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Summer Tomato, Corn and Peach Salad with Avocado and Grilled Halloumi

Servings 4 people

Ingredients

  • 16  ounces  cherry tomatoes (preferably mixed colors), halved
  • 2 large peaches, thinly sliced
  • 2 large  ears of corn, kernels removed
  • ½  cup  basil, thinly sliced
  • tbsp  extra-virgin olive oil
  • 2 tbsp  white balsamic vinegar
  • Kosher salt
  • 1/4  tsp sumac (optional)
  • Freshly ground black pepper
  • 1 avocado, quartered lengthwise
  • 1 (8 ounce)  package halloumi cheese, sliced into 4 to 6 pieces 
  • Nonstick cooking spray

Substitutions:

  • Cherry tomatoes —>  1 pound of whatever kind of tomatoes look best at the market, chopped into 1/2-inch pieces. One of my followers is allergic to tomatoes and subbed in cucumbers and reports that the crunch of the cucumbers was FANTASTIC in this salad!
  • Peaches—>  any stone fruit! Nectarines, plums, apricots, aprium, pluots, even cherries would be so fun and delicious!
  • Corn—>  there’s no real sub for corn, but zucchini thinly sliced with a vegetable peeler into strips would also be delicious here. It does not need to be cooked, it’s lovely raw and marinated like this! 
  • Basil—> fresh parsley or dill would be tasty. Or, make this more of a leafy salad by tossing in 1 1/2 cups baby arugula instead of basil.
  • Extra-virgin olive oil—> regular olive oil, avocado oil, grapeseed oil… but you really want EVOO for the flavor here!
  • White balsamic vinegar—> do you have a fancy vinegar from one of those fancy oil and vinegar shops sitting in the back of your pantry? This is the PERFECT use for it! If not, apple cider vinegar or any other light colored vinegar will do the trick.
  • Black pepper—> pinch of red pepper flakes
  • Avocado—>  omit, or add 1/2 can chickpeas for healthy fat and fiber. 
  • Halloumi—>  make it a totally no-cook salad by cutting big slices of feta, or crumbling goat cheese over top. 

Instructions

  • Toss 1 pound halved cherry tomatoes2 large, sliced peachesthe kernels cut from 2 ears of corn1/2 cup thinly sliced basil2 tablespoons extra-virgin olive oil2 tablespoons white balsamic vinegar3/4 teaspoon kosher salt, 1/4 teaspoon sumac, and a pinch of black pepper in a shallow serving bowl or platter and refrigerate until ready to use. Can prep up to 2 hours in advance, but not necessary.
  • When you’re ready to eat, preheat your grill or grill pan to medium-high heat. Spray 8 ounces of halloumi, sliced into 4 to 6 slices, with nonstick cooking spray, then grill for 2 to 3 minutes per side, until it has beautiful grill marks and easily releases from the grill. It will stick if it’s not ready to flip yet, but it’ll become easier once it has a nice enough sear. No grill or grill pan? Just pan sear the cheese in a nonstick skillet.
  • When you’re ready to serve, toss the salad again to redistribute the oil and vinegar that has settled to the bottom of the bowl. Taste, and season with more salt if needed. Add the avocado quarters and grilled halloumi on top of the salad and serve immediately.

Notes

  • Don’t grill the halloumi until you’re ready to eat - it’s much better warm, right off the grill.