This Caprese Salad with Grilled Peaches and Halloumi is a slight modification of the traditional tomato salad, adding a sweet and savory pairing.
Now that we're into the middle of September, it feels like fall has taken a firm hold. Especially with the number of Pumpkin Spice recipes that are flooding the internet.
This is why I feel a little funny posting this decidedly Summery recipe for Caprese Salad with Grilled Peaches and Halloumi. Well, my garden is still producing tomatoes and I just bought the fresh, local peaches from the market two days ago, so I'm going to go with it.
I've actually been making this salad for the past month or so. Like many of my summer recipes, it started as an attempt to use up the fresh produce that is so abundant in my house at this time of the year.
I had a countertop full of tomatoes and a box of peaches that were quickly getting too ripe. I had bought some halloumi that needed a good home. And I have a large basil plant that I keep in my kitchen window.
It was of course, inspired by a traditional Caprese salad, which is tomatoes, basil and mozzarella seasoned with salt and pepper. I love the sweet addition of the peaches, and the slight smokiness that comes from grilling them.
What is halloumi?
Halloumi is a semi-hard cheese that's made from goat, sheep, and/or cow's milk. It has a high melting point, so it can be grilled and/or pan-fried without worrying about it melting. This makes it an excellent choice to use in salads and other dishes as a meat alternative.
You can find halloumi in the cheese department of many well-stocked grocery stores, or in Mediterranean markets.
What can you use instead of halloumi?
If you can't find halloumi, try using paneer or Juustoleipa (bread cheese) instead.
Keep your eyes open for one more peach recipe hitting the blog soon, but after that I'll probably be moving on to more Fall-ish fare. I'm thinking soups, stews, slow cooker fare. What do you want to see coming up this Fall?
Want more Grilling recipes?
Caprese Salad with Grilled Peaches and Halloumi Nutrition Notes
The above nutrition information is for a side or starter-sized portion. That size portion provides you with 2.5 servings of vegetables and fruits and 1.5 servings of milk and alternatives.
If you want to cut down on the calories and fat in the salad, you can reduce the amount of olive oil you use, but not by more than half to avoid compromising the flavor.
Caprese Salad with Grilled Peaches and Halloumi
- 1 pound peaches cut in half and pits removed, about 2 medium
- 6 ounces halloumi
- 1 ½ lbs tomatoes cored and cut into bite-sized pieces, any type
- ¼ cup basil leaves chiffonade (stack leaves, then roll like a cigar and thinly slice leaves into ribbons)
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Light grill and turn all burners to high. Heat for about 15 minutes. Clean and oil cooking grates and turn all burners to medium. Lightly brush the cut sides of the peaches with olive oil.
- Place peaches, cut side down, on grill. Grill until peaches have developed grill marks and are beginning to soften, 5-8 minutes.
- Flip peaches so they are skin down. Place halloumi on the grill. Grill until browned on one side and beginning to soften, 3-5 minutes, flip. Remove peaches when the skin side has browned and softened (5-8 minutes after flipping), remove halloumi when browned and softened (3 minutes after flipping). Allow to cool to handle.
- Slice peaches and cut halloumi into ½ inch (1cm) cubes. Place peach slices, halloumi cubes, tomatoes and basil into a bowl. Drizzle with olive oil, salt and pepper. Toss lightly, serve immediately.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.