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.

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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.