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This is the kind of salad I make on repeat in the summer, when the tomatoes are at their peak and nectarines are so juicy you have to eat them over the sink.
The farmers market in Malibu is a different level from what I’ve experienced before—piles of heirloom tomatoes in every shade of red and gold, peaches so fragrant you can smell them from two stalls away. Since we’ve been here this summer, I’ve been building every meal around whatever looks best that morning, and inevitably that approach leads me back to some form of this salad, again and again (I’ll swap out the nectarines for any other stone fruit, add grilled corn off the cob, and even make an avocado caprese.)
What makes this more than just a fruit salad (and genuinely dinner-worthy) is the halloumi. If you’ve never cooked with it before—halloumi is a semi-firm, brined cheese from Cyprus that doesn’t melt when you heat it, it just gets gorgeously gooey on the inside (so good in this halloumi avocado salad, too.) You sear it in a super hot pan until it’s deeply golden on the outside and slightly soft in the center, and it holds its shape beautifully almost like a protein. The result is this salty, crispy-edged cube of cheese that plays against the sweet fruit in a way that’s genuinely addictive. Every bite has so many different flavors and textures happening.
This salad may sound simple (because it is), but it’s also one of those dishes that’s a standout to serve at a gathering. The jalapeño adds just enough heat to keep things interesting without overwhelming the sweetness of the fruit, and the lime juice brightens up the entire bowl. I’ve served this as a side at a dinner party and it actually steals the show. I’ve also just eaten it standing at the kitchen counter for lunch—highly recommend.
How to Sear Halloumi
The most important step is patting the halloumi really dry before it goes in the pan. Any surface moisture will create steam and prevent that golden crust from forming—it makes a real difference.
From there, it’s just high heat, a hot pan, and leaving it alone. Resist the urge to move it around. Two minutes untouched on the first side, flip, another minute or two, done. You want it to have some real color on the outside—that’s where all the flavor is.
One more thing: this salad is best eaten immediately while the halloumi is still warm and slightly melty in the center. Once it cools and firms back up, it loses some of that magic. So sear the cheese last, toss everything together, and devour.
Make It a Meal
On its own, this makes a beautiful light dinner for four with some warm pita for scooping it up—especially on a warm evening outdoors. But if you want to stretch it into something more substantial, serve over some peppery arugula (the bitterness plays well against the sweet fruit). It’s also great alongside grilled chicken or fish, or really anything that just came off the grill.
I’d love to hear if you make this one. It’s become one of my MVP summer recipes, and I have a feeling it’s about to become one of yours too.
Description
This halloumi salad is the summer recipe you’ll make on repeat—salty seared cheese, peak-season stone fruit, a little heat. Ready in 20 minutes.
- 3 tablespoons extra-virgin olive oil, divided
- 9 ounces halloumi, cut into 1-inch cubes and patted dry
- 2 cups cherry tomatoes, halved
- 2 ripe nectarines, sliced into wedges
- 1 small jalapeño, thinly sliced
- 1/4 cups thinly sliced red onion
- 1/2 cups fresh basil leaves, torn
- 1 lime, juiced
- 1 pinch flaky salt and freshly ground black pepper
- Sear the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the halloumi in a single layer and cook until deeply golden on one side, about 2 minutes. Flip and cook another 1–2 minutes until crisp on the outside and soft in the center. Transfer to a plate.
- Build the base. In a large bowl, combine the tomatoes, nectarines, jalapeño, and red onion. Add the remaining 2 tablespoons olive oil, lime juice, a generous pinch of salt, and black pepper. Toss gently so everything gets glossy and lightly dressed.
- Bring it together. Add the warm halloumi and most of the basil to the bowl. Toss once or twice—just enough to combine without breaking up the fruit.
- Finish & serve. Transfer to a serving platter and top with the remaining basil and a final sprinkle of flaky salt. Serve immediately while the halloumi is still warm.
- Prep Time: 10
- Cook Time: 5