This Arugula, Peach and Halloumi Salad is my go-to summer salad. Bright arugula, juicy peaches, toasted pecans, thinly sliced red onion and fresh mint are tossed with a simple lemon vinaigrette, then finished with pan-fried halloumi for a satisfying mix of flavors and textures.
August means peak peach season, and I happily take full advantage. Summer produce is at its most flavorful, and simple salads are often my first choice for everyday meals. This salad is easy, fresh and versatile—perfect for weeknights, leftovers and casual entertaining.
I’ve made this Peach and Halloumi Salad many times because it comes together quickly and keeps well. The peppery bite of arugula, the caramelized saltiness of fried halloumi and the sweetness of peaches make a balanced combination. Toasted pecans add crunch, thinly sliced red onion contributes a sharp contrast, and chopped fresh mint brightens every bite.
Halloumi shines when briefly pan-fried until golden and crisp on the outside while staying springy inside. It’s a wonderful protein addition that elevates a simple green salad into a more substantial dish.
Here’s What You Need:
- Baby arugula – peppery greens form the base; swap for another green if you prefer.
- Peaches – ripe and juicy for the best flavor.
- Red onion – thinly sliced for a mild savory bite.
- Pecans – chopped and toasted for crunch; any nut will work.
- Halloumi – firm cheese that browns well when pan-fried.
- Fresh mint – chopped, adds a bright herbal note.
- Simple vinaigrette – olive oil, lemon juice, mustard and a touch of maple syrup.
What is halloumi?
Halloumi is a firm cheese traditionally made from sheep’s or goat’s milk (or a blend). Unlike many cheeses, it holds its shape when heated, making it ideal for grilling or pan-frying. When cooked, halloumi develops a crisp, golden exterior and a springy interior—similar to the way roasted marshmallow changes texture, but savory. It’s also a good source of protein, calcium and other minerals.
How to Make This Peach Salad
STEP 1: In a large bowl, combine the baby arugula, sliced peaches, thinly sliced red onion, toasted pecans and chopped fresh mint. Set aside the halloumi for now.
STEP 2: Heat a cast-iron skillet (or a heavy nonstick pan) over medium-high heat and add 1 tablespoon olive oil.
STEP 3: When the oil is hot but not smoking, add sliced halloumi. Cook 2–3 minutes per side until each side is golden brown and crisp. Watch carefully to avoid burning.
STEP 4: Whisk together the dressing: juice of 1 lemon, 1/4 cup olive oil, 1 teaspoon mustard and 2 teaspoons maple syrup. Adjust seasoning to taste.
STEP 5: Toss the salad with the vinaigrette to your preferred amount, divide onto plates or bowls, and top each portion with the warm fried halloumi. Serve immediately.
Arugula Peach and Halloumi Salad
This Arugula, Peach and Halloumi Salad is a refreshing summer favorite tossed with pecans, onions and fresh mint, and finished with a lemon vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
Ingredients
- 1/2 lb baby arugula
- 2 large peaches, sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup pecans, chopped and toasted*
- 1/2 cup fresh mint, chopped
- 1 tbsp olive oil (for frying the halloumi)
- 250 grams halloumi, sliced
For the Dressing:
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 tsp mustard
- 2 tsp maple syrup
Instructions
- Combine all salad ingredients except the halloumi.
- Grease a cast-iron skillet with olive oil and heat over medium-high. The oil should be hot but not smoking.
- Fry halloumi 2–3 minutes per side until golden; it will sizzle when added to the pan. Aim for browning, not burning.
- Whisk together the dressing ingredients.
- Toss the salad with the dressing to taste.
- Divide the salad and top each portion with the fried halloumi.
*Toasting nuts: For deeper flavor, toast pecans briefly in a dry skillet or toaster oven, watching closely to prevent burning.
Other side dishes you might enjoy:
- Gluten-Free Ramen Noodle Salad
- Pear, Fennel and Ricotta Kale Salad
- Orange Radicchio Salad