summer fruit and halloumi salad
Prep time
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It's like summer in a bowl. Sweet corn, juicy nectarines, fresh cherries and pan fried halloumi tossed with a ginger lime vinaigrette make the best summer salad you've ever tasted.
Serves: 4
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon finely grated ginger
  • 1 teaspoon honey
  • 4 tablespoons extra-virgin olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 1 8-ounce package of halloumi cheese, cut into 8 slices
  • 1 nectarine, pitted and sliced into wedges
  • 1 cup of cherries, pitted and cut in half
  • 1½ cups fresh corn kernels, cut from 2 large ears of corn
  • 6 cups of baby arugula
  • large handful of fresh mint
  • large handful of fresh basil
  1. To make the dressing whisk lime juice, ginger, and honey in a small bowl. Gradually add 3 tablespoons olive oil. Season with salt and pepper to taste.
  2. In a large bowl combine the arugula, corn, nectarines, cherries and a handful of the herbs. Pour the dressing over the top and lightly toss to coat all the ingredients. Taste and add more salt or pepper as desired.
  3. Heat a medium skillet over medium-high heat and add the remaining tablespoon of olive oil. When the pan is hot add the halloumi and cook for 2-3 minutes per side, until a nice crust forms on the cheese and it is golden brown. Remove the halloumi from the pan and each slice in half.
  4. Divide the salad among 4 plates and top with a few slices of the halloumi and a sprinkling of herbs.
Recipe by Scaling Back at