Ingredients

3 tablespoons freshly squeezed lime juice

1 ½ tablespoons honey

¼ cup fresh cilantro

2 garlic cloves, minced or pressed

¼ teaspoon salt

¼ teaspoon pepper

Pinch crushed red pepper flakes

⅓ cup extra virgin olive oil

4 ears corn on the cob

8 ounces halloumi cheese, cold, sliced lengthwise

2 peaches, pitted and sliced

6 to 8 cups baby arugula greens

Kosher salt and pepper, to taste

⅓ cup chopped pistachios

Quick pickled onions, for topping

Instructions

Step 1: Make the cilantro lime dressing by combining lime juice, honey, garlic, cilantro, salt, pepper, crushed red pepper flakes, and olive oil in a blender or food processor. Blend until smooth but expect some small bits of cilantro. Store leftovers in a sealed container in the fridge.

Step 2: Preheat your grill to high and ensure it is very hot. Keep the halloumi cheese cold until ready to grill.

Step 3: Grill the ears of corn directly on the grill grates for 3 to 4 minutes per side until nicely charred, rotating as needed. Total grilling time is about 8 to 12 minutes depending on size. Let cool, then slice the kernels off the cob.

Step 4: Grill the halloumi cheese on the hot grates for 1 to 2 minutes per side until golden and slightly crispy. Remove and set aside.

Step 5: In a large bowl, toss the baby arugula with kosher salt and pepper. Add the grilled corn, halloumi slices, peach slices, and chopped pistachios. Drizzle with a few spoonfuls of the dressing and toss gently to combine.

Step 6: Top the salad with quick pickled onions and serve with extra dressing on the side. Enjoy immediately.

Tips & Variations

For a nut-free version, omit the pistachios or substitute with toasted pumpkin seeds for a similar crunch.

If you don’t have a grill, you can char the corn and sauté the halloumi in a hot skillet until browned.

Add fresh mint or basil alongside the cilantro in the dressing to brighten the flavors even more.

Use ripe but firm peaches to prevent them from becoming mushy when mixed in the salad.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and stir before using. For best results, reheat grilled halloumi briefly in a hot pan for a minute before serving to restore its texture. Avoid mixing the salad too far in advance to keep ingredients fresh.

FAQs

Can I use a different cheese instead of halloumi?

Halloumi is ideal because it grills well without melting, offering a firm, salty bite. If unavailable, try grilling firm cheeses like paneer or queso fresco, though texture and flavor may vary.

How do I make quick pickled onions?

Slice red onions thinly and soak them in a mixture of vinegar, water, sugar, and salt for at least 30 minutes. This quick pickle adds a tangy crunch perfect for topping salads like this one.