Description
This Grilled Halloumi Corn and Peach Summer Salad combines smoky grilled corn and halloumi cheese with sweet peaches, fresh arugula, and a zesty cilantro lime dressing. Topped with crunchy pistachios and tangy quick pickled onions, this vibrant salad is perfect for warm weather dining, offering a delightful medley of textures and flavors.
Ingredients
Scale
Cilantro Lime Dressing
- 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
Salad
- 4 ears corn on the cob
- 8 ounces halloumi cheese, cold and 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
- Make the cilantro lime dressing: In a blender or food processor, combine lime juice, honey, garlic, cilantro, salt, pepper, crushed red pepper flakes, and olive oil. Blend until smooth, though some cilantro pieces may remain. Store leftover dressing in a sealed container in the fridge for a few days.
- Preheat the grill: Heat the grill to high and let it get hot. Make sure the halloumi cheese is cold, taken straight from the fridge for better grilling results.
- Grill the corn: Place the ears of corn directly on the hot grill grates. Cook for 3 to 4 minutes, then rotate to grill evenly on all sides. Continue grilling for about 8 to 12 minutes total until charred to your liking. Allow the corn to cool before slicing the kernels off the cob.
- Grill the halloumi cheese: Place the sliced halloumi on the grill grates. After 1 to 2 minutes, use a spatula to gently flip the cheese. Grill for another 1 to 2 minutes until golden grill marks appear. Transfer to a plate.
- Assemble the salad: In a large bowl, toss the baby arugula with kosher salt and pepper. Add the grilled corn kernels, grilled halloumi slices, peach slices, and chopped pistachios. Drizzle with a few spoonfuls of the cilantro lime dressing and toss gently to combine.
- Add final toppings and serve: Top the salad with quick pickled onions and additional pistachios if desired. Serve immediately with extra dressing on the side for a fresh, flavorful summer salad.
Notes
- The halloumi cheese must be cold before grilling to prevent sticking and to achieve perfect grill marks.
- Adjust the amount of crushed red pepper flakes in the dressing according to your preferred spice level.
- You can prepare the cilantro lime dressing a day ahead to let the flavors meld.
- For quick pickled onions, thinly slice red onions and soak them in vinegar, sugar, and salt for at least 30 minutes.
- This salad is best served fresh but leftovers can be stored in the refrigerator for up to one day; add dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: grilled halloumi salad, summer salad recipe, grilled corn salad, peach salad, vegetarian summer salad, cilantro lime dressing, grilled cheese salad
