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A round deep plate with salad topped with grilled halloumi and grilled peach and salad dressing drizzle.
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Grilled Peach Salad

Grilled peach salad with halloumi, avocado, and balsamic is fresh, fast, and packed with flavor - perfect for summer meals.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4
Author: Rena

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
    Halved peaches with pits removed on a cutting board, next to cherry tomatoes, pecans, and an avocado.
  • 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.
    Close-up of grilled peach halves on a grill pan, developing dark charred grill marks.
  • 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.
    Halloumi slices grilling on a pan with golden brown grill marks.
  • 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.
    Arugula and cherry tomatoes in a bowl beside sliced red onions, toasted pecans, grilled peaches, and halloumi on a cutting board.
  • 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.
    Summer salad with grilled peaches, sliced avocado, halloumi, red onion, cherry tomatoes, and pecans on mixed greens.

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

Calories: 509kcal | Carbohydrates: 30g | Protein: 18g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 1894mg | Potassium: 746mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1661IU | Vitamin C: 40mg | Calcium: 611mg | Iron: 2mg