Peach Halloumi with Lemon-Pesto

This grilled peach and halloumi salad with lemon-pesto dressing transforms the concept of a light starter into a substantial meal that will keep you satisfied for hours. The combination of sweet grilled peaches and salty halloumi creates an irresistible contrast that makes this dish perfect for summer entertaining or a nourishing weeknight dinner.

I discovered this recipe during a particularly hot summer when turning on the oven felt unbearable. The first time I served it at a backyard gathering, friends were fighting over the last pieces of grilled halloumi and asking for the recipe before dessert was even served.

Ingredients

• Basil leaves: Provides the herbaceous foundation for the dressing with bright fresh flavor
• Garlic clove: Adds a necessary pungent kick to balance the sweetness of the peaches
• Lemon juice: Brightens the entire dish with essential acidity
• Rice vinegar: Offers subtle tangy notes that regular vinegar would overpower
• Extra virgin olive oil: Use your best quality for this dressing as the flavor really shines through
• Green beans: Provides a crisp texture contrast look for firm beans with vibrant color
• Peaches: Choose slightly firm fruit that will hold their shape on the grill
• Halloumi: This cheese has a high melting point perfect for grilling select blocks without cracks
• Mixed greens: Creates the base of the salad use a variety for interesting textures
• Pine nuts: Adds crucial crunch and butcher flavor toast them just until golden for best taste

Step-by-Step Instructions

Make the dressing:

Whisk together finely chopped basil leaves with minced garlic until fragrant. Add the lemon juice and rice vinegar to create the acidic base. Very slowly stream in one third cup of olive oil while constantly whisking to emulsify the dressing properly. Season generously with salt and freshly ground pepper adjusting to taste the dressing should be vibrant and punchy.

Prepare the green beans:

Bring a pot of heavily salted water to a rolling boil the water should taste like sea water. Add the green beans and cook just until bright green and slightly tender about 1 to 2 minutes. Immediately transfer to ice water to stop the cooking process this maintains their crisp texture and vibrant color. Once completely cool drain thoroughly and pat dry.

Grill the stars:

Brush your peach halves and halloumi slices generously with the remaining olive oil ensuring all surfaces are coated. Heat your grill or grill pan until smoking hot this is crucial for achieving those beautiful char marks. Place peaches and cheese carefully on the hot surface and resist the urge to move them for at least 3 minutes. Flip only once when well marked and continue cooking until both sides have caramelized edges.

Assemble your masterpiece:

Arrange a generous bed of mixed greens on a large serving platter creating a foundation. Artfully scatter the cooled green beans across the greens. Position the grilled peach halves and halloumi slices throughout the salad alternating for visual appeal. Drizzle the lemon pesto dressing evenly across the entire arrangement. Finish by sprinkling toasted pine nuts over everything for the perfect finishing touch.

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Halloumi cheese holds a special place in my heart ever since discovering it during travels in Cyprus. The way it transforms when grilled from a somewhat bland cheese to a caramelized umami bomb makes it the perfect protein for this otherwise light dish. My daughter now requests this salad for her birthday dinner every summer.

Storage Tips

This salad is best enjoyed immediately after assembly but components can be prepared separately. Store grilled peaches and halloumi in airtight containers in the refrigerator for up to two days. The dressing will keep fresh for three days when refrigerated in a sealed jar. Blanched green beans maintain their texture for two days when properly chilled. For best results bring all components to room temperature before assembling. Never dress the greens until right before serving to prevent wilting.

Creative Variations

While peaches create magic in this recipe nectarines or apricots work beautifully when in season. If halloumi is unavailable firm feta slices carefully grilled will provide a similar salty contrast. For a plant based version substitute thick slices of grilled tofu marinated in lemon and herbs. The dressing can be modified with different herbs like mint or cilantro depending on your preference. Add sliced avocado for extra creaminess or grilled corn kernels for additional sweetness and texture.

Serving Suggestions

This versatile salad pairs wonderfully with grilled ciabatta brushed with olive oil and rubbed with garlic. For a complete summer meal serve alongside a chilled white wine like Sauvignon Blanc or Pinot Grigio. When hosting a dinner party present this salad on a large wooden board surrounded by additional components allowing guests to build their own plates. For an elegant touch add edible flowers like nasturtiums or borage blossoms to the finished presentation.

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Recipe FAQs

→ Can I make the lemon-pesto dressing ahead of time?

Yes, the dressing can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature and whisk again before serving to reemulsify the ingredients.

→ What can I substitute for halloumi cheese?

If halloumi is unavailable, try firm paneer, bread cheese (juustoleipä), or thick slices of feta (though feta won't grill as well). For a plant-based option, extra-firm tofu marinated in lemon juice and olive oil works well.

→ How do I know when peaches are ready for grilling?

Select peaches that are ripe but still firm. They should yield slightly to gentle pressure but not be mushy. Too-soft peaches will fall apart on the grill, while too-firm ones won't develop optimal sweetness.

→ Can this salad be prepared in advance for a party?

You can prepare components ahead of time: blanch green beans, toast pine nuts, and make the dressing up to a day before. Grill the peaches and halloumi just before serving and assemble the salad for the freshest presentation.

→ What pairs well with this salad?

This substantial salad works beautifully as a main course with crusty bread on the side. For a larger meal, pair it with grilled chicken, a light soup, or a crisp white wine like Sauvignon Blanc or Pinot Grigio.

→ How can I adapt this for a vegan diet?

Replace the halloumi with grilled thick slices of marinated tofu or tempeh. For the dressing, use nutritional yeast to add a cheesy flavor profile that complements the basil and lemon.