Grilled Corn & Halloumi Salad

Grilled halloumi salad with corn, tomatoes and peaches in a bowl.

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Grilled Corn & Halloumi Salad

Tossed in pesto vinaigrette, this grilled corn & halloumi salad has tomatoes, peaches, basil and chives and is peak summer.

Prep Time10

Cook Time10

Total Time20

Course: Salads

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

For salad

5 ears corn
8 ounces halloumi, sliced 1/2-inch-thick
Olive oil for brushing
2 peaches, diced
1 pint cherry tomatoes, halved
2 tablespoons minced chives
1/4 cup chopped basil

For vinaigrette

2 tablespoons basil pesto
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
1/4 cup olive oil

Instructions

Preheat a gas or charcoal grill on medium high heat.
Lightly brush the corn and halloumi with olive oil.
Grill the corn until lightly charred all over, about 5-7 minutes. Grill the halloumi 2-3 minutes per side until the cheese has grill marks.
When they are cool enough to handle, slice the corn off the cobs and cut the halloumi into 1/2-inch pieces.
Combine the corn, halloumi, peaches, tomatoes, chives and basil in a large bowl.
To make the vinaigrette, whisk the pesto, mustard, salt, pepper, white wine vinegar and olive oil in a small bowl.
Drizzle the vinaigrette into the salad. Toss to combine.

Notes

You can keep leftovers in an airtight container in the fridge up to 3 days. Before serving the salad, let it sit at room temperature for at least 15 minutes, so it isn’t as cold.

Nutrition