Peach, Cherry and Halloumi Salad
Peach, Cherry and Halloumi Salad! This vibrant salad is perfect for summer. Fresh produce, grilled halloumi cheese, quinoa, pecans and a balsamic vinegar. Vegetarian & Gluten-free.
Ingredients
- 5 ounces sliced halloumi cheese
- 6 cups torn lettuce, I used baby kale, but any salad green will work
- 2 large peaches, pitted and sliced
- 1/2 cup pitted and halved cherries
- 1/4 cup toasted pecans
- 3/4 cup cooked quinoa, optional
- Basil Croutons:, optional
- 1/4 cup basil oil, see notes
- 1 cup day-old bread cubes, stale cubes absorb the oil better
Balsamic Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- salt/pepper
Instructions
- Preheat the oven to 400 degrees F, if making the basil croutons
- Prep the vegetable ingredients for the salad. If you are using quinoa, make it now so it's slightly cool by the time the salad is done. (Use a 1:2 ratio for quinoa to water)
- If making the basil croutons, toss bread cubes with basil oil until well coated. Season with a pinch of salt and pepper then place in a single layer on a baking sheet. Cook for 5 minutes in a 400 degree oven until golden brown. Remove and let cool.
- For the halloumi, heat a medium pan or grill pan over medium-high heat.
- Add the sliced halloumi to the pan and cook for ~2 minutes per side, until golden brown.
- Remove from heat.
- To assemble the salad, toss together the torn lettuce, peaches, cherries, pecans, cooked quinoa and croutons, if using.
- Whisk together the olive oil and balsamic vinegar and toss together with the salad. Season to taste with salt and pepper.
- Plate the salad, and add the sliced halloumi on top. Serve immediately.