Introduction: Ready for a Fresh, Vibrant Low-Carb Salad?
Craving a bright, flavorful salad that’s both refreshing and satisfying? This Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing is your perfect summer dish! Combining sweet, juicy grilled peaches, savory halloumi cheese, crisp green beans, and a zesty lemon-pesto dressing, this salad bursts with bold flavors and textures. The toasted pine nuts add a nutty crunch, making it ideal for light lunches, dinner sides, or even a show-stopping centerpiece for gatherings. Inspired by your love for low-carb, savory dishes like Easy Coconut Curry Shrimp Soup and Chicken Mushroom Soup, this gluten-free, vegetarian-friendly recipe is quick to prepare and keto-friendly with minor tweaks. Ready to toss together a plate of vibrant goodness? Let’s dive into this delicious recipe!
Overview: Why Grilled Peach and Halloumi Salad is a Must-Try
This Grilled Peach and Halloumi Salad brings together the caramelized sweetness of grilled peaches, the salty chew of halloumi, and the fresh crunch of green beans, all tied together with a tangy lemon-pesto dressing. The dish is low-carb, gluten-free, and perfect for those seeking a light yet satisfying meal. What makes it special? It’s quick, versatile, and balances sweet, savory, and tangy flavors in a visually stunning presentation.
- Time Requirement: About 25 minutes total (15 minutes prep, 10 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a low-carb, gluten-free salad with vibrant grilled flavors and a zesty dressing, ideal for summer meals or light keto-friendly dishes.
This salad is a fresh, crowd-pleasing treat that’s sure to brighten your table. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing. Each ingredient adds to the vibrant, savory, and sweet magic.
- Basil Leaves (1½ cups, finely chopped): Provides a fresh, herbaceous base for the dressing.
- Garlic Clove (1, minced): Adds aromatic depth to the dressing.
- Lemon Juice (3 Tbsp): Brings bright, tangy flavor.
- Rice Vinegar (1 Tbsp): Adds a mild, tangy kick to the dressing.
- Extra-Virgin Olive Oil (⅓ cup + 4 Tbsp): Creates a rich dressing and coats peaches/halloumi for grilling.
- Kosher Salt and Black Pepper (to taste): Seasons the dressing and salad.
- Green Beans (6 oz): Adds crisp, fresh texture.
- Peaches (3, pitted and halved): Delivers sweet, caramelized flavor when grilled.
- Halloumi (6 oz, sliced): Provides salty, chewy, grillable cheese.
- Mixed Greens (4 cups): Forms a fresh, low-carb base (e.g., arugula, spinach, or lettuce).
- Pine Nuts (½ cup, toasted): Adds nutty, crunchy garnish.
Substitutions and Variations
- Basil: Swap with cilantro, parsley, or a mix for a different herbaceous profile.
- Rice Vinegar: Use apple cider vinegar, white wine vinegar, or extra lemon juice.
- Olive Oil: Replace with avocado oil for a neutral flavor.
- Green Beans: Substitute with asparagus, zucchini, or broccoli florets (blanch as needed).
- Peaches: Use nectarines, plums, or grilled pineapple for a similar sweet-tart flavor.
- Halloumi: Swap with paneer (less salty, softer texture) or firm tofu for a vegetarian/keto alternative.
- Mixed Greens: Use baby spinach, kale, or romaine for variety.
- Pine Nuts: Replace with toasted almonds, walnuts, or sunflower seeds for a nut-free option.
- Keto Adjustment: Omit peaches for strict keto (replace with avocado slices for creamy fat) and use a keto-friendly vinegar (e.g., apple cider).
- Add-Ins: Include crumbled bacon, sliced radishes, or avocado for extra flavor and texture.
Step-by-Step Instructions
Making this Grilled Peach and Halloumi Salad is quick and simple, with a perfect balance of prep and grilling. Follow these steps for a stunning salad every time.
Step 1: Make the Lemon-Pesto Dressing
- In a small bowl, whisk together 1½ cups finely chopped basil, 1 minced garlic clove, 3 Tbsp lemon juice, and 1 Tbsp rice vinegar.
- Gradually whisk in ⅓ cup extra-virgin olive oil until emulsified.
- Season with kosher salt and black pepper to taste. Set aside.
Tip: Chop basil finely for a smooth dressing; whisk vigorously to blend oil evenly.
Step 2: Blanch the Green Beans
- Bring a medium pot of salted water to a boil over high heat.
- Add 6 oz green beans and blanch for 1–2 minutes until bright green and crisp-tender.
- Transfer immediately to a bowl of ice water to stop cooking and cool completely. Drain and set aside.
Tip: Don’t overcook beans; they should retain a slight crunch for texture.
Step 3: Grill Peaches and Halloumi
- Preheat a grill or grill pan over high heat.
- Brush 4 Tbsp extra-virgin olive oil evenly over 3 halved peaches and 6 oz sliced halloumi.
- Grill peaches and halloumi in batches, about 3 minutes per side, until well charred with grill marks. Set aside.
Tip: Slice halloumi into ¼-inch thick pieces for even grilling; watch peaches closely to avoid over-softening.
Step 4: Assemble the Salad
- Arrange 4 cups mixed greens on a large platter.
- Top with blanched green beans, grilled peaches, and grilled halloumi slices.
- Drizzle the lemon-pesto dressing over the salad.
- Garnish with ½ cup toasted pine nuts and serve immediately.
Tip: Toss gently or layer strategically for a beautiful presentation; serve promptly to maintain texture.
Assembly: Building the Perfect Grilled Peach and Halloumi Salad
Making this Grilled Peach and Halloumi Salad is all about creating a vibrant, flavorful plate with a balance of textures and tastes. Here’s how to make it perfect:
- Craft a Smooth Dressing: Whisk dressing until well-emulsified for even flavor distribution.
- Blanch Beans Perfectly: Keep green beans crisp for a fresh contrast to creamy halloumi.
- Grill for Flavor: Achieve distinct char marks on peaches and halloumi for smoky-sweet depth.
- Assemble Artfully: Layer greens, beans, peaches, and halloumi for a visually appealing platter.
Presentation Tips:
- Serve on a large, colorful platter with a generous drizzle of dressing for a vibrant look.
- Pair with a keto-friendly side like cauliflower rice or a chilled cucumber soup for a complete meal.
- Garnish with extra basil leaves, a sprinkle of red pepper flakes, or a lemon wedge for a polished finish.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store undressed salad components (greens, beans, peaches, halloumi) separately in airtight containers in the refrigerator for up to 2 days.
- Store dressing in a sealed container in the fridge for up to 5 days.
- Avoid freezing, as peaches and greens lose texture.
- Reheating:
- Reheat halloumi gently in a skillet over medium heat for 1–2 minutes per side to restore texture.
- Serve peaches and beans cold or at room temperature to maintain freshness.
- Make-Ahead Tips:
- Prep dressing, blanch green beans, and toast pine nuts up to 2 days ahead; store separately in the fridge.
- Grill peaches and halloumi up to 1 day ahead; refrigerate and bring to room temperature before assembling.
- Assemble just before serving to keep greens crisp and flavors vibrant.
Tip: Toss with dressing just before serving to prevent greens from wilting.
Recipe Variations
This Grilled Peach and Halloumi Salad is versatile, drawing on your love for fresh, low-carb dishes like Easy Coconut Curry Shrimp Soup and Chicken Mushroom Soup. Here are some fun ideas:
- Spicy Peach and Halloumi Salad: Add ¼ tsp red pepper flakes to the dressing or sprinkle over the salad for a spicy kick.
- Keto-Friendly Version: Omit peaches and replace with avocado slices or grilled zucchini for lower carbs.
- Nut-Free Version: Swap pine nuts with sunflower seeds or omit for a nut-free salad.
- Protein-Packed Salad: Add grilled chicken, shrimp, or crumbled bacon for a heartier dish.
- Herb-Infused Dressing: Blend in ¼ cup mint or cilantro with the basil for a fresh twist.
Tip: Drizzle with a balsamic reduction (keto-friendly if sugar-free) or top with crumbled feta for extra flavor.
Conclusion: A Vibrant, Low-Carb Treat to Love
Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing is the perfect way to enjoy a fresh, flavorful meal that’s light yet satisfying. With its sweet grilled peaches, salty halloumi, crisp greens, and zesty dressing, it’s a salad that’s as delicious as it is beautiful. Perfect for summer lunches, dinner parties, or light keto-friendly meals, this dish is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every vibrant, flavorful bite. What’s your favorite way to enjoy this peach and halloumi salad? Share your ideas in the comments and let us know how it turned out!
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Grilled Peach and Halloumi Salad Recipe with Lemon-Pesto Dressing
Description
Craving a bright, flavorful salad that’s both refreshing and satisfying? This Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing is your perfect summer dish! Combining sweet, juicy grilled peaches, savory halloumi cheese, crisp green beans, and a zesty lemon-pesto dressing, this salad bursts with bold flavors and textures.
Ingredients
Here’s what you need to make this Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing. Each ingredient adds to the vibrant, savory, and sweet magic.
- Basil Leaves (1½ cups, finely chopped): Provides a fresh, herbaceous base for the dressing.
- Garlic Clove (1, minced): Adds aromatic depth to the dressing.
- Lemon Juice (3 Tbsp): Brings bright, tangy flavor.
- Rice Vinegar (1 Tbsp): Adds a mild, tangy kick to the dressing.
- Extra-Virgin Olive Oil (⅓ cup + 4 Tbsp): Creates a rich dressing and coats peaches/halloumi for grilling.
- Kosher Salt and Black Pepper (to taste): Seasons the dressing and salad.
- Green Beans (6 oz): Adds crisp, fresh texture.
- Peaches (3, pitted and halved): Delivers sweet, caramelized flavor when grilled.
- Halloumi (6 oz, sliced): Provides salty, chewy, grillable cheese.
- Mixed Greens (4 cups): Forms a fresh, low-carb base (e.g., arugula, spinach, or lettuce).
- Pine Nuts (½ cup, toasted): Adds nutty, crunchy garnish.
Substitutions and Variations
- Basil: Swap with cilantro, parsley, or a mix for a different herbaceous profile.
- Rice Vinegar: Use apple cider vinegar, white wine vinegar, or extra lemon juice.
- Olive Oil: Replace with avocado oil for a neutral flavor.
- Green Beans: Substitute with asparagus, zucchini, or broccoli florets (blanch as needed).
- Peaches: Use nectarines, plums, or grilled pineapple for a similar sweet-tart flavor.
- Halloumi: Swap with paneer (less salty, softer texture) or firm tofu for a vegetarian/keto alternative.
- Mixed Greens: Use baby spinach, kale, or romaine for variety.
- Pine Nuts: Replace with toasted almonds, walnuts, or sunflower seeds for a nut-free option.
- Keto Adjustment: Omit peaches for strict keto (replace with avocado slices for creamy fat) and use a keto-friendly vinegar (e.g., apple cider).
- Add-Ins: Include crumbled bacon, sliced radishes, or avocado for extra flavor and texture.
Instructions
Step 1: Make the Lemon-Pesto Dressing
- In a small bowl, whisk together 1½ cups finely chopped basil, 1 minced garlic clove, 3 Tbsp lemon juice, and 1 Tbsp rice vinegar.
- Gradually whisk in ⅓ cup extra-virgin olive oil until emulsified.
- Season with kosher salt and black pepper to taste. Set aside.
Tip: Chop basil finely for a smooth dressing; whisk vigorously to blend oil evenly.
Step 2: Blanch the Green Beans
- Bring a medium pot of salted water to a boil over high heat.
- Add 6 oz green beans and blanch for 1–2 minutes until bright green and crisp-tender.
- Transfer immediately to a bowl of ice water to stop cooking and cool completely. Drain and set aside.
Tip: Don’t overcook beans; they should retain a slight crunch for texture.
Step 3: Grill Peaches and Halloumi
- Preheat a grill or grill pan over high heat.
- Brush 4 Tbsp extra-virgin olive oil evenly over 3 halved peaches and 6 oz sliced halloumi.
- Grill peaches and halloumi in batches, about 3 minutes per side, until well charred with grill marks. Set aside.
Tip: Slice halloumi into ¼-inch thick pieces for even grilling; watch peaches closely to avoid over-softening.
Step 4: Assemble the Salad
- Arrange 4 cups mixed greens on a large platter.
- Top with blanched green beans, grilled peaches, and grilled halloumi slices.
- Drizzle the lemon-pesto dressing over the salad.
- Garnish with ½ cup toasted pine nuts and serve immediately.
Tip: Toss gently or layer strategically for a beautiful presentation; serve promptly to maintain texture.
FAQs
1. Can I use frozen peaches?
Fresh peaches are best for grilling, but thawed frozen peaches can work; pat dry before grilling to avoid excess moisture.
2. Is this salad keto-friendly?
It’s low-carb but not strictly keto due to peaches (~10g net carbs per peach). Omit peaches or replace with avocado for a keto-friendly version.
3. Can I make it vegan?
Yes! Replace halloumi with firm tofu or grilled mushrooms and use a vegan-friendly oil in the dressing.
4. Why are my greens wilting?
- Assemble just before serving to keep greens crisp.
- Store dressing separately until ready to serve.
- Ensure green beans and peaches are fully cooled before adding to greens.
5. Can I make this ahead?
Yes! Prep dressing, beans, and pine nuts up to 2 days ahead; grill peaches and halloumi 1 day ahead. Assemble just before serving.
6. How long does it last?
Undressed salad components last in the fridge for up to 2 days; dressing lasts up to 5 days. Avoid freezing.
7. Can I use a different cheese?
Yes! Paneer, feta (crumbled, not grilled), or queso fresco work well, though halloumi’s grillable texture is unique.
8. What’s the best way to serve it?
Serve fresh on a platter with extra dressing on the side, paired with a keto-friendly side like cauliflower rice or a chilled soup for a complete meal.