Arugula Peach and Halloumi Salad

4 from 1 reviews

This Arugula Peach and Halloumi Salad is the summer salad I just can’t get enough of! Tossed with pecans, onions and fresh mint and topped with a lemon vinaigrette, I have no doubts you will love this salad too!


  • 1/2 lb baby arugula
  • 2 large peaches
  • 1/2 small red onion, thinly sliced
  • 1/2 cup pecans, chopped and toasted*
  • 1/2 cup fresh mint, chopped
  • 1 tbsp olive oil
  • 250 grams halloumi (I like Pittas), sliced

For the Dressing:

  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 tsp mustard
  • 2 tsp maple syrup


  1. Combine all salad ingredients (with the exception of the halloumi)
  2. Grease a cast-iron skillet with olive oil over med-high heat. The oil should be hot, but not sizzling.
  3. Add your halloumi and cook on each side for 2-3 minutes. It will sizzle when you add it to the pan. You want it to brown, but not burn.
  4. Combine all dressing ingredients.
  5. Top salad with desired dressing.
  6. Divide salad evenly and top each bowl with desired halloumi

*I highly recommend toasting your nuts on the stovetop for added flavor. I do mine either in the toaster oven or on the stove top. Watch carefully to not burn.