This peach and halloumi salad is the ultimate easy summer salad – and itโs ready in just 15 minutes. With only five ingredients, this quick salad recipe brings together sweet, juicy peaches and salty, crispy halloumi for the perfect balance of flavors. Finished with a drizzle of sweet chili jam, itโs a fresh and simple dish thatโs ideal for warm weather lunches, BBQs or light dinners.
When itโs hot out and the last thing you want is to stand over the stove, this refreshing summer salad is your answer. Thereโs barely any cooking involved – just a quick grill of the halloumi – and it comes together in just 15 minutes. Itโs light, vibrant, and packed with flavor.
I like to think of it as a fun twist on a caprese salad: peaches instead of tomatoes, grilled halloumi in place of mozzarella, and fresh basil tying it all together.
Honestly? I think itโs even better. It hits all the best flavor notes – salty, sweet, tangy, and totally delicious. Once you realize a great salad doesnโt need lettuce, a whole new world opens up.
Ingredients
- Halloumi. Salty, golden and perfectly crispy when grilled, halloumi is the star of this salad. This recipe uses 225g (about 8 oz), which is typically one full block.
- Peaches. Juicy, sweet and ripe peaches are what make this salad shine. The contrast with the salty cheese is gorgeous. You could also use nectarines or plums.
- Basil. A small handful of fresh basil leaves adds a pop of color and a burst of freshness that ties everything together.
- Chilli jam. A drizzle of sweet chili jam brings the whole salad to life. It amplifies the sweet and salty flavors and adds a nice little kick. I use my homemade chili jam (so worth making – it lasts forever!), but store-bought is totally fine. You can also swap in sweet chili sauce, hot honey sauce or a drizzle of regular honey.
How to make it
Start by preparing your ingredients. I like to chop the halloumi into thick squares, rather than long slices, but you can really do what you like here. Halve the peaches, remove the pit and then cut into chunky slices.
Now for the only cooking you’ll do in this recipe! Heat a little olive oil in a pan and fry the halloumi until golden on both sides. Remove from the heat and transfer to a large bowl.
Add the sliced peaches into the bowl with the halloumi, along with the basil and a little drizzle of olive oil. Give the salad a good mix, then transfer to a serving plate. Finish with the chilli jam and you’re done!
Got a question?
It’s really best right after cooking the halloumi, as the longer the halloumi sits, the firmer and chewier it will become. It’ll still taste great, but if you don’t enjoy the slightly different texture, you’ll need to serve it straight away. However, any leftovers do make DELICIOUS toast toppers the next day. I love loading it on top of toasted sourdough!
You can! Ripe nectarines, plums or apricots would be lovely, and even figs, mango, pineapple, strawberries or pears would work well. Just make sure whatever you do use is nice and ripe.
Yes! Just grill for a couple of minutes on each side and then follow the rest of the recipe. I love barbecuing halloumi; it adds a gorgeous smoky flavour that’s unbeatable.
Use a sweet chilli sauce, hot honey sauce or you could use honey with a few chilli flakes mixed in!
Like this recipe? Here are more halloumi ideas to try
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day ๐.
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Quick Peach and Halloumi salad with Sweet Chili Jam
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This peach and halloumi salad is the ultimate easy summer salad – and itโs ready in just 15 minutes. With only five ingredients, this quick salad recipe brings together sweet, juicy peaches and salty, crispy halloumi for the perfect balance of flavors. Finished with a drizzle of sweet chili jam, itโs a fresh and simple dish thatโs ideal for warm weather lunches, BBQs or light dinners.
It’s also super easy! The only cooking involved is grilling the halloumi, making this an ideal dish for a hot day.
Ingredients
- 225g (8 oz) halloumi cheese
- 2 ripe peaches
- 1 1/2 tablespoon olive oil
- A handful of fresh basil leaves
- 1 tablespoon sweet chili jam (or use sweet chili sauce, hot honey sauce or regular honey)
Instructions
- Prepare the halloumi and peaches. Pat the halloumi dry with paper towels – this helps it get that beautiful golden crust when cooked. Slice it into even pieces, about โ inch thick. Halve the peaches, remove the pits, and slice each half into about 5 wedges.
- Cook the halloumi. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the halloumi slices and cook for about 3 to 4 minutes per side, until golden and crispy. Transfer to a large mixing bowl.
- Mix the salad. Add the peach slices, basil leaves, and remaining ยฝ tablespoon of olive oil to the bowl. Gently toss everything together to coat.
- Finish and serve. Transfer the salad to a serving plate or bowl, then drizzle over the sweet chili jam, and dig in while the halloumi is still warm.
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Notes
STORAGE INSTRUCTIONS: The salad is best right after it’s made, as the halloumi can toughen up the longer it sits out. However, any leftovers are still delicious and make a perfect topper for toast!
INGREDIENT NOTES: If you don’t have sweet chilli jam, use a sweet chilli sauce, hot honey sauce or honey with a few chilli flakes mixed through. Use any ripe stone fruit here if you can’t find peaches – nectarines, apricots or plums would work well, as would figs, pineapple, mango, strawberries or pears.
BBQ? You could also grill the halloumi on your barbecue – just cook them on an oiled grill for a couple of minutes on each side.
- Prep Time: 5
- Cook Time: 10
- Category: salads
- Method: stove top
- Cuisine: mediterranean
Nutrition
- Serving Size: 200g
- Calories: 333
- Sugar: 19g
- Sodium: 460mg
- Fat: 23.9g
- Saturated Fat: 10.5g
- Unsaturated Fat: 13.4g
- Trans Fat: 0g
- Carbohydrates: 22.1g
- Fiber: 2.4g
- Protein: 12g
- Cholesterol: 37.5mg
Yummmmm!!! This was a perfect light lunch