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This is the kind of salad I make over and over in the summer, when the tomatoes are at their peak and the nectarines are so juicy you have to eat them over the sink.
The farmers market in Malibu is on a different level from what I’ve experienced before—heaps of heirloom tomatoes in every shade of red and gold, fragrant peaches you can smell from two stalls away. Since we’ve been here this summer, I’ve been building all the meals out of whatever looks best that morning, and that definitely brings me back to another version of this salad, often (I’ll swap nectarines for any other stone fruit, add roasted corn on the cob, and even make an avocado caprese.)
What makes this more than just a fruit salad (and dinner-worthy) is the halloumi. If you’ve never cooked with it before—halloumi is a hard, crumbly cheese from Cyprus that doesn’t melt when you heat it, and it’s just so delicious on the inside (it’s great in this avocado halloumi salad, too.) You sear it in a very hot pan until it’s deep golden on the outside and a little protein-rich in the middle. The result is this salty, tangy cube of cheese that plays with the sweet fruit in a truly addictive way. Each bite has many different flavors and textures.
This salad may sound simple (because it is), but it is also one of those outstanding dishes to serve at a gathering. The jalapeño adds enough heat to keep things interesting without overpowering the sweetness of the fruit, and the lime juice brightens the whole dish. I served this as a group at a dinner party and it really stole the show. And I just ate it at the kitchen table for lunch—highly recommend.
How to search for Halloumi
The most important step is to pat the halloumi really dry before it goes into the pan. Any excess moisture will create steam and prevent a golden crust from forming—it makes a real difference.
From there, just high heat, hot pan, and leave it alone. Resist the urge to move it. Two minutes untouched on the first side, flip, another minute or two, done. You want it to have true color on the outside—that’s where all the flavor is.
Another thing: this salad is best eaten quickly while the halloumi is still warm and slightly melting in the middle. When it cools down and backs up, it loses some of that magic. So search for the cheese at the end, throw everything together, and devour.
Make it Eat
On its own, this makes a nice dinner for four with a warm pita to round it out—especially on a warm night outside. But if you want to expand it to something more serious, use peppery arugula (the bitterness plays well against the sweet fruit). It’s also great next to grilled chicken or fish, or really anything fresh off the grill.
I would love to hear if you do this one. It has become one of my MVP summer recipes, and I have a feeling it will be yours too.
Explanation
This halloumi salad is a summer recipe you’ll make again and again—salted cheese, high-season stone fruit, low heat. It will be ready in 20 minutes.
- 3 tablespoons extra-virgin olive oil, separated
- 9 you are not halloumi, cut 1– inch cubes and dried
- 2 cups cherry tomatoes, half
- 2 ripe nectarines, cut into wedges
- 1 small jalapeno, thinly sliced
- 1/4 cups finely chopped red onion
- 1/2 cups fresh basil leaves, torn
- 1 lime, juice
- 1 season with coarse salt and freshly ground black pepper
- Check out the halloumi. Heat 1 tablespoon of olive oil in a large, medium saucepan. Add the halloumi on one side and cook until deep golden on the other side, about 2 minutes. Flip and cook for another 1-2 minutes until crisp on the outside and soft on the inside. Transfer to a plate.
- Build a foundation. In a large bowl, combine the tomatoes, nectarines, jalapeño, and red onion. Add the remaining two tablespoons of olive oil, lime juice, a pinch of salt, and black pepper. Toss well so everything is shiny and lightly coated.
- Put it together. Add the warm halloumi and most of the basil to the dish. Stir once or twice—just enough to combine without breaking up the fruit.
- Finish and serve. Transfer to a serving dish and top with the remaining basil and a final sprinkling of coarse salt. Serve immediately while the halloumi is still warm.
- Preparation Time: 10
- Cooking Time: 5
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