Grilled Halloumi Cheese Salad
This grilled halloumi and couscous salad combines caramelized peaches, savory halloumi, and tender couscous with a sweet and tangy dressing. Easy to make, it’s the perfect appetizer, side dish, or main course for summer!
Grilled Halloumi Cheese Salad
If you’ve never had halloumi before, prepare to be amazed! One of my favorite types of cheese, I use it as often as I can in recipes like my Mediterranean loaded hummus and this couscous and halloumi salad.
In this recipe, it grills to perfection, becoming slightly smokey, crisp on the outside, and soft in the center. Then, we pair it with sweet, caramelized peaches and a vibrant dressing, for a salad that just screams summer.
It’s great on its own as a light, vegetarian meal. However, I love to pair this couscous and halloumi salad with grilled meats for a filling dinner. Quick and easy to make, it’s perfect for every occasion from weeknight meals to date night dinners and large gatherings. One bite and I can almost guarantee you’ll be craving it week after week!
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What is Halloumi?
Halloumi, also known as haloumi, is a type of cheese that is believed to have originated from the island of Cyprus. It’s a semi-soft cheese traditionally made from a mixture of goat and sheep’s milk. However, you can also find halloumi made with cow’s milk.
It is often compared to mozzarella and feta, but halloumi has a flavor that is all its own. What truly sets it apart from other types of cheese is its high melting point. As a result, halloumi holds its shape when heated, making it perfect for grilling. Once cooked, the cheese gains a fairly mild, salty flavor and features a soft, gooey center once broken into.
Couscous and Halloumi Salad Ingredients and Notes
For the salad
- Oil - I prefer to use avocado oil to cook the peaches and cheese, but any neutral-tasting oil will work.
- Peaches - Look for large, ripe peaches that are bright in color, free from any dark spots or discoloration, and give just slightly when squeezed.
- Halloumi - You can typically find this in the specialty cheese section of your local grocery store.
- Couscous - I like to use pearl couscous as the pieces are larger and chewier which means they will soak up more of the marinade. Traditional couscous can be used, too.
For the dressing
- Oil - I like to use olive oil as the base of the dressing to combine the ingredients without impacting their flavor. Any neutral oil will work.
- Red wine vinegar - This adds a subtle tang to the zesty dressing. Don't use apple cider vinegar or white vinegar, or the flavor won’t be the same.
- Honey - Provides a touch of sweetness that enhances the flavor of the peaches. Maple syrup will also work.
- Lemon juice - Freshly squeezed is best! The acidity helps cut through some of the heaviness of the fats and adds a bright, citrusy taste.
- Basil - Fresh basil leaves are best and add a sweet, pungent, slightly spicy flavor! Basil is in season around the summertime during the months of June through September. Check your local grocery store as most will have fresh basil plants for sale in the produce section.
- Shallot - Adds a subtle sweet and savory flavor and extra depth.
How to Make This Halloumi and Couscous Salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Cook the peaches. Heat the avocado oil in a skillet over medium heat. Once shimmering, add the peach wedges flesh side down, and cook until browned. Then, flip the peaches over, and continue to cook until the outside browns as well. Transfer the fruit to a plate, and set it aside.
Step 2: Cook the halloumi. Leave the peach juices and oil in the skillet, and arrange the halloumi pieces about ½ an inch apart. Cook for 2 minutes on each side or until the cheese is golden brown. Then, transfer it to a plate, and set it aside.
Step 3: Prepare the couscous. Boil a pot of water, and cook the couscous according to the package instructions.
Step 4: Combine the dressing. Mix the oil, vinegar, honey, lemon juice, basil, shallot, sea salt, and pepper in a small bowl.
Step 5: Assemble the salad. Add the couscous, peaches, and halloumi cheese to a large bowl. Pour the dressing on top, and mix well to combine. Serve with extra basil on top, if desired, and enjoy!
Possible Flavor Variations
This grilled halloumi cheese salad is easy to customize with different mix-ins and toppings. So, feel free to get creative, and make it your own! Some of my favorite additions include:
- Protein - Top the salad with grilled chicken, shrimp, or steak for extra protein. Or, keep it plant-based, and use chickpeas, white beans, or kidney beans instead.
- Veggies - Add to the salad with vegetables like greens, grape tomatoes, pickled red onions, cucumber, sliced radishes, or artichoke hearts.
- Couscous - Swap the couscous with another grain like farro, rice, quinoa, or orzo.
- Toppings - Use pine nuts, slivered almonds, chopped pecans, walnuts, or croutons for extra flavor and crunch.
Serving Suggestions
As mentioned, you can easily serve this halloumi and couscous salad on its own. However, it’s also great as an appetizer or side dish with main courses like Frenched lamb chops, healthy chicken marsala, oven baked bbq chicken thighs, and cast iron beef tenderloin.
Frequently Asked Questions
Halloumi is safe to eat raw. However, most people prefer to cook it, because it enhances its flavor, creating a smokey, salty taste that otherwise would be fairly bland.
Yes, once cooked and cooled, grilled halloumi can be eaten cold and will still taste great!
For the best results, store all the components of this grilled halloumi cheese salad in separate airtight containers in the fridge for 1-3 days. Then, just combine, toss, and serve when you’re ready to eat.
For more delicious salad recipes, check out my:
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Recipe
Couscous and Halloumi Salad
Equipment
Ingredients
- Avocado oil - for cooking, or other neutral oil
- 2 peaches - large, sliced into ½ inch wedges
- 8 oz halloumi cheese - cut into ½ inch pieces.
- 2 cups couscous - cooked (about 1 ¼ cup raw)
For the dressing
- ¼ cup avocado oil - or other neutral oil
- 2 tablespoon red wine vinegar
- 2 teaspoon honey
- 1 lemon - juiced
- ¼ cup basil - finely chopped
- ½ shallot - finely chopped (about 3 Tbsp)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Heat the avocado oil in a skillet over medium heat. Once shimmering, add the peach wedges to the skillet flesh side down and cook for 2 - 3 minutes until browned. Flip the peach slice over and cook for another 1 - 2 minutes until browned. Transfer to a plate and set aside.Avocado oil, 2 peaches
- Leave the peach juices and oil in the skillet and immediately arrange the halloumi pieces about ½ an inch apart. Cook for 2 minutes on each side until golden brown on both sides. Transfer to a plate and set aside.8 oz halloumi cheese
- If the couscous isn’t cooked yet, boil the water and cook now according to package directions.2 cups couscous
- Meanwhile, prepare the dressing by mixing together the oil, vinegar, honey, lemon juice, basil, shallot, sea salt, and pepper until well combined.¼ cup avocado oil, 2 tablespoon red wine vinegar, 2 teaspoon honey, 1 lemon, ¼ cup basil, ½ shallot, ½ teaspoon sea salt, ¼ teaspoon black pepper
- In a large bowl, add the couscous, peaches, and halloumi cheese. Pour the dressing over top and mix well to combine.
- Serve with extra basil on top if desired and enjoy!
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