Arugula Peach And Halloumi Salad Recipes

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GRILLED HALLOUMI & PEACH SALAD



Grilled Halloumi & Peach Salad image

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 7

4 ounces grilled halloumi slices
2 cups baby arugula
2 peaches (cut into 6 wedges)
2 tablespoons toasted pine nuts*
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
salt and pepper to taste

Steps:

  • Preheat outdoor grill or stove-top grill pan over medium-high heat.
  • Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
  • Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
  • Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL



Arugula Salad With Peaches, Goat Cheese and Basil image

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

Provided by Lidey Heuck

Categories     brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 to 5 ounces baby arugula
2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2 cup julienned fresh basil leaves
2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

Steps:

  • In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
  • In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
  • Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

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