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.
Ingredients
Scale
- 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
Instructions
- 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
Keywords: halloumi salad