Why You’ll Love This Recipe

I love this recipe because it combines sweet, savory, and smoky flavors in a simple yet impressive salad. The grilled halloumi develops a crispy golden crust while staying soft inside, and the juicy nectarines perfectly balance its salty richness. I also appreciate how quickly everything comes together, making it ideal for busy weeknights or casual outdoor meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces (225 g) halloumi cheese, sliced
2 ears fresh corn, husks removed
2 ripe nectarines, sliced
4 cups mixed salad greens
1 cup arugula
1/4 small red onion, thinly sliced
1/4 cup fresh basil leaves
2 tablespoons fresh mint leaves
2 tablespoons toasted pumpkin seeds or sliced almonds

For the Dressing

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
Salt
Freshly ground black pepper

Directions

I preheat a grill or grill pan over medium-high heat.
I brush the corn lightly with olive oil and grill it until lightly charred on all sides. Once it cools slightly, I cut the kernels from the cob.
I grill the halloumi slices for about 2–3 minutes per side until they develop golden grill marks.
I whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
I combine the mixed greens, arugula, grilled corn, sliced nectarines, red onion, basil, and mint in a large serving bowl.
I drizzle the dressing over the salad and gently toss everything together.
I arrange the warm grilled halloumi on top and finish with toasted pumpkin seeds or sliced almonds before serving immediately.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

I add sliced avocado for extra creaminess.
I substitute peaches for nectarines when they’re in season.
I include grilled zucchini or asparagus for additional vegetables.
I sprinkle crumbled feta along with the halloumi for even more cheesy flavor.
I drizzle balsamic glaze over the finished salad for a touch of sweetness.

Storage/Reheating

I store any leftover salad in an airtight container in the refrigerator for up to 2 days. If possible, I keep the dressing separate until serving to help the greens stay crisp. I also store the grilled halloumi separately and reheat it in a skillet over medium heat for 1 to 2 minutes per side before adding it back to the salad. I avoid microwaving the halloumi because it can become rubbery.

FAQs

Can I use canned or frozen corn?

Yes. I prefer fresh corn for its sweetness and texture, but I can use canned or frozen corn if I drain or thaw it well before grilling or sautéing.

What does halloumi taste like?

Halloumi has a mild, salty flavor with a firm texture that becomes wonderfully crisp on the outside while staying soft inside when grilled.

Can I make this salad ahead of time?

Yes. I prepare all the ingredients in advance and keep the dressing separate. I grill the halloumi just before serving for the best texture.

What can I serve with this salad?

I like serving it with grilled chicken, seafood, crusty bread, or as part of a larger summer barbecue spread.

Can I make this salad vegetarian?

Yes. This recipe is already vegetarian. I simply make sure the halloumi and any additional ingredients fit my dietary preferences.

Conclusion

I enjoy making Grilled Halloumi, Corn & Nectarine Salad because it showcases fresh seasonal ingredients in a colorful and flavorful way. The smoky corn, juicy nectarines, crisp greens, and golden grilled halloumi create a delicious balance that’s perfect for warm-weather meals. Whether I serve it as a main course or alongside grilled favorites, this salad always brings freshness and vibrant flavor to the table.

Grilled Halloumi, Corn & Nectarine Salad

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Grilled Halloumi, Corn & Nectarine Salad is a fresh, colorful dish that pairs salty grilled halloumi with sweet nectarines, smoky corn, and crisp greens. It’s a vibrant summer salad that’s perfect for a light lunch or a flavorful side.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Salad
Method: Grill
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat a grill or grill pan over medium-high heat.
Lightly brush the corn with olive oil and grill until lightly charred on all sides. Allow it to cool slightly, then cut the kernels from the cob.
Grill the halloumi slices for 2 to 3 minutes per side until golden with grill marks.
Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
Combine the mixed greens, arugula, grilled corn, sliced nectarines, red onion, basil, and mint in a large bowl.
Drizzle the dressing over the salad and gently toss to coat.
Arrange the warm grilled halloumi on top and sprinkle with toasted pumpkin seeds or sliced almonds before serving immediately.

Notes

Add sliced avocado for extra creaminess.
Substitute peaches for nectarines when in season.
Include grilled zucchini or asparagus for additional vegetables.
Sprinkle crumbled feta over the salad for extra cheesy flavor.
Finish with a drizzle of balsamic glaze for added sweetness.
Store leftovers in the refrigerator for up to 2 days, keeping the dressing and halloumi separate when possible. Reheat the halloumi in a skillet for the best texture.

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 12 g
Sodium: 690 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 40 mg