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This is the kind of salad I make over and over again in the summer, when the tomatoes are at their peak and the nectarines are so juicy you have to eat them out of the sink.
The farmers market in Malibu is a level different from what I’ve experienced before: piles of heirloom tomatoes in all shades of red and gold, peaches so fragrant you can smell them from two stalls away. Since we got here this summer, I’ve been building every meal around whatever looks best that morning, and inevitably that focus leads me back to some kind of this salad, again and again (I’ll swap out the nectarines for any other stone fruit, add roasted corn on the cob, and even make an avocado caprese).
What makes this more than just a fruit salad (and truly dinner-worthy) is the halloumi. If you’ve never cooked with it before, halloumi is a semi-firm brined cheese from Cyprus that doesn’t melt when you heat it, it just becomes wonderfully gooey on the inside (very good in this avocado halloumi salad too). He sears it in a super-hot pan until it’s deeply browned on the outside and slightly soft in the center, and it holds its shape beautifully, almost like a protein. The result is this salty, crisp-edged cheese cube that plays with sweet fruit in a truly addictive way. Each bite has many different flavors and textures.
This salad may seem simple (because it is), but it’s also one of those standout dishes to serve at a gathering. The jalapeño adds just enough heat to keep it interesting without overwhelming the sweetness of the fruit, and the lime juice brightens the entire bowl. I served this as a side at a dinner party and it really steals the show. I also just ate it standing on the kitchen counter during lunch; I highly recommend it.
How to Brown Halloumi
The most important step is to dry the halloumi well before placing it in the pan. Any moisture on the surface will generate steam and prevent that golden crust from forming; That makes a real difference.
From there, it’s just high heat, a hot pan, and leave it at that. Resist the temptation to move it. Two minutes without touching on the first side, turn it over, another minute or two, done. You want it to be a true color on the outside; that’s where all the flavor is.
One more thing: It’s best to eat this salad immediately while the halloumi is still hot and slightly melted in the center. Once it cools and firms up, it loses some of that magic. So brown the cheese last, mix everything together, and devour.
Make it a meal
On its own, this makes a lovely light dinner for four with some hot pita to prepare, especially on a warm evening outside. But if you want to turn it into something heartier, serve it over some spicy arugula (the bitterness pairs well with the sweet fruit). It’s also great paired with grilled chicken or fish, or anything fresh off the grill.
I’d love to know if you make this one. It’s become one of my MVP summer recipes and I have a feeling it’s about to become one of yours too.
Description
This halloumi salad is the summer recipe you’ll be making again: seared salty cheese, peak-season stone fruit, and a little spice. Ready in 20 minutes.
- 3 tablespoons extra virgin olive oil, divided
- 9 ounces halloumi, cut into 1inch cubes and dry
- 2 cups cherry tomatoes, cut in half
- 2 ripe nectarines, cut into wedges
- 1 small jalapeno, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/2 cup fresh basil leaves, torn
- 1 lime juice
- 1 a pinch of flaked salt and freshly ground black pepper
- Brown the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the halloumi in a single layer and cook until deep golden brown on one side, about 2 minutes. Flip and cook another 1 to 2 minutes until crispy on the outside and soft on the inside. Transfer to a plate.
- Build the base. In a large bowl, combine the tomatoes, nectarines, jalapeno, and red onion. Add the remaining 2 tablespoons olive oil, lime juice, a generous pinch of salt, and black pepper. Stir gently so everything is shiny and lightly dressed.
- Put it together. Add the warm halloumi and most of the basil to the bowl. Mix once or twice, just enough to combine without breaking up the fruit.
- Finish and serve. Transfer to a serving platter and top with the remaining basil and a final pinch of flaked salt. Serve immediately while the halloumi is still hot.
- Preparation time: 10
- Cooking time: 5
