This was my first time making halloumi and my goodness, am I obsessed. The flavors in this salad complement each other so well. I love how the halloumi acts as the star of the show in this vegetarian dish.
Leaning on Summer Flavors
I love how this dish combines so many summer flavors into one. I try to eat in season the best I can, here are all the fun in-season ingredients in this dish. Please keep in mind, this is based on the United States.
- Tomatoes: Fun fact, I grew up in New Jersey and we are actually in the top 10 (sometimes top 5?) growers of tomatoes. I grew up seeing Jersey tomatoes, blueberries, and corn at farm stands so they always bring a bit of nostalgia. The typical season for tomatoes is May-October. Currently, we have a TON of tomatoes popping up in our mini garden out back.
- Nectarines: Nectarine season is also May-October. You can use these interchangeably with peaches as you see fit. I do like the smoother texture of the nectarines just a bit more.
- Asparagus: We’re nearing the end of asparagus season (sad) as it typically runs from March to June. I love adding crispy roasted asparagus to any dish-it brings so much flavor!
Making the Halloumi:
As this was my first time cooking Halloumi, I was naturally a bit nervous. It was SO easy, here are a few simple tips to help along the way.
- Marinade: Marinating your halloumi is important to ensure it’s capturing all of the flavors. Follow my marinade down below or make your own. Make sure to marinade for at least an hour before cooking the cheese.
- Cook Time: Keep a close eye on your halloumi as I felt it went from taking forever to “oh she’s ready” very quickly. Depending on your cooktop, you should only need about 2-5 minutes each side.
Nectarine and Halloumi Summer Salad
- Total Time: 2 hours 15 minutes
- Yield: 2 1x
Description
This beautiful summery salad is full of flavor as it leans on in season ingredients.
Ingredients
Salad:
5 cups arugula
9 oz halloumi
3/4 cup sliced grape to tomatoes
1 cup cooked asparagus (I buy thin asparagus)
1/2 cup crispy chickpeas
1 full nectarine
2 tbsp olive oil
1/2 tbsp Italian seasoning
1/4 tsp salt
3 mint leaves
10 pieces of parsley
Dressing:
1/2 nectarine
1/4 cup olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1/4 tsp salt
1 mint leaf
6 leaves parsley
Instructions
1. Place your halloumi in an airtight container. Add 1 tbsp of olive oil and the Italian seasoning. Marinate for at least 30 minutes.
2. Preheat the oven to 400 degrees.
3. Prepare your chickpeas with my Crispy Chickpea recipe on my previous post. Place on baking sheet.
4. Cut about 20 asparagus pieces in half and place on a baking sheet with a tbsp of olive oil and 1/4 tsp salt. Place on the baking sheet and bake for about 20 mins or until crispy. If your asparagus is thicker, it may take longer.
5. While this is baking, make your salad dressing. Combine all dressing ingredients in a blender and blend until smooth.
6. Cut your 9oz block of halloumi into 4 separate pieces and pan fry for 2-5 minutes on each side until browned.
7. Slice your grape tomatoes in two and chop your fresh parsley, mint, and full nectarine. Add to your dish with arugula, asparagus, and halloumi. Top with dressing and chickpeas, then enjoy!
- Prep Time: 45 minutes
- Cook Time: 90 minutes
Questions? Comment Below!