Grilled Peach, Corn and Halloumi Salad with Basil-Lime Vinaigrette (30-Minute, Vegetarian)
Juicy, caramelized peach slices and smoky charred corn kernels meet salty, golden-browned halloumi for a contrast of textures—soft fruit, crisp cheese edges, and tender greens dressed in a zesty basil-lime vinaigrette. Bright herb and citrus notes lift the rich grilled flavors, while a touch of honey balances the acidity.
For an easy swap, use firm tofu or paneer in place of halloumi for a vegan option (press and marinate first), or substitute nectarines if peaches aren't perfectly ripe. If you don’t have a grill, char the peaches and corn under a hot broiler or sear them in a cast-iron skillet; halloumi also browns nicely in a skillet. Toasted nuts (almonds or pistachios) add crunch and toasted corn kernels can be cut off and warmed in a pan for extra caramelization.
Serve this salad warm or at room temperature for backyard barbecues, summer potlucks, or a light weeknight dinner. It pairs well with grilled chicken or a chilled white wine; make the vinaigrette ahead and assemble just before serving to keep the greens crisp.
How to Make It
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1
Preheat a grill or griddle to medium-high heat (about 400°F / 200°C).
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2
Halve the peaches and remove pits. Brush cut sides lightly with 1 tablespoon olive oil and sprinkle with 1/4 tsp salt and a pinch of black pepper.
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3
Brush the corn with 1 tablespoon olive oil and season with 1/4 tsp salt and smoked paprika.
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4
Slice the halloumi into 1 cm (about 1/3 inch) thick slices and pat dry. Toss slices with 1/2 tbsp olive oil and a light sprinkle of black pepper.
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5
Grill the peaches cut-side down until caramelized, 3–4 minutes; rotate and char the skin side 1–2 minutes. Grill corn, turning occasionally, until kernels are charred in spots, 8–10 minutes total. Grill halloumi 2–3 minutes per side until golden-brown and slightly crisp.
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6
Remove corn from the grill and let cool slightly, then cut kernels off the cob with a sharp knife into a bowl.
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7
Whisk together lime juice, honey, grainy mustard, remaining 2 tbsp olive oil, 1/2 tsp salt, and red pepper flakes (if using) until emulsified. Chop or chiffonade basil and stir into the dressing.
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8
Toss mixed salad greens, halved cherry tomatoes, thinly sliced red onion, and most of the basil with half the dressing; reserve the rest for finishing.
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9
Arrange the dressed greens on a platter, top with grilled peach halves (cut into wedges), charred corn kernels, and warm halloumi slices. Drizzle remaining dressing over the top, sprinkle with toasted almonds and remaining basil, and adjust seasoning with extra salt and pepper if needed.
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10
Serve immediately at room temperature so the halloumi stays crisp at the edges and the peaches stay tender.