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Grilled Peach Salad brings smoky grilled peaches and savory halloumi together in a fresh, flavor-packed summer bowl. With crunchy pecans, creamy avocado, and a tangy balsamic drizzle over crisp greens, it’s the kind of salad that makes you excited to eat your greens!
I’ve got a thing for grilled fruit – especially peaches. Once they hit the grill, they turn extra sweet with that perfect caramelized edge. Pair them with halloumi, all golden and crispy, and you’ve got a salty-sweet combo that just works.
It’s light enough for warm days but still satisfying, especially with the creamy avocado and a tangy balsamic drizzle. Whether we’re grilling on the weekend or I just need a quick weeknight salad that feels a little extra, this one always hits the spot.
You might also enjoy this Watermelon Feta Salad – fresh, juicy, and perfect for summer.
Recipe Overview
Tips before you get started
- Use firm, just-ripe peaches so they hold up on the grill without getting mushy. Slightly underripe is better than overripe here.
- Dry the halloumi well before grilling to help it sear nicely and avoid sticking. Pat it with paper towels first.
- Grill on medium heat to prevent the peaches and cheese from burning before they caramelize and char.
- Slice avocado just before serving to keep it from browning and maintain that creamy texture.
- Go for a mix of greens like arugula, baby spinach, or spring mix for added variety and flavor.
- Balsamic glaze adds extra punch if you want a thicker, sweeter drizzle over the top.
Common Questions
Firm, just-ripe peaches are ideal. They hold up well on the grill without becoming mushy and develop beautiful caramelized grill marks.
Certainly! Grilled chicken or shrimp can be added to make the salad more filling and protein-rich.
You can use pineapple slices, pears, which can also be grilled just fine, and will taste great.
Yes. I recommend you read the packaging because most of them will say if they can be grilled or not, because some of them will melt when added to heat.
Ingredients needed
Here’s what you’ll need to make this fresh and flavorful grilled peach salad. The full measurements are listed further down in the recipe card.
- Peaches: Do not use super ripe peaches, Just firm enough
- Olive oil: I like using extra virgin olive oil
- Kosher salt & black pepper
- Halloumi cheese: Use the ones that are best used for grilling.
- Greens of choice: you can go with a green mix, arugula, or spinach.
- Cherry tomatoes: I like cherry or grape tomatoes. I feel like they are sweet, tart, and crunchy. Works best for salads.
- Avocado: Use an avocado that’s soft but firm, and not mushy.
- Red onion: I like red onion best in salads; white sweet onion would be fine to use.
- Pecans: You can use walnuts instead if you prefer; sliced almonds will also be good.
- Balsamic vinegar: or balsamic glaze
How to make Grilled Peach Salad
This salad comes together quickly and easily. Just follow these simple steps and you’ll have a fresh, flavor-packed meal in no time!
1️⃣ Prepare the peaches
Slice the peaches in half and remove the pits. Lightly brush the cut sides with a bit of olive oil and sprinkle with salt and pepper.
✏️ If you do not want to use peaches, you can use pineapple or pears.
2️⃣ Grill the Peaches
Heat a grill or grill pan over medium heat. Place the peach halves cut-side down and grill for 2-3 minutes per side, until nicely charred. Remove from the grill and let them cool slightly, then slice.
✏️ Don’t use over-ripe peaches. They must be firm.
3️⃣ Grill the Halloumi
Brush the grill grates lightly with oil. Grill the halloumi slices for 1-2 minutes per side until golden and charred.
✏️ Use the halloumi that is for grilling, otherwise it will melt. They aren’t all the same.
4️⃣ Assemble the salad
In a large bowl or on a serving platter, add your greens. Top with cherry tomatoes, sliced red onion, and chopped pecans.
Add the sliced grilled peaches, grilled halloumi, and avocado to the salad. Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper, toss gently, and serve.
✏️ Add any other salad toppings if you like.
Storing and reheating
- To store: Keep the salad components separate if possible. Store greens, grilled peaches, and halloumi in airtight containers in the fridge for up to 3 days. Avocado is best sliced fresh.
- To reheat: Warm the grilled peaches and halloumi in a skillet or on a grill pan over low heat for a minute or two until just heated through. Don’t microwave – halloumi gets rubbery.
Grilled Peach Salad
Ingredients
- 4 peaches
- 1/4 teaspoon olive oil, for brushing
- Kosher salt and pepper, to taste
- 8 ounces halloumi cheese, sliced
- 8 cups greens of choice
- 1 cup cherry tomatoes, halved
- 1 hass avocado, sliced
- 1 red onion, thinly sliced
- 1/2 cup pecans, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar or balsamic glaze
- Kosher salt and pepper, to taste
Instructions
- Slice the 4 peaches in half and remove the pits. Lightly brush the cut sides with a bit of olive oil (1/4 teaspoon olive oil) and sprinkle with Kosher salt and pepper
- Heat a grill or grill pan over medium heat. Place the peach halves cut-side down and grill for 2-3 minutes per side, until nicely charred. Remove from the grill and let them cool slightly, then slice.
- Brush the grill grates lightly with oil. Grill the 8 ounces halloumi cheese slices for 1-2 minutes per side until golden and lightly charred.
- In a large bowl or on a serving platter, add your 8 cups greens of choice (can be divided into 4 bowls). Top with 1 cup cherry tomatoes, sliced 1 red onion, and chopped 1/2 cup pecans.
- Add the sliced grilled peaches, grilled halloumi, and 1 hass avocado (sliced) to the salad. Drizzle with 2 tablespoons extra virgin olive oil and 2 tablespoons balsamic vinegar or balsamic glaze, sprinkle with Kosher salt and pepper, toss gently, and serve.
Notes
- Swap halloumi with grilled feta or pan-seared tofu for a different texture that still holds up to heat
- Toasted walnuts or slivered almonds can replace pecans for crunch
- Baby spinach, arugula, or spring mix all work well as greens
- Grill peaches and halloumi on medium heat to avoid burning
- Avocado is best sliced just before serving to keep it fresh
- Store salad components separately for best texture if prepping ahead
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Salad Recipes
- Spinach Apple Pecan Salad
- Mediterranean Chickpea Salad
- Cucumber Avocado Feta Salad
- Loaded Harvest Quinoa Salad
- Easy Fruit Salad Recipe
- Waldorf Salad Recipe
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This might be my favorite salad ever! Just tried this tonight~ the halloumi was so much easier to work with than I expected and the peaches- omg yum! Thank you so much~ love thus recipe and absolutely making it again. Summer salad perfection!!
So glad you loved it.
Definitely going to make this. It sounds scrumptious! I like how all the ingredients sounds like they will work together flavorwise. Too many people just go trendy and throw everything in but the flavors don’t meld. This one will.
Thanks!