The end of summer is a magical time when peach season and tomato season collide. Peaches and tomatoes are a delicious combo, especially when both fruits are at their peak. Add in some salty halloumi cheese and herbaceous basil and you have the recipe for my Grilled Peach, Halloumi, and Heirloom Tomato Salad.
This flavor combination is nothing new. Most people serve tomatoes, peaches, and halloumi in big beautiful slices. This recipe chops the ingredients into smaller pieces for easy serving at a big gathering like a backyard BBQ. After the ingredients are chopped and mixed in a bowl, a bit of simple dijon vinaigrette is drizzled on top with basil leaves to bring it all together. When salted, the heirloom tomatoes will let out their juiciness so a little vinaigrette goes a long way.
Make this satisfying salad for your next summer gathering, whether it’s indoors or outdoors.
Peaches and tomatoes
Could you make this recipe any time of the year? Technically yes, but it will never be as delicious as it will be in the summer months with fresh in-season produce.
For the peaches, look for fragrant yellow peaches at the farmers market. You can use white peaches but I prefer the sweetness of yellow ones in all my cooking.
For tomatoes, find the funkiest-looking heirloom tomatoes at the market in shades of red, orange, yellow, and even green. The array of tomato colors will make your salad look like a sunset.
Firing up the grill
You want the peaches and halloumi to get a nice char on them to bring out their flavor. You can do this on an outdoor grill or on a cast iron pan in your kitchen. While the exact cook time will depend on how hot your grill or pan is, the goal is to get a good char without burning them completely. That said, don’t be afraid of black charred pieces, they’re delicious.
Grilled Peach, Halloumi, and Heirloom Tomato Salad
Ingredients
The Salad
- 5-7 large heirloom tomatoes
- 7 yellow peaches
- 24 oz halloumi 3 blocks
- 1/2 tsp kosher salt
- bunch of basil
For Dijon Vinaigrette
- 1 tsp Dijon mustard
- 1/4 cup white wine vinegar
- 3/4 cup olive oil
- pinch of salt
Instructions
Prepare the salad
- Chop 5-7 large heirloom tomatoes into small bite-sized wedges. Add them to a large salad bowl and season with 1/2 tsp kosher salt.
- Prepare the peaches for the grill by cutting 7 yellow peaches in half and taking out their pits. Set your peaches aside until you’re ready to grill.
- Cut 3 8 oz blocks of halloumi (24 oz halloumi) into planks for the grill or cast iron skillet. Set aside with the peaches until you're ready to grill.
Make the Dijon vinaigrette
- Add 1 tsp Dijon mustard 1/4 cup white wine vinegar 3/4 cup olive oil, and a pinch of salt into a jar. Shake well.
- Alternatively, you can whisk the mixture in a bowl but making the dressing in the jar makes storage easier since you won't use all of the vinaigrette.
Grill the peaches and halloumi
- Cook the peaches and halloumi in batches on the grill or on a cast iron skillet until lightly charred. The timing will depend on the heat of your grill or skillet.
- Remove the peaches and halloumi when charred to your liking and chop into bite-sized cubes.
Mix together the salad
- Add the chopped peaches and halloumi to the large salad bowl with heirloom tomatoes. Drizzle a little bit of Dijon vinaigrette on top and mix well.
- The tomatoes will have already let out their natural juices so don’t add too much vinagrette or else you’ll end up with a soggy salad.
- Pick basil leaves off your bunch of basil and add them on top of your salad for extra flavor and decoration.
- Serve with toasted or grilled sourdough bread or as is.
Reply