups mixed salad greens (arugula, spinach, or your choice)
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts or pecans, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh basil or mint leaves, for garnish (optional)

Cooking Steps:

1. Preheat the Grill: Preheat your grill or grill pan over medium heat.
2. Prepare the Fruits: Brush the halved stone fruits lightly with olive oil to prevent sticking and enhance grilling.
3. Grill the Fruit: Place the stone fruit halves cut-side down on the grill. Grill for about 2-3 minutes, or until grill marks appear. Flip and grill an additional 2 minutes. Remove from the grill and let cool slightly.
4. Grill the Halloumi: While the fruit is grilling, place the slices of halloumi on the grill. Grill for about 2 minutes on each side until golden brown and crispy.
5. Assemble the Salad: In a large bowl, combine the mixed greens, grilled stone fruits (sliced if desired), red onion, and toasted nuts.
6. Dress the Salad: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.
7. Top with Halloumi: Place the grilled halloumi slices on top of the salad, and garnish with fresh herbs if using.
8. Serve: Enjoy your grilled stone fruit and halloumi salad immediately, while the cheese is warm.

Variations and Tips:

• Fruit Options: Feel free to experiment with different stone fruits, including cherries, apricots, or even mangoes.
• Nuts: Swap walnuts or pecans for almonds or sunflower seeds for a nut-free version.
• Cheese Alternatives: If halloumi is not available, feta cheese or goat cheese can be used for a different flavor profile.
• Make it a Meal: Add grilled chicken or shrimp to turn the salad into a more substantial dish.
• Storage: If making ahead, keep the dressing separate until just before serving to prevent sogginess. The salad can be stored in the fridge for up to one day, but it’s best enjoyed fresh.

Pairing Wine With the Dish

Ingredients:

• 2 peaches, halved and pitted
• 2 plums, halved and pitted
• 1 cup cherry tomatoes, halved
• 200g halloumi cheese, sliced
• 4 cups arugula or mixed greens
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh basil leaves for garnish

Cooking Steps:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the cut sides of the peaches and plums with olive oil and season with a pinch of salt and pepper. Place the fruit cut-side down on the grill and cook for about 4-5 minutes until grill marks appear and the fruit is slightly softened. Flip and grill for an additional 2-3 minutes. Remove from the grill and set aside.
3. In the same grill pan, add the halloumi slices and grill for about 2-3 minutes on each side until golden brown and crispy.
4. In a large bowl, toss the arugula with a little olive oil, lemon juice, salt, and pepper.
5. Arrange the arugula on a serving plate, then layer the grilled stone fruits and halloumi on top. Garnish with fresh basil leaves.
6. Drizzle with any remaining lemon juice and serve warm or at room temperature.

Variations and Tips:

• Experiment with different stone fruits such as nectarines or apricots for varied flavors.
• Add nuts like walnuts or almonds for extra crunch.
• For a protein boost, consider adding grilled chicken or shrimp.
• Serve with a chilled white wine such as a Sauvignon Blanc or a rosé to accentuate the freshness of the salad.
• If you prefer a vegan version, substitute the halloumi with grilled tofu or avocado.

Creative Variations to Try

Grilled Stone Fruit and Halloumi Salad is a delightful summer dish that combines the sweetness of grilled peaches, nectarines, or plums with the salty, creamy texture of halloumi cheese. It’s perfect for vegetarians seeking a rejuvenating meal or anyone looking for a unique side dish for barbecues and outdoor gatherings. This salad can be prepared in just about 30 minutes, making it a quick yet impressive addition to your dining table.

Ingredients:

• 2 ripe peaches (or nectarines, or plums)
• 200g halloumi cheese
• 4 cups mixed greens (arugula, spinach, or mixed salad leaves)
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh mint leaves for garnish (optional)

Cooking Steps:

1. Prep the Ingredients: Preheat your grill or grill pan over medium-high heat. Slice the peaches in half, remove the pits, and cut the halloumi into thick slices (about 1 cm).
2. Grill the Fruit: Lightly brush the cut sides of the peaches with olive oil. Place them cut-side down on the grill and cook for about 3-4 minutes until they have nice grill marks and are tender. Flip them over and cook for another 2 minutes. Remove from the grill and set aside.
3. Grill the Halloumi: Place the halloumi slices on the grill for about 2-3 minutes on each side, or until golden brown and crispy.
4. Assemble the Salad: In a large bowl, combine the mixed greens and toss with olive oil, balsamic vinegar, salt, and pepper. Top the greens with the grilled peaches, halloumi, and toasted walnuts.
5. Garnish and Serve: Optionally, garnish with fresh mint leaves for added freshness. Serve immediately and enjoy the warm, melty cheese with sweet fruit.

Variations and Tips:

• Fruit Alternatives: Experiment with other stone fruits like cherries or apricots for a different flavor profile.
• Nuts and Seeds: Swap walnuts for pecans, almonds, or sunflower seeds for varying textures and flavors.
• Dressing Options: Try using a honey-lime vinaigrette for a sweeter option or a lemon-tahini dressing for added creaminess.
• Add Protein: For a heartier meal, include grilled chicken, shrimp, or chickpeas tossed in the salad.
• Herbs: Fresh basil or parsley can be used instead of mint for a unique twist.
• Hot and Cold Combo: Try making it as a cold salad by simply combining all ingredients without grilling the fruit and cheese, allowing the ingredients to chill together for a revitalizing dish.

This Grilled Stone Fruit and Halloumi Salad is a versatile and delightful recipe that you can customize to suit your taste preferences and occasions!

Final Thoughts on the Salad

This Grilled Stone Fruit and Halloumi Salad is a delightful combination of sweet and savory flavors, perfect for a warm summer day or as a unique side dish at your next gathering.

The salad features juicy grilled stone fruits paired with the salty goodness of grilled halloumi cheese, making it an excellent choice for vegetarians and those looking to elevate their salad game.

Preparation takes approximately 25 minutes, ensuring that you can whip it up quickly without much hassle.

Ingredients:

• 2 peaches, halved and pitted
• 2 plums, halved and pitted
• 1 carton cherry tomatoes, halved
• 8 oz halloumi cheese, sliced
• 2 tablespoons olive oil
• 2 cups mixed greens (arugula, spinach, or your choice)
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh mint or basil for garnish (optional)

Cooking Steps:

1. Preheat your grill or grill pan over medium heat.
2. Brush the halved stone fruits (peaches and plums) with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
3. Place the fruits cut-side down on the grill and grill for about 4-5 minutes until grill marks appear and the fruit is tender. Remove and set aside.
4. While the fruits are grilling, brush the halloumi slices with the remaining olive oil and grill for 2-3 minutes on each side or until golden brown.
5. In a large bowl, combine your mixed greens, grilled stone fruits, and cherry tomatoes.
6. Drizzle with balsamic vinegar and gently toss to coat everything evenly.
7. Top the salad with the grilled halloumi cheese slices and garnish with fresh mint or basil if using.

Variations and Tips:

• Feel free to substitute other stone fruits like apricots or cherries depending on your preferences and availability.
• For additional crunch, consider adding some toasted nuts such as walnuts or pecans.
• To enhance the flavor, you can marinate the halloumi in herbs or spices before grilling.
• This salad can be served warm or at room temperature, making it versatile for different occasions.
• For an added protein boost, you can include grilled chicken or quinoa as a base.

Enjoy this colorful and flavorful salad as a stand-alone dish or as an accompaniment to grilled meats or seafood!