5 ingredients, 10 minutes, one gorgeous peach and halloumi salad. This really is the ultimate summer salad for me. Salty, halloumi + sweet, juicy peaches pair incredibly well, and finishing with a drizzle of chilli jam just takes it to another level.
What do you cook when it’s hot and you can’t bear being by the stove for long? Enter this incredibly refreshing salad. There’s barely any cooking involved here – just the grilling of the halloumi – and it comes together in only 10 minutes.
I like thinking of this as an alternative to a caprese salad. The peach is the tomato, the halloumi is the mozzarella and the basil stays the same! And to be honest, I think there’s more flavour here. It hits all my favourite notes – salty, sweet, sour and delicious. Once you realise you don’t need lettuce to make a delicious salad, you’ll realise just how wonderful they can be.
It’s mad to me that it only takes 5 ingredients to make something that’s loaded with complex flavours!
- Halloumi. For ease, the recipe uses 225g which is generally a whole block.
- Peaches. The peaches make this salad, and it’s best when they’re super ripe, juicy and sweet.
- Basil. You just need a handful of leaves here to lift the salad and freshen things up.
- Chilli jam. I’ll drizzle chilli jam on everything and anything, but it works so well here. It really highlights the sweet and salty flavours present in the salad and just adds something special. I’m using our chilli jam recipe which I really recommend checking out – it lasts for ages and so handy to have around. You can also use sweet chilli sauce, or honey if you have neither.
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 – this should take 4 minutes a side. 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, or you could use honey with a few chilli flakes mixed in!
Watch me make it
Like this recipe? Here are some others you might enjoy!
- Sweet chilli glazed halloumi
- Honey and harissa glazed halloumi
- Green goddess salad (easy and vegan)
- Sesame soba noodle salad (gluten free)
If you like this recipe let me know in the comments below! I love hearing how you get on with our creations.Print
Peach and halloumi salad with chilli jam
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
5 ingredients, 10 minutes, one gorgeous peach and halloumi salad. This really is the ultimate summer salad for me. Salty, halloumi + sweet, juicy peaches pair incredibly well, and finishing with a drizzle of sweet chilli jam just takes it to another level.
It’s also super easy! The only cooking involved is grilling the halloumi, making this an ideal dish for a hot day.
- 225g halloumi
- 2 ripe peaches
- Handful basil leaves
- 1 tablespoon sweet chilli jam (try making my sweet chilli jam)
- 1.5 tablespoons olive oil
- Prepare the halloumi and peaches. Start by patting the halloumi dry (this will help it form a golden crust in the pan). Cut the halloumi into slices and set aside. Cut each peach in half, and remove the pit. Slice the peach halves into slices. Try and get about 5 slices from each peach half.
- Cook the halloumi. Add 1 tablespoon of olive oil to a small pan over a medium heat. Add the halloumi and cook for 4 minutes each side, until golden. Transfer to a large mixing bowl.
- Mix the salad. Add the sliced peaches to the bowl, along with the basil leaves and the remaining 1/2 tablespoon of olive oil. Give everything a good toss, then transfer to a serving plate. Drizzle the tablespoon of chilli jam over the salad, then dig in!
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!
If you don’t have sweet chilli jam, use a sweet chilli sauce or honey with a few chilli flakes mixed through.
You could also grill the halloumi on your barbecue – just cook them on an oiled grill for a couple of minutes each side.
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.
- Prep Time: 2
- Cook Time: 8
- Category: salads
- Method: stove top
- Cuisine: mediterranean
- Serving Size: 1/3 plate
Keywords: halloumi salad, peach caprese, peach salad
Yummmmm!!! This was a perfect light lunch