This Peach & Halloumi Summer Salad is everything you want on a warm, sunny day: light, fresh, and full of flavour. Juicy peaches pair perfectly with crispy, golden halloumi, creamy avocado, and crunchy toasted almonds, while mint and pickled onions add a refreshing twist.
It’s a barbecue showstopper that’s easy to make and guaranteed to impress. With the perfect balance of sweet, salty, and tangy, it might just become your go-to summer salad.
Whether as a side or a light main, it’s halloumi heaven in every bite.
Tips
- Make sure the pan is hot when you cook the halloumi to get that perfect golden, crispy texture. Don’t overcrowd the pan—cook in batches if needed.
- The riper the peaches, the sweeter and juicier they’ll be. Look for ones with a nice fragrance for the best flavour. If you prefer a firmer bite use crispier peaches.
- You can prepare the salad ingredients ahead of time—just keep the dressing separate until you’re ready to serve so everything stays fresh and crunchy.
- The mint adds a refreshing burst of flavour that really makes the salad pop—don’t skip it!
Swaps
Halloumi: if you can’t find halloumi or want a lighter version, try grilled feta or mozzarella for a similar texture and flavour.
Almonds: something crunchy is a must addition to this salad but if almonds aren’t your thing, swap them out for cashews, pecans, or sunflower seeds for a different crunch.
Rocket: is a fantastic choice for salads like this because of its peppery, slightly spicy flavour that adds a nice contrast to the sweetness of peaches and the richness of halloumi. Instead, you can also try baby spinach, mixed salad leaves.
Balsamic vinegar: for a tangier dressing, swap balsamic glaze for a citrus-based dressing, like lemon or orange juice mixed with olive oil.
Pickle onions: if you’re not into pickled onions, use thinly sliced red onions with a squeeze of lemon juice and a sprinkle of salt for a quick pickled effect.
Storage
Keep the salad ingredients (rocket, peaches, avocado, halloumi, onions, mint, and almonds) in an airtight container in the fridge. Store the dressing in a separate jar or container. Add just before serving to keep everything fresh. If you have leftover halloumi, store it in an airtight container in the fridge for up to 1-2 days, but it may lose its crispiness. For the best flavour and texture, try to enjoy the salad within 1-2 days.
More Summer Salads
- Caprese Salad
- Cobb Salad
- Watermelon & Feta Salad
- Panzanella Salad – Italian Bread Salad
- Prawn Mango Salad
Peach & Halloumi Summer Salad
Ingredients
- 2 ripe peaches sliced
- 80-100 g halloumi sliced
- 1 avocado chopped into cubes
- 60 g rocket
- 1 red onion pickled and slices *
- handful of mint leaves chopped finely
- 50 g toasted almonds roughly chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tsp balsamic glaze
- 1/2 tsp salt
- 1/4 tsp garlic powder
- pinch of pepper
Instructions
- In a pan add the halloumi and cook on both sides until crispy and golden. Set them aside to cool down while you prepare the salad.
- In a large bowl add: rocket, peaches, onion, avocado, halloumi, mint and almonds.
- In a small jar add the dressing ingredients and mix. Pour the dressing on the salad and mix until everything is well coated.