Grilled Nectarine & Halloumi Salad
This Grilled Nectarine & Halloumi Salad is a vibrant, refreshing dish perfect for summer, combining the sweetness of caramelized nectarines with the salty, savory notes of grilled halloumi cheese.
For 2 servings
Prepare the nectarines and halloumi: Wash the nectarines, then halve them, remove the pit, and slice each half into 3-4 thick wedges. Pat the halloumi block dry with paper towels and slice it into 1/2-inch (1.25 cm) thick pieces.
Preheat the grill: Heat a grill pan or outdoor grill to medium-high heat. Lightly brush the grill grates or pan with 1 tablespoon of olive oil to prevent sticking.
Grill the nectarines: Place the nectarine wedges on the preheated grill. Grill for 2-3 minutes per side, until they have distinct grill marks and are slightly softened and caramelized. Remove from the grill and set aside.
Grill the halloumi: Place the sliced halloumi cheese on the same grill. Grill for 2-3 minutes per side, until golden brown, slightly softened, and distinct grill marks appear. Be careful not to overcook, as it can become rubbery.
Assemble the salad: Divide the fresh arugula evenly between two serving plates, creating a bed for the grilled ingredients.
Arrange and season: Artfully arrange the warm grilled nectarine wedges and halloumi slices over the arugula on each plate. Season lightly with a pinch of sea salt and freshly ground black pepper.
Finish and serve: Drizzle generously with balsamic glaze. If using, sprinkle with chopped fresh mint leaves and chopped pistachios for added flavor and crunch. Serve immediately while the halloumi and nectarines are still warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose firm but ripe nectarines for grilling; they hold their shape better and caramelize beautifully without becoming mushy.
- 2For extra flavor, you can brush the nectarines with a tiny bit of honey or maple syrup before grilling to enhance their sweetness and caramelization.
- 3If you don't have store-bought balsamic glaze, you can easily make your own by simmering 1/2 cup of balsamic vinegar in a small saucepan over medium-low heat until it reduces by half and thickens to a syrupy consistency (about 10-15 minutes).
- 4Don't overcrowd the grill. Cook the nectarines and halloumi in batches if necessary to ensure even grilling and good char marks.
Adapt it for your goals.
Fruit Swap
Substitute nectarines with ripe peaches, plums, or even figs for a different sweet element. Ensure they are firm enough to hold up on the grill.
Cheese AlternativeCheese Alternative
While halloumi is unique for grilling, you could use thick slices of firm feta cheese (though it won't grill the same way) or pan-fried paneer for a similar salty, savory component.
Dressing EnhancementDressing Enhancement
Instead of just balsamic glaze, whisk together a simple vinaigrette with olive oil, balsamic vinegar, a touch of honey, Dijon mustard, salt, and pepper for a more complex dressing.
Why this is on our healthy list.
Rich in Vitamins & Antioxidants
Nectarines are a good source of Vitamin C and A, and arugula provides Vitamin K and antioxidants, contributing to overall health and immune support.
Good Source of Protein
Halloumi cheese offers a significant amount of protein, which is essential for muscle repair, satiety, and overall body function.
Fiber-Rich Greens
Arugula adds dietary fiber to the salad, aiding in digestion and promoting a healthy gut.
Frequently asked questions
It's best to serve this salad immediately after grilling the nectarines and halloumi, as they are most delicious when warm. However, you can wash and dry the arugula, slice the nectarines, and slice the halloumi a few hours in advance and store them separately in the refrigerator.
