While I may not like the heat the scorching hot days of August, I do love the fruits that come to market. Peaches and cherries are two of my three favorite fruits. (Pineapple is the third one!) Cherry season is coming to a close, but peach season is just gearing up. Now is the perfect time for this fruit filled salad. It is jam-packed with Summer goodness. It combines juicy peaches and cherries with peppery arugula, creamy avocado chunks, crispy cubes of halloumi cheese all in a vinaigrette comprised of lemon and apple cider vinegar. Topped off with crunchy pistachios, this salad is a complete meal for four or a side salad for six to eight. Either way, it’s absolutely delicious!
Peach, Cherry, & Arugula Salad with Halloumi
Peach, Cherry, and Arugula Salad with Halloumi (adapted from thekitchn.com) Total Time Required: 35 minutes, Prep Time: 30 minutes, Cook Time: 3 minutes, Makes: 4 main dish servings or 6 – 8 side salads
Ingredients:
- 1 medium lemon
- 2 tablespoons + 2 teaspoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 1 small shallot
- 12 ounces peaches, about 2 large or 3 small ones
- 8 ounces sweet cherries
- 1/4 cup shelled, roasted, and salted pistachios
- 1/2 cup roughly chopped, loosely packed fresh basil leaves
- 1/2 cup roughly chopped, loosely packed fresh mint leaves
- 8-ounces halloumi or grilling cheese
- 1 large avocado
- 5 ounces arugula, baby spinach, or mixed greens, (about 5 packed cups)
Instructions:
Finely grate the zest of the lemon (about 2 teaspoons) into a large bowl. Add the juice of half the lemon (about 2 tablespoons) into the bowl. Add 2 tablespoons of the olive oil, the apple cider vinegar, honey, kosher salt, and several grinds of black pepper to the bowl and whisk to combine.
Combine the dressing ingredients.
Halve and thinly slice the shallot, then add it to the bowl. Halve and pit the peaches, then slice them into 1/2-inch-thick wedges, adding them into the bowl. Pit and halve the cherries, adding them to the bowl.
Slice & dice the shallot & fruit.
Toss everything in the dressing to coat it well and set it aside to marinate.
Add the shallot & fruit to the bowl with the dressing. Toss to coat.
Coarsely chop the pistachios.
Slice the halloumi into 1/2-inch cubes. Heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over medium heat until it is shimmering. Add the halloumi to the pan in a single layer and cook it undisturbed until it is golden-brown on the bottom, about 3 minutes. Remove the pan from the heat and keeping the golden crust intact, use a spatula to release the cubes from the pan. (The remaining sides of the cheese will not be browned.)
Cook the halloumi.
Add the herbs, arugula, avocado, & halloumi to the serving bowl.
Pit and dice the avocado. Add the herbs, arugula, halloumi, and avocado to the bowl of dressing and fruit. Gently toss it all together to combine.
There’s lots of Summer flavor in this bowl!
Divide the salad into shallow bowls. Serve with the pistachios.
So many of my favorite Summer foods are in this bowl! ~Linda
Peach, Cherry, and Arugula Salad with Halloumi (adapted from thekitchn.com) Total Time Required: 35 minutes, Prep Time: 30 minutes, Cook Time: 3 minutes, Makes: 4 main dish servings or 6 – 8 side salads
Ingredients:
- 1 medium lemon
- 2 tablespoons + 2 teaspoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 1 small shallot
- 12 ounces peaches, about 2 large or 3 small ones
- 8 ounces sweet cherries
- 1/4 cup shelled, roasted, and salted pistachios
- 1/2 cup roughly chopped, loosely packed fresh basil leaves
- 1/2 cup roughly chopped, loosely packed fresh mint leaves
- 8-ounces halloumi or grilling cheese
- 1 large avocado
- 5 ounces arugula, baby spinach, or mixed greens, (about 5 packed cups)
Instructions:
Finely grate the zest of the lemon (about 2 teaspoons) into a large bowl. Add the juice of half the lemon (about 2 tablespoons) into the bowl. Add 2 tablespoons of the olive oil, the apple cider vinegar, honey, kosher salt, and several grinds of black pepper to the bowl and whisk to combine.
Halve and thinly slice the shallot, then add it to the bowl. Halve and pit the peaches, then slice them into 1/2-inch-thick wedges, adding them into the bowl. Pit and halve the cherries, adding them to the bowl.
Toss everything in the dressing to coat it well and set it aside to marinate.
Coarsely chop the pistachios.
Slice the halloumi into 1/2-inch cubes. Heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over medium heat until it is shimmering. Add the halloumi to the pan in a single layer and cook it undisturbed until it is golden-brown on the bottom, about 3 minutes. Remove the pan from the heat and keeping the golden crust intact, use a spatula to release the cubes from the pan. (The remaining sides of the cheese will not be browned.)
Pit and dice the avocado. Add the herbs, arugula, halloumi, and avocado to the bowl of dressing and fruit. Gently toss it all together to combine.
Divide the salad into shallow bowls. Serve with the pistachios.